Egg tarts – I love them. Adore them. Monkey and Joe would know. They have seen moi, the egg tart eating machine at work over yumcha at East Ocean restaurant in Sydney’s Chinatown.
Those featured in the picture above were bought by me from Tong Heng bakery, a well-known bakery in Singapore specialising in traditional Chinese pastries. The bakery has been around for more than 70 years, and many generations of Singaporeans would have eaten something from Tong Heng at some point or another.
Tong Heng sells many different pastries like 老婆饼， 莲蓉酥饼， 豆沙酥饼， but I think nothing beats their egg tarts. Actually that’s the only thing I like to eat from there. I’m not particularly fond of the others. Tong Heng’s egg tarts are a little different because its pastry is not the usual multi-layered flaky pastry found in dimsum restaurants (but I do like that type of pastry too). The pastry of Tong Heng egg tarts is lighter, the custard is also of the right sweetness and firmness, all of which sits easier on the palate.
So do excuse me while I go grab another egg tart…