“Previously my favorite egg tart in Chinatown and it still is. Very comparable to Manna One. There’s slightly more custard and slightly less crust, but still an excellent ratio.”
H3
9.2/10
AI-generated summary
The egg tart is the whole reason people go. Several ate their way through every bakery in Chinatown and ranked this one first, for the loose flaky crust and custard that isn't too sweet. It's a hole in the wall next to Wah Fung and the same woman bakes fresh daily. The splits people, some rate it over Mei Lai Wah's and others passed on it.
“Previously my favorite egg tart in Chinatown and it still is. Very comparable to Manna One. There’s slightly more custard and slightly less crust, but still an excellent ratio.”
H3
“Very flakey crust that held up well to the custard. Slightly higher crust to custard ratio than I’d like. A pleasant mild custard. My favorite of the day.”
H3
“Tao Hong, on Chrystie, my absolute favorite and I look forward to buying them each year. She bakes them fresh daily.”
H3
“Tao Hong is great and the woman who owns it is extremely nice.”
H3
“I did a egg tart tasting tour of Chinatown a couple years back and deemed this to be my favorite. Incredibly flaky crust with a very balanced custard that's not too fragrant(ratio of Vanilla extract) or too sweet. Their classic Cantonese buns are excellent too.”
H3
“I've ate every egg tart in Manhattan Chinatown + Brooklyn and to this day Tao Hong is my favorite. No egg tart has the same separation of layers from every part of the tart, even the bottom. It's so loose and flakey; perfect balance of sweetness & egginess too.”
H3
“Tao Hong is the least sweet & fragrant of the 3, leaning harder into the eggy profile. Custard to crust ratio is in between the other 2 & probably the most balanced of the 3. It’s hard for me to rank them cause they’re all delicious, but if distance wasn’t an issue and I can have any egg tart any time, I’d probably pick either Tao Hong or Xiao Le Yuan”
H3
“both were REALLY good and flaky. Not too sweet and very custardy. I wish we got them straight out the oven but they were still great!”
H3
“i finally tried tao hong and it's amazing and my fav so far. i love the high custard to crust ratio, and that crust is unimaginably light and flaky.”
H3
“I did a egg tart tasting tour of Chinatown a couple years back and deemed this to be my favorite. Incredibly flaky crust with a very balanced custard that's not too fragrant(ratio of Vanilla extract) or too sweet.”
H3
“Thoughts: These were delicious!! The regular was slightly better imo. The only problem is they seemed slightly underfilled.”
H2
“Tao Hong’s standout cha siu bao (pork buns). A great alternative to Mei Lai Wah without the lines!”
H2