Pastries & Bread 🥪🥨🥐

What to expect: acetic, hard crust bread with a chewy texture, speckled with linseeds and sunflower seeds. Mostly enjoyable, but the tartness was obtrusive and perhaps taken a little too far: the best sourdough should be infused with only the subtlest notes of tanginess. I recommend taking a slice or two before your mains are served, to whet your appetite.

🏅 8/10
💭 Can try

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

Crispy on the outside, airy on the inside. Concealed at the core of the bread are a slice of melted cheese and smeared butter. Take it with a piping hot drink (tea or Milo) for some warm, fuzzy feels.

🏅 9/10
💭 Must try!

Perfection took the form of a crispy, flaky and airy pastry crust, encompassing a sweet, silken custard centre. I could rhapsodise about this for days.

🏅 10/10
💭 MUST TRY