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, it’s 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 weren’t 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.
I’ve only managed to catch GGB open for business on my 4th visit to them (and that’s 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 they’re 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. I’ve had friends who have posted on FB their failed attempts at getting some of their egg custard tarts.
Once I’ve had them, and although I enjoyed them, I don’t feel the need to rush back the next time I’m in SF.
I’ve 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 I’m 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.
Wow, what time did you get this at? I wonder if it’s toward the end of the day? The last 4 times we’ve gotten it (usually brunch time) it’s never been “paste”-like at all. Maybe end of the batch (bottom of the pot)? Bummer though.
@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 forum…
I went to VP this weekend and was super excited to try their black sesame puree. It was Saturday, shortly after 12 pm. I was saddened when I got home and saw the consistency of the puree - thick and kind of goopy. My conclusion was that they must use a thickening starch, a process known as “開粉.” The sesame seeds could benefit from more roasting too as the flavor wasn’t as strong as I’d like.