It took me quite awhile waiting for the perfect moment when nobody was queuing and walking across Tai Cheong Bakery. :)
It's not as crowded as before, but there's still a steady stream of customers.
I have to munch into some of the fresh pastries the minute I stepped out of the shop!
Mouth Wateringly good Egg Tarts! The BEST indeed. Chris Patten is absolutely right!
The Pei Dan Sou/皮蛋酥 aka Century Egg Pastry is delicious, but is also what I would call an acquired taste. The black century egg inside can be intimidating to foreigners.
The lovely fresh pastries on display.
Their star attraction, the "puff pastry" egg tart.
More varieties of egg tarts, these have the more classic kind of crust that's common.
Hong Kong's famous "Wife Biscuits" aka 老婆饼, and the BBQ Pork Pastry/Char Siew Sou aka 叉燒酥.
Classic Chicken Pies and the Century Egg Pastry.
Hong Kongers love their pastries, especially Egg Tarts. The most famous Egg Tart of all has got to be from Tai Cheong Bakery. This bakery was founded in 1954 and their biggest fan was probably “The Last Governor of Hong Kong”, Chris Patten, who famously claimed that they were “the best egg tarts in town”.
The crowds were much thinner than in the past, but that meant I didn’t need to waste as much time queuing up. The bakery itself doesn’t sell a great variety of pastries. Clearly they believe in just selling a handful of things they specialise in, which seems to be good enough.
Egg Tarts occupied almost half their display cabinet, which the other half were a few other classic Hong Kong pastries. I hurriedly picked a few to go, eager to bite into them while they were still piping hot and fresh. :)
What do I think? It is still as good as ever, just without the crowds for the time being as the Hong Kong just reopened. So if you’re there, don’t miss this chance to grab the best egg tarts as the Last Governor put it. :)
For the best experience view this post on Liketu
