Meet the woman behind Macao's famous egg tarts:
You can smell it before you see it. The sweet smell of sugar, egg and custard, baking til it's cooked just right. Flaky pastry on the outside, soft custard on the inside, and crispy, burnt, sugar on top.
business, she's a colorful personality who still spends every day working hard at the cafe. She can be spotted working the cash register or bustling about in the kitchen.Few people know Macanese egg tarts better than Wong, who began making the dish 30 years ago with her late ex-husband Andrew Stow. Today, hundreds of tourists and locals alike line up at her cafe for a bite of this now famous pastry."Sometimes people walk in and say -- can I have just one egg tart -- and I say, not even one bite."Visitors to Margaret's Café e Nata will usually find her in the kitchen or behind the till.Every single dish sold by the bakery is graced with Wong's magic touch. In addition to egg tarts, other items on the menu include brownies, cakes and croissants.
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