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2009-09-08
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King Bakery have introduced their selection of cold tarts claiming to be Hong Kong’s first, I agree they are the first for other flavours, but for the original egg tart flavour there is already one in Yau ma tei that does it http://www.openrice.com/restaurant/sr2.htm?shopid=13843There are various of flavours: Set A: (2 flavours) chocolate, ribena, Set B: (2 flavours) black sugar, Hokkaido milk, Assortment A (3 flavours): mango, tofu, black sesame, Assortment B (3 flavours): original, mango and g
There are various of flavours: Set A: (2 flavours) chocolate, ribena, Set B: (2 flavours) black sugar, Hokkaido milk, Assortment A (3 flavours): mango, tofu, black sesame, Assortment B (3 flavours): original, mango and grapefruit (yeung ji gum lo), coconut.
The tart itself, is basically like a wheat biscuit, similar to digestive biscuit, also it is rather sweet and more prominent than the tart fillings.
I chose the black sugar and Hokkaido milk selection; the rest seemed rather common, the Hokkaido milk was very creamy, and since the tart base was very sweet, I couldn’t taste the milk filling. As for the black sugar one, I liked it because the dark brown filling was see-through like jelly. It would have tasted great if the base wasn’t that sweet.
I wanted to try the chocolate and ribena one too, the chocolate one would probably tasted ok, but I wasn’t sure of the Ribena, depends on the ratio of ribena concentration, and if they had used real ribena or a substitute.
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