These things should be illegal. Honestly, you should avoid at all costs - else risk an unquenchable addiction. The warm, buttery, flaky crusts, and the eggy rich custard filling, is the stuff dreams are made of. I feel bad for the neighbours; they have to smell these wonderful baking smells wafting into their homes everyday. The sign of true addiction is when you start to make up excuses to walk miles out of your way on your morning commute each day, just to get a fresh-from-the-oven Tai Cheong tart to line your belly.

Egg tarts are famous in Hong Kong and Asia. It was believed that the first egg tarts made an appearance after being brought over from neighbouring Macau, which already had their fair share of tarts from their Portuguese colonizers.  The tarts were soon introduced in Hong Kong teahouses to accompany afternoon teatime, which itself was a relic of the British. The current form has delicious influences of both nations.

Every bakery has their signature recipe, and patrons have their favourites that they defend to the death. Fortunes are made over egg tart ingredients. Egg Tarts are truly part of the consciousness of this island nation with generations of families having always favoured a particular bakery. But there is no reason tourists cannot partake; I would encourage it! I would actually go as far as to say no trip to Hong Kong is complete without a visit to Tai Cheong. And considering they have been in business for over 60 years, one can bet they know what they are doing.

35 Lyndhurst Terrace, Central, Hong Kong

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