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Rua do Cunha
Profiles tagged “Rua do Cunha”.
2 profiles
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.
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).