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.