are made popular by the ex-governor of Hong Kong, Chris Patten, who loves egg tarts more than anything else. He once praised the egg tart of Tai Cheong as ‘The Most Famous Egg Tart in Hong Kong”. Unlike the flaky pastry egg tarts sold in most dim sum joints, Tai Cheong's version has a more buttery texture which resembles cookies. It is believed that egg tarts encased in cookie pastry is closely related to the British egg custard tart.
I love Tai Cheong's egg tarts because of its pastry. Owing to its popular demand, their tarts are snapped by dozens within minutes the moment they are delivered from the kitchen. It is also not unusual to fins a long queue in front of the shop, all waiting to buy their fresh and hot egg tarts.
This is of course my third visit to Tai Cheong. I guess I am going to make my yearly pilgrimage to Tai Cheong. Well, for something which is too good to miss, why not?