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Entertainment, Food & Beverage

Old-school egg tarts at Tong Heng

Wobbly egg custard is encased in a light, ultra-thin pastry that is just flaky enough, without any fly-away pastry pieces.
Asia One - March 28, 2013
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Old-school egg tarts at Tong Heng

Despite the rash of newfangled desserts and fancy cakes, for me, the humble but pleasurable egg tart still hits the spot every single time. The ones from Tong Heng in Chinatown , in particular, never disappoint. The egg tart specialist, which also sells Cantonese wife biscuits, started almost 90 years ago and is still going strong. Wobbly egg custard is encased in a light, ultra-thin pastry that is just flaky enough, without any fly-away pastry pieces. I hope this comforting old-school snack will stay the way it is for years to come.

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