Best Egg Tart in Hong Kong

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Famous for using duck eggs in the custard for a richer, smoother filling. Rebranded and revived in 2022 by The Academics Group; preserves the original 1970s recipe. — Kowloon City

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10:00–12:00; revival of the legendary "Egg Tart King" brand.

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Local legend operating since 1975. Excels in Portuguese-style tarts with signature caramelized spots; less oily than many commercial versions. — Mei Foo

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14:00–17:00 for the afternoon tea rush; 2-min walk from Mei Foo MTR Exit A.

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Founded in 1966 by the "Queen of Cakes" Maria Lee. Serves larger-than-average cookie crust tarts with a dark, intense golden custard. — Causeway Bay

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09:30–11:00; located near the Times Square shopping district.

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Baker by LUBUDS bakes a Portuguese-style egg tart (葡式蛋撻) reimagined in croissant-laminated pastry with a balanced custard at HK$12 each. Baker by LUBUDS releases three timed daily batches with a 12-per-customer cap, and the 09:30 and 12:00 trays routinely sell out within an hour. — Quarry Bay

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Fresh batches at 09:30, 12:00, and 15:00 daily; maximum 12 tarts per customer per batch; 5-min walk from Taikoo MTR.

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Unique for offering both cookie and flaky crust variants simultaneously. Features an on-site bakery; tarts frequently sell out by 16:00. — Tai Po

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04:30–09:00; a historic stop for early market workers.

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Hoi On Cafe has operated since 1952 as one of the last surviving *bing sutt* (冰室) tea cafés in Sheung Wan, with the original 1950s interior still intact. Hoi On Cafe bakes traditional shortcrust egg tarts on-site daily and is named in The Infatuation's 38 Essential Hong Kong Restaurants. — Sheung Wan

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Mon–Thu 07:30–16:30, Fri 07:30–15:00, Sat 07:30–16:00; closed Sunday; arrive before 11:00 for the broadest pastry selection.

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2026 flagship opening of the legendary Lisbon brand. Follows an 18th-century monastic recipe with reduced sugar for the Asian market; baked every 20 minutes. — Central

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Visit between 11:00–13:00 to hear the bell signaling a fresh batch from the open kitchen.

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Signature sourdough croissant crust leavened for 48 hours. Created by Swiss chef Grégoire Michaud; features a silky custard with a caramelized top. Takeaway only. — Central

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08:00–10:00 for the shortest queue; 5-min walk from Central MTR Exit D2.

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Premium puff pastry tarts using Ranou eggs from Kyushu, Japan. Known for deep orange yolks and a rich, creamy profile; overseen by the Flower Drum culinary team. — Wan Chai

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07:00–11:00; focuses on breakfast and afternoon tea.

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40-year legacy bakery specializing in a thick, biscuit-like "cookie" shortcrust. Reopened in 2022 after a brief closure; famous for its intense buttery aroma. — Sham Shui Po

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10:00–12:00 for the mid-morning bake; cash only.

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Successor to the 45-year-old Happy Cake Shop. Preserves traditional "old-school" recipes and 1970s retro tiling; known for honest, non-commercial flavors. — Wan Chai

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06:30–09:00 for the freshest morning bake; popular with local commuters.

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Lord Stow's Bakery — Mandarin Cake Shop is the only Hong Kong outlet of the Macau original (founded 1989 by Andrew Stow, who introduced the Portuguese-style egg tart to Asia). Lord Stow's caramelized, butterscotch-charred custard top in a flaky pastry shell sets the regional reference for *pou sik daan tat* at HK$25 per tart. — Mandarin Cake Shop (瑪嘉烈蛋撻)

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Sales open daily from 12:00; routinely sells out before closing; pre-orders required 48 hours in advance for guaranteed pickup.

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$$$

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San Hing Bakery has served Sham Shui Po residents from the same Yen Chow Street storefront for over 30 years, with a light shortcrust shell and silky custard at HK$4 per tart — the lowest-price Hong Kong daan tat in the file. — Sham Shui Po

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06:00–09:00; best value in the city at HK$4 per tart.

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Sourdough crust tarts created by Chef O, a 30-year veteran of The Ritz-Carlton. Known for the Pistachio Sourdough variant and a unique Corned Beef version. — Tsim Sha Tsui

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07:00–09:00 for the first sourdough batches; halal-friendly kitchen.

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Waterfront bakery famous for Portuguese tarts with a deep, smoky char. Tarts are baked fresh every 10 minutes; favored by local celebrities like Chow Yun-fat. — Sai Kung

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Weekends before 11:00 AM; expect long queues of hikers and day-trippers.

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Famous for the "cookie crust" (shortcrust) style favored by Hong Kong's last governor. The pastry is notably buttery and dense, holding a thick, egg-heavy custard. — Central

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09:30–12:00; legendary status ensures tarts sell out frequently by late afternoon.

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Operating since 1973; serves a smooth, traditional shortcrust tart. A high-pressure local diner where table sharing is mandatory during peak hours. — Mong Kok

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06:30–11:00; pairs best with their signature pineapple bun with cold butter.

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Neighborhood legend serving shortcrust tarts with a notably silky, egg-forward custard. Famous for "no-ice" milk tea; expect brisk service and communal seating. — Wan Chai

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Arrive before 10:00 AM; 3-min walk from Wan Chai MTR Exit A3.

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Famous for the flower-shaped Napoleon Mille-feuille tart. Features 10-petal layers of puff pastry and a hidden layer of liquid caramel at the bottom. — Tsim Sha Tsui

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Fresh out of the oven at 11:00 AM; viral demand often leads to sell-outs by 15:00.

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Specialist in puff pastry style tarts with exceptionally buttery lamination. Located near the Goldfish Market; often considered the local's alternative to Kam Wah. — Mong Kok

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Open until 03:00 AM; a reliable late-night spot for warm flaky tarts.

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Renowned for its "1000-layer" crispy shell (v3.0). Offers a Coffee Mochi variant with a stretchy center; uses French-style puff pastry techniques for extreme crunch. — Wan Chai

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08:00–10:00; 3-min walk from Admiralty MTR Exit F.

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The city's luxury benchmark, officially known as the "Hokkaido Custard Flan." Infused with Tahitian vanilla seeds and Hokkaido milk; priced at HK$98 per piece. — Tsim Sha Tsui

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11:00–14:00; located inside the Rosewood Hotel with views of Victoria Harbour.

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Signature Mille-Feuille Star Tart created by an ex-Mandarin Oriental chef. Features a hand-layered French butter crust; offers innovative flavors like charcoal and pistachio. — Causeway Bay

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12:00–14:00; popular for its modern twists on traditional baking.

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Shun Hing Restaurant has run since 1984 as a retro-style cha chaan teng with an in-house bakery; the egg tart is a flaky *sou pei* style with a golden shell that shatters cleanly into a warm, lightly firm custard. Shun Hing Restaurant pulls fresh trays continuously through the day, with each new batch drawing a counter queue within minutes. — Kowloon City

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10:00–22:00 daily; fresh trays exit every 20–30 min; a queue forming at the bakery counter signals an oven pull.

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Queen Sophie produces a 368-layer puff-pastry egg tart whose multi-laminate shell delivers a brittle, crisp shatter distinct from a standard *sou pei* shell. Queen Sophie's bakery counter rotates over 30 pastry varieties daily, with the layered egg tart as the flagship item. — Kowloon City

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10:00–20:00 daily; fresh trays released morning and afternoon; sells out most days before closing.

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