He pushes aside a folding wooden partition to reveal the kitchen. Large metal tables span the area, covered with colourful varieties of mooncake dough, paste and salted egg yolks. Leonard crafts over 15 types of mooncakes and biscuits at the establishment, which range from crystal skin and baked mooncakes to traditional animal-shaped biscuits.

Leonard is eager to show us the process of making the impressive ‘seven wonder’ mooncake, which contains seven yolks. Wrapping the lotus-covered yolks with a layer of skin in a twisting hand movement, Leonard presses the parcel into a mooncake mould, hitting it on the table rhythmically before popping the massive embossed mooncake out. 

Each year, the 44-year-old searches for a unique mould for the Mid-Autumn Festival. Though one would think Leonard would be satisfied with the decades of experience he has under his belt, his quest to learn new techniques from other artisans has brought him to Hong Kong, China and Singapore. 

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Before we leave, Leonard insists that I try my hand at shaping a koi-shaped biscuit, made with a golden syrup that ferments for a year. He is a patient teacher, explaining each step of the process encouragingly. When not making mooncakes, Leonard gives back to the community by conducting workshops on how to craft Chinese pastries, and in the process, ensuring the art is passed down to the next generation. 

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