My memory is hazy of prior to the original chef passing away, but they say the main difference is in the puff pastry recipe (many more layers in the original). The current recipe of the crust is different, and feels like a cross between the HK style old school puff pastry with a little bit of a cookie dough feel if that makes any sense. For me the center yolk filling is still golden, and the reason I would still go back and has stayed consistent since the 90s. The yolk is sweetened just right to my liking and you still taste incredible eggy goodness. Gudetama died with honor for GGB.
The best for me was going close to 7 pm prior to a dinner at Quince, no line and they were still fresh out of the oven. Had to eat once right there and then, of course.
The bigger difference these days is that GGB used to carry a wider assortment of regular HK style bakery baked goods like pineapple bun of their famous “French bun” but they don’t anymore because everyone and their (insert family member here) only come mostly for the signature. You’d be lucky if you can still get a banana mochi roll thing, and super lucky if you manage to get their fermented white sugar cake which is so far the best in town but still lacks the tart/acidity balance compared to run of the mill places in Hong Kong. Their “sachima” I wonder how much of that they sell, and I’m not a fan of their baked apple puffs. Used to love their butter walnut pound cake, but these days I keep the quota where it counts (the egg tarts).
Bottom line, nothing more to understand or comprehend if you don’t like GGB egg tarts. They are popular, and the center yolk is still awesomely well balanced in flavor and mouthfeel, nobody comes close. It was still superior to the one I had at Honolulu Cafe/Coffee and Bakery (Hong Kong) which is not saying a whole lot. If you are willing to brave the wait, then you are ready for 1.5 to 2 hour waits for ramen and boba imports in the South Bay.