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 Chinese-Malaysian writer and author. He contributes food reviews and travel articles regularly to New Straits Times. To maintain objectivity in his food reviews, he does not accept any invitation for a free meal in return for a write-up in the newspaper. Articles in this blog are original and cannot be reproduced without his permission. Anonymous comments and those containing profanities will not be published.