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2008-12-22
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One of the reasons I haven't had a chance to try the eggtarts from the nearby, newer, and much more famous Tai Cheong Bakery yet is because I love the eggtarts from this bakery! Especially when they've just come out of the oven. The centre is sweet and silky, and the pastry is just the right degree of flakiness!However, I must say the quality declines a little when it's cooled down. This is inevitable with the puff pastry crust though, as it will get soggy and taste oily.I've tried other stuff f
However, I must say the quality declines a little when it's cooled down. This is inevitable with the puff pastry crust though, as it will get soggy and taste oily.
I've tried other stuff from this restaurant, like the tea sets, and they're just OK. Just come here for the bakery items!
张贴