**For full post and pics**: http://www.lauhound.com/2012/09/tai-c...
Tai Cheong is a very famous bakery in Central District, Hong Kong. They’re well known for all of their pastries, but they are particularly famous for their dan ta, which are Chinese egg custard tarts. I’ve been coming to Tai Cheong for over a decade, but I haven’t been in my last two trips to Hong Kong. Back in the day Tai Cheong was a rundown bakery with lines out the door; fast forward to today and it’s been bought by a publicly traded company (Tao Heung Group), expanded to have branches all over Hong Kong and totally renovated so it’s very nice inside now. What does that sound like to me? It sounds like a recipe for a massive decline in quality. However, I had to give it a try to see if that was actually the case or not.
Here’s what we got:
- Dan Ta: Drum roll…so how was the dan ta? Thankfully the answer is that they are as good as ever. They are definitely one of the best if not the best I’ve ever had. The flavor is amazing; the custard is very egg-y tasting and not as sweet as most versions, which I like better. I got mine hot out of the oven, so it was really soft and delicious. The crust is great as well; it’s not overly buttery or oily like many are and it’s also more solid as opposed to flaky, which is different than most places. Even though I normally prefer the Portuguese style ones where it’s burnt on top (normally get them from Lord Stow’s) (http://www.lauhound.com/2010/10/lord-...) these are definitely of my favorite versions anywhere. 9.25/10
- Chicken Pie: This is another pastry Tai Cheong is famous for. It’s a buttery thick pie crust filled with chicken, mushroom, peas and maybe a couple other vegetables in a thick semi-creamy sauce. It will remind you of a much less soup-y version of chicken pot pie. The crust is pretty moist and a bit salty. The inside tastes just like it sounds. I’m not the biggest fan of these in general, but it’d been a long time I’d had one and Tai Cheong’s version was better than most. 7.75/10
Overall, while it turned into a chain and the bakery got a lot nicer, the dan ta still taste exactly like I remember them and I highly recommend giving them a try if you’re in Hong Kong.