While the egg tarts aren't served piping hot in the way that BOCA does them (and hence lacks that initial excitement of the jiggly egg curd), the ones here (served only in twos btw) are pretty decent. Light, flaky pastry with the hint of cinnamon hitting strong on the very first bite, the insides reveal a sugary egg curd that is bound to be liked by sweet-tooths. Just don't expect it to be the local egg tart though, for that is what these are absolutely not.