HK’s best egg tart @ Tai Cheong Bakery

Is this Hong Kong’s most famous egg tart (蛋撻)?

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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.

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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

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This entry was posted in Hong Kong, Hong Kong snacks and tagged , , , , , , . Bookmark the permalink.

4 Responses to HK’s best egg tart @ Tai Cheong Bakery

  1. Mzungu says:

    Yup the best in town, but have you tried the doughnuts, equally as good.

  2. Pingback: Looks great, but the smell… | GeoFoodie

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