Tai Cheong’s Signature Egg Tarts (S$2.00) won a lot of attention based on my Instagram feed, so out of curiosity I decided to give it a try. Unlike the usual pastry shell that I would expect from the traditional egg tarts that I was exposed to, the egg tart shell here was cookie-style which then promised more crunch. The custard curd was also within expectation: smooth with a sufficient degree of sweetness.

Sadly, it was not as outstanding as I had hoped for it to be, which also meant that I might pick this up if I were nearby, and not something that I would go out of the way to buy.