Celebrate the Lunar New Year with a hearty "Gong Hei Fat Choy!" and "Gong Xi Fa Cai!" to our neighborhood Asian community. 🧧🧨 The "New Year Flavour" Egg Yolk Pastry makes a triumphant return, radiating the golden glow of the auspicious Year of the Dragon. Looking back four years, during the lockdowns due to the pandemic. We introduced the highly acclaimed traditional Chinese pastry - the Egg Yolk Pastry 🌕, especially praised by the elders for its low sugar, low fat, and non-greasy characteristics
 
Courtesy of our skilled Asian pastry chef, Yun, who graciously shares the treasured recipe passed down from her grandmother. We handpick salted eggs, peel, and bake them on-site. The process involves 15 meticulous steps, from crafting low-sugar red bean paste to using rose wine to eliminate any fishy undertones in the egg yolk. We follow our principle of "Bake from Scratch," avoiding the use of frozen egg yolks, and excluding any unhealthy puff pastry margarine, lard, trans-fatty acids, and preservatives, ensuring that every bite is a delicious feast
 
The rich egg yolk filling lets the taste buds bathe in happiness. Whether presented as a gift for the Spring Festival or savored during afternoon tea with elders, the "New Year Flavor" Egg Yolk Pastry promises to deliver the initial sweet taste of the Year of the Dragon