Best egg tarts in Hong Kong?
I see many gourmet authors and bloggers who claim the best egg tarts in Hong Kong are either
Tai Cheong (Central)
Honolulu Cafe (Wanchai)
and maybe Golden Phoenix HK cafe in Wanchai(?) but maybe more famous for a variant.
The criteria is the flakey multi layered pig oil goodness (Honolulu Cafe appears to boast 190+ layers) and of course a silky smooth delicious egg yolk center base.
I only have eaten at Honolulu or at least some place in Wanchai, but my memory has faded on that.
So what are the best in your opinion?
Tai Cheong is fine, but while I went there for their tarts the first time, we've gone back for their light-as-air sugary donuts.
I'm partial to Portuguese-style tarts, with the tops caramelized. Shy of Macau, my favorite is from Lord Stow's outlet in a hotel in Causeway Bay. (Can't remember which, damn it - go to the eastern end of the pedestrian street in CB and hang a left.)
Been tasting a lot of egg tarts these past weeks, and after going to Tai Cheong, they are the best I've tasted.
Will go back to re taste them, just to make sure .....
Must try the do-nuts next time...
I'm sure you would have read that there are 2 basic types of HK egg tarts - the flaky pastry variety and the short pastry variety.
Honolulu and Golden Phoenix do the former, Tai Cheong does the latter. Hence if you like it flaky, Tai Cheong's not for you. And in any case, Tai Cheong is first and foremost famous for it's sugar doughnuts, the tarts have always been there, but only took the doughnut's limelight away when Chris Patten (last governor of HK) became a regular.
Many traditional cha chaan teng (HK style cafes) that have bakeries do good egg tarts - most do the flaky variety. imo, most egg tarts are good if they're fresh from the oven (let it sit for 5-10 mins - no point burning your oesophagus on egg custard, really...)
This is very unorthodox, but I actually quite like freshly baked egg tarts from St. Honore's bakery (a chain) - short crust variety, comes in an oval shape.
Fake dairy... I think I would love that.... The faker and less dairy like the better. I have no idea why but the taste of dairy is just not appealing.maybe because when I grow up the egg tarts were the cheap version and I just love them. Especially the short crust ones that do not taste like freaking butter!!!!!! Now the question is where can I find the recipe for such egg tarts? Why is it so hard when what you like is not mainstream ;(
Had to return back to Tai Cheong and had an assortment.
The doughnuts are really good. But would have loved some filling inside. Guess I'm just used to that.
The white custard tarts i found to be very salty and well not really nice. Not really into egg whites.
While the normal egg custard tarts were fab. Great sweet shortcrust pastry, well cooked and a slight wobble on the custard itself. Great.
On Aberdeen Street there is also the Yu Yan Bakery which sells the 2nd best tarts we have found so far.
We are still looking....
Wanchai next ....