Six Hong Kong chefs reveal their favourite places to go for this classic Cantonese pastry
With English and Portuguese roots, and perhaps French origins, the Hong Kong egg tart is said to have been introduced after World War II—when cha chaan tengs were popping up all over the city offering Western-style dishes such as French toast, milk tea, and, of course, egg tarts. Today, the egg tart is a quintessential part of Cantonese cuisine and is treasured for its flaky crust and sweet egg custard filling. In the search for the city's best egg tarts, we asked six pastry chefs in Hong Kong where they go to get their favourite.
Ringo Chan of Four Seasons Hotel Hong Kong
“I go to Tai Cheong in Central. They have very traditional Hong Kong-style custard egg tarts. I like the buttery tart shells and you can see that it's handmade. Their egg tarts are freshly baked and served warm. They are [probably] one of the most iconic pastries houses and have been operating for over six decades. Plus, it's a walkable distance from the hotel. The custard is super eggy and smooth—and it has a beautiful golden colour. Every time I pass by the shop, the smell of egg tarts always attracts me to go in for some.”
Holger Deh of Essentia
“My favourite Hong Kong egg tart is from Tai Cheong Bakery. The shop is in my neighbourhood. I love the custard—it's nice and smooth, and not too sweet. When I bring them home to my family, it is gone in a blink of an eye.”
See also: Four Seasons' Pastry Chef Ringo Chan On His Favourite Hong Kong Ingredients For Dessert
