With the modern technology available nowadays, people often do not appreciate the work that goes into the preparation of mooncakes. Lam Kam-chan, 55, a mooncake master for Kee Wah, has been in the business for more than 30 years. He described the way mooncakes are made at Kee Wah. 'Although nowadays we have machines to help us, most of the preparation is still done by hand. I feel handmade mooncakes have that little bit of an extra traditional feel to them,' he said. About six weeks before every mooncake festival, about 80 mooncake masters are brought into Kee Wah to start preparing the cakes. 'Making mooncakes is not an easy job,' Mr Lam said. 'It takes a long time to make the paste. First, we will pick out the best lotus seeds. Then, the shells of the seeds are extracted through boiling.' Female colleagues with their smaller hands remove the hearts of the seeds, which have a slightly bitter taste. 'After the delicate bit is done, the men take over to do the hard work,' he said. 'We boil the seeds again to soften them and then comes the frying. The seeds have to be fried for more than three hours until they have melted. Then they are left to cool for a week before they can be made into a paste.' After this, machines are used to cut the paste into chunks before the marinated yolks can be put in by hand. Pastry is put on next, also by hand, and an egg yolk glaze is then brushed on. Finally, the cakes are put into a machine to be shaped and then go into the oven for baking. Despite the hard work, Mr Lam said it was worth it. 'The pay is good if you've been in the business for a long time and I enjoy my job,' he said.