That was a very click-bait worthy title. It’s really not a holy war, more like a delicious disagreement. Well, maybe not even that because both sides seem to like the other side too. And neither side is bitter, they’re pretty both pretty sweet.

So who knew, but apparently there are two different styles of egg tarts. On one hand there’s the Chinese/Hong Kong style, and on the other there’s the Portuguese/Macau style.

The primary difference is in the crust. For the Hong Kong style, the crust is a lot like what US citizens would think of as a really good pie crust. It’s buttery and crumbly, but has body and sturdiness to it. For the Macau style, the crust is extremely flaky and buttery, and a little bit like the texture of filo dough.

The egg custard in the middle is pretty similar, but the Macau style tends to be a little thicker in texture and is browned on top , versus the soft Hong Kong style custard that seems almost like the texture of a Creme Brûlée and is not browned on top..

They’re both delicious and available at most of the local coffee shops, freshly made at breakfast time.