Thought this is going to be a gushing post about egg custard tarts?
What prompts me to write is actually the sachima (沙琪瑪/ 馬仔). I am quite fond of the supermarket versions even though almost all of the time they are way too sweet. The Golden Gate Bakery version is malty, a little smokey, and slightly sweet. I am not a sachima connoisseur by any means, so I haven’t gone around and try every bakery’s version, but this is a good rendition.
The egg tart. The flakey crust tastes good with a shattering texture. We bought them when they were still too hot to consume. (I don’t understand why they were in a transparent plastic box, however, if they just came out of the oven.) The custard doesn’t look like they have an excessive amount of yellow coloring. But as in many commercially produced egg custard tart, its too sweet with too little eggy and too much sugary taste (and maybe a hint of vanilla?). To be fair, even some of the supposedly exemplary renditions (that I enjoy much) in Hong Kong, like Tai Cheong and Honolulu, has similar shortfalls- custard too sweet/ artificial- in my opinion.
$2.25 each now. Wasn’t it $1.75 just a year ago? Things are getting pricey. A few people in front of us at 7pm. It seems crazy to wait for egg tarts if there is a long line.
Is there any place in SFBA that does egg tarts better than GGB?