Tai Cheong char siew polo bun ($2.75) & Egg tart ($2)!
Hong Kong bakery classics from Tai Cheong Bakery: a char siew polo bun with a crackly sugar crust, and their signature cookie-crust egg tart. $4.75.
A Hong Kong bakery treat with BB from Tai Cheong Bakery: a char siew polo bun ($2.75) and their famous egg tart ($2). 😋
What we had ($4.75 total):
- Char siew polo bun: a sweet bun with a crackly sugar crust and char siew filling
- Egg tart: Tai Cheong’s signature cookie-crust egg tart
Tai Cheong is the Hong Kong institution (going since 1954) best known for its egg tarts, so it is always a happy stop. The char siew polo bun was a lovely savoury-sweet thing: a soft, pillowy bun under that signature crackly polo crust (the cross-hatched sugar-cookie top, no actual pineapple despite the name), filled with sweet-savoury char siew. The sweet bun and the honey-glazed pork actually work together rather than clash.
But the egg tart is the reason you come. Tai Cheong does the cookie-crust style rather than flaky pastry, so the shell is buttery and slightly crumbly like shortbread, holding a wobbly, glossy egg custard that is smooth, eggy and just sweet enough. Warm, it is honestly one of the best egg tarts around, the custard silky and the crust rich.
Two little Hong Kong classics, one savoury and one sweet, for under five dollars. A perfect afternoon snack.
Overall: 4.6 / 5. 😋👍🏼 A crackly char siew polo bun and Tai Cheong’s gorgeous cookie-crust egg tart. Would re-order.
