Hong Kong 2012: The egg tart journey

Flew to Hong Kong for a quick getaway a few weeks back with the parents and cousin. It was great fun introducing this metropolitan city to the cousin who had hitherto not been to Hong Kong before. One of the few things that we did differently this time was to explore the country for some of their best egg tarts. After reading jer lin‘s sterling review of Tai Cheong bakery, I knew I had to visit this place for myself!

35 Lyndhurst Terrace is really close to Wellington Street where our favourite Yung Kee lies. Bring a map along and you’ll find your way somehow. This egg tart is more affectionately known as Chris Patten’s egg tart because the ex- British governor was known to visit Tai Cheong Bakery for his egg tart fix.

What makes this egg tart so special?

That insanely wobbly egg custard within that isn’t too sweet? Or that sweet-savoury biscuit shell that bowled us over with its buttery crunchiness?

Those factors, combined with the fact that it came fresh out of the oven (99% chance you’ll get it hot because of the high turnover. People come it at the most random timings for a treat.) made it SO GOOD that I had to come back and buy more for the friends back home.

Unfortunately out of the 60 we bought, 20 became sour :(. You see, these things don’t keep well, even for a day. The high moisture content in the eggy custard made the tart shell so soggy that it was inedible by my (very low) standards. Unless you are content with egg pudding, da-baoing just won’t cut it. Eat by the pavement if you have to, okay?!

If you fancy more comfortable surroundings to savour your egg tarts, Honolulu Coffee Shop is another place where you can get your fix. It’s pretty nearby to Tai Cheong bakery,  a few streets away at 33 Stanley Street (behind Wellington Street).

Their egg tarts are slightly different, mainly due to the egg tart shell which is composed of ridiculously thin, crisp layers that shatter as you bite into it. Very delicious, but it missed the wow factor that tai cheong egg tarts had for me. Maybe it’s because it wasn’t served fresh out of the oven, or because it didn’t have the savoury dimension that the tart shell of tai cheong’s egg tart had. heck it’s not even a fair comparison since they are different kinds of egg tarts!

That said I’ll give this place full marks for that authentic Hong Kong cha chaan teng experience, with good food to boot.

Pineapple buns or polo buns served with or without butter. Everyone loves a topping of eggs, butter, sugar, flour and a touch of salt, don’t you think?

Wash everything down with some iced milk tea. A refreshing drink for a hot summer day.

More posts to come, soon!

9 thoughts on “Hong Kong 2012: The egg tart journey

  1. I think the weather was too hot when you went HK. That was why your egg tarts turned sour. Mine kept well in for a day in the hotel room unrefrigerated and for 3 days in the fridge when we got back to sg. Though for me the ultimate egg tart was from Honolulu. It was even delicious when eaten cold. I thought their polo bun was really bad though.

    • Yea it was hot that day. Tart shells were so soggy! We liked the butter sugar topping for their polo buns. Though I didn’t care so much for the bottom half because I found it a little dry.

      • Have you tried Imperial Treasure Bakery’s egg tart? It’s the closest to Tai Cheong you can get in sg and by far my favorite shortcrust type of egg tart in sg. Though I still adore much Leung Sang’s egg tart for its flaky & buttery puff pastry tart base.

  2. glad you enjoyed it! a pity that some of your egg tarts went bad- mine kept pretty well in the winter (the tart shells became a little soggy but they were still delicious)!

  3. Pingback: HK 2014: More egg tarts! | Oyster Diaries

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