泰昌餅家

营业中

休息中

走了好多路特意去买了吃的.刚刚出炉的,热乎乎的.怕烫,先吃了皮,很酥啊.再小心的吃中间的内容,很滑,好有满足感啊. 再来一口皮加蛋黄,酥和滑混在一起,说不出的好吃.真香啊. 2月24,在中环的一家连锁店里又买了一次,可是不是热的,口感打了折扣,看来还是要刚出炉的好吃啊. 还买了椰丝凤凰卷, 比较干,不香.

泰昌蛋撻連前港督都讚不絕口, 好評指數又咁高..滿心期待諗住睇下究竟蛋撻可以好味到咩程度出到中環擺花街, 買左個.一食, 再食, 食晒Comment 是：咪又係蛋撻一個....可以有幾好味...個人認為, 一個正常ge蛋撻, 只要新穌出爐夠熱就已經無敵.泰昌蛋撻都係蛋撻.彭生咁愛食佢, 可能佢無咩食過其他餅鋪姐...( 見到有人話$5一個蛋撻好平, 雖然我無話佢貴, 但其實正常普通餅鋪係$5 有3個. 所以佢已經貴左人地300%了)

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.

因為地域上之關係,公司的指定"山水"餅供應商,不是蛋撻王,就是泰昌,或檀島.大家萍水相逢,幾塊錢一個撻,絕對合乎經劑原則.派山水餅的不是我,而是同部門的同事,兩打泰昌雞批一次過.泰昌的蛋撻吃得太多,今次轉吃雞批,不失為一份新鮮感.雞批皮厚,咬落酥化,很濃香的牛油味,批內的餡料有雞肉之外,也有雜菜粒,非常豐滿.兩打實在太多,最後派不完,我可吃多兩件.雖然只是共事兩個月,萍水相逢之輩,也希望你在未來日子,能夠找到份好工作.

同事請食tea，蛋撻一只。拎到手上仲係熱辣辣，讚。好耐都冇食過呢到既蛋撻，而家分店開多左幾間，對品質控制有d懷疑，食落，又唔錯喎。一向都鐘意牛油皮多過酥皮，呢到牛油皮好香，蛋亦係滿滿，蛋味濃郁，依然做得不錯。聽說而家賣$4.5一只，是租金嗎？？？

其實我家附近也開了一間新的泰昌分店, 但總覺得徒步走上擺花街斜路這老店比較有意思.如常買了一件到後面吃.很久沒吃, 很久沒到擺花街這店吃.仍然不變.蛋撻皮脆脆的, 而蛋則像蒸水蛋一樣, 會盪來盪去.蛋撻盪得到, 方為大師傅.繼續支持

難得難得, 一個成年都唔會踏足一次香港島既人因為外國朋友多,剩係呢一個月都去左3次喇.過一次香港島, 仲要帶住班外國朋友, 去之前當然做足準備功夫!不過唯獨去食蛋撻, 隨街問一個都知道啦趕住食下午茶, 真係要快d問下人點去喇...~~是日下午茶:- 出爐蛋撻睇住一大盤新鮮滾熱辣蛋撻面世, 既興奮又期待.眼定定望住阿姨一個一個放入膠袋, 我地每人要了一隻.好熱好熱, 熨手架!!!!d蛋好滑, 有我最鍾意既曲奇餅底.有朋友話好似甜左d, 不過我就覺得好特別, 因為呢個味道就只有泰昌獨有.食完又掛住映相, 阿姨千叮萬囑叫我唔好映佢個樣喎, 映d撻就得

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.

泰昌餅店是香港老字號的餅店. 昔日的泰昌餅店的蛋撻1997年以前連肥佬港督都愛天天訂造最少一打蛋撻到港督府吃. 經努力經營下, 泰昌餅店現在分店分佈全香港. 但很多人仍然愛到中環總店. 這裡的蛋撻特別鬆化可口, 口味香濃, 酥皮香甜, 所以十分值得一試. 我很喜歡這裡的曲奇皮蛋撻, 前港督都愛吃, 人人愛吃, 而且只是五元一件, 真的十分吸引. 我更買了半打跟朋友在佳節在屋子一起前來吃, 真的好味.

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 v

星期日行開呢頭, 一定會光顧下我最喜愛的蛋撻, 泰昌餅家的蛋撻!去到既時候, 都有三幾個人排緊隊, 果然魅力不減!蛋撻貫徹一向水準:第一: 新鮮出爐夠晒熱第二: 好濃厚既蛋味, 味道濃郁, 絕冇偷工減料第三: 皮夠鬆脆第四: 價錢大眾化, 富人窮人都食得起…..泰昌餅家依然屹立不搖, 除左食物水準高之外, 肥彭亦係一個因素, 某程度上, 可以話好多人仍然懷念九七前的風景, 點解會咁, 當權者值得深思!

我台灣朋友同佢男朋友來左香港四日自由行靚女朋友收集左好多香港美食資料,第一站來到泰昌餅家食蛋撻去到中環行完H&M後因唔熟路揾左一陣,去到差唔快四點可能今日係平日冇咩人,五蚊一件買左3件蛋撻,講真我嫁過來香港快5年到依家先第一次食泰昌既蛋撻應該唔係岩岩焗出來,因保溫既關係摸落去仍然熱熱地,咬一啖一陣好香濃的牛油味散發出來但裡面的蛋漿唔夠滑順略嫌硬身,可能唔係新鮮出爐的緣故始終係爭D!個人覺得蛋味已經被曲奇皮既濃厚牛油味掩蓋過去,唔覺好有蛋味!我比較欣賞香味濃郁的曲奇皮,如果蛋漿再軟滑D.雞蛋味再明顯D,咁就perfect 喇!!另外我地搭叮叮經過灣仔莊士敦道分店,見到佢推出蛋撻懷舊價$3.8早知來尼度買抵D!

星期日見中環都有長龍見到原來係港督蛋撻未試過一於試吓新鮮熱辣牛油皮好香蛋漿厚味濃不過最重要係新鮮轉流快

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 eg

由上環行行行...係咁向上行, 之前個大早餐都已經唔知去咗邊...30+度熱...係時候要補充一下...見到泰昌, 食返件蛋撻先~ 我係第一次食泰昌架!! 蛋撻 :可能唔係剛出爐, 蛋撻攤凍咗, 少咗香味, 即刻扣咗分...呢個係曲奇底, 而我個人比較鐘意食酥皮蛋撻! 曲奇底過甜, 甜度甜過蛋漿, 搞到食唔到蛋漿味, 有d失手...食完之後成口都係曲奇底嘅甜, 蛋漿味好快已經消失咗... 好味程度未及預期... 不過如果下次可以食到剛出爐嘅蛋撻可能會好d啩...