Tai Cheong Bakery

Tai Cheong Bakery opened on Lyndhurst Terrace in Central in 1954 and is one of the best-known bakeries in Hong Kong. Its fame rests on a single item: the egg tart. Former governor Chris Patten was a fan and called them the best egg tarts in the world, and the bakery has featured in travel guides and blogs ever since.

Tai Cheong's egg tarts are made with a buttery shortcrust case rather than a flaky one, filled with egg custard. They are best eaten warm, as soon as you buy them, and they make an easy snack while you walk around Central. Buy a few to share, as one rarely seems enough.

The bakery's history has had its dramas. In May 2005 the original shop closed after its rent rose to HK$80,000 a month, a story that drew heavy media attention in the city. It reopened elsewhere on the same street in September 2005 and has since opened several more outlets across Hong Kong. The Lyndhurst Terrace shop remains the classic place to try the tarts.

Queues often form first thing in the morning and can last into the afternoon, but they move quickly because this is essentially a takeaway counter. Prices are low, making it an inexpensive treat. Cash is the safest way to pay at a small bakery like this, so carry small notes. Avoid weekend late mornings if you want the shortest queue.

Because the tarts are best fresh, buy only what you will eat soon rather than carrying them around all day. If you are short of time, the bakery's other outlets around Hong Kong may have shorter queues, though the Lyndhurst Terrace shop is the one with the history.

The bakery suits everyone, from families with children to solo travellers on a food walk. It is a natural companion to Lan Fong Yuen on nearby Gage Street, where you can pick up a milk tea to go with your tart. Tai Kwun and Man Mo Temple on Hollywood Road are both an easy walk for an afternoon of sightseeing, and Mak's Noodle and Yat Lok are a few minutes away if you want something savoury first.