After a stop at the Ferry Building, we took the MUNI to Chinatown with the sole purpose of paying homage to the very best egg tarts in SF, only to be found at Golden Gate Bakery (金門餅家), previously reviewed in July 2011. RY had warned me previously that Golden Gate was regularly shuttered during the summers, as the proprietors take a lengthy vacation.
She was right. Golden Gate had a sign indicating it was closed for the summer, with no return date to speak of. That’s how popular they are.
We frantically searched for a substitute and ended up at Good Mong Kok Bakery (好旺利), about one and a half city blocks away on Stockton Street.
The durian buns, a rarity in America’s Chinese bakeries, caught my eye more so than the egg tarts. It was surprisingly good, a healthy amount of sweetened durian filling, encased in a baked bun.
The egg tarts were not particularly memorable. The egg custard was a bit deflated, and the flaky tart pastry was neither rich nor buttery (there are two predominant forms of the Hong Kong egg tart: those with a cookie crust – 餅皮, and those with a flaky crust – 酥皮).
Note for the SF next trip: make sure Golden Gate Bakery is open.