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Heritage shop
Profiles tagged “Heritage shop”.
7 profiles
Tai Kuan-in: founder of Hang Yau, the curry-fishball name near the Ruins of St Paul's
Tai Kuan-in
Per official records, Tai Kuan-in is the founder of Hang Yau (恆友), a curry-fishball name near the Ruins of St Paul's in Macau. Founded in 1993, Hang Yau is famous for curry fishball and curry crab-roe ball skewers around Travessa da Sé (大堂巷) and Largo de São Domingos (板樟堂), a popular street-food landmark near the Ruins of St Paul's. The founder's name "Tai Kuan-in" appears in the official merchant listing on "Macao Ideas," run by the Macao Trade and Investment Promotion Institute (IPIM); the second generation, Tai Ka-ho (戴嘉豪), is separately corroborated as a current operator. Hang Yau won Macau's "My Favourite Street Food" award in 2018 and a China Golden Horse food honour in 2019. Because the founder's name currently appears via only one publisher (two IPIM government pages), this archive keeps the claim modestly hedged.
Pun Veng: founder of Pun Veng Kei and inventor of the reduced-egg golden-coin cookie
Pun Veng
Pun Veng (also romanized Pun Wing) is the founder of Pun Veng Kei (潘榮記), a long-running Macau souvenir shop named after him. Founded around the 1940s (the exact year is undocumented; described as "70-odd years" old as of around 2014), it was famous for fully handmade golden-coin cookies (金錢餅), especially Pun Veng's self-invented reduced-egg version (減蛋金錢餅) — made with egg yolks only, with no egg whites and no artificial flavouring. He had baked cakes at the bakery San Cheong Kei (新昌記) before setting up a stall near Senado Square, running the shop with his wife and son at No. 1 Travessa da Fortaleza (大炮台街) near the Ruins of St Paul's. Macau Post issued a stamp depicting "Uncle Pun Veng making golden coin cookies," and the Macao Government Tourism Office promoted it as a must-try local specialty. The shop closed in 2013.
Mok Yi: the namesake forebear of Macau's Mok Yi Kei dessert house on Rua do Cunha
Mok Yi
Mok Yi is the namesake forebear of Mok Yi Kei (莫義記), a long-running dessert house on Rua do Cunha (官也街) in Taipa, Macau — the shop name is taken directly from his name, and he was the father of third-generation successor Mok Pem Kuen (莫炳權). The business traces back to a 1938 roving hawker stall near Rua dos Clérigos (果欄街) on the Macau Peninsula, opening its fixed Rua do Cunha shop in 1954, and is famous today for fully handmade agar jelly (大菜糕), serradura (木糠布甸) and Musang King durian ice cream. Per the Economic and Technological Development Bureau (DSEDT) heritage-shop record, it is now run by the third generation, Mok Pem Kuen and Leong Kuai-chi (枝姐), and is featured in the MICHELIN Guide street-food category. Because the 1938 and earlier Taipa stalls belong to earlier generations, no precise personal founding year can be assigned to Mok Yi himself, and this archive does not guess at one.
Lei Kai-iok: founder of Pastelaria Chui Heong and its charcoal-roasted almond cookies
Lei Kai-iok
Lei Kai-iok is the founder of Pastelaria Chui Heong (最香餅家), a long-running Macau souvenir bakery. Founded in 1957, it is famous for hand-pounded, charcoal-roasted almond cookies (杏仁餅) and is the only bakery in Macau still making almond cookies in a charcoal oven. It began as a pushcart and a front-shop-back-factory workshop on Rua dos Três Candeeiros (三層樓街); per Macau Memory, his wife Lai Oi-chan (黎愛珍) carried products to restaurants by shoulder-pole. In the 1980s the shop moved to its current Rua do Gamboa (夜呣街) premises in the St Lawrence district. The brand is now run by second-generation Lei Chi-iong (李志勇) and third-generation Lei Chun-ming (李俊明); it was named among the first batch of official "Macau Characteristic Old Shops" in 2019 and received a Tourism Merit Medal in 2023.
Kwong Lai-keng: founder of Lai Kei, Macau's oldest ice-cream parlour
Kwong Lai-keng
Kwong Lai-keng is the founder of Lai Kei Ice Cream (禮記雪糕), Macau's oldest ice-cream parlour. Founded in 1933, Lai Kei began as a roving pushcart vendor before settling into a fixed shop, relocating in the 1960s to its current Holland Garden (荷蘭園) premises on Avenida do Conselheiro Ferreira de Almeida — a nostalgic parlour woven into a generation's memories. Kwong personally developed red-bean ice pops, ice-cream bricks and sandwiches, and designed the iconic twin-braided-girl (孖辮妹) trademark still in use today. The 1970s–80s marked the peak of ice-parlour culture; the brand is now run by third-generation successor Kwong Wing-tsan. The name "Lai Kei" (禮記) comes from the founder's given name "Lai-keng"; the surname is Kwong (鄺).
Kuok Loi-hou: founder of Tai Lei Loi Kei, originator of Macau's pork chop bun
Kuok Loi-hou
Kuok Loi-hou is the founder of Tai Lei Loi Kei (大利來記; originally Tai Lei Loi Coffee Shop) in Taipa, Macau, regarded as the originator of Macau's pork chop bun. A rice merchant's daughter, a fishmonger's wife and a mother of nine, she opened the café around 1960, initially selling coffee, milk tea, wife cakes and 豬仔包 rolls. Per food-media accounts, the Island Municipal Council ordered some 200 relief buns a day, helping the café survive; she later added a pork chop in a Portuguese-style marinade to the roll, creating the pork chop bun, which rose to fame around the opening of the Macau–Taipa bridge in 1974. The brand name "Tai Lei Loi" echoes the "Loi" (來) in the founder's given name.
Kou Kam-chun: founder of Wing Kei Beef Offal, Macau's curried-offal house
Kou Kam-chun
Kou Kam-chun is the founder of Wing Kei Beef Offal (榮記牛雜) in Macau. A former worker at a sauce garden (醬園), he created his own secret sauce and from the 1930s sold beef offal as a carrying-pole hawker in Guangzhou alongside his wife Choi Kiu (蔡嬌); in 1953, owing to illness, he moved the family to Macau. Wing Kei is famous for slow-braised beef offal in a Macanese Portuguese-Indian-style curry, with branches in Taipa (官也街) and around Avenida de Almeida Ribeiro / the Ruins of St Paul's (新馬路/大三巴). His daughter Kou Ut-sim (高月嬋) took over as the second generation in 1980, and it is now run by third-generation Leong U-weng (梁宇榮). Note: despite the shared "Wing Kei" (榮記), Wing Kei Beef Offal is unrelated to the separate Wing Kei tofu-noodle shop (榮記荳腐麵食).