Beloved, freshly-baked custard tarts
One of Hong Kong’s most iconic treats is the egg tart – and Honolulu Coffee Shop was one of the first places to serve it. Founded in the 1940s in Sham Shui Po, the café originally specialised in drinks, but these days, egg tarts are its calling card.
Who invented the egg tart?
Despite its fame and ubiquity in Hong Kong, the origin of the egg tart is a mystery. It seems to have been a European treat that was adapted by Guangzhou dim sum parlours in the 1920s, before making its way to Hong Kong after World War II. Their popularity spread in the 1950s when ‘bing sutt’ cafés opened all over the city, serving coffee, tea and pastries.
What makes the egg tart special
There are many types of custard tarts around the world, but Hong Kong’s egg tarts are unique both for their extremely eggy filling and their flaky pastry. Honolulu makes its pastry the traditional way, by layering ‘shui pei’ pastry made with egg yolks and ice over ‘yau pei’ butter pastry.
Egg tart two ways
When it comes to egg tarts, there are two camps in Hong Kong: puff pastry and shortcrust pastry. Purists dismiss shortcrust as easier and less complex, but it has its fans, who often flock to Tai Cheong Bakery for their fix. 35 Lyndhurst Terrace . +852 8300 8301