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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