泰昌餅家 (已結業)

行來行去，走到了正在大裝修的金鐘廊一入商場就見到了泰昌，決意買個糕點吃吃現在正做特價，十二元三件買了兩件芝麻糕和一件西米糕我們回到公司各人吃了一個芝麻糕，而西米糕則待放工後吃呢芝麻糕打開蓋已聞到陣陣芬香芝麻香味口感煙韌，夾雜著芝麻粒老公仔見到盒的底部印有"泰昌餅家"字樣於是倒了出來拍張靚相才吃掉它西米糕沒有芝麻糕突出味道較甜，紅豆餡就較實不過糕點始終不能飽肚，不到四點我的肚子又開始叫了....

今日食下午茶選擇咗去泰昌買了一件馬蹄糕。正值尚算是農曆新年食下糕點來應下節........有芝麻糕,馬豆糕.....我選擇了馬蹄糕......馬蹄糕:好清香,甜味適中,馬蹄好鮮....一入口好有個種清新的質感及甜。除咗蛋撻之外是不錯的選擇!祝大家和我步步高陞!!

今早過來買早餐,沒idea地經過看見泰昌都有奶茶/咖啡!?雖然目的地不是這裡,都停下腳步,買了麵包&一杯奶茶。奶茶有茶餐廳水準,但略稀小小,若在厚茶杯中,未必做到「掛杯」效果。茶葉唔靚,令茶味有點失色。早餐飲飲無防,不要當嘆茶都ok!提子金寶,店員說內有很多提子!果然是,不過側埋一邊,味道好不平衡。幸好麵包質地好正噃!不像「美X」、「聖X娜」、「X海堂」的麵包,空空洞洞。有傳統港式麵包味,但沒那般厚實,soft一點,帶牛油味,非常香甜!

由於之前買o左一個完全不能入口o既午餐，又時間緊迫，最終要折返落o黎泰昌求其買個麵包。向來都鐘意食有綠茶成份o既產品，所以當我一見到有個綠茶忌廉紅豆包，就毫不猶疑地拎出o黎埋單。返到上公司，搣開呢一粒綠色o既包見到好似好好味咁呀~~~~~~一個字：讚!因為就算只係創意都已經賺到呢個讚!!食落口第一個感覺就係麵包太硬。真係硬o左o的。係唔係擺得太耐出事定係點?總之係好硬..creme又太甜，紅豆又用糖水煮..整件事甜到不得了。當然如果佢將紅豆撈埋o的creme一齊就感覺上唔會咁肥..同感覺上會冇咁甜..依家睇見都覺得係膩o左o的。如果唔係當午餐，我諗我未必啃得落...總括o黎講呢個包係唔錯，可能唔係人人好似我咁食甜o野又唔想佢太甜咁矛盾，所以呢個包我rate好味其實有好多時我都覺得幾奧妙..茶類產品o既質素總唔會太差。係我個人喜好問題定係點樣?我都唔知..

抹茶忌廉紅豆包This trio of tastes – matcha, cream and red beans – is exceptionally yummy. This version by Tai Cheong was enjoyable, with the bread layer being not overly thick, and a nice balance of cream and red beans. However, I felt it was rather petite, and the filling was not as substantial as the one from Panash.

沙翁The沙翁 is very spongy and very large, it’s rich in egg taste….on the whole it’s not oily…there’s some sugar on top of it but not enough…..no 油益味 coz oil is good ^^Egg tartIt’s the cookie based tart and not crispy enough…..full of butter taste but quite oily this time….the egg pudding inside is very smooth and not too sweet, quite good, just like eating 燉蛋

泰昌的蛋撻試過幾間，以前分店沒有現在那麼多，價錢亦沒有那麼貴。上堂中間或上堂前，我有時都會經過這兒買個曲奇蛋撻吃。無可否認，這兒蛋撻很新鮮，每次都好熱，所以每次都不能即刻食，蛋撻其實暖好食過熱。新鮮出爐時，將蛋撻拿上手，因為蛋撻中間的蛋黃會盪下盪下，並未完全成型，當一口咬下去，中間的蛋黃便會似水咁，沒有咬口同跌少部份出來。但反之，等上一會，中間的蛋黃才會有些少咬口，這樣才配合到個曲奇蛋撻邊。講了其他東西，講回正題，這兒的曲奇我會比較下厭差了點，曲奇和蛋黃中間的那層不酥的皮較為厚了些。不知是否大量製造之故。服務現在標準化，值得鼓起鼓勵。整體還是OK 的。

