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  • These HK bakeries are quite common, but finding one that's good in quality is much harder. I've had the buns and the tarts here and I think they were made well pretty well from what I've had in my lifetime. The dough is soft, and the bun can keep for about a day and a half before turning to stone. The mini egg tarts have super flaky crusts and are filled with semi sweet custard filling. One day I asked the lady at the cash, what's the difference between the egg tarts? She said the white ones were made with egg whites and the yellow were using the yolks. Curious, I ask if the white ones were a healthier choice? She turned, then looked at me blankly and said NO. As if this was the most ridiculous question she was ever asked. Haha that was good for a laugh. Lesson learned, carb up and don't ask questions. :)
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