Egg-tart lovers were out in force on Lyndhurst Terrace again yesterday as their favourite bakery reopened for business in its new premises - four months after being forced to close by soaring rents. About 100 fans queued outside the Tai Cheong Bakery for its grand opening at 3pm, but many were disappointed to find it was selling only its trademark tarts - and only allowing six per customer - and that they would have to wait until today for the full range of products. The bakery has reopened after finding a new home at 35 Lyndhurst Terrace, just a few doors from its old shop at No 32, where owner Au Yeung Tin-yun said no to a 110 per cent rent rise. Guests at the opening were handed a commemorative envelope, featuring a picture of the bakery's most famous customer, former governor Chris Patten, and a message: 'Good luck, best wishes. As ever, Chris Patten'. Mr Au Yeung performed Chinese rituals such as dotting the dragon's eye with guests including Tourism Board chairman Selina Chow Liang Shuk-yee and catering-sector legislator Tommy Cheung Yu-yan, before cutting the ribbon outside his new shop. 'I'm very happy because we were able to open the shop on the same street,' declared the delighted owner, dressed in a smart white sports shirt and slacks instead of his customary T-shirt and shorts, Mr Cheung said the tarts tasted 'the same as the old ones used to'. He praised the owner for keeping the same prices for nine years ... 'I would like to see more entrepreneurs like this,' the legislator said. Mr Au Yeung said he was introducing a wider range of products to attract customers in the face of rising costs. Mrs Chow said the shop, which now blends traditional Chinese food with Italian coffee and western desserts such as tiramisu and cheesecake, truly reflected Hong Kong's east-meets-west culture and would appeal to tourists. A new baker at the shop was giving little away about its tart recipe. The pastry, he revealed, was made from flour, egg, oil and some secret ingredients, while the filling contained mainly sugar and egg. The baking time was 15 minutes.The first customer, James Wu - who arrived an hour before the opening - said he would return today for Chinese doughnuts, for which the bakery is also famous. Jacky Ng Chun-king, who works in Sheung Wan and sought permission from his boss to leave work to buy egg tarts, said the sweets were 'as delicious as usual'. 'I used to eat about half a dozen of their egg tarts every week. In fact, I can eat six in one sitting.'