Ming Xiang Tai Pastry @ George Town, Penang

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Ming Xiang Tai’s philosophy is to regain the cultural essence of traditional handmade pastries and biscuits. At Ming Xiang Tai trishaw egg tart has been their signature since the early days of 1979 when it was first sold straight from a trishaw by his mum Madam Yin Yu Qun, the egg tarts are named as the Trishaw Egg Tarts, to honour his parent’s hard work in selling these pastries. Today, their shop occupies a pre-war building, sprouted a few branches and streamlined his family's 20 kinds of products to ten multiple. He emphasized on quality instead of mass quantity. The egg tarts are then named as the Trishaw Egg Tarts, to honour his parent’s hard work in selling these pastries. 

Ming Xiang Tai Pastry
Main Branch Address: 
133, Jalan Burma, George Town, Penang. 
Tel: +604 227 9880 
Opening Hours : 8am- 11pm 

Ming Xiang Tai Pastry Shop Suntech 
1-G-23A, Suntech at Penang Cybercity, 
Lintang Mayang Pasir 3, Bayan Baru, Bayan Lepas, Penang. 
Opening Hours : 8am- 8pm
Penang Chinese pastry shops most have a very long history and tradition. Chinese pastries are made from basic ingredients such as flour, glutinous rice, yeast, sugar, salt, egg, and oil. Common stuffing ingredients include red bean paste, lotus paste, green bean paste, nuts, and preserved foodstuffs. The final product maybe sprinkled or flavored with spices, sesame or sugar. 
Some of the all time favourite pastries: Trishaw Egg Tart RM 1.40 Pineapple Pastry RM 1.40 Crispy Kaya Puff RM 1.40 Salted Egg Pastry RM 1.40
Dim Sums
 
Baked Char Siew Bao
Iced Coffee
 

Everydayfoodilove.co/ angeline-ong-yoga.blogspot.com. Thank you for reading our posts. Our team media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. Invite us for food reviews, travel and hotel reviews, KL clubbing reviews and product launches. Our other interests include the movies, technology and photography. Subscribe to my facebook page. Contact us via my email at: [email protected] or [email protected]

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