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
Hong Kong
food fight 
So true!
Yup the best in town, but have you tried the doughnuts, equally as good.
Not yet, apparently the chicken pies are quite nice as well?
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