Chinese Cake-away

On the list of things that make you go “Mmmm,” the aroma of fresh baking ranks pretty high. Wafting through a city street, that sweet, buttery smell draws salivating customers into bakeries like flies to a honeypot. And no one does it better than our local bakeries. As well as international classics such as croissants, baguettes and curry puffs, you’ll find a host of local specialties lurking under those plastic hoods.

Why not try something different for a change?

Egg Tart

Home of the “Fei Pang (Fat Patten) Egg Tart” and host to some of the most famous queues in recent years, Central’s Tai Cheong Bakery is a celebrity among local bakeries. It was forced out of business in a blaze of publicity a year or so ago – then reopened with just as much fanfare right across the street. A favorite of the last governor, Chris Patten, the egg tart is a mouthwatering combination of sweet custard and crisp, flaky pastry.

Chinese Donut (Sar Yoong)

Before there were Krispy Kremes, there were Chinese donuts – deep-fried rounds of dough sprinkled with sugar. Chinese donuts have no holes, which means you get more of what you pay for: a sweet, crispy exterior and soft fluffy center. They’re becoming harder to come by these days, but trust us; they’re worth the search.

Winter-Melon Pastry (Lo Por Beng – Old Wife’s Cake)

And you thought winter melon was just found in soup. This traditional pastry has a sticky, chewy filling made of winter melon paste encased by a flaky crust. The name apparently originated long ago in China, when a woman sold herself to pay her father-in-law’s medical bills. Desperate to save his wife, her husband tried to raise money by creating a new cake, Lo Por (“wife”) beng (“cake”). It worked and the couple lived happily ever after. You can also find “Old Man” cake.