There aren't many people who can claim that their lives have been changed by an egg tart, but chef Raymond Wong - who heads Macau’s Institute for Tourism Studies Educational Restaurant - says when he tasted Macau’s famous local Portuguese tarts there was no looking back.
“I left Hong Kong when I was just nine years old,” says Wong, who grew up in San Francisco and studied at the culinary program at San Francisco City College.
“But when I came back here in 2004, I went to Macau with my fiancé and she took me to a famous shop for egg tarts.”
“It’s just a typical egg tart, just like we have in Hong Kong, but what makes it so different is its caramelization; it’s really sweet and fragrant," he says.
The crust of the Macau tart is also different; it’s made of puff pastry instead of sweet dough.
“It really got me looking more deeply into Macanese cooking,” says Wong.