With a history dating back to 1954, Tai Cheong Bakery is a revered Hong Kong institution.

Established by the uncle of egg tart Master Au Yeung, it was later inherited by Au Yeung himself.

As the head of Tai Cheong Bakery, Au Yeung revolutionised the industry with the invention of the cookie crust for egg tarts, employing skills honed from his prior experience in hotel cake baking to refine numerous other recipes.