The signature that built the business in 1893. The custard filling is made from a family recipe unchanged for over 130 years — whole eggs, evaporated milk, and caster sugar baked until the filling sets but still jiggle slightly. The pastry is made fresh daily and baked until golden. Reviewers consistently describe the balance of crispy shell and creamy center as 'the standard' for KL egg tarts.
Tips from diners
Eat fresh from the oven if possible — the tarts are baked in waves throughout the morning, and warm ones have the best texture contrast.
Arrive before 10am to catch the morning batch. They sell out by late morning on weekends.
A modern variation introduced in recent years, the charcoal version maintains the original custard recipe but wraps it in a stunning dark pastry shell made with food-grade charcoal. The charcoal gives a subtle mineral note but doesn't overwhelm the sweetness of the filling. It's Instagram-worthy but substantively just as good as the original.
Tips from diners
These look striking in photos — good addition to a takeaway box if you're bringing gifts.
The filling is char siu — Cantonese-style barbecued pork, cut into chunks and mixed with a light glaze. The bun is steamed until it rises and becomes incredibly soft, almost dissolving on the tongue. These warm from the steamer are a breakfast staple at Bunn Choon.
Tips from diners
These are best eaten immediately after steaming — the bun firms up as it cools. Order fresh batches from the cart.
A classic dim sum item served from the pushcarts. The wrapper is thin enough to see the pink prawn inside, encasing diced shrimp, mushroom, and bamboo shoot. When done right, the wrapper is silky and the filling is sweet from fresh shrimp.
Tips from diners
Order two portions per person — these are rich and it's easy to eat multiple orders.
The classic dim sum staple, open on top to show off the finely minced pork filling. The wrapper is folded into a purse shape that's open at the top, revealing the filling and showing its quality. A traditional garnish of a single pea sits on top.
Tips from diners
These are smaller than har gow — order 2-3 portions to feel satisfied.
Founded in 1893, Bunn Choon is one of KL's oldest food businesses, helmed by fourth-generation owner Wong Kok Tong. Originally a single stall on Petaling Street, it now operates from a restored heritage building in Kwai Chai Hong that preserves the original art deco tile work and wooden fixtures. The egg tarts — made fresh daily from recipes passed down since the 1890s — remain the signature draw, alongside traditional dim sum served from pushcarts.
Bunn Choon closes Mondays and operates only during breakfast/lunch hours (7:30am-3:30pm). Come for dim sum service when the carts are rolling, typically 8am-12pm.
Weekends are packed — arrive before 9am or after 1pm to avoid the crowds. The dining room holds about 100 people.
You can pre-order whole boxes of egg tarts for takeaway — useful for office gifts or large groups. Call ahead.
The heritage building's art deco tiles and old-school dim sum cart service create an atmosphere that feels frozen in time — arrive with an appetite.
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