Hong Kong egg tarts are not vegetarian – and here’s why
The small flaky pastry desserts – one of the quintessential food items on the city’s Intangible Culture Heritage list – were inspired by British custard tarts
Much like Macau’s Portuguese tarts, Hong Kong’s version was influenced by Europe, where trade and colonialism played a considerable part in inducing European culture into Asia. Eventually, it evolved into something distinctive that the city can now call its own.
It is widely acknowledged that Hong Kong egg tarts took their inspiration from British custard tarts.
The history of the British version, according to Laura Mason’s 1999 book, Traditional Foods of Britain, dates from 1399 and made an appearance on the menu at a banquet held by Henry IV in the 15th century.
The 1920s was a time of great prosperity, particularly for the United States, and also for the Chinese port city of Guangzhou.
It had gained a strong British influence, which led to the opening of Western-style department stores, such as Sincere, Wing On and Sun Sun, all in fierce competition with each other.