"The biggest challenge in keeping the traditional handcraft alive is the lack of talent in the market," says Wong.
"The monotonous and physically demanding job nature has deterred many youngsters from joining the industry, the Chinese culinary industry in general.
"My uncle, who is a bridge engineer, has been looking into the physics and mechanics of jook-sing noodles so hopefully, we can create a formula for a machine that can mimic the traditional bamboo-beating."
But there are still things that machines can't replace. Lee pauses his bouncing and feels the dough.
"You have to feel it yourself," he says. "If the dough isn't good enough, we need to keep bouncing on it until it's ready."
