Founded in 1920, Hang Heung Bakery initially operated as the traditional teahouse "Hang Heung Chan," later renamed "Hang Heung Restaurant" in the 1940s, offering traditional Cantonese dim sum and side dishes. Since its transformation in the 1970s, it has focused on traditional Cantonese pastries, biscuits, and local snacks, creating and promoting timeless traditional Cantonese pastry products for Hong Kong and overseas Chinese communities. For the past 100 years, Hang Heung has brought classic mooncakes to every household every Mid-Autumn Festival, including its own secret-recipe fragrant white lotus seed paste. In recent years, Hang Heung has actively introduced new technologies, developing the popular molten custard mooncake, made with a rich and layered custard mayonnaise, resulting in a flavorful and aromatic molten custard mooncake.