Mooncakes

My mother loved mooncakes. I do too. I still prefer the traditional lengyong (lotus seed) paste with the preserved egg yolks, the more yolks the merrier.

My mother learnt to make mooncakes from the Chinese dimsum chef who worked in the Stadium restaurant that my father managed in the 1970s. She acquired a repertoire of dimsum skills. I recall that Ah Yew often came to our Yarrow Gardens house in the evenings to demonstrate to my mother how to make mooncakes. Over time, my mother mad