Is this Hong Kong’s most famous egg tart (蛋撻)?
Look at that smooth silky shine. DROOL!
Favoured by ex-British governor Chris Patten, Tai Cheong Bakery (泰昌餅家) makes a unique shortcrust base pastry using almond meal instead of flour.
The egg tarts are served hot which is almost torture as it takes a little bit of time to cool. And when it does cool down. Pure heaven.
I am generally more of a fan of a flaky puff pastry casing, but Tai Cheong’s buttery shortbread crust had enough butter to satisfy. The egg custard was piping hot as as smooth as silk. I honestly have never had a better egg tart.
At HKD $6 a pop, these are probably on the more expensive scale for egg tarts. The fact that the Lyndhurst Terrace location is up a steep hill means that you at least have to pre-work off the butter that you are about to devour. Tai Cheong has additional locations across HK.
Tai Chong Bakery (泰昌餅家)
G/F, 35 Lyndhurst Terrace, Central