Image Credit: Tai Cheong Bakery Singapore Facebook Page
Tai Cheong Bakery was started in 1954 by egg tart Master Au Yeung’s uncle, who later handed down the business to Au Yeung. After taking over Tai Cheong Bakery, Au Yeung pioneered the cookie crust for egg tarts, refining several other recipes using techniques he learned from his previous work in a hotel baking cakes. Tai Cheong gained popularity with locals and foreigners alike, reaching its peak when Chris Patten (then governor of Hong Kong) started frequenting the original outlet at Lyndhurst Street. The popularity of Tai Cheong remains till today.
