It was still a little too early for dinner but there was room for some sweet treats, so we decided to try Tong Heng on South Bridge Rd and sample the famous egg tarts.
We were not quite sure what to expect since we knew combinations like salted egg yolk and lostus paste from mooncakes. And since Chinese seem to have a very creative approach to the notion of ‘cake’ or ‘tart’ we half expected some savoury piece of pork inside. But no, these egg tarts were indeed a pastry and they were rather nice. The inside was sweet and soft, the shortcrust brittle and slightly salted, which gave a nice contrast.
We added 2 other pastries that we saw in the shop: ‘gold pieces’ — round shortbreads, which looked pretty but tasted a little flat and a sesame shortcake that turned out to be filled with poppy paste and went well with a cup of tea.
