After burning my tongue several times trying out the famous Tai Cheong egg tarts, I still can’t have enough of these piping hot goodies. It will always be a highlight of my trips to Hong Kong.
However, this time, I wasn’t able to make it part of my trip’s agenda since it was packed with meetings, and wouldn’t be in the Central area. I can only count myself lucky if I managed to pass by a bakery selling egg tarts…. which I did..while visiting a client Kwun Tong, Hoi Bin Road!
I was greeted by the buttery aromas from 蛋撻王(Dan Ta Wang, translated “Egg Tart King”) while enroute to Ngau Tau Kok(牛頭角) Station.
While I wasn’t sure of how this would compare to Tai Cheong, my “I-must-not-deprive-myself-of-egg-tarts-while-in-HK” attitude brought me into the store to scrutinize at the bright yellow tarts. After looking at the descriptions (flaky pastry, steamed milk custard, conventional, Portuguese, even durian..), I pointed at the most standard-looking one to order.
Paid quickly, I got it and walked to the sidewalk to have it while it was still warm.
I am happy. Eat egg tart. Checked.
*Did you know? Apparently there are 384 layers to the crust – a result of a meticulous process from the chef – or what they call “Master” (Shifu in Chinese).
Teabreak, 蛋撻王(Dan Ta Wang) 宏啟
九龍觀塘鴻圖道1號地下8號舖 27630892 27630632
Unit G8, 1 Hung To Road, Kwun Tong, Kln.
Cuisine: Asian, Chinese Dessert
If you can handle it, try your hand at replicating these custard goodies at home. Recipe from Tai Cheong here.