Passing Restoran New Shanghai in Pavilion KL, I was attracted by a display of snacks and tim sum items. I bought several egg tarts.They didn’t measure up to my expectations. For an egg tart to be yummy, there has to be a higher ratio of egg to flour in the custard and a higher ratio of custard to pastry. And the pastry must be crispy. New Shanghai failed on that last criterion. Maybe the egg tarts I bought were yesterday’s. By way of comparison, the egg tarts of Mon Kee -- which has outlets all over town and a website -- tastes better.
Ewe Paik Leong is a novelist and a member of the California-based International Thriller Writers. All articles in this blog cannot be reproduced without his permission. Anonymous comments and those containing profanities will not be published.