Though being physically exhausted by the hectic journey the previous day, Mum and I still managed to get up as early as 7 the following day. We boarded the MTR at Mongkok station and headed towards Central. Mum gave a thumbs-up to the transport system in HK. Travelling from one place to another is such a hassle-free thing as you don't need to leave the underground even if you need to change lines. The train will take you to the exact spot for there are usually more than 4 exits for each station. As an egg tart person, I had always wanted to try the renowned egg tart from Tai Cheong Bakery in Central. On our way to Lyndhurst Terrace, we walked up the slope of Pottinger Street or also known as 'Sek Pan Kai' in Cantonese. Here we are, at Lyndhurst Terrace!
Trays of freshly baked egg tarts are delivered at a rather fast pace as eager buyers normally snap them up by dozens. Hence, the egg tarts hardly have a chance to cool.
Strolled down Lyndhurst Terrace and Tai Cheong can be easily spotted on the right. Is the egg tart really that nice? The long queue in front of the shop assures you that you've come to the right place.
Tai Cheong egg tarts are all manually made including the shaping of the crust. I am so impressed by the skill of the pastry chef in making the tarts as the crust are so neatly done and they practically look alike.We were spoiled for the wide range of pastry available for their chicken pies and char siew pies look equally tempting.
Mum and I had another mission to accomplish after visiting Tai Cheong so we had to give up on the mouth-watering pies. We took away two pipping hot egg tarts and sunk our teeth into the custard immediately after we stepped out of the shop. As a result, my eagerness in savouring the best egg tart in town had ruined the close-up picture of my favourite tart. I didn't really focus on the tart properly as I couldn't wait to eat it. As you can see, the tart is not captured clearly... T...T
The custard is the smoothest I've ever tasted and the cookie pastry is so delicate and crumbly. The custard is neither too sweet but lack the eggy taste we use to get from our local version. I expected the yellow-hued custard to carry a strong eggy scent but was rather disappointed by the milder than usual taste.
We had our breakfast at Lan Fong Yuen, a stone's throw from Tai Cheong. This eatery occupies a small stall which can accommodate 30 people. To enter the stall, you need to walk through a narrow walkway between the cashier counter and the kitchen. It is indeed an eye-opener for us to see such a unique way of dining in HK. Sharing tables with strangers has become a normal practice in HK and no one will feel awkward to eat in a limited space.
Since there is a minimum charge of HKD20 for each person, we ordered two breakfast sets which cost more than HKD 20 each. I was told not to eat anything I brought from the outside but I just couldn't resist from the warm tart which I bought from Tai Cheong. Therefore, I ignored their advice and chose to pair my tart with a cup of coffee. (The waiter discovered my act but he just stared at me without saying a word, hehe).
Lan Fong Yuen is famous for its Pantyhose Milk Tea. I never fancy milk tea in whatever means but I was still willing to give it a try. I guess I'm not in the position to judge it anyway since my palate just couldn't get along well with the smell of tea.
Breakfast Set B - Pork Chop Bun and coffee or tea.
The sesame bun is toasted till crispy before it is split and slathered with butter and later sandwiched with a piece of perfectly grilled pork chop. The flavourful pork chop is so tender and juicy and it makes a perfect combination with the crispy bun. You can't afford to miss this if you go to Lan Fong Yuen.