When writing posts within the “food analysis” category, I often talk generally about a specific item rather than focusing upon a single outlet and multiple foodstuffs.
However in the case of Ming Xiang Tai (133 Jalan Burma, Penang), I decided to make an exception as (a) the 4 things I tried were all delicious and (b) individual posts would have quickly become repetitive as I went off into rhapsodies each time about the amazing flaky pastry.
Seriously. The pastry is a-maz-ing. You can see in nearly all the photos that it has crumbled to some degree. This is after fairly light handling too. Wonderful crisp layers of it encase delicious fillings like the coconut rice puff pictured above.
And the egg tarts. Oh my, the egg tarts. I love the nutmeg-dusted British custard tarts, but the delicate custard of these bad boys combined with that pastry was truly awesome.
The kaya puff shown below (kaya being a rich coconut spread) was sweet and crunchy, though my first mouthful was a surprise as for some reason I thought it contained chicken.
The only savoury snack I did buy was the char sui pork puff, which was another winner. It is one of my favourite types of dim sum, and this was an excellent example.
There were quite a few other varieties of pastries on offer, and you could also perch on a stool and eat in, which may ensure a slightly more intact end product.