Ask The Expert: Making The Perfect Egg Tart

Ana Fong of Tong Heng, a time-honoured Cantonese pastry shop, reveals that lard is the secret ingredient in its signature egg tarts.

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The distinctive diamond-shaped egg tarts at Tong Heng, a 78-year-old pastry institution in Chinatown, are legendary. Each of the delectable tart has a bright yellow wobbly egg pudding nestled in a crispy and flaky crust that tempts you with the maddening scent of freshly-baked pastry. While the bakery underwent a bold and hip interior overhaul in April, much of the kitchen remains the same. After nearly eight decades, just what is it that keeps people coming back for more? Ana Fong, who is part of the third-generation Fong family that runs Tong Heng, reveals some of the time-honoured tips and techniques employed in an exclusive tour of the shop's operation.

What makes Tong Heng’s egg tarts different from the rest, Fong replies in a heartbeat: “We do not use a drop of dairy products — no milk, butter and cream.” She explains: “Dairy products make the egg yolk mixture runny and when dairy products are used to make the crust, it becomes firmer.” And of course, lard is the secret weapon that is used in the egg tart’s pastry dough to add fragrance. She says: “This is the same as eating char kway teow without lard; you know that something’s missing without it.”

RELATED: Heritage Hero: Why Tong Heng's Famed Egg Tarts Are Diamond-Shaped?

Kenneth is a former newspaper journalist who relishes uncovering stories in eateries and kitchens as much as hunting for new chomping grounds. With more than five years of content production experiences on print, online and video platforms, he enjoys his min chiang kueh as much as moussaka. From chefs, restaurateurs to hawkers, he is intrigued by the blend of ingenuity and hard work behind their food.

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