Iconic Portuguese custard tart with flaky pastry shell and silky, slightly caramelized egg custard filling
Tips from diners
Eat it warm straight from the counter—the pastry shatters when fresh and melts as it cools
The custardy center is the real magic; crispy shell is just the vehicle
Crispy-fried dough in a thin pastry shell, dusted with sugar, served warm
Tips from diners
This is not a donut in the Western sense—it's more like a fried pastry puff
The contrast between crispy shell and tender, airy interior is what makes it special
Traditional egg tart with a layer of melted cheddar cheese baked into the custard
Tips from diners
The cheese adds a subtle savory note that cuts through the sweetness of the custard
Don't judge it against the original—it's different and delicious in its own way
Egg tart infused with Milo powder, creating a malted chocolate-like custard filling
Tips from diners
This is a creative Hong Kong twist. The malt flavor is subtle, not like eating chocolate.
It became trendy on Instagram; try it if you want to taste what locals have been hyped about
A bigger version of the original, about 50% larger, perfect for sharing or if you're extra hungry
Tips from diners
The ratio of pastry to custard changes at this size—more filling means more richness
One large tart feeds two people comfortably as a snack
Tai Cheong opened in 1954 and has been serving the same crispy-shell, silky-custard egg tart for seven decades. The bakery is counter-only with no seating, but lines form especially afternoons 3-5pm—come early morning or after 8pm to grab your tarts warm without waiting.
Tai Cheong opened in 1954 and has been serving egg tarts for 70 years. They're so famous that lines form at the counter, especially afternoons.
The bakery is tiny—counter service only, no seating. Grab your tarts and eat them nearby in Central's tree-lined lanes.
Peak hours are 3-5pm (afternoon snack time) and 7-8pm (dinner time). Come early morning or after 8pm for a walk-in without waiting.
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