Sweet Tarts Hong Kong Pastry

I love their green bean with egg yolk version– amazing emerald green bean filling and the right amount of yolk in a flaky crust that has been baked to a lovely golden hue. It doesn’t disappoint me because there are absolutely no empty holes inside, just full of the green bean filling.
Yummy and affordable; I’ll buy it again next time. ;)

This is reminiscent of what a Hong Kong bakery is in my impression having visit Hong Kong countless times. Looking almost anachronistic with its old school kitsch signboard, it adds some authenticity to this old school bakery, bringing back low brow bakery favourites in spite of the emerging boutique bakeries serving European classics. Here, even the prices are rather low, with egg tarts at $ 1, Polo Buns at $ 1.20. They do not do pork, but that doesn’t mean their honey chicken bun or chicken char siew is less than stellar. It is the gravy that wins my heart over, never mind the porky-​less pastries. And there’s two other pastries I haven’t yet seen in Singapore; century egg with lotus paste and red bean paste with yam paste. These two are marriages that I love as a chinese growing up on steam buns and the various fillings. What I have to gush about is the awesome flavours of the century egg pastry that is sweet, with thin pieces of ginger rolled in with the sweet creamy lotus seed paste.
These inexpensive bites are so delectable and nostalgic, you have to try them to understand their attraction!