.

DISCLAIMER

The views expressed in this blog are based entirely on personal tastes and preferences. Please do not take them as professional interpretations.

If you have any comments/suggestions/places you think serve great food, do share with us! Email me at qiuyi_ong@hotmail.com or leave a comment in the tag board. Thanks and cheers to future gastronomical adventures!

MY TO-GO LIST

7ateNine (Eaten!)
Au Jardin (Eaten!)
Au Petit Salut
Buko Nero (Eaten!)
Cugini (Eaten!)
Forlino (Eaten!)
Gunther's
Jaan (Eaten!)
La Strada
Le Bistrot
Nicolas
Pasta Brava (Eaten!)
Sage (Eaten!)
Tatsuya
Tetsu (Eaten!)

I LIKE

Canele
Cugini
Kuriya
Le Figue
LivinGreens
Nanbantei
Ootoya
Original Sin
Pasta Brava
Sage
Tetsu
Valentino

PAST ENTRIES

April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
January 2009
February 2009
March 2009
April 2009
May 2009
June 2009
July 2009
August 2009
September 2009

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Friday, July 4, 2008

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!

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10:04 AM

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WELCOME!

In ancient Greek mythology, sirens are creatures which have the body of a bird and the head of a woman. They have such sweet voices that sailors who heard their songs were lured into grounding their boats on the rocks on which the nymphs sang.

To me, food are like the sirens in so many ways. Intoxicating, wonderful, beautiful and yet, so very deadly if you let them get the better of you. Food is a big part of my life and it’s meant to be appreciated and savored slowly. I admit that I am extremely particular about what I eat. If it’s not something I want to put in my body, I’d rather not eat. Some people eat to live while others live to eat. I’ve yet to discover which side of the camp I’m in… What about you?

I hope that you will enjoy reading about my food adventures as much as I like writing them. And many thanks to my family and friends who always wait patiently for me to take photos before digging in!

LOCAL FOODIES' BLOGS

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Gastronomic Ruminations
She Bakes & She Cooks
Singapore Daily Makan Photo
Small Potatpes Make the Steak Look Bigger
The Orthorexic Foodie
The Skinny Epicurean
Timeless Facade
Food Glorious Food

FOOD FOR THOUGHT