The humble egg tart may be in danger of becoming extinct because young people have lost a taste for this most traditional of Hong Kong delicacies. But fear not. King Bakery CEO John Chong Yam-ming has heeded calls to preserve it as cultural heritage. Better, he has come up with several new recipes to revitalise it. Get ready for it. The new and improved version is durian egg tarts, made from the smelly fruit freshly imported to Hong Kong from Malaysia 'so their fragrance is preserved', Mr Chong said. But he has only just started. The true culinary revolution he has wrought is to turn the traditional sweet tarts into salty ones to be mixed with either sauteed pork or chicken breast. No one has ever thought of making the tarts salty before in Hong Kong, Mr Chong said. Well, there may be a reason for that. Culinary adventurers can get a taste of the new products at the company's stalls at the 42nd Hong Kong Brands and Products Expo in Victoria Park from next Saturday to January 1. Good luck!
