Amid the rush for Hong Kong-style mooncakes, a quality-driven brand stays true to its craft

Hong Kong mooncakes have always retained the tradition of using vouchers for collection. As a child, I loved the red bean lotus seed paste mooncakes from old street-side shops. A month in advance, I’d go to the store to reserve one, and Grandpa, the shop owner, would give me a mooncake voucher. Then, I’d pick it up closer to the Mid-Autumn Festival. I can’t exactly praise mooncakes to the skies, but that familiar taste, for my younger self, symbolized reunion and happiness — nothing more, nothing less.

Back in the 1990s, when giving gifts to relatives and friends, the Peninsula’s Kerry Hotel mooncakes were the top choice — elegant and refined, with rich and aromatic egg custard filling. To put it bluntly, they were expensive, limited in release, and exquisitely made. For those who cared about appearances, how could they miss such an opportunity to show off? After Hong Kong’s handover, more and more Hong Kong-style mooncake brands entered the mainland market. Every Mid-Autumn Festival, crowds of mainlanders flocked to mooncake voucher sales events. Is a simple box of mooncakes really that delicious? Is it worth queuing for hours just to grab one?

No wind, no waves; no profit, no price hikes. Perhaps this is the difference between businesses and artisans. Businesses think about how to make a big splash and boost profits, while artisans focus on perfecting the flavor and sharing good food. Sadly, most people prefer to follow trends rather than truly savor the taste. When people start chasing what others are chasing, they lose themselves and their own preferences, elevating someone else’s commercial motives into their own hobbies. The funniest part? They feel pretty good about it.

With the Mid-Autumn Festival still some time away, Hong Kong-style mooncakes are already vying for attention. One brand that must be mentioned is Royal Legend, which has only been on the market for two years but has quickly risen to become one of the most beloved artisanal brands among Hong Kong people — its success is thanks to perfect timing, location, and people.

Timing — It coincided with the upgrade of the food safety management system and the winning of the highest honor in the “Nobel Prize of Food”

In the context of global economic integration, companies need an effective and comprehensive quality management system to demonstrate their high standards for quality and food safety. In 2018, Royal Legend set up its own factory in Hong Kong, right when the food safety management system underwent a comprehensive upgrade and new standards were released. It became one of the first enterprises in Hong Kong to receive certification for the latest international food safety standard ISO22000:2018 and the HACCP management system.

Additionally, in its very first participation in the Monde Selection World Quality Awards — often referred to as the “Nobel Prize of Food” — it defeated many established competing brands and won the Superior Taste Award, gold medal. This earned its signature flowing-center mooncakes a mark of premium quality.

Location — 100% made in Hong Kong, ensuring reliable and safe quality

“Made in Hong Kong” has long been a benchmark for food safety. Royal Legend’s specialized factory was built according to GMP (Good Manufacturing Practice) standards, featuring disinfection zones, production areas, cold storage, packaging areas, shipping areas, and storage zones. Covering nearly 7,000 square meters, all products are produced locally in Hong Kong. The words “Made in Hong Kong” give consumers a strong sense of reassurance about food safety.

People — Home to two legendary masters, carrying forward exquisite pastry craftsmanship

In 2018, Master Ye Wing Wah, the creator of the Peninsula’s iconic egg custard mooncake, joined Royal Legend, aiming to create even higher-quality mooncakes. For a new brand, breaking through in today’s saturated market is no easy feat. Perhaps it was their unwavering commitment to quality and their determination to preserve traditional flavors that gave them the courage.

This year, Master Ye’s sole official disciple, Master Lai Wing Kwun, also joined Royal Legend. The two met in the 1980s and have now collaborated to develop the 2019 Mid-Autumn mooncake series. As a Michelin two-star chef, Master Lai has infused his life experiences into the new mooncake line — for example, the flowing-center Musang King durian mooncake. According to insiders, Master Lai once worked in Malaysia and developed a particular fondness for Musang King durians during his time there. So this year, he imported premium Musang King durians, manually removed the pits and flesh, and incorporated them into the mooncakes. Being able to taste the creations of these two legendary masters in one’s lifetime is truly an honor.

Every time I scroll through social platforms like Instagram, I keep seeing friends showing interest in this brand. In an era where even mooncakes are snapped up in a frenzy, few brands truly embody craftsmanship. I never hold back when praising the things I love, and I hope Royal Legend can become a rising star among Hong Kong-style mooncakes. At the same time, I hope more people will genuinely come to understand and share the joy of mooncakes — not just blindly follow trends and join in the rush.