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— by Yip Jieying: The Hong Kong-style egg tart has always been a teatime staple at cha chaan tengs. It’s not hard to see why: its rich, crumbly crust makes a dreamy union with its wobbly well of satiny egg custard. The old-school pastry, which is best eaten warm from the oven, has been enjoying a revival in Singapore of late, with the opening of cha chaan teng Joy Luck Teahouse. The new kiosk at the basement of Ion Orchard quickly attracted a three hour-long queue for its snacks made with recipes from well-loved HK food institutions, including egg tarts from Hoover Cake Shop (which are said to be Chow Yun-Fat’s favourite)…

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