Karys Logue of Black Sheep Restaurants

“I go to Kam Fung in Wan Chai market for egg tarts. The pastry is more of a light and delicate crust—it has a lightly salty flavour which I really like. The custard is creamy, but the egg flavour isn’t overpowering. I also love that they are always served fresh from the oven which keeps the custard texture soft and velvety. Overall, their egg tarts are less sweet compared to others I’ve tried. I like that it’s shallow too, so the crust-to-custard ratio is just right.”

Cyrus Yan of Écriture

“St. Lolan in Kennedy town is where my favourite egg tarts are. The shop is an old Hong Kong-style bakery and there's a lot of bread and pastry, but their egg tarts are the best. I’ve been enjoying their egg tarts for more than 10 years. Every time I pass by I will bring a dozen of egg tarts home and share them with my family. They use puff pastry which is very buttery and flaky, while the custard is creamy and rich in egg flavour. The most important thing is that I can still taste the flavour of my childhood.”

Mandy Siu of Finessence Pâtisserie

“For my favourite egg tart, I go to Gold Garden Cafe in Cheung Sha Wan. Their egg tarts benefit from a buttery and flaky crust with eggy custard made from a 40-year-old traditional recipe. I always look for the ones with nostalgic Hong Kong-style puff pastry rather than the new versions that use cookie dough. The custard uses the right amount of sugar and is perfectly baked when you see it jiggle.

Holding a warm egg tart and smelling its fragrant aroma reminds me of the good old days. It takes me back to my childhood when I'd enjoy an egg tart for breakfast or tea time with my dad—a cup of hot Ovaltine for me and hot milk tea for him.”

Fabio Bardi of Estro

“I have been obsessed with egg tarts since my first trip to Hong Kong many years ago. I have tried a lot of places, searching for that perfect balance between a savoury puff pastry shell and silky custard. Lately, I have been very fond of Sun Wah Cafe. It is a bit out of the way for me, but the delicious egg tarts are definitely worth the trip. Super flaky, crunchy and buttery puff pastry shell that doesn’t feel greasy or heavy. Contrasted with a luscious, creamy and eggy custard.

As a pastry chef, it is about the balance between sweet and savoury. I love how this egg tart just hits all the right spots in terms of texture and flavour. The hard part is stopping at one or two pieces; I just can't seem to have enough of those little devils.”