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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
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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通常介紹遊客食蛋撻都一定係泰昌品牌我細個嗰陣媽咪都成日買俾我食 一買半打 我就會自己一次過食3-4個🙈所以我一諗起蛋撻就直接聯繫到泰昌好耐冇食啦 所以今日買咗個 睇吓同細個食嘅味道有冇分別唔知點解好似比印象中細個咗啲？可能係幻覺又或者隨時間縮咗水但係依然好吸引😍第一啖食落去真係好正 流口水了 因為太耐冇食過曲奇皮脆口又有少少牛油味蛋好似布甸咁 唔會水汪汪味道上遍甜 甜味蓋過咗蛋味只不過係...好似冇印象中咁好食嚕明明之前食 個皮會食到一粒粒好似鹽質地嘅野 咬落更香脆 真係好似食曲奇餅咁鬆化蛋部份面層會有層膜 好似啲雙皮奶咁 而且蛋味重啲但係今次食完全食唔返個feel 冇個種食完一個仲好想食多幾個嘅感覺😕加上唔知點解佢個撻皮同蛋比較易散開 好在我食得小心 冇跌曬另外可能因為唔係新鮮出爐 已經唔熱辣辣 個皮又焗得唔夠耐唔夠膿 所以冇咁好食可能係自己口味變咗又或者佢真係水準變咗😟已經食唔返6年前嘅泰昌蛋撻味 雖然蛋撻都仲好食 不過當有期望 就會有失望希望我會有日找尋返我鍾意嘅蛋撻味啦！
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泰昌餅家係香港好出名嘅蛋撻店，今日特登黎中環店整番半打。最近原來推出藍莓撻（$18兩件/$12一件），味道幾特別，藍莓味幾似，中間有粒粒藍莓！另外揀左酥皮蛋撻（$10/件）同曲奇餅底嘅皇牌蛋撻（$18/兩件）。酥皮層層好有層次，口感實在無得頂。曲奇皮就實淨啲，係經典嘅口味。仲有老婆餅兩件（$9.5/件）暖暖地，手掌咁大塊。味道都係甜甜地，正啊！中環店店面大，包裝同裝修又年輕化，迎合到本地人同遊客。
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