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.
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