Best Egg Tarts in KL

Tucked away among the stalls in Petaling Street and often referred as the local secret, Bunn Choon Pastry House offers freshly baked egg tarts made to order just as the customers start queuing. Using lard as the main element in making the crust, it results in delish flaky shells. The concoction of water, egg and sugar made up the incredible egg filling. The thin crust made from the thorough process of ensuring its crispiness, encased the runny egg custard baked just enough to create the right texture. Customers’ experience will be enhanced when eating these tarts whilst still warm, invoking a melt-in-your-mouth feeling of the sweet custard. The recipe is dated as far back as 1893 and is maintained throughout the years. Priced at RM1.80 per piece, these scrumptious tarts are purely worthy of trying.  

Originally hailed from Hong Kong, the first premise in Malaysia specialized in offering different flavours of egg tarts. Most popular ones include the traditional egg tart, egg white tart and also durian-flavoured egg tart. As the name stated, the egg white tarts are made with only egg whites for the custard filling, it provides lighter taste and tofu-like texture—a less-guilty choice for those who wants to devour the tarts for more than one piece. The durian-flavoured egg tart is made from the real fruit, ensuing in strong elements in terms of taste and smell of the durian custard. The end result is the perfect ratio of sweetness. The thinner golden-brown pastry crust is crispier as it has thinner layer than usual tarts.