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The best traditional snacks located at the Senado Square Macau; “Pun Veng Kei” golden crunchy biscuit, has a history of more than 70 years in Macau. This “Street cart” pastry stall has long queues almost every single day. Remembering the flagship store’s memories located next to the pepper-cake stores at Rua da Palha; Listening to the mahjong noises inside the store; while having repsectful senior copules making tasty golden biscuits, slowly throughout the day. Not too much chit chat around, the entire Poon’s family work extremely quiet somehow. To be honest, as a customer personally felt quite serious, whilst food waiting time quite long too; Particularly during holidays or over weekends, together with tourists croweds, given the fact that only one charcoal stove makes it all. That took at least ten minutes or more for each order ready.

Twenty dollars gives ten or eight pices per bag, and the freshly baked golden biscuits were made just right, piping hot. Though ingredients used were just as simple as only eggs, flour, butter and sugar, etc; But it entirely melts inside my mouth instantly. Every time when walking pass by and realised not too many people stayed in line, I’ll definitely grab a jumbo box, while having a small bag eating on the way home.

And yet that’s how attractive it was

Observing the owner skillfully knead his golden mini dough in a marble shape, using a charcoal grilled stove heating up an iron plate throughout the day, placed each dough on the hot plate, pressing up six to seven mini balls altogether in one surface; when all in place, start using his two fingers tips gently turn each piece evenly; Right after, flipped the ironed two-sided plates allowing the biscuit till dried and golden crunchy. This repetitive tasks makes you feel so temptated around the corner, craving to finishing them all, indeed was quite interesting. The two charcoal ovens could bake about ten pieces each time, all charcoal hand-made; The light egg scent can be smelled all over the street and alleyways, when eating is truly the most unforgettable tastes, definetely was the most precious “Golden” biscuit.

The making of golden money cake

Traditionally, golden biscuits were made in two simple was; either by “Adding eggs” or “Reducing eggs” in it. “Adding eggs” means adding eggs as their base ingredients. To “Reduce eggs” means using more flour, less egg yolks in it, or even no egg whites. It requires a lot of effort and time, and the ratio must be just right to create an exact crunch. It is not super sweet, but yet not too greasy; It has a strong egg flavor, and don’t you worry it will fallen apart. This is so-called the overall real “solid” texture.

The ingredients purchase for good quality golden biscuit is quite expensive though. The Poon’s biscuits recommend using Australian butter, Japanese flour, South Korean fine sugar, with particular assigned china good quality fresh eggs. The golden egg fragrance is tangy and melts straight in the mouth; Having the charcoal grill technique, the egg scent and unique light egg sweetness, has fully demonstrated on their biscuits.

Fully Handmade The charcoal grill is the key

The other reason for its deliciousness was that they have relied on charcoal stoves for years. The charcoal stove manage good fire control, biscuits will not get burnt too easily; thus the surface marks goes more nicer and detailed when making. Using charcoal cooking gains a special aroma; while using electric stove might not able to guarantee explained characteristics.

The baked biscuits need to cool down and spreaded out evenly for a while before packing, ensuring the crispness. Summer time working is not a joke. The temperature next to the charcoal stove is quite high, and the quantity is not one or two moves that could accomplish mass-production in a given short time; Slow work produces refined, good fire control, yet cannot rush off for biscuits. Each day could only guarantee limited supplies, while stocks last . When I was a child seeing the Poon’s family working, till second generation now, their swordsmanships and their dedication did really admire them in every aspects. Even if they sell their biscuits relatively expensive afterall, i’m still more than happy line up in the queue supporting them as always.

The flagship store was closed ten years ago. At present, only the cart stalls open during weekdays, close to the landmark at The Lenado Square; having the second generation inheriting the skilled business. The fragrances is so satisfying, a small bag just costs twenty dollars. Nowadays there are still a handful good old folks within the neighbourhood that still would love to catch up with the owner, chit chatting while working. Though the old shop no longer exists, having someone keeping up a long conversation about their good old times, whilst grabbing hold of those local human touches, is priceless.

Angela Fung