Tai Cheong Bakery
G/F., 35 Lyndhurst Terrace, Central, Hong Kong
2544 3475

This morning, we made our way to the most famous egg tart bakery in Hong Kong.

This is an institution of over half a century and the egg tarts are former governor's, Chris Patten's, favourite.

All the egg tarts are freshly made and still piping hot from the oven.

The Egg Tart (HKD$4.50/SGD$0.80) is different from the other egg tarts because the shortcrust pastry is made from almond meal instead of regular flour. It’s very good! This is heavier and richer in taste and texture.

The Sugar Puff (HKD$4/SGD$0.70) looks very much like profiteroles. Made from deep fried dough, the puffs wouldn’t look out of place at a French patisserie, but after a taste, you’ll know that they’re a Chinese creation. While profiteroles have a soft texture, these sugar puffs are crisp and crunchy.

I also tried the Walnut Cookie (HKD$4.50/SGD$0.80) which is very crunchy and fragrant. The studded walnut chunks provide a good bite to the cookie.

Made with the same dedication for over half a century, the egg tarts and the other tasty baked offerings here have created a legendary Hong Kong tea-time story.

This is really really really a must try, even for non egg tarts lovers. Do come early as there is always a queue!

Labels: Hong Kong

10:04 AM