Illustration by Bryan Tan

It’s a relatively simple looking pastry – egg custard in a shell – but connoisseurs come long distances to taste them. The former (and last) British governor of Hong Kong, Mr. Chris Patten, is known for his penchant for the dessert and his favorite is at the Tai Cheong Bakery on Lyndhurst Terrace in Hong Kong. The tarts sold at this particular bakery have become known as “Fei-Paang egg tarts” (or Fat Patten’s Egg Tart – “Fat Patten” is the governor’s nickname in Cantonese.)

Macau has its own egg tart. Basically, it’s a traditional Hong Kong-style egg tart, topped with a layer of caramelized sugar (crème brûlée fans, take note!) Steven K. Bailey, author of the upcoming book Strolling in Macau recommends Lord Stow’s Bakery on Coloane’s other largo – the Portuguese endowed Macau with a profundity of town squares (Lord Stow’s Bakery is on President A. R. Eanes Square in Coloane village. Phone: 882534. Email: eggtarts@lords.com.) Based on the Portuguese pasteis de nata, the tarts come filled with a mix of cream and egg yolk in a crisp pastry crust.

Posted by random Things