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It’s the signature smell of Margaret’s Café e Nata – one of the most popular places to eat in Macao, a former Portuguese colony.

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why is bank of baroda limited (532134) falling ✌️【Non-Full-Time】✌️ Precise predictions of market trends with real-time stock indices and futures data to help you make wise investment decisions. After three decades in thefoodbusiness, 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.

why is bank of baroda limited (532134) falling ✌️【Non-Full-Time】✌️ Free global stock market data to help you plan the best investment strategies and seize market opportunities. The couple founded their first bakery business, Lord Stow’s, in 1989. Today, Lord Stow’s is run by their daughter Audrey and Andrew’s sister Eileen.

why is bank of baroda limited (532134) falling ✌️【Non-Full-Time】✌️ Expert predictions with real-time stock, futures, and metals, energy data to help you quickly recover and grow. Some online reports suggest that Wong founded her cafe to compete with Lord Stow’s – which netizens claim was born as a result of a domestic feud following the couple’s divorce.

“One day my foster mother was visiting from America, and we bumped into Andrew, who gave me a hug and a kiss and I went all red. He was friends with everybody so I didn’t think I was anything special … but my mother said ‘Margaret, I think this is the right one for you.’”

why is bank of baroda limited (532134) falling ✌️【Non-Full-Time】✌️ Real-time India stock and global stock indices, futures prices, and data to help you make efficient investment decisions. Together, the couple created their signature egg tart dish, which is now an iconic Macao dish. Purists argue this egg tart tastes nothing like its Portuguese or Chinese counterparts.

“When we started our bakery, someone asked Andrew to make a pasteis de nata, because they were very popular in Portugal. The first tray came out burnt and wrong, and Andrew wanted to throw them away. I said, hold on, they’re edible, so let people just try them. They tried one, and then two, and by the third I said, ‘I have to charge you because clearly, it’s good!’ ”

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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. There’s also a salad and sandwich bar.

Despite long working hours, and the physically demanding nature of her work, she still spends almost every day bouncing back and forth between the kitchen and the shop.

“Some of my staff have been working with me for 15 years, they know everything, but still sometimes I have to make sure everything is good – I’m the boss!” she says.

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“I open the shop at 8:30 a.m., and I’m here until we close at 4:30 p.m., and I have an hour for lunch. My friend’s say I’m crazy… and I’m exhausted,” she says with a laugh. “I say I’m getting old, that’s why.”

Clearly young at heart, Wong abruptly cuts our interview short, informing us she needs to head to a rock ‘n’ roll dance class – but leaves us with a taste of wisdom.

“These days, teenagers, they always want to change their jobs. But for us, we never change. Like the tart, I never change my recipe, I don’t want to.”

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