Everytime I walk by this area, I would have to stop by to get an eggtart from tai cheong. It's probably one of the best eggtarts I've had. I especially love the crispy cookie crust and the inside is just the perfect consistency. It's the best when it's fresh out of the oven and eat it on the spot!

The customer in front of me bought 4 dozen egg tarts. I watched in sheer horror as the fragrant golden yellow pastries disappeared before my own eyes. Thankfully there were two shop assistants and one of them entertained my request. I managed to get my egg tart. It was delicious. Traditional pie crust, not Portugese-style, is my thing. It was buttery yet not too crumbly and its aromas were mouth-watering. The eggy custard was still piping hot, sweet and silky smooth, melted in your mouth almost. It tasted very much of egg. Note that the custard is super custardy so sharing this tart might not be a good idea - half an egg tart isn't sightly! A sweet sugary glaze coated the top, giving the tart a sweet end to the pleasantly savory crust. The only grievance is that the bottom of the tart is a bit too thin - it may break under the weight and moistness of the hot custard if you lift it out of the foil cups, as did I. Bits of pastry fell into the plastic bag and I could not help but recover them.

I finished the tart in less than 3 minutes. Given another day I would've finished 3 in 3 minutes. However, given that I'd just had lunch at Loyal Dining, the record is not bad. It was a sudden craving - I felt slightly guilty afterwards. So I headed up to the gym.

When you expect a item to taste a certain way, you are more likely to embrace it. But when it doesn’t come out the way you expect it, results, are more often than not, to be disastrous. But I am going to tell you a unique story about my egg tart at Tai Cheong Bakery.

After lunch, Mr. J and I hiked up the familiar Lyndhurst Terrace, where I used to frequent many years ago when I was living in Hong Kong. We were told of the egg tart bakery that was just around the corner. Being that it was Mr. J’s first time to Hong Kong, we felt that it was necessary, if not a a requirement, to have an egg tart.

I had tried egg tarts all over the world – Shanghai LA, and other places, and to me, most of them were the same. But we were told that Tai Cheong had the best – THE BEST.

Mr. J and I was relieved to find no lines waiting inside the small bake shop. Actually, we were also kind of full from our Sichuan lunch. At the small counter we found a clear plastic box with a few egg tarts sitting around, in front of the lady. I held up 2 fingers and pointed to my anxious desserts.

After paying, we scooted outside to realize, unspokenly, that we would be standing around eating. As passerby’s walked hastily to their late lunches, we stood there about to eat our dessert.

Something wonderful happened. . .

This egg tart 蛋撻 was magnificently great. It was yummalicious! (I should trademark this – exclamation and all). The egg custard filling was firm on top – just enough and gooey inside. The crust was buttery like American apple pie crust, but not greasy. It was actually cold, like a simple Western dessert, which was surprisingly good, regardless. Though, I like a nice warm one, not pipping hot, which I think are the best. I couldn’t believe how good it was. It was way better than other egg tarts from other so-called specialists. It was flat out one of the best desserts I have ever had.

We both couldn’t stop talking about it all day. This egg tart made my little trip to Hong Kong worth while.

Check out my pictures at http://wp.me/p12aCk-19W

U know I work close enough to here so I have regularly bought egg-tarts from this shop. Sometimes due to curiosity or for after dinner desserts, I have also tried ordering it from mostly the CWB or Wanchai stores. What I have found very annoying as of late for a few months is that, this CENTRAL store always serves cold egg-tarts! I have no idea why this is the case as it wasn't like this around a year ago. The CWB and Wanchai stores in comparison, have NEVER sold me a stone cold one.

真係想當場鬧下嗰白頭老闆.
還有, 有時其它分店有discount, 賣$3.8/piece...
這裡凍凍的, 反而每次都係五蚊.
下次借七仔嗰 microwave 用也有可能!

Its actually Very Good otherwise. What a pity...

I loooooooooooooooooooooooooooooooooooooooved their tart! Especially when they were freshly made in the morning! It is my tradition to eat one almost everyday when I get to work. I would recommend anyone to try this old hong kong tradition. Cheap and affordable. The crust is crunchy, and the filling is hot and rightly tasted.

I really like the egg tarts here! Everyone has their own preference to how they like their egg tarts. For myself, I like a cookie-type crust, unlike some people who like a flaky one. This place is 'famous' because of Chris Patten (is that correct?) so they charge quite a bit for their egg tarts. In many places in HK, egg tarts range from $2-3 for each one.

The price is not very worth it but I do like how their crust is made. I think that the egg white egg tarts are quite nice too.

I am a tourist from Malaysia. Having been told by many friends who have visited Tai Cheong bakery that their egg tart is an obligatory snack which one can't afford to miss, I decided to make a foodie trip to HK in early December. The egg tarts are so perfectly done and almost all the tarts look identical. I was so impressed with the skill of the pastry chef who can produce such brilliant masterpiece by hand. When I sunk my teeth into the piping hot egg tart, I found that the custard was indeed very smooth. The cookie pastry and the wobbly custard are a great combination that makes one just can't stop at one. I ended up wolfing down 2 egg tarts at one go. However, the custard lacks a bit eggy taste. It actually tastes a little too bland compared to the egg tarts which I've tasted in other stalls.
As a whole, Tai Cheong's egg tarts are definitely the right tarts to go for. I personally give a thumbs-up to this infamous tart in HK which gained its victory over the good remarks given by the former governor, Chris Patten. Keep it up, Tai Cheong!

Finally my friend sent me this picture and I can write this review.

Went to this so-called most famous egg tart shop in Central!

Seriously, they really need to improve the quality of their egg tarts or at least maintain their high quality of egg tarts.

I spent $5 (pretty expensive) for just 1 egg tart. Honestly, it looks very beautiful. Very soft on the outside, but not good on the inside! When I bought it, it was cold, just cold! Not even warm!! I was utterly disappointed as I always had egg tarts when they're hot or at least warm! This egg tart was ice cold! And it didn't taste that good either! I can't believe that they didn't even manage to keep the egg tarts heated! They just wanted to get rid of the egg tarts as quickly as possible, especially the icy cold ones! That, to me, is very unprofessional! I have never had such an expensive egg tart - $5 and it tastes cold!!!!

My friend also ordered the 沙蓊 (sha yong) and seriously, she also complained that it was far too cold!!!!

They really need to improve on the quality of the shop as well coz I even heard a customer complaining that the fan was far too strong and it was a bit too chilly in there!

Anyway, it was a very disappointing and sad experience. They shouldn't be selling such cold egg tarts at the price of $5!!! Should be reduced to less than $3!!!

wanna to get some egg tarts for colleagues. well...the owner's attitude is kind of shit

-- impolite
-- rude
-- look at his hands!!!! i'll never buy tarts from them

i always think all hot tarts [from any shop] is good

not worth taking the bad attitude.

Brought Tarts from this place for first time yesterday. Had to wait for tarts to come from the oven. After 15mins, they came out they looked delicious. On eating they taste better than they looked.

The cookie pastry was crisp and melted in my mouth and the hot egg filling blended in perfectly. Overall, excellent afternoon snack and well worth the wait.