The pastry is flaky and buttery—made fresh daily. The custard filling is silky and not overly sweet. The top is baked until it caramelizes slightly. Tai Hing's egg tart is consistently cited in 'best egg tarts in Hong Kong' lists. Serve warm from the counter for full flakiness.
Tips from diners
Come in the first hour they open (6:30am start) for warm egg tarts fresh from the oven. They cool as the day goes on.
Order one tart with your roast pork rice for a complete Hong Kong breakfast experience.
The milk tea is made fresh daily using a specific brewing technique that keeps it strong despite the milk. It's served in a chilled glass with a bowl of ice on the side—you add ice to your glass as you drink so it doesn't dilute the tea. The balance of milky creaminess and bitter tea is the signature taste of old Hong Kong. Tai Hing's version is consistently praised across reviews.
Tips from diners
This is how milk tea is supposed to taste in Hong Kong. If you're used to Thai iced tea or other variations, this will taste different—in a good way.
Ask for it 'with ice bowl' (有冰碗)—don't just accept what they serve. The ice bowl is essential to the experience.
The pork belly is roasted until the skin crisps and the meat stays tender. The fat renders out but doesn't dry the meat. Served over warm jasmine rice with rich gravy that soaks through. The skin is the hero—shatter-crispy and salty. Reviewers consistently call this the benchmark roast pork in Hong Kong.
Tips from diners
Lunch rush (12:15pm-1:45pm) has queues out the door. Come at 12pm sharp or after 2pm for a table. The counter is faster than waiting for a table.
The portion is large—one plate of roast pork and rice is a full meal. Add a vegetable side if you're sharing.
Char siew is marinated pork that's hung and roasted until the edges caramelize and the meat stays tender inside. It's sliced and served over rice with rich gravy. The meat is sweeter than roast pork. Reviews note it's a lighter alternative to roast pork but no less satisfying.
Tips from diners
Char siew is HKD42 vs roast pork at HKD48. If you're cost-conscious, this is just as delicious and lighter on the wallet.
The goose is leaner than pork but cooked to stay juicy. The glaze is sweet and salty. The skin crackles slightly less than the pork but is still satisfying. The meat is more fibrous and complex in flavour. Reviewers say to try this if pork doesn't appeal—it's equally well-executed.
Tips from diners
Ask for a half-portion if you want to try both roast pork and roast goose—they'll accommodate.
Tai Hing has been serving Hong Kong roast pork (siu-mei) since 1989 and is now a household name with locations across the city. The Quarry Bay location at Fortwest is the original flagship. The house specialty is the '5-star Roast Pork'—succulent meat with perfectly crackled skin. The roast goose, char siew (BBQ pork), and roast chicken are equally carefully done. Beyond roasts, Tai Hing serves classic cha chaan teng fare—milk tea, pineapple buns, egg tarts, and rice dishes. The chilled original milk tea is made fresh daily and served over ice without dilution.
Lunch is peak chaos 12:15pm-1:45pm. Early risers can come at breakfast (6:30am opens) for a quieter experience. Dinner (5pm-8pm) is steady but manageable.
Quarry Bay is a local neighbourhood—the restaurant is packed with office workers and families. You'll likely share tables during peak hours. It's casual, quick-moving service.
The menu is primarily in Chinese with some English. Point at the hanging roasts behind the counter or photos on the wall. Staff speak limited English but understand simple orders.
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