There’s something magic about a tray of glossy, golden egg tarts - known locally as dan tat - being brought out of the oven. Originally intended as an afternoon tea snack, today, Hongkongers know now that there’s no wrong time to enjoy these blissful morsels. Be it a midday pick-me-up or a delicious hot mess after happy hour.The origin of egg tarts in Hong Kong is still unclear; some say they were brought over by the Portuguese, who colonized neighbouring Macau, while others say that they’re an interpretation of the classic British custard pie.Ultimately though, it doesn't matter. They’re here, and they’ve found a home in the hearts of Hongkongers and visitors alike.Renowned French chef Alain Ducasse, for example, had a life-changing experience when he tried the famous Tai Cheong Bakery egg tart - describing it as one of his “favorite treats in the entire world” and noting that they “must always be eaten on the street, fresh from the oven.”You heard the man.
