Hong Kong

The egg tarts had a gorgeous shortcrust pastry which I liked more than the traditional flaky ones which always tend to make too much of a mess. They had a delightful crunch and were buttery, crispy and rich. Absolutely 10/10 delicious and I could tell they were freshly baked. The pandan egg tart ($2.00) had an interesting whiff of pandan aftertaste. However the traditional egg tart ($1.90) took the cake for me, with its jiggly, sweet but not overpowering custard. Truly one of the best egg tarts I've had, good job TC Bakery :)

The chicken pie ($3.00) had flaky buttery crust and the inside was filled with a flavorful stuffing. It was sinfully good but I wished there were more chicken chunks in the stuffing to give it more of a bite.

Overall, I loved my visit here and a place to hit up when I miss Hong Kong cha chan teng food :)

This was surprisingly expensive ($9.90) but totally worth it because of the generous portion size. The mountain of scrambled eggs were fluffy, creamy and just barely cooked and oozy. They were folded and layered in a way which was a delight to the eyes as well as the tongue. The bolo bun had a crispy top that made crumbs fly away when I bit into it and was delightfully soft and fluffy underneath. Paired with a hot cup of yuanyang ($2.90) it made for a filling and delicious meal. The ambience was enlivened by the open kitchen concept and the vintagey table decorations. I enjoyed myself very much :)

8.5/10