Xin Fa Bakery
Chinese bakery · Borough Park ·
Flaky Portuguese egg tarts with silky custard filling
Flaky Portuguese egg tarts with silky custard filling
"The best egg tarts in the five boroughs come from Xin Fa Bakery in Sunset Park. Don’t be intimidated if the line is out the door when you show up—they’re extremely efficient here. Get more egg tarts than you think you need. Especially if you’re getting a fresh, warm batch, you’ll want to carve out a few minutes to eat a couple on the street, each one bringing you a little closer to nirvana. It’s also worth trying their sponge cakes and other pastries." - willa moore, will hartman, molly fitzpatrick, sonal shah
"Xin Fa makes our favorite Portuguese-style egg tarts. The pastry crust is gorgeously flaky. The custard filling is silky, jiggly, and barely set, with a perfectly caramelized surface. There will likely be a line (sometimes all the way out the door) at this Sunset Park spot, but Xin Fa is a well-oiled machine and you won’t have to wait too long. Besides, it’s worth it: Eating one of these egg tarts still hot from the oven is a borderline religious experience. The palm-sized treats are $1.75 each, but you’re going to want to leave here with a full box of six." - molly fitzpatrick, bryan kim, will hartman, willa moore, neha talreja
"On weekends, the line at Xin Fa Bakery can seem intimidating, but it moves fast, bringing you quickly closer to your objective. You’re here for a big box of egg tarts, at least half a dozen, which you’re bringing to a gathering so everyone can admire your impeccable taste in baked goods. The custard is extra silky, and Xin Fa goes a little harder on the charred top than some other bakeries. The sponge cakes and buns here are also worthwhile." - carina finn koeppicus, bryan kim
"The best egg tarts in the five boroughs come from Xin Fa Bakery in Sunset Park. Don’t be intimidated if the line is out the door when you show up—they’re extremely efficient here. Get more egg tarts than you think you need. Especially if you’re getting a fresh, warm batch, you’ll want to carve out a few minutes to eat one (or three) on the street and ascend to a higher plane of existence. It’s also worth trying their sponge cakes and other pastries." - izzy chen, team infatuation
"Synonymous with Macau’s custard-forward “Portuguese” egg tarts, this original bakery by Englishman Andrew Stow—created in 1989 to suit Cantonese tastes—still operates in Coloane and remains the classic place to taste the version that became almost inseparable from the city." - Hei Kiu Au
