Male: One of my favorite things to eat in Hong Kong is the eggy tart. Now, I had one out on the street yesterday and it’s sort of serviceable. It was okay. It hit the spot. We’re here at Tai Chung Bakery in central to see how they’re really made.

Guide: So this is how they do it.

Male: To making the crust?

Guide: Yes, with sugar.

Male: So it’s pastry. It’s just flour and butter and sugar.

Guide: Plus sugar, yeah.

Male: He’s pushing it together with his hands.

Guide: Yes. It cooks the same way.

Male: So it’s all just by feel.

Guide: Yes, by hand.

Male: So it comes together really quickly.

Guide: It’s quite easy, right? They’ve worked here for about 14-15 years.

Male: They’ve been making eggy tarts for 15 years?

Guide: Yes. So it seems so easy. But you know, you had to have many experience.

Male: Those are flour. He puts them in.

Guide: Yes. And then he just makes it tight.

Male: He just does that by hand.

Guide: One is done. And the other one, the same. He just rolls it, press it and make sure that the thickness of the tart is even.

Male: So, that is an incredible amount of practice and memory to do that. Look at that. That’s great. How many tarts a day do you make?

Guide: Around 3,000 tarts per day.

Male: 3,000 tarts a day. That’s a lot of tarts.

Guide: So that’s why they have to do it fast. It’s done. They put it in the oven for around 17 minutes. Okay, now they just bring that out.

Male: And here is the product. This is really why I come to Hong Kong. It’s this eggy tart. This is it completely. If I could just come here and eat egg tarts, I would be the happiest man on earth.

Guide: You make my mouth water.

Male: This is usually the first thing I do when I arrive in Hong Kong, it’s to go around for tarts.