I can’t rave enough about the polo egg tart! I was apprehensive when my sister told me she’d bought 9 (yes, 9!) polo egg tarts from Honolulu because they were ‘darn good’. Well, I could only say that it’s true and not at all overrated. The polo dome was buttery and in some ways, flaky and yet solid at the same time - there isn’t too much of a mess when you bite into the egg tart. I like how the buttery polo dome was so aromatic and not too dense. Within the golden dome lies the creamy, custardy egg custard. My mother could stop raving about the egg custard, citing how ‘smooth’ it is. Compared to open-faced egg tarts, the extra creaminess of the egg custard is likely due to the polo dome that ‘sheltered’ the egg custard from the heat during the baking process. This is certainly not the cheapest egg tart around town but definitely worth every penny - just think of the amount of labour that goes into perfecting the dome and baking! This makes the perfect breakfast with a cup of hot milk tea