Australia Dairy Co. & Tai Cheong Bakery


Date visited: November 2013

Australia Dairy Co. (G/F, 47-49 Parkes Street, Jordan)


What we ate:

Egg Custard Stewed in Chinese Style (~HK$20), Egg White and Milk Custard Stewed in Chinese Style (~HK20) (~PhP230 total)


Tai Cheong Bakery (35 Lyndhurst Terrace, Central, Hong Kong)


What we ate:

Egg Tart (~HK$6) (~PhP35)


In this post, we will review three of the “must-try” snacks in HK, namely the egg and milk custards from Australia Dairy Co. and the HK-style egg tarts from Tai Cheong Bakery.


In terms of the taste, the HK version of the egg tart was quite bland for our palates. Our preference is with the egg tarts from Lord Stow’s, which originated from Macau apparently. The ones from Tai Cheong Bakery had only half of the taste of the crust, egg and sweetness that we were expecting but they looked really great especially when they were side by side on the display and jiggled a lot when being moved around.


The egg and milk custards from Australia Dairy Co. were similarly bland for our palates. They tasted like watered down versions of egg and milk custards from what we were expecting. They reminded us of plain taho (fresh silken tofu) but more bland and watery versions of taho.


In both establishments, there was a queue of about 5-10 people at any given time and these two seem to be the more popular snack places (aside from the noodle places, of course). Well, we can’t really say that they were sub-par because we think that it’s just a matter of taste preference. And we prefer our sweet snacks to be really sweet.



7 thoughts on “Australia Dairy Co. & Tai Cheong Bakery

  1. riz says:

    Egg Custards! Was hoping to know where to find those. Are there a lot of those all over HK? but why bland…? Hmmm… :)) Btw off topic, any recommendations where to buy HKDs? 😀

    • rey & lyn says:

      Tai Cheong bakery has a lot of branches but we only saw this branch. KFC HK has egg tarts and we liked how it tasted. Regarding HK$, we just relied on our aunt who knows a place in Ermita. But while in HK, we were brought to an outlet store (we forgot where it was) that had a very good PhP to HK$ exchange and even spoke some Filipino words. (Sorry, not much help)

  2. HotDish says:

    Yum, I love egg custard! But egg custard that tastes like a blander version of silken tofu does not sound good to me either – especially if you’re expecting something a tummy flavourful egg custard.
    I’ve never heard of milk custard but if it’s anything like egg custard it can’t be bad.

    • rey & lyn says:

      We think it was really just a matter of taste preference. There are probably a lot of people that would disagree but we just found their desserts on the bland side. It was our first time to try milk custard too and we felt that the flavour was diluted.

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