Egg tartSadly, I found this famous Tai Cheong creation to have fallen short of my passing criteria for egg tarts. Generally, I like my egg tarts fresh (preferably straight out of the oven), and tasting strongly of egg. While the egg tart was fresh (I wouldn’t have bought it otherwise), the egg custard filing lacked egg flavour and was overly sweet. The texture was also too soft and watery for my liking (though understandably just a personal preference). The biscuit based tart pastry is worth

I was not expecting their bakery to taste nice because I thought they were famous for egg tarts.Their prices are slightly lower than other bakeries too.I got a savory cheese bun and a chiffon cake.The cheese bun was better than I expected, it had proper cheese inside, although the dough is the typical chinese dough that is dense.The chiffon cake was disappointing, too sweet.

Went here with a few colleagues to get some wife cake. Actually, the pastries here are not too great except for their warm egg tarts. The wife cake was cool, not even warm and tasted just alright. The filling was not elastic enough and there was something that tasted hard, dunno what that was.Anyway, the egg tarts looked delicious, but didn't feel like getting one.All in all, one wife biscuit costs $4.5, not cheap, but not unreasonable. Still quality needs improvement. Perhaps will go for t

Went there to grab an egg tart yesterday after lunch. Again, the butter crust is tasty and crispy and the filling is well-made, not too sweet and yet, has this attractive taste that will make you smile. Definitely worth going for the egg tarts (which cost around $4.5). Wish they were cheaper though.I also bought a Wife's Biscuit (老婆餅) ($5-6) and again it was very very good. Wish it were warmer though rather than cold. Service was ok, nothing special in particular. The prices can be a bit l

因公事又搞到要以tea代lunch, 2點半, 本想落樓下"趙"盒叉飯算. 在進入遠東條天橋前, 新開的泰昌竟然有野吸引到我搵佢做午餐. 這, 當然不是蛋撻或沙翁啦.這是什麼呢, 相個沒有人會想到, 泰昌於金鐘既分店, 為求生存, 會賣起意大利粉來. 而是日的焗意粉, 就是我喜歡的 Lasagna. 包裝得幾好, 加隻蛋撻同一支豆漿, 都是$28. 攞返公司慢慢食仲好. 一打開, 已經聞到好香既芝士味. 食落面頭塊粉帶硬, 但充滿芝士香, 內裡肉醬同蕃茄味非常鮮美, 完全唔覺係什麼行貨廠製食品. 同埋焗左好耐.想不到泰昌搵酊咁好意大利粉貨源, 想必是要同對而麵包鋪, 一齊搉出相似產品, 大家搶下生意.傳統蛋撻方面, 相信是泰昌給了formula俾各大分店, 味道差不多. 不過, 皮就唔係幾夠牛油香, 同好易碎. 蛋撻始終都是老鋪好食.

之前經過見到有糕點賣，就買了紅棗桂花糕及山楂糕試試。不過泰昌果然不是做糕點出身，魚膠粉的份量落得太重手，將舊糕倒轉都唔會掉出黎！Too sticky！紅棗桂花糕 - 幾清同桂花都幾香，不過結得濟失左色。山楂糕 - 本身味重，更加不應該咁結，有點失望。今天壽星兄請大家食飯後茶點食沙翁與蛋撻。新鮮出爐的蛋撻永遠好味。泰昌的蛋撻比出面可以貴一倍，但佢既 size 確係大 d。蛋醬充滿牛奶香味好滑，如不好此味者可能食唔慣呢。沙翁的裡面淡而無味覺得一般，反而外層沒有想象的甜啵。蛋撻有 4 分，其他就.....

金鐘泰昌新開, 每日經過都見到佢擠滿了人, 今日人少咗, 唔食旦撻或沙翁, 試吓佢12蚊3件的糕點. 紅豆糕 :西式果種造法, 魚膠粉造的, 紅豆又唔夠腍, 有點失望馬豆糕: 只有甜味, 一點椰汁味也沒有.紅棗桂花糕: 用料十足, 有水準.總括來說, 我感覺這些糕點失去了傳統的風味, 都係去酒樓或街頭巷尾的舖頭仔較好 更重要是, 我食完好後悔..製造了大量塑膠垃圾, 很不環保, 所以不會再買.