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.”
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