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I'm a big fan of egg tart so I'm extremely picky considering it's one of my most favourite food! Quite frankly, after searching extensively for the best egg tart in Hong Kong, I still haven't come across any that I'd fall in love with. Taste is subjective though as everyone has their own preference and palate, so it's always open for debate. This post serves as a guide to help foodies who want more than just the usual Hong Kong classic Tai Cheong's egg tart and showcase what else Hong Kong has to offer for this lovely pastry!


Egg tart may look very simple, but it requires precision in baking techniques and accuracy in the quantity of ingredients to create the perfect egg tart. From our own baking experience, learning through trial and error is probably one of the most common taken paths to accomplishing the desired egg tart. So, what makes a good egg tart?

Firstly, it is always best to consume egg tarts while it's still pipping hot and fresh straight from the oven (新鮮熱辣蛋撻)! It has to have the right portion and balance between the egg filling and crust shell; on the aesthetics, the filling layer has to look smooth and shiny; texture wise, the egg custard has to be soft and moist, crumbly for cookie-base, flaky and crispy for pastry-base; and most importantly in terms of flavours, it has to have a strong eggy taste and buttery aroma.

Cheung Heung Yuen Restaurant 祥香園茶餐廳

Hoover Cake Shop  豪華餅店

This has to be my personal favourite out of all 8 egg tart places, I loved the fact that its appearance with its glossy layer on top was so amazing that I'm drooling by looking at it right now! It was the creamiest and had the strongest egg flavour among all with a right balance of sweetness, the puff pastry was extremely flaky and crispy as well. However a major drawback would be the crust was slightly overcooked as the burnt could be tasted in every mouthful, and the filling was kind of overpowered by it.

There's always a queue for their bread and cakes (not just egg tarts), so do look out for their freshly baked food and most importantly their egg tart!

Happy Cake Shop  快樂餅店

Honolulu Coffee Shop  檀島咖啡餅店

Kam Wah Cafe  金華冰廳

Probably all HK foodie tourists know about this Cha Chaan Teng, they have now extended another store beside the original one. There's nothing much to rave about their egg tart though. The filling was soft, smooth and bouncy, and had a subtle sweetness, however I found it lack of egg flavour regardless of its solid strong yellow colour tone. Despite the tart crust had a strong buttery taste, we prefer the base a tad thicker to give the right balance to the filling.

You can still give it a shot if you prefer your egg tart thin crust with generous filling, and if you are around Prince Edward area (near Mong Kok), otherwise I would give their egg tart a miss. Apart from that, their Bo Lo Yao (buttered pineapple bun), Mexican bun and Cocktail bun are the must-tries!

Kam Fung Restaurant  金鳳茶餐廳

Po Shing Cake Shop 寶城餅店

Tai Cheong Bakery 泰昌餅家

Please forgive my picky palate...And I'm still on a hunt for the best egg tart, so do let me know if you guys come across any calories-worthy ones!

• Chicken Breast Meat, minced................250g
• Chicken Soft Bone, roughly chopped.....1
• Japanese Panko Breadcrumbs...............¼ cup
• Egg, beaten...........................................½
• Spring Onion, finely chopped.................2 tbsp
• Cornstarch............................................1 tsp
• Ginger, grated.......................................1 tsp
• Garlic, minced.......................................1 tsp
• Lee Kum Kee Teriyaki Sauce...............1 tbsp
• Lee Kum Kee Soy Sauce.....................1 tbsp
• Sea Salt................................................2 tsp
• Pepper.................................................1 tsp

• Lee Kum Kee Teriyaki Marinade.........3tbsp
• Mirin....................................................2 tbsp

• Lee Kum Kee Tomato Ketchup...........1 tbsp
• Toasted Sesame Seed..........................1 tsp
• Spring Onion........................................1 tsp

1. Soak wooden skewers in water.
2. Combine minced chicken, chicken soft bone, breadcrumbs, egg, spring onion, cornstarch, ginger, garlic, Lee Kum Kee teriyaki marinade and soy sauce, salt and pepper in a large mixing bowl. Gently mix and squeeze mixture until well combined.
3. Portion the meat mixture equally before threading onto skewers.
4. Pre-heat oven at 180°C. Combine Lee Kum Kee teriyaki marinade and mirin for glazing, set aside.
5. Heat oil in a grill pan over medium-high heat. Grill the tsukune, turning once, until marked, 2 to 3 minutes per side.
6. Brush tsukune on both sides with glaze and finish off in oven for 4 minutes.
7. Brush with more glaze in-between cooking if necessary.
8. Served with Lee Kum Kee Tomato Ketchup, toasted sesame seed and spring onions.

