It's a small world in the mooncake business this year, as Master Tam demonstrated at the Sogo Freshmart in Causeway Bay yesterday. Small in calories, small in sugar and small in size. Mooncake producers continue to bow to public concerns about health, repackaging the infamously unhealthy and fatty food into healthier versions for next month's Mid-Autumn Festival. Well-known Central restaurant Yung Kee has introduced mini mooncakes with a diameter of less than 2.5cm in three different flavours featuring the slogan 'Probably the smallest mooncake in the world'. Mooncake makers have substituted red bean paste and chestnut paste for the traditional lotus seed paste and egg yolk filling. 'The baby mooncake really put my years of experience making Chinese cakes to the test,' said Master Tam, who has been making the cakes and dim sum for 30 years. 'Since it is so tiny and light, it is very hard to make them.'