Founded in 1954, Tai Cheong Bakery is renowned alongside Queen Sophie for crafting the finest egg tarts in Hong Kong. This prompted our visit to their Central store to try their offerings.

Their diverse selection featured various baked goods, including prepackaged options and freshly served items. On our visit, they had shortcrust egg tarts, puff pastry egg tarts, milk egg tarts, BBQ pork pastry, salted egg yolk pastry, chicken pie, red bean paste pastry, and wife cake.

Puff Pastry Egg Tart (10 HKD/2 AUD). Served warm, this tart boasted a buttery lightness in the pastry, characterized by a deep golden crunch. The custard filling exhibited an incredibly smooth and silky texture, complemented by a well-balanced eggy flavor, devoid of overpowering dairy notes. The interplay between the pastry and filling created a delightful melt-in-the-mouth experience. Undoubtedly, this stood out as the best egg tart we’ve ever eaten, surpassing even the version from Queen Sophie.

The Wife Cake (10 HKD/2 AUD) is another pastry favourite, and this one featured a filling rich in sesame for added texture, albeit with a subdued wintermelon flavor. The pastry, however, leaned towards thickness and lacked the desired flakiness.

While a return visit for the exceptional egg tarts (including the shortcrust and milk variants) is enticing, we would opt to skip the wife cake.

Tai Cheong Bakery is located at 35 Lyndhurst Terrace, Central, Hong Kong.