Bakehouse is best known for their sourdough egg tarts, selling over 8 million since opening their…read morefirst store in 2018. Compared to other locations, this one is much smaller and meant to be a grab-and-go kind of establishment. No tables or chairs inside or outside. It's a small space and really meant for a single direction flow for the line. I really liked the almost caramelized custard top and the flaky pastry crust. I wanted to bring these back to the States for people to try but unfortunately, they're best enjoyed day-of. You can refrigerate to extend the shelf life and to reheat them, they recommend baking at 30 sec to 1 minute intervals. Apparently some people suggest reheating in an air fryer, which would probably bring the crispiness back into the crust. You'll know if one's nearby when you see a ton of people walking around with their iconic blue bag! Definitely different compared to traditional egg tarts but still worth trying. I don't know if it's a seasonal item but we also tried the Salted Egg and Caramel Custard Bolo Bao, which was also really good!

FANTASTIC spot for Portuguese Egg Tarts in the heart of Tsim Sha Tsui!! The line forms once they…read moreopen and they sell out of them quick, as people buy many at a time, so I recommend getting there within the first hour of opening! Since the place was founded by a European pastry chef, there are also a TON of options for traditional Western pastries, and a plethora of fresh bread along their shelves as well. Overall, I'd recommend for tourists to check it out. I'm definitely gonna stop by again on my trip back to HK!!

They have 5 types of egg tarts but shortcrust original was sold out. D24 durian, puff pastry…read moreoriginal & Japanese cheese all seemed to have the same pastry, which was rich enough & flaky. All tarts had a very smooth custard filling. Portuguese was good with a good flaky crust. The custard was pretty rich. The sweetness was between a Portuguese & Macanese Portuguese egg tart. There was no cinnamon. Puff pastry original was good. The custard had a very light & pure flavour, apparently due to local milk. D24 durian was decent. It was better than Thai durian though still not that strong. Using local milk seems to have lightened the flavour. Cheese was good. The custard had a very rich & savoury cheese taste with a salty-sweet flavour profile. The cheese was so rich, the richness of the crust didn't matter.

Baked to perfection! These egg tarts are phenomenal. Just had to buy extra to bring back with me…read more The staff was really nice, too!

"I always thought of myself as James Bond." - Michelle Yeoh…read more You must think I'm a freak for giving all the egg tart bakeries on Hong Kong Island perfect scores. Well yea, I can be a freak lol, but in this case it's all the bakeries "so far", not all were exceptional, but damn most are! Tai Cheong Bakery is the OG of bakeries on my list. Established in 1954 here on Lyndhurst Terrace, Tai Cheong Bakery is a legendary Hong Kong bakery famed for pioneering cookie-crust egg tarts. Known as a favorite of the last British Governor, Chris Patten, it is considered a must-visit for warm, buttery egg tarts, along with their signature Sha Weng (Chinese donuts). Bakehouse and Hashtag B Bakeries are the innovative ones that turned the "egg tart wars" upside down with modern recipes and Michelin baby followers lol. On the other side you have Tai Cheong Bakery that has been using the same recipe for 72 years. All amazing bakeries yet something in my heart will always favor the originals. On my visit I arrived about 10 minutes before opening and was second in line. For the 10 minutes I chatted with the sweet Korean lady who was there for the same reason as me... original egg tarts! There's a menu sign posted outside - lucky for those waiting in line because it's a photo menu with Chinese, Japanese, Korean and English translation. Once the doors opened I was second in line and the line of about a dozen formed behind me. Auntie greeted me in English and I ordered the following: Egg Tart (Cookie Crust) 12 HK$ x2, Puff Pastry Egg Tart 12 HK$, Milk Protein Egg Tart 15 HK$, BBQ Pork Pastry 7 HK$ x2. I actually wanted the Coconut Egg Tart, but oddly I ended up with eh Milk Protein Egg Tart. Ok, still ate it! Ambiance can be described as a good chi bakery, and apparently this is the original location from 1954, if so it was really clean and inviting. I didn't see a sit-down area tho. Everything I had delicious, yes including the Milk Protein Egg Tart I didn't order lol. The traditional Egg Tart (Cookie Crust) amazing with flaky crust and tasty filling expected from only the best Dan Tat! In the end, Tai Cheong Bakery is a must for egg tart fanatics. In fact, the menu was diverse enough to walk out with no egg tarts and still be happy as a clam. I heard the buns here are delicious. My only regret was not having a second visit, but it's only because it's located in Central and I was staying in Causeway Bay. Next time I'll jump on the Ding Ding for a second visit! Out of all the "traditional" bakeries this was tops! Pls follow my IG travel adventures: @eric_travel_guru

