1. **Bakehouse** — Central - Address: 5 Staunton St, Central - Maps: https://www.google.com/maps/search/?api=1&query=Bakehouse+Central+Hong+Kong - Price: $ - Best Time: 08:00–10:00 for the shortest queue; 5-min walk from Central MTR Exit D2. - Access: Moderate — Limited confidence — legacy entry predates the access schema; verify current transit and walking route in Google Maps before travelling. - How To Get There Easily: Open the Maps link above from your current location and confirm the latest transit or taxi route before setting out. - Go If Visiting: Tai Kwun (same-area; before-poi or after-poi); Man Mo Temple (nearby-detour; same-afternoon) - Signature sourdough croissant crust leavened for 48 hours. Created by Swiss chef Grégoire Michaud; features a silky custard with a caramelized top. Takeaway only.
蛋撻 (Daan Tat) · say “Egg Tart” ·
How this ranking works
Guide score ✕ verified reader stamps ✕ critic notes ✕ Google Maps signal. External reviews are linked, never copied.
What to order
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Why locals care
1. **Bakehouse** — Central - Address: 5 Staunton St, Central - Maps: https://www.google.com/maps/search/?api=1&query=Bakehouse+Central+Hong+Kong - Price: $ - Best Time: 08:00–10:00 for the shortest queue; 5-min walk from Central MTR Exit D2. - Access: Moderate — Limited confidence — legacy entry predates the access schema; verify current transit and walking route in Google Maps before travelling. - How To Get There Easily: Open the Maps link above from your current location and confirm the latest transit or taxi route before setting out. - Go If Visiting: Tai Kwun (same-area; before-poi or after-poi); Man Mo Temple (nearby-detour; same-afternoon) - Signature sourdough croissant crust leavened for 48 hours. Created by Swiss chef Grégoire Michaud; features a silky custard with a caramelized top. Takeaway only.
Ranked Egg Tart stops in Hong Kong
01
Lord Stow's Bakery
★★★★★
Order: Signature order
Stamp available
0.00 stamped
“Lord Stow's Bakery — Mandarin Cake Shop is the only Hong Kong outlet of the Macau original (founded 1989 by Andrew Stow, who introduced the Portuguese-style egg tart to Asia). Lord Stow's caramelized, butterscotch-charred custard top in a flaky pastry shell sets the regional reference for *pou sik daan tat* at HK$25 per tart.”
The guide’s verdict · Mandarin Cake Shop (瑪嘉烈蛋撻)
Queue: Limited confidence
Go: Sales open daily from 12:00; routinely sells out before closing; pre-orders required 48 hours in advance for guaranteed pickup.
Verdict:Queen Sophie produces a 368-layer puff-pastry egg tart whose multi-laminate shell delivers a brittle, crisp shatter distinct from a standard *sou pei* shell. Queen Sophie's bakery counter rotates over 30 pastry varieties daily, with the layered egg tart as the flagship item. — Kowloon City
Queue: Limited confidence
Go: 10:00–20:00 daily; fresh trays released morning and afternoon; sells out most days before closing.
Verdict:Hoi On Cafe has operated since 1952 as one of the last surviving *bing sutt* (冰室) tea cafés in Sheung Wan, with the original 1950s interior still intact. Hoi On Cafe bakes traditional shortcrust egg tarts on-site daily and is named in The Infatuation's 38 Essential Hong Kong Restaurants. — Sheung Wan
Queue: Limited confidence
Go: Mon–Thu 07:30–16:30, Fri 07:30–15:00, Sat 07:30–16:00; closed Sunday; arrive before 11:00 for the broadest pastry selection.
Verdict:Shun Hing Restaurant has run since 1984 as a retro-style cha chaan teng with an in-house bakery; the egg tart is a flaky *sou pei* style with a golden shell that shatters cleanly into a warm, lightly firm custard. Shun Hing Restaurant pulls fresh trays continuously through the day, with each new batch drawing a counter queue within minutes. — Kowloon City
Queue: Limited confidence
Go: 10:00–22:00 daily; fresh trays exit every 20–30 min; a queue forming at the bakery counter signals an oven pull.
Verdict:Famous for its 192-layer egg tarts, this heritage shop also serves a "traditional master's" milk tea. The balance of tea fragrance and milk creaminess is considered a benchmark for the old-school Wan Chai style. — Wan Chai
Verdict:Cheung Heung Tea Restaurant has operated in Kennedy Town since 1967 across three family generations. The kitchen makes *cha zau* (茶走) — milk tea sweetened with condensed milk in place of sugar — and bakes its own egg tarts, pineapple buns, and lotus-paste cocktail buns daily rather than buying factory-made. — Kennedy Town
Queue: Limited confidence
Go: 05:00–17:00 daily; morning peak 05:30–08:00 (bus drivers, market vendors); 3-min walk from Kennedy Town MTR Exit B.