I had previously asked on this sub for everyone’s favorite traditional egg tart and decided to seek out every recommended (and not recommended) egg tart within Manhattan’s Chinatown. And as requested by some of the commenters, I’m making a post about this journey.
There are 17 total bakeries within Chinatown that’s currently on my list and I intend to eat at every one of them. I was only able to go to 5 today due to the terrible weather, but I will go to each and every bakery on the 17th and make a follow up post. Got a recommendation? Feel free to post it below. If it’s within Manhattan Chinatown or Brooklyn Chinatown I will go to it! Enough rambling, here’s what I have to say about the limited egg tarts I had the luxury to try today. Please note that I had popped all of them in the oven for a minute to give them all the best chance of success. All the custards were semi-firm except for the one I’ll address within the mini-review.
Audrey – Inedible. The crust was soaked & dripping with butter. Custard was way too firm. I had previously said there isn’t egg tart I wouldn’t eat. I stand corrected.
Double Crispy – Too much vanilla in the custard. Crust is solid, not the flakiest, but not doughy either. Good custard to tart ratio.
Sweets Bakery – Prettiest, but disappointing. Very soggy bottom crust. The butter they used had picked up a fridge odor, so the crust tasted off. Eggy custard.
Taipan – Very fragrant custard, though still eggy. Tallest egg tart by far. Much more custard than crust; leading to a slightly soggy and compact bottom. Crust around the edges are still flaky though. The runner up.
Tao Hong – Very flakey crust that held up well to the custard. Slightly higher crust to custard ratio than I’d like. A pleasant mild custard. My favorite of the day.
by DinerEnBlanc