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Introduction
Tai Cheong Bakery is a famous Hong Kong bakery that was first established in 1954. It is a traditional bakery that is most well-known for their delicious egg tarts and Chinese donuts.
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Opening Hours
Today
09:30 - 19:30
Mon - Sun
09:30 - 19:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
由細細個開始，便很喜歡呢度既蛋撻，尤其係新鮮出爐時，餅皮鬆脆香口，甜而不膩，難怪成為香港特產之一。蛋撻香味四溢，好吸引人，尤其是愛食蛋撻既人一定要現場熱呼呼既食上一個，唔油，好食
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突然想食下午茶，同事推介我試呢間老字號餅店，讀佢既蛋撻唔錯，見近公司就行落去買黎試試。去到鋪頭，姐姐好 nice，可能鋪頭沒其他客人，姐姐就推介我。最後我就揀左同事推介既酥皮蛋撻，同姐姐推介既沙翁。先講酥皮蛋撻，蛋味幾香，而且甜度唔高，啱我口味。酥皮係脆身，但就唔夠酥，牛油味都 ok 既，只係賣$10，算唔錯既選擇。沙翁依家都唔多地方有得賣，都炸得幾好，沒油“益”味。蛋味比較淡，但甜味都唔高，整體都算唔錯，可以試下。
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疫情之下麵包真係變得好珍貴，想買到麵包除咗早d都仲要睇吓你好唔好彩……！🤨前幾日中午路過寶琳港鐵站附近果間蛋撻好出名嘅泰昌，當然要買番d帶番屋企。諗諗吓買多幾個麵包，放係屋企好似實際d，點知有個着黑色西裝褸短頭髮嘅女人，冇戴口罩對住d包講電話，d口水噴曬落d包度，大佬ar😤😰而家咩時勢呀！？咁冇衛生常識，平時係街都要戴口罩la，佢仲要係員工，我即調頭走，唔會再幫襯！😤😡如果佢原來中咗，成間舖都充滿佢d菌我好慶幸自己未掂到佢地d產品，想像吓食咗佢地d口水包，唔使中都已經夠嘔心la🤢😖，果日返到屋企即刻消耗咗個快速檢測包，包就買唔成，但係都唔知叫做好彩定唔好彩……🤦♀️9號果日有入過尼間舖嘅人……
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呢度啲tarts $10-14/件～ 價錢來講係貴過普通鋪頭（但係普通舖頭已經好食😋） 呢度就酥皮出名啲～但係其實味道都係一般般～好期待嘅蛋撻更加係有啲失望🙍🏻♂️佢個蛋漿好少，而且賣嘅時候都已經唔係太新鮮被偏厚，整體蛋撻嘅size好細，加上佢已經凍咗又縮細少少 $10一粒完全唔值！普通麵包店比佢出色～驚喜嘅係佢嘅酥皮蛋撻俾正常嘅布皮好味，雖然凍咗但係都鬆化不過都係同一個問題：蛋漿非常非常之孤寒嘅份量令成件事扣好多分老婆餅都係$10.1件，凍咗食都OK～我覺得佢個餡芝麻味非常之重！鍾意食芝麻嘅人可能會中意，不過咁啱我好憎食芝麻🤣🤣莎翁有少少油！不過係呢度比較特色嘅～不過如果放多陣真係會出晒油～
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大食妹超鍾意食唐餅, 雖然已經食過好多次泰昌餅家, 覺得味道未算正宗, 但依然忍唔住, 經過就會去幫襯下<黃糖糕>喺黃糖糕同白糖糕之間選擇, 大食妹一定會揀黃糖糕, 唔知點解成日覺得黃糖糕比較好食呢到晏晝已經賣淨一件泰昌餅家嘅黃糖糕唔算好大件, 只有一隻手咁大味道甜甜地, 俾灣仔分店乾身少少, 但濕潤度啱啱好
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