Line of tourists spilling out onto the pavement? Check. Expats behind me grumbling loudly about whether there would be anything left for them? Check. Dazed customers with soporific, crumby smiles? Check. (Awful pun? Check!) It must be Tai Cheong Bakery, home to what many people consider is Hong Kong's most delectable egg tart.
Like many lines in Hong Kong, this one moves surprisingly quickly, so don't be put off. The pay-off is a warm egg tart (or three) with a filling so creamy—with a mellow sweetness and subtle tangy and salty tones—and a crust so buttery that you forget how you never really cared about egg tarts in the first place. Until now, at least.