Like cheesecake is to New York or madeleines are to Paris, the egg tart is the darling of Hong Kong desserts. Silky egg custard, held in a shell of buttery, crumbly biscuit baked fresh out of the oven – what’s not to love?
Egg tarts have been a Hong Kong staple since the 1940s and Tai Cheong Bakery, which opened in 1954 on Lyndhurst Terrace where the original store still stands, remains a favorite amongst locals and tourists alike. Today, the store sells over 3000 egg tarts daily.
A lot has happened in Hong Kong since this bakery first opened its doors, but this humble bakery has stood in the midst of it all, a symbol of its identity offering sweet reprieve from the madness of the city.
Price | |
Type | Bakery |
Speciality | Desserts |
Open * | Sun, Mon, Tue, Wed, Thu, Fri, Sat 7:30am - 9:00pm |
* May vary and subject to change |