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2010-05-03
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圣罗兰饼屋 has around 3 shops in the Sai Wan area and I actually remember having bought stuff from here many years ago, as 2 of its shops are located next to major Bus Stops and the oldest most traditional shop is near the Tram Stop. Coming past the area to do some private things I couldn't help noticing how great the Egg Tarts look in the display warmer and easily passed my strict Visuals Test . We bought 4 for sharing. The batch we bought were very fresh but not the freshest puffed-up expand
The batch we bought were very fresh but not the freshest puffed-up expanded ones which came out right after we ate ours on the spot. WOW! The egg tart's pastry was buttery, 酥 & 松化 but without being too lardy-oily in the mouth - flaky, crusty, molten-like, not over-baked, nor under-baked, all at once. This was easily the best pastry I have tried for the last 1.5 years! The eggy custard meanwhile was also unbelievably soft and smooth, around 7/10 full of eggs taste, also carrying a creamy milk taste.
Puts adjacent-opposite 祥香园茶餐厅's Egg Tart into oblivion, even though that has a cookie based dough but the egg custard is too solid for me. HERE, easily the No.1 most balanced, neatest and sophisticated Egg Tart I've eaten so far and at least worth 4.5/5. AND DID I TELL YOU ALREADY? ITS ONLY 2 HONG KONG DOLLARS.. NO WAY!
PS: As I walked past their other original shop on the next street, it seemed that visually the pastry in that shop's batch were under-baked though. So as always, there might be inconsistencies between the different outlets and possibly within the same shop!
张贴
