One city, many bites: Searching for Seoul's ultimate egg tart

Freshly baked egg tarts are on display at "Nata de Nata," a popular bakery in Seongbuk District, Seoul, July 13. Korea Times photo by Kim Min-ji

Nata de Nata

Address: 2, Seongbuk-ro 2-gil, Seongbuk-gu, Seoul

Phone: 0507-1494-1539

Hours: Tuesdays to Sundays 10:00-20:00

Prices: Original, low-sugar 3,000 won / Vanilla bean 3,500 won

Tucked away in a quiet alley of Seongbuk District in Seoul, this small bakery brings a slice of Portugal to the city. Run by a chef from Coimbra who trained at Le Cordon Bleu in Paris, along with a team of sous-chefs, the bakery exudes authenticity, from its brightly tiled walls and colorful decor to the buttery scent wafting from the open kitchen.

Despite arriving early, by 11 a.m. on a Sunday a line has already started forming. Behind the glass, tarts are baked fresh in small batches. Inside this little Lisbon, three kinds of egg tarts — original, low sugar and vanilla bean — are on offer. For an added Portuguese touch, the shop offers mazagran, a zesty espresso-lemon iced coffee, and pastel de Tentúgal, a traditional egg cream dessert simmered for eight hours.

One bite into the crisp, multi-layered pastry — painstakingly hand-folded into 18 layers using only margarine — and I was instantly transported back to Belém. The warm custard was smooth and delicate, the flavor restrained. It wasn’t just delicious — it was emotional. The vanilla tart carried just a whisper of sweetness, but cinnamon and sugar packets are provided for those who want to amp it up. Even my sugar-averse parents ended up finishing two each of the low-sugar version — a quiet testament to how good they really are.

Customers queue up in the morning to buy egg tarts at "Nata de Nata" in Seongbuk District, Seoul, Friday. Korea Times photo by Kim Min-ji

Luis Filipe Dinis Campo, left, a Portugal-born chef trained at Le Cordon Bleu in Paris who now runs the beloved bakery Nata de Nata in Seongbuk District, Seoul, is shown behind the open kitchen, July 13. Korea Times photo by Kim Min-ji

Luis Filipe Dinis Campo, a Portugal-born chef trained at Le Cordon Bleu and now based in Korea, shared his passion for tradition. Growing up in Portugal, where dessert is more than just a treat — it’s a way of life — Chef Luis carries the memory of egg tarts with him like a childhood lullaby. His journey took him through Macau and Hong Kong, chasing that familiar taste. But it was in Korea that he found a new home, and with it, a calling: to bring the soulful sweetness of Portuguese egg tarts to a new audience.

“Each layer is rolled by hand —the consistency in the folds is what makes it perfect in the oven. We follow the traditional Portuguese method.”

This isn’t just a bakery. It’s a gentle, flaky reminder that food can transport you — and sometimes, one perfect tart is all it takes to travel.

Butter Cream Factory uses Hong Kong's signature condensed milk product, seen on the right side of the shelf, for original flavors from the city. Korea Times photo by Kim Bo-eun

Butter Cream Factory (BUCFAC)

Address: #102, 41, Mangwon-ro 11-gil, Mapo-gu, Seoul

Phone: 0507-1437-1570

Hours: Tuesdays to Sundays 11:30-19:00

Prices: Portuguese, Macao, Hong Kong egg tart / 3,100 won

Butter Cream Factory's Hong Kong-style egg tart / Korea Times photo by Kim Bo-eun

Located in an unassuming residential neighborhood in Mangwon-dong, Butter Cream Factory (BUCFAC) can come as a surprise for egg tart aficionados. It is one of the few places in Seoul that offers the Hong Kong version, with the silky yellow egg custard surface and cookie pastry. BUCFAC is also rare in that it offers the Portuguese and Macao-style egg tarts as well.

BUCFAC's small shop has no seating area but instead enables customers to enjoy their treats standing. The shop teemed with customers even on a weekday afternoon.

Owner Han Seung-il extensively researched recipes over several years before opening his shop in 2022 in the southeastern city of Gimhae. The Mangwon location has operated since 2023, and is a neighborhood gem for local residents and visitors to the trendy area.

