food

Like many classic dishes, the Hong Kong egg tart marries two contrasting textures: crusty, flaky pastry and jiggly, trembling custard. It’s sweet, it’s delicious and it’s best eaten hot from the oven on the street. The silky-smooth yellow decadence of egg custard, glazed with a thin layer of syrup, sits inside a crisp crust that crumbles in the mouth.