Excellent dan tat (egg custard tarts) here, line moves quick, and they have several kinds -…read moretraditional, puff pastry crust, milk protein (instead of the traditional egg yolk filling), coconut tarts, and more. Service is efficient, they have little boxes that fit up to 8 dan tat each, and the vibe is both cliche and classic. Friends devoured every single one I bought.

Everything look so amazing here, but the textures and flavors both disappoints…read more They say they are known for their flaky tart crust, but they were too crusty even though we came at store opening. The milk tart does not have enough flavor. Their lemon cream tart is quite subpar. The mini cheesecakes look amazing, but they are just average. If you do visit, I'd recommend the pistachio one--it was the standout of the three I sampled, with more depth than the passion fruit and earl grey ones.

Note; we went to the Sheung Wan location, not the Kowloon one…read more Ok I think this place has the best and most amazing Dan Tats in Hong Kong - at least the traditional flaky kind. They have many flavours - we tried the traditional, milk, Portuguese, and Thai milk tea varieties. They also have tons of tarts and other stuff like waffles. All of the egg tarts were amazing. The crust is so flaky - they claim it is 368 layers. The crunch is perfect. The custard is just heavenly - light yet great consistency and texture. These tarts are really heaven in a bite. As for flavours - they are all good but my favourites are the milk and the Portuguese. Definitely put this place on your list of HK places to visit!

I was hunting for egg tarts and this was on the way so I got one -- pretty good! So cheap and such…read morequick service.

Best bakery ever! The buns are so light and fluffy, reasonably priced, and super delicious. The…read moreemployees are so kind and treat you with great service. I definitely recommend the pineapple buns which have a crispy crust on top and delicious cream inside. The egg custard tarts in the window are also delicious! 10/10 do recommend!

Loved the sourdough egg tart & sausage roll! The egg tart filling was super thick and creamy and I…read moredid taste sourdough flavor in the crust. The sausage roll meat filling was excellent and would have tasted even better warmed up. The strawberry danish looked beautiful but tasted like a normal strawberry danish. The custard filling was a bit too thick for me but pastry itself was sweet and pretty good, and the strawberries tasted very fresh!

If you're looking for delicious egg tarts in Hong Kong, Bakehouse is a must-visit…read more The egg tarts were fantastic. The pastry was flaky and buttery, while the filling was rich, creamy, and perfectly balanced. It's easy to see why people are willing to wait in line for them. I've only tried the egg tarts, but they were good enough to make me a fan of the entire chain. If you see a Bakehouse nearby, stop in and grab a few. You won't regret it.

A very different egg tart. The crust is made of sourdough and is flaky…read more The custard is smooth and reminded me of creme brulee. It's closer to a Portuguese egg tart than an Asian one. Quite delish. I ended up bringing a dozen back to Vancouver. It's a small shop. No seating. Basically grab and go. Line moves fast.

Come here for their yummy Egg Tart. Right across the street…read morefrom Hysan Place and Causeway Bay MTR. There is usually a line of 8-10 people, but it goes quickly. Egg tart is delicious. Nice, flaky crust and warm egg custard in middle. We also got the Apple pie cookie. That was great also. Coffee is nice and creamy. They take cash or credit card. No place to sit, so you'll have to eat standing up. There are toilets on the 2nd floor of Hysan if you need to wash your hands.

Very small cake shop close to Sheung Wan MTR offering super delicious coconut egg white tarts for…read more$6.50. Also has a nice selection of cookies like almonds, peanuts, and cashew crisp. Features local style things as well like red bean pastry and mung bean pastry. Some other things they have are more savory style lunch buns and pizza bread. Nice lady behind the counter.

If you are looking forward to try some Traditional HK style cookie, this is the place you should go…read moreto. Traditional HK style cookies are a bit dry but have a strong buttery aroma when compared to the North America's one. Also, not as sweet. They offer so many different flavors. I would recommend you starting with their coffee flavour if you are one big coffee addict, which you won't regret for your choice.