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二十世纪初，马来西亚蕴藏着丰富锡米的吡雳州小镇金宝， 聚集了无数的华工。 这些在锡矿苦干的华工，有者是因生活所逼, 有者则是被"卖猪仔”南来的。那时金宝小镇上有许多广东茶楼。 从家乡飘洋过海的厨手们把家乡的古早味呈现在这些茶楼。 这些茶楼逐渐成为慰籍一颗颗思乡心切华工们的聚集地点。
區家媳妇尹玉群女士也是那时茶楼的厨手之一。 后来， 她向同乡学习一手广式点心制作功夫， 并且成为了制作酥饼的大师父。 深知家贫无恒产，尹玉群女士把这门功夫传受予自小就在茶楼当小工的儿子區志德。
區志德 先生成家后， 迁到安顺落脚。 他开始用妈妈传授予他的厨艺作为谋生工具， 并将功夫分享予妻子曾莉梅女士采用。 在一九七九年，夫妻俩把三轮踏车改制成流动性饼铺， 到安顺人称为"五十八档”的小吃聚集地摆卖广式酥饼和包点。 这个家庭生意终于在二零零二年发展到拥有本身店面- 安顺德记茶楼。
二零零八年， 第三代子嗣區岷頡先生在槟城创立了名香泰饼家。 为了铭记当年母亲曾梅女士以三轮车叫卖方式的经营和父母亲辛劳无悔的付出， 就把名香泰的蛋挞命名为"三轮车蛋挞”。
區岷頡先生把家传的二十多种产品， 精减至十多种。 饼食和其它美食行业不同， 手功贵精不贵多。 因此名香泰饼家的产品不多， 都是达到一定的高水平才推出市场。
为什么选择来槟城开设第一间酥饼专卖店， 而非在离开安顺更近的首都吉隆部坡？區岷頡先生回答说"因为槟城是一个有情之地， 人们都很热情， 是做传统生意的好地方。 我更加喜欢这里的传统文化气息！ ”
In the early 20thcentury, a little town which was well-known for its high tin ore reserves Kampar,was packed with Chinese workers from China. They were there to earn a hard living. Many of them were sold there to do the tin-mining works.
At that point of time, many Cantonese tea-houses (local coffee shops that serve tea and dim sums) were opened there. Kitchen hands from China made home typified food in these tea-houses. The tea-houses gradually became the meeting place of the Chinese labourers who missed their home country's food or called homesick.
The Au's family's daughter in law Madam Yin Yu Qun (from Guangdong, China) was also one of the kitchen hands in a tea-house at that time. Later, she learned Guangdong-style dim sum and pastries from her fellow countrymen. With abundance of efforts, she mastered the skills of making pastries. She knew her family was poor. She taught her son Au Chee Teck those pastries making skills.
In the later years, after having a family, Au Chee Teck moved to Teluk Intan to settle down. He began to use the making pastries skills taught by her mother to make a living. He also shared what he had learned to his wife, Madam Mei.
In 1979, the couple converted a trishaw cart into a mobility pastry cart. They cycled toa place known as the "fifty eight stalls” to sell their pastries and ‘baos'. The growth of this family business finally came true as they own a dim sum restaurant, Teck Kee Tea House in the year of 2002 – a very successful dim sum restaurant in Teluk Intan now.
In 2008, the third generation heirs Au Meng Kit founded Ming Xiang Tai pastry shop in Penang. To honour his parent's during their time'shard work in selling their pastries by using a trishaw cart, he named his egg tarts as the "Trishaw Egg Tart”.
He streamlined his family's20 kinds of products to ten multiple. He emphasized on quality and not the volume. Pastry industry is different with other food industry. Baking skills is very important. Ming Xiang Tai's pastries are to reach a certain high level of quality only be sold in the market.
Why did you choose to Penang to set up the first pastry shop, instead of the capital town Kuala Lumpurwhich is nearer to Teluk Intan? Au Meng Kit replied, "Penang people are very friendly and enthusiastic. That's why Penang is a good place to do traditional business. On top of that, I love the traditional culture here!”
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