Time Out Hong Kong

"These legendary egg tarts need no introduction. Certainly not the cheapest in town – but definitely the best."

Nicole Fung

"The crust on these ia super buttery, crumbly and melt in your mouth similar to a freshly baked short bread. The custard is sweet, creamy and velvety reminiscent of a fresh crème brûlée."

Daniel Ang

"Their egg tarts came with smooth bright yellow egg custard, seated inside crumbly fragrant buttery crust. I recommend getting them freshly baked, and eat them warm right outside the store! Super shiok' especially when the weather is cold."

Angloinfo

"The flaky pastry and rich custard filling are worth the wait, particularly if you’re bringing a big box back home."

Melody Ju

"The tart base is a shortbead one, by using almond powder instead of regular flour. The crust is thin, buttery, crumbly and melted in my mouth. The egg custard is silky smooth and high in egg flavor, not overly sweet."

Pamela Yeoh

"The crust on these is super buttery, crumbly and melt in your mouth. The custard comes simply creamy and velvety. Just perfect as it is!"

Alpha City Guides

"Are they the best Hong Kong style egg tart in the world? Probably."

Cindy Wang

"Velvety, slightly gooey egg custard nestled inside crumbly, fragrant shortcrust… just glide one of these divine egg tarts down and you’ll know exactly why everyone loves Tai Cheong Bakery so much."

Jessica Jann

"How could I forget about this classic bakery, tourist’s delight, and all in all- one of my favourite places to walk by? The aroma is intensely good. The milky egg custard inside and buttery cookie crust is consistently good."

Kaelyn Ong

"My favourite non-flaky egg tart in Hong Kong (and possibly the world)!!!"