2nd Recipe | Garlic Teritaki Fried Rice (2 servings)

• Chicken Thigh, boneless and skinless.......................250g
• Lee Kum Kee Teriyaki Marinade, divided...............5 tbsp
• Lee Kum Kee Soy Sauce........................................1 tbsp
• Vegetable Oil..........................................................2 tbsp
• Egg, beaten.............................................................1
• Garlic, minced.........................................................4 tbsp
• Cooked Short Grain Rice, refrigerated overnight......2 cups
• Sea Salt..................................................................To taste
• Pepper...................................................................To taste

1. Put chicken thigh in a shallow bowl and spoon over Lee Kum Kee teriyaki marinade (3 tbsp) and soy sauce (1/2 tbsp). Leave to marinate for at least 2 hours, if not overnight.
2. Pre-heat oven at 180°C. Remove chicken thighs from refrigerator 10 to 15 minutes before you cook them. Baked chicken thigh for 12-15 minutes (depending on size and thickness). Diced the chicken into small cubes and set aside.
3. Heat oil in wok or large skillet over medium-high heat. Add egg stirring gently. Add garlic and fry for another minute.
4. Stir in rice and cook until heated through. Add chicken cubes.
5. Lower heat and add remaining Lee Kum Kee teriyaki marinade and soy sauce. Stir well and remove wok or skillet from heat.
6. Season with sea salt and pepper if necessary.
7. Serve rice in bento box and garnish accordingly with leafy lettuce, tamago, seaweed, cherry tomato, broccoli and carrot.

• Chicken Thigh, boneless.......................................1
• Lee Kum Kee Teriyaki Marinade, divided............3 tbsp
• Lee Kum Kee Soy Sauce....................................½ tbsp
• Thick Sandwich Bread.........................................2 slice
• Butter, soften.......................................................2 tbsp
• Onion, thinly sliced...............................................¼
• Japanese Cucumber, sliced...................................¼
• Mixed Salad Leaf.................................................Few
• Japanese Mayonnaise...........................................1-2 tbsp

1. Put chicken thigh in a shallow bowl and spoon over Lee Kum Kee teriyaki marinade and soy sauce. Leave to marinate for at least 2 hours, if not overnight.
2. Pre-heat oven at 180°C. Remove chicken thighs from refrigerator 10 to 15 minutes before you cook them. Baked chicken thigh for 12-15 minutes (depending on size and thickness). Set aside.
3. Spread thin layer of butter on inner side of the bread and toast in oven or toaster.
4. Remove skin from chicken thigh and slice the chicken diagonally.
5. Assemble the sandwich with onion, Japanese cucumber, salad leaves and Japanese mayonnaise.

I guess we had tried almost all types and flavours at this stall, including prawn, squid, fried beancurd with fish paste, pork and basically anything that can be created into balls! Of which, our favourite has to be the salmon cheese ball! I bet you will be like us, finishing stick by stick unknowingly...

Black Glutinous Rice and Sago

Mango Sago Pomelo

Signature Peanut Ice Cream Ball

Signature Mango Dumpling

Chestnut , Gingko and Barley with Soya Beancurd

Osmanthus & Mango Roll (left) - mango wrappd with seaweed made of osmanthus fragrans (sweet olive) Mango & Seaweed Roll (right) - fresh mango wrapped with glutinous rice and seaweed as outer layer

Peanut Glutinous Rice Dumpling

Tips: If you are visiting this place on weekend or public holiday, we highly recommend you to make your order of Osmanthus & Mango Roll and Mango & Seaweed Roll before 3pm as these are the two most popular desserts and they produce limited quantity daily!

3. 允升甜品

Mango Sago Pomelo

4. 郭錦記餅店  Kwok Kam Kee Cake Shop

Photo Credit: Hong Kong Tourism Board

5. 根記粥麵店

  

6. Seafood Street

The whole set dinner including soup, steamed prawns and fish, sea snail as well as fried chicken with lemon sauce came to just HK$200+, it was well worth the money for the quantity you receive, but do expect the food is mediocre and seafood is not the freshest quality. Nonetheless, it offers a good experience to dine by the water.

7. 故鄉俱樂部  Hometown Members Club

Red Bean Obanyaki

Sausage & Crab Meat Hand Roll

8. Street Food

There are too many snacks around the island, so ready your stomach for all these!

新照記茶餐小食店

Beside Hometown Members Club, do expect to see many different varieties of what Southeast Asian called 'kueh', the traditional '糕點' they sell are more of in Cantonese style. Nowadays, these pastries are rarely seen in Hong Kong already due to the long hours of preparation and low demand.



There's also a snack shop that sells Korean tornado potato next to 新照記茶餐小食店!



I particularly reminisce about the school day snacks such as during the summer we had iced pineapple slice and the traditional Chinese snack of candied fruit '冰糖葫芦'!