Egg Tart (蛋撻), one of the most signature snacks in Hong Kong, demonstrates how the cultural influence from the East and the West converge in the daily lives of the locals.
Egg tart originated from the West as custard tart and was only served in high-end western restaurants in the 1940s. The locals adopted the custard filling into a sweet steamed egg filling and created an affordable snack that soon became popular among citizens. The Chinese character “撻” used in the Chinese name of the new snack is an onomatopoeic representation of the English word “tart”.
Nowadays, egg tarts can be found in almost all bakeries. Savoring fresh egg tarts has become a holiday ritual for many local people. At some of the popular bakeries, you can see queues forming at certain times awaiting freshly baked egg tarts. The warm and crispy texture is irresistible.
There are 2 common types of egg tarts in Hong Kong, made from shortcrust pastry (牛油皮) or puff pastry (酥皮). Each has its own supporters and it’s difficult to tell which is better. Try both of them if you have the chance.
Egg tarts have captured the hearts of so many, including Chris Patten, the last governor of Hong Kong, who has publicly expressed his appreciation for this local delicacy. To follow his footstep, head to his favorite Tai Cheong Bakery (泰昌餅家) on Lyndhurst Terrace in Central. Nowadays, the little shop has been renovated with new products to serve. Yet, the egg tarts have retained their traditional flavor and remain their signature item. Other popular bakeries with delicious egg tarts include Kam Fung Restaurant (金鳳茶餐廳), Hoover Cake Shop (豪華餅店), Honolulu Coffee Shop (檀島咖啡餅店). Give them a try!
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