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Mad about egg tarts

By  |  Updated 23 Dec 2016

Mad about egg tarts

Tong Heng Confectionery

South Bridge RoadDesserts

EDITOR’S PICK!

Opening hours: Daily: 9am-10pm

Price: $1.70

Rating: 4.5/5

For many, Tong Heng’s signature diamond-shaped egg tart is the gold standard. What makes it so impressive is the amazingly thin crust and slippery soft custard.

Buttery, slightly flaky, and crisp when warm, the buttery crust resembles puff pastry but isn’t as crumbly. Its incredible thinness is measured by the millimeter—a culinary feat that’s hard to beat. However, the crust tasted best when eaten warm. When cold, the crust tended to be slightly flaccid and greasy.

Reminiscent of crème brulee, the wobbly custard had a strong eggy smell and was rather sweet. It also oozed water, and disintegrated easily. In spite of this quirkiness, the overall effect was most memorable. Tong Heng’s egg tart is a definite must-try!

Leong Sang Hong Kong Pastries

Sago StreetAsianCantoneseChinese

BEST VALUE!

Opening hours: Daily: 8am-7.30pm

Price: $1.40

Rating: 4/5

There’s a wide variety of pastries available at Leong Sang, but their classic Hong Kong-style egg tart is the top-selling item.

The custard was very well-made. Smooth and not too sweet, with an immensely pleasant fragrance, the custard and pastry complemented each other extremely well.

Made with water-and-oil dough, the crust was rather thick. But it had a delightful melt-in-the-mouth quality. The pastry didn’t disintegrate too easily, yet it felt sufficiently light. This egg tart kept very well, with the crust retaining its crispness for hours.

If the tart case had been slightly thinner, this would have been a flawless egg tart. On the whole, Leong Sang’s egg tart was a solid all-rounder and offered excellent value.

Tai Cheong Bakery

Holland Village, Lorong LiputDessertsHong KongSnacks

EDITOR’S PICK!

Opening hours: 
Mon-Fri: 10am-10pm, Sat-Sun: 9am-10pm

Price: $1.90

Rating: 4.5/5



In 2016, after several pop-ups, Tai Cheong Bakery finally opened their first kiosk, and then a dine-in cha chaan teng-style restaurant, in Singapore.

Their legendary egg tarts here boasts a buttery, crumbly cookie-like crust made from shortcrust dough. The egg custard is everything you'd expect it to be: wobbly, fragrant, with a smooth texture and consistency.

P.S. Even celebrity chef Marco Pierre White is a fan.

Imperial Treasure Bakery

Asia Square Tower 1, Marina ViewAsianChineseEuropean

Imperial Treasure Bakery

111 Somerset Road, #01-26 TripleOne Somerset

Opening hours: Mon-Sat: 8am-9pm, Sun: 10am-9pm

Price: $1.50

Rating: 3.5/5

The newest concept in the Imperial Treasure restaurant group, the egg tart here is different in that they use a shortcrust pastry. The tart case isn’t the crisp and flaky kind. Rich, buttery, and melt-in-the-mouth, it had a superb cookie-like fragrance.

So was the firm and smooth custard, which had a lovely vanilla scent. The sweetness was just right, and paired well with the tart base.

Although Imperial Treasure’s egg tart was not conventional, it was a refreshing change from the traditional style.

Crystal Jade My Bread

Ngee Ann City, Orchard RoadAsianCantoneseChinese

Opening hours: Daily: 10am-10pm

Price: $1.20

Rating: 1/5

With relatively high standards for their restaurant dim sum, we had high hopes for Crystal Jade’s egg tart. Sadly, we were let down.

The most disappointing aspect was the custard. It had a artificial shade of sunflower yellow. It had neither fragrance nor flavour, just monotonous sweetness.

The tart case was rather airy and melt-in-the-mouth. But, like the custard, it was tasteless and lacked real flavour. Overall, Crystal Jade’s egg tart was visually attractive, but fell flat when it came to taste.

Honolulu Café Singapore

The Centrepoint, Orchard RoadAsianChineseHong Kong

Opening hours: Daily: 11am-10pm

Price: $1.70

Rating: 3.5/5




If there's one thing that you have to try at this Hong Kong franchised cha chaan teng, it is the famous egg tarts - the dough used to make the crust is folded into 192 layers to achieve a flaky quality. While we like the flaky, fragrant, buttery shell, we preferred the custard to be slightly sweeter.

This is also one of those tarts that demands to be eaten warm; most egg tarts taste somewhat stale when cold, but this one especially so.
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Julia Khoo
Julia Khoo
Julia Khoo is a passionate foodie, freelance writer, photographer, and mommy of two precocious little girls. She is often guilty of feeding her camera before she feeds her kids – it’s a harmless occupational hazard. In her free time, she enjoys cooking, baking, and browsing brick-and-mortar bookstores – where you’ll most probably find her in the Food & Drink section.
Raymond Tan
Raymond Tan
In a distant past, Raymond covered the entertainment beat. These days, he is busy keeping watch of his ballooning waistline while cataloguing his food-related adventures.
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