Thanks! Yah, we knew to try the Egg Tarts, but for the other few items, we figured it was safer just to ask the manager what the specialties / best pastries might be and see if that worked (it did).
Definitely try the Natas ones heated up if you get a chance, they really make a difference. And thanks for your earlier review, that got me to finally make the drive to try it.
Actually Mrs. Chandavkl and I both are scratching our heads as to why the lines at Golden Gate Bakery remain so long years after the original chef died several years ago and took the recipe with him. The current version seems more like a Western custard pie than an egg tart. If there is a secret to getting the tarts at Golden Gate Bakery, itās to get there when they open. I have a routine in SF where I go to work downtown but stay in Chinatown and do a mile walking commute every morning, passing Golden Gate Bakery. For the longest time, I would pass the bakery, and not seeing any line, assume that the egg tarts werenāt ready yet. However, as it turns out, as long as they are open, they have egg tarts.
We were in Lisbon a couple of months ago and had the Belem natas. Indescribably delicious.
Iāve only managed to catch GGB open for business on my 4th visit to them (and thatās because they had posted a note on the door as to when they would reopen when I was there on my 3rd visit). Many times there would be signs stating that theyāre on vacation or what not. I think the word of mouth and the Yelp reviews about how hard it was for some to get them possibly made them more desirous. Iāve had friends who have posted on FB their failed attempts at getting some of their egg custard tarts.
Once Iāve had them, and although I enjoyed them, I donāt feel the need to rush back the next time Iām in SF.
Iāve been going there now for something like 15 years now. And just personally I prefer the newer version of the tart to the original ones. Maybe Iām hopeless but each time I go I think the tarts are better than before. Must be the meth in them. Not that I would turn down a version from 20 years ago, of course.
Oh sorry! Weāve only been able to make it out there during weekends, so even though weāve been to VP Tofu like 5 times, they were always on the weekend. Iāll update my OP to mention that. Thanks.
Did you get any Tofu Flower at VP Tofu? Or just the Egg Tarts at Jimās? How were they?
I know, seriously, every time Iām in the SGV (which isnāt often), I think to myself, āDo I have time to get to V P Tofu today???ā One day, I swear!!!
Just tried VPās black sesame soup. The viscosity is offā¦way too thick like a pasteā¦I suspect that they didnāt wanna spend a lot of time making them so they put a lot of rice flour to thicken it up
Wow, what time did you get this at? I wonder if itās toward the end of the day? The last 4 times weāve gotten it (usually brunch time) itās never been āpasteā-like at all. Maybe end of the batch (bottom of the pot)? Bummer though.
Possiblyā¦since it was around 4 but looking at @JeetKuneBao and your pics, they look really gloopy too. A good black sesame dessert soup should be very smooth and luscious.
@ipsedixit or @robert : is it possible to move/crosslink the section referring to a Bay-area eatery to the SF/Bay-area forum? Might be helpful to have this info for those doing a search on that specific forumā¦