I’ve been following this thread… from what I’ve read over the years I must be the only one who dislikes both Tai Cheong and Lord Stowe egg tarts.
I also tried the tarts elsewhere in town/China whenever I came across them. One thing that results in immediate disqualification is the custard. Too eggy. Seems like they prefer it this way in Asia. The pastry is also not done right half the time.
Wonder if they adapted the custard to locals’/bakers’ taste.
