泰昌餅家 (Closed)

The egg tarts are good - a little sweet and crunchy. They sometimes get sold out at night so it is better to get them at night.

早前，跟兩位食友姊妹去灣仔食特色東南亞晚餐， 蒙奇奇送上購自 <泰昌餅家> 的老婆餅及紫菜蛋卷！ 實在太客氣嘞！傳統的港式小食除了蛋撻之外，還有老婆餅、蛋卷...等，她讓我可以嚐到 <泰昌餅家> 蛋撻以外的美食！老婆餅簡單而平平無奇的外表，金黃色的酥皮，散發酥香， 超薄帶鬆脆，包著冬瓜蓉餡，質感扎實，清甜不膩！ 夾雜芝麻粒增添嚼勁！入口煙韌軟糯，令人回味！食兩件做午餐也不錯！紫菜蛋卷把蛋卷加入紫菜，口味提升起來！滿載蛋香！鬆脆可口，鹹甜交集！ 一條接一條，不消一會兒便給我食清光嘞！

香港懷舊小吃之一蛋撻今日小妹去泰昌吃該店最出名的蛋撻，雖然不是新鮮出爐，但蛋撻重脹卜卜！蛋漿係貼實條邊架！皮好脆好薄，輕輕一碰.曲奇底就碎了！雖然雞蛋滑但甜左小小！不是像傳聞中的好吃！價錢$5.5

被喻為香港最好吃的蛋撻，當然要試試.這次去蛋撻剛剛出爐，很熱很香，奶味很足，但不是很甜, 不錯！蛋撻的蛋漿非常滑,撻皮亦非常香脆,牛油味濃郁,果然名不虛傳!!

今日係我Last Day嘅大日子,為左多謝公司嘅同事,決定請佢地食最傳統嘅散水餅, 就係蛋撻原本諗住請食灣仔最出名果間擅島, 但公司阿姐好貼心咁話擅島要成7蚊一件蛋撻,所以佢建議買泰昌, 又好食, 又經濟, 都係5蚊一件當日買左酥皮蛋撻和牛油皮蛋撻各15件, 原本以為150蚊埋單,原來當日仲有端午節優惠全單8折, 所以最後都係120蚊落樓.個人比較傾向酥皮蛋撻, 皮脆, 蛋滑, 跟杯奶茶簡直一流, 牛油皮相對冇咁"漏", 都唔錯, 唔怪之得阿肥彭次次來香港都一定要食泰昌蛋撻啦.  不過都係果句,蛋撻一定要親熱食先至好食, 涷左再加熱一定冇咁好味.將來一定會試下泰昌嘅其他出品. 

After the successful lemon flavoured Jumbo egg tart, Tai Cheong has now launched a chocolate tart!!The tart pastry has been improved and not rock hard like before, it is soft and crumbly and tastes delicious as well.But now the problem is that it collapses easily!!The chocolate was really nice with layers of chocolate cream, soft chocolate cake and chocolate paste on top which is thick and slightly jelly like. They used to sell three per day but now there are loads in the fridge!!If you're lucky

早前，與兩位食友去上環試食泰國菜，客氣的 supersupergirl 送上購自 <泰昌餅家> 的法式杏仁餅！ 多謝妳呀！法式杏仁餅這款港版法式杏仁餅跟法式杏仁餅賣相有很大出入！ 入口鬆化而且少甜！味道有點像水泡餅！ 餅身夾雜杏仁粒，增添嚼勁！餅身夾雜杏仁粒，增添嚼勁！

早前和食友 SSG 出席活動，甜姐兒原本在「泰昌餅家」買了樽小柚皮糖給我，不過來之前發現樽糖果竟然變咗味，所以把它換成法式杏仁餅，要麻煩食友為我走來走去，真不好意思，謝謝妳的心意。法式杏仁餅，初頭還以為是 macaron 添，原來這些以雞蛋、杏仁粉、白砂糖等製作的小巧杏仁餅，外形有點似蛋白餅，不過咬落口感比較硬脆，拿起一個放進嘴裡，味道甜甜的、滲著點點杏仁香，口感也不錯。感覺上《法式杏仁餅》這個名字與實物不太相配，其實《中式蛋白餅》是否更加貼切呢？

Thanks to a friend for getting me this.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Chinese donut:This time I had a whole one and my comments are slightly different to the last time I tried it.It did not have that nasty frying oil smell and the taste was very egg and moist.I was surprised to see that it was very airy inside not like the western donuts.The donut exterior was like a huge choux bun, but the inside was incredible soft and extremely moist!At first I thought the dampness of the dough was the frying oil, b

We were walking along Johnston Road, Wanchai and smelled a drooling aroma from Tai Cheong Bakery Express. Although heading to dinner, we could not resist to get an egg tart to share.For cookie based egg tart, I love Tai Cheong the most. Their tart base has the best texture and has a strong buttery taste to it. The custard part was pretty nice too, it was runny, smooth and mildly sweet.

同老公行街，路過灣仔泰昌，口痕想入去買些小食，買了沙翁，蛋撻和雞批。蛋撻：是酥皮的，比曲奇皮「漏」，但香口，蛋漿幾杰，甜度OK。沙翁：不知是否放耐了，有些裂開，自小覺得沙翁的質感好特別，不知是用甚麼做，但很喜歡它的味道。雞批：個子不大，是迷你版，批皮有牛油香味，幾鬆化，內有白汁，餡料有雞蛋，肉粒，罐頭蘑菇等，賣四元，抵食。

I have always been intrigued by Chinese donuts especially the shape which is so irregular and rough just like a massive truffle.The Western ones are round and have an even surface which come in the form of ring donuts or the round ones which are filled in the centre or covered in icing or chocolate.Although I have always wanted to try it, the size of it was big and if it didn’t taste nice then it would be a waste, especially when Chinese cakes are not really my cup of tea.But anyway, someone hap

Walked past and saw they had a new pandan flavoured cheesecake, so decided to get one.When I found it, it was huge, enough for 4 people.I suppose it was cheap for $38 for a huge cheesecake if you compared it with high end cakes for one that cost $25+There were other potential customers that ended up not buying it because it was too big, especially with refrigerated cheesecakes.After buying the cake, they offered to cut it for me, so I asked them to cut it into six slices.There were two flavours

今天灣仔一日遊！經過泰昌入去行下，見到有鳥結糖買（一向食開皇后的但太貴了）就買了包，超失望超難食 好想攞去退貨(可以的^^）總之超垃圾：（ 這是我第一篇食評為左佢！

蛋撻好似cookie既皮, 超級鬆化, 一點都不會死實實, 而且鬆化到在口中會散開, 還有一點點鹹香, 中間的蛋才是精粹, 永遠都不會凝固得變得實實, 咬一口, 就看到在固體與液體之間的蛋漿, 有一點點像燉奶一樣嫰滑, 因買時食唔晒...之後凍咗食...都係咁好味...其他餅店未見得可能做到!!