Tung Hing Bakery

Egg Tarts

Classic Cantonese dan tat with a short, lard-rich pastry shell that crumbles cleanly against a smooth, barely-sweet egg custard — the benchmark version of this bakery staple.

Pineapple Buns

Soft milk-bread rolls topped with a crackly, sugary crust — no actual pineapple, but the textural contrast between crisp top and pillowy interior is the whole point.

Cocktail Buns

Gai mei bao stuffed with a sweetened shredded coconut and butter filling — a comfort-food staple of any serious HK bakery.

Wife Cakes

Flaky pastry rounds with a dense, lightly sweet winter melon paste filling — an acquired taste but a litmus test for any traditional HK bakery's pastry chops.

Fresh Cream Cakes

Custom and pre-made celebration cakes in the light chiffon style — airy sponge layers with whipped cream and fresh fruit, far less cloying than Western buttercream equivalents.