Seems pricey at $4.50 a pop, but there are so many reasons why I'd gladly pay for this precious baby any time.

1. This is freshly made in-house entirely from scratch, including the crisp, flaky tart shell of puff pastry.

2. I doubt you can find another egg tart in Singapore that boasts a brûléed custard as perfectly textured as this. It's oozy, dense and creamy, all at the same time; just barely on the right side of being set, and that's the beauty of it.

3. It's a blessing to even be able to snag one, because only 20 of these are baked a day. The procedure is that tedious.

Whoever says this is "just so-so" needs a serious knock on the head.