Behind the Scenes

Don't sigh or close the tab when you see egg tarts in my new post again. I am neither showing you the stall nor their branch again, as you might suggest, over and over again. This post is about the making of egg tarts. Pam the adventurer, bearing the risk of being beaten up or kicked in the backside, sneaking into the kitchen of Choy Kee Bakery just to get a glimpse of the fantastic skills of the egg tart maestro, and of course, feeling honoured for being able to share this with everyone. Don't worry, my buttocks are fine, safe and sound. My arrival was much welcomed by the maestro because he could recognise me as his first customer who arrived at the bakery as early as 6.30 a.m. on the sixth day of Chinese New Year, when the bakery reopened after a 5-day break in conjunction of Chinese New Year celebration. That's what we call DIE HARD FAN!!!

The egg tart maestro filling each crust with just the right amount of custard mixture.

Handled with much perseverance, passion and patience.

Pouring out skilfully without spilling a drop and leaving a trace...

When they are baked...

Unmolding the tarts is seriously not a layman's job.

A Simple Egg Tart Equation

Skilful pouring + unmolding = A perfect looking egg tart ready to be served.

Of course I can never stop at one... One is never enough. What about you?

CHOY KEE BAKERY

218, Lebuh 3 Simee,

31400 Ipoh, Perak.

Malaysia.

Tel: +605-545 4351

Business hours: 11.00 a.m. - 7.00 p.m.

Closed on Mondays.

Stall:
Simee Morning Market
Jalan Pasar,
Kampung Simee,
31400 Ipoh, Perak.
Malaysia.

Bercham Branch:
No. 37, Persiaran Bercham Timur 1,
Taman Bercham Baru,
31400 Ipoh, Perak.
Malaysia.
Tel: +605-536 2528

Menglembu Branch:
114, Ground floor,
Jalan Besar Menglembu,
31450 Menglembu, Perak.
Malaysia.
Tel: +605-281 2766