Bakehouse
Opened by acclaimed pastry chef Grégoire Michaud, Bakehouse is the most popular kid on the block. Among their many delicious offerings is a creative twist on the traditional egg tart: the sourdough egg tart. Made with the same dough as the shop’s celebrated sourdough croissants, the tart’s caramelised crust is thin, buttery, and flaky, with a slight tang of the sourdough. The filling is sweet, fluffy, silky, and eggy, all without being runny. Overall, it tastes more like the traditional pastel de nata than the Macau-style Portuguese egg tart that’s usually found in Hong Kong. These babies come out of the oven at around 8 am every day and are available until 1 or 2 pm in the afternoon, so make sure you grab one (or two, or three…) while they last!
Bakehouse, 14 Tai Wong Street East, Wan Chai