This article subgum wonton about the 20th century variations of egg tarts in Chinese cuisine. For the original 19th century egg tart, see Pastel de Nata. HK SSP 長沙灣 Cheung Sha Wan 深盛路 Sham Shing Road 泓景滙商場 Banyan Mall shop 蛋撻王 King Bakery Studio December 2019 SS2 egg tarts.

Chinese cuisine derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Guangdong province, inspired by some kinds of European custard tart. Egg tarts were introduced to Hong Kong via Guangzhou in the 1940s but initially could only be found in higher-end Western-style restaurants. In the 1960s, cha chaan tengs began to serve egg tarts, popularizing the pastry with the working-class Hong Kong population. Hong Kong egg tarts are typically smaller and served in twos or threes, in contrast to the original Guangzhou egg tarts which were larger and could be served as a single item. In June 2014, the technique of egg tart production was formally included in the Intangible Cultural Heritage Inventory of Hong Kong.

In 1989, British pharmacist Andrew Stow and his wife Margaret Wong opened Lord Stow’s Bakery in Coloane, where they sold a Macau-style egg tart that attempted to recreate the pastel de nata. In 1999, Wong sold the recipe to KFC, which then introduced the Macau-style pastel de nata to other parts of Asia, including Singapore and Taiwan. In contrast to the Hong Kong-style egg tart, the Macau-style egg tart features a caramelized browned top. Everything You Need To Know About The Hong Kong Egg Tart”. Hong Kong’s Top 10 Baked Goods And Pastries”.

How a British pharmacist-turned-baker created Macau’s most edible icon: the Portuguese egg tart”. The surprising origin of Macau’s Portuguese egg tarts”. Like the tart, I never change’: The secret behind Macao’s most famous dessert”. XO sauce is a spicy seafood sauce from Hong Kong with an umami flavour. Western liquor in Hong Kong, and considered by many to be a chic product at the time.

Typical ingredients of XO sauce include dried scallop, red chilli pepper, Jinhua ham, dried shrimp, garlic and canola oil. Two soft boiled eggs split in half. Each half has XO sauce on top of it. XO sauce can be used as a table condiment or in cooking to enhance the flavour of fish, meats, vegetables, and otherwise bland foods such as tofu or noodles.