If there’s a gold standard for egg tarts, this is it. For pastry savants, Tai Cheong needs no introduction. Crowds everyday are blessed by the sweet, silken egg custard, nestled in a melt-in-your-mouth pastry base which crumbles at first touch. The softness is surreal, and yet the tart remains impeccably baked: the crust glows beautifully golden brown and tastes gloriously buttery. Bonus: tarts are baked routinely throughout the day and sold warm (if you’re lucky, fresh out of the oven and piping hot). I’m in love.

🏅 10/10
💭 DIE ALSO MUST TRY