Tai Pan Bakery
8.6
"Great range of Cantonese pastries! Something to note is that they are cash only! The pork sung they use on the Scallion Pork Floss buns completely changed my opinion on pork floss after only trying the pork fu variety, the pork sung they use is perfectly balanced between salty and sweet- and of course has occassional, very satisfying cruchy bits. I am going to assume it was a sort of lard that they used to "glue" on the pork floss, and the lard in question wasn't too greasy or bland at all, but instead added another savory layer of depth in the flavor! I also tried the Curry Puff and Portugese Egg Tart, which were both solid and had beautifully flaky crusts. I like my egg tarts to a bit more "eggy" (closer to slightly sweeter steamed egg), but their Portugese egg tarts lean more on the "custardy" but I truly didnt mind it because the texture was that of a well-executed creme brulee. Meant to be a part of a future Cantonese Bakery tour, def taking Avantika here next week <3" - Aliyah
