Wing Wah Cake Shop

Wing Wah opened in 1950 in a four-story building in Yuen Long that combined a bakery with a retail shop selling mooncakes, founded by Lau Pui Ling and a partner, with the business formally incorporated in 1962. Its defining product came the following year: in 1963 Wing Wah launched a white lotus seed paste mooncake made with vegetable oil rather than the lard traditionally used in Cantonese pastry, a formula credited as the first of its kind and one that much of the wider mooncake market later followed. The company has expanded from that single Yuen Long shop into more than 50 outlets across Hong Kong, Kowloon and the New Territories, backed by its own manufacturing plant, and now sells beyond the original white lotus seed mooncake into icy and molten varieties, Chinese wedding cakes, preserved sausage, and a broader run of cakes, cookies and tea. Its own count puts its developed recipe library above 1,000, most still tied to a seasonal, small-batch production schedule built around festivals rather than year-round volume manufacturing. Wing Wah ships internationally, including to Macau, mainland China, Taiwan, the US, Australia and New Zealand, extending a Yuen Long tea house's reach well past Hong Kong.