Omg so let me start off by saying that these egg tarts are absolutely wonderful!! ❤️❤️
I toasted these for about 10mins and even before then I could pick up the smell of these pastries. The crust is honestly the main focus of the tart and admittedly I will say that it is what makes this egg tart so special. The pastry crust was a combination of crumbly with a bit of crunch and the buttery flavour hits home. Surprisingly, if you eat the egg custard and the crust separately you’ll realise that the custard is mildly sweet, and most of the sweetness actlly comes from the crust. It is ideal in the sense that a toned down custard draws attention to the butter rich tart, but surprisingly the butter taste doesn’t overwhelm the custard, not distracting from the idea or flavours of what makes an egg tart.

Would I eat it again : HECK YES!! I swear if you’ve never tried this in Singapore you’re missing out in life

Okay wow so I finally got to satisfy my bo luo bao cravings 🤩🤩
Originally, I got the bo luo bao with luncheon meat but I actually don’t fancy the mix of salty and sweet together. So I removed the luncheon meat and ate it separately. By the time it got back home, the bread had lost its warmth and some crunch, so I popped it into the toaster for about 10 mins before layering a huge slab of butter in the middle (that melted rather quickly I would say) and behold, I now have this piece of goodness in my hands!! It’s a personal preference but I do love my bo luo bao with butter cuz it moistens the bread. It was a decent bo luo bao, crumbly, fluffy on the inside, crunchy on the outside. The butter went well with the moderate sweetness of the bread and I couldn’t ask for more. In one word I’ll summarise my experience as satisfied!

I will say that it’s a decently good bo luo bao but I’ve had better (then again I’m comparing it to the ones I ate in Hong kong itself so I can’t rlly compare). That said, it’s definitely a great option to satisfy your cravings since travel is sorta difficult in these times. ❤️