Tao Hong

I lucked out and got my egg tart right after it was baked! It was piping hot and sooo delicious! The crust was flaky and crispy, and the filling was jiggly, custardy, and slightly sweet. The whole thing was a symphony of textures, starting with the lightly crisp crust and ending with the soft egg melting in my mouth 🤤. I also got a red bean moon cake which was great! The red bean paste was smooth and sweet, and the crust was perfectly baked and beautifully designed. I would highly recommend this bakery and hope I get a chance to come back!

Was craving some goodies from a Chinese bakery so popped in to Tao Hong. It’s pretty tiny but the staff are nice and delicious treats. I got four egg tarts to share with roomies, a dried pork pastry and pineapple bun. Let’s just say I only have the pineapple bun left….

The egg tart is the real deal, easily outshining the local dim sum spots and bakeries. The crust is incredibly flaky and shatters perfectly with every bite, while the custard is silky smooth and hits that “just right” level of sweetness. A must-try!

The touching moment when I finally found an egg tart in Chinatown NYC that's on par with the BEST egg tart in Hong Kong! Tao Hong is a hole-in-the-wall bakery right next to the famous Wah Fung No.1. As I walked past the bakery, the cashier lady excitedly told me they had just baked a fresh batch of hot egg tarts. $1.75 each, CASH ONLY. ＊Egg Tart 蛋撻 $1.75 The puff pastry tart shell was buttery, light, crumbly, and incredibly flaky, with perfectly laminated layers that weren't greasy at all. It was paired with a silky smooth, slightly jiggly egg custard. The filling had just the right amount of sweetness, though I did wish for a richer egg flavor. Even though I usually prefer a cookie crust, this one still won me over. Btw they also sell mini mooncakes in black sesame and green tea flavors, which really interest me. I will definitely go back to try those and let you guys know my thoughts.

Walking into Tao Hong, you realize this isn’t just a bakery it’s a time capsule. A little fluorescent-lit shrine to Cantonese comfort, tucked right into Chinatown’s beating heart. The kind of place where the glass display cases do all the talking: golden egg tarts glistening like jewels, pineapple buns stacked in neat little rows, sesame balls that crunch just enough before giving way to that sweet red bean center. It’s not fancy. Hell, it’s not even trying to be. No reclaimed wood tables, no latte art, no ironic neon signs. Just trays of pastries wrapped in cellophane and aunties behind the counter moving faster than you can point. You walk out with a bag heavier than you intended, still under ten bucks, and suddenly the world feels lighter. This is what New York is all about old traditions baked fresh every morning, feeding anyone smart enough to wander in. Tao Hong doesn’t need to reinvent itself. It’s already perfect.