Tai Cheong Bakery

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Opened in 1954, the Tai Cheong Bakery has maintained its popularity for 70 years as a dessert specialist. The origin of the egg tart traces back to Portugal, before landing in Macau and subsequently making its way to Hong Kong. While Macau’s egg tarts are a delectable brown color, Hong Kong’s versions retain a clear, translucent yellow. Passing by Tai Cheong Bakery, one can often see groups of people standing by the roadside, eating egg tarts. This is because egg tarts are essentially street food, and hence the store does not have tables inside. Until the pandemic, Tai Cheong had up to 40 branches across Hong Kong, but now operates only 9 locations, including the central original branch located on Lyndhurst Terrace.