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 restaurant reviews and travel articles regularly to New Straits Times. Articles in this blog are original and cannot be reproduced without his permission. Anonymous comments and those containing profanities will not be published.