Han uses Hong Kong's signature condensed milk product for original flavors from that city, while milk goes into the Portuguese version and whipping cream in the Macao ones. The Portuguese tarts are served authentically, with powdered sugar and ground cinnamon on the side, which marvelously enhance the flavor of the egg tarts.

De Egg, a small, bright red shop, is located in an alley just before the main street of Seongsu-dong. Korea Times photo by Kim Min-ji

De Egg

Address: 37, Wangsimni-ro 6-gil, Seongdong-gu, Seoul

Phone: 0507-1365-9315

Hours: Wednesdays to Sundays 12:00-20:00

Prices: Original 4,000 won / Apple cinnamon, Corn 4,200 won / Chocolate 4,400 won

A freshly baked apple cinnamon egg tart purchased from De Egg. Korea Times photo by Kim Min-ji

Tucked away in one of Seongsu’s quieter alleys is a tiny bakery that’s hard to miss — its bold red exterior pops against the muted tones of the neighborhood.

What started as a humble shop in Ssangmun-dong in northern Seoul soon gained a cult following, expanding to a Gangnam pop-up location before finally landing in trend-conscious Seongsu.

The shop keeps things simple with four flavors: original, apple cinnamon, chocolate and corn. While there’s no seating or coffee menu like other tart shops, the takeaway-only concept hasn’t stopped people from queuing for gift boxes — a perfect treat to bring home or share.

The original egg tart oozed with creamy custard the moment I took a bite, feeling more like a rich pudding than a typical tart. But be warned — it’s intensely sweet, possibly the sweetest egg tart I’ve ever had. The corn flavor, on the other hand, came with a pro tip from the staff: “Try freezing it — it tastes like ice cream.” So I took one home, popped it in the freezer, and sure enough, the chilled version was surprisingly fun, like a nostalgic summer treat, yet still very sweet to my old-fashioned tastebuds.

Freshly baked egg tarts are on display at "Tongin Sweet," a beloved cafe in Jongno District, Seoul, Tuesday. Korea Times photo by Kim Min-ji

Tongin Sweet

Address: 50, Jahamun-ro 7-gil, Jongno-gu, Seoul,

Phone: 02-6085-3777

Hours: Tuesdays to Sundays 10:30-21:00, Mondays 11:00-21:00

Prices: Classic 3,000 won / Walnut, Lemon 4,000 won / Apple 4,500 won / Chocolate 5,500 won

A staff member at Tongin Sweet holds a package containing four freshly baked egg tarts, including two classic versions, along with lemon and apple flavors, Tuesday. Korea Times photo by Kim Min-ji

Set in a neighborhood of refined traditional Korean houses, Tongin Sweet welcomes you with warmth the moment you arrive. Even before stepping inside, the warm, buttery scent of freshly baked cookies wafts through the air, setting the tone for what’s to come. Inside, walls lined with celebrity autographs instantly raise expectations — and the tarts live up to the hype.

Tongin Sweet’s egg tarts lean closer to the Hong Kong-style, with a dense, custard-like filling cradled in a rich, buttery pie crust rather than a crisp, flaky pastry. While the classic remains a favorite, the shop also offers a delightful range of flavors — walnut, apple, lemon, cheese and chocolate — each bringing its own charm to the lineup. It’s almost impossible to choose just one.

“It’s not exactly Hong Kong-style,” a staff member explained. “We bake it more like a pie — not quite pastry, not quite cookie — to give it a unique texture and character.”

What began in 2015 as a small family-run bakery near their home has now become something of an egg tart pilgrimage site in Tongin-dong. Tongin Sweet is no longer just a neighborhood secret — it’s a beloved stop for both locals and tourists alike.

“Even though it started as a family business, word spread faster than we imagined,” the staff added with a laugh. “Now it feels like regulars are bringing in more regulars.”

Blending the creamy custard of the Portuguese original with the rich, pie-like crust often found in Hong Kong-style tarts, Tongin-dong’s signature egg tart can be found just steps from the lively Tongin Market.

A freshly baked salted egg tart is on display at "Mei Ta Wang" in Seongdong District, Seoul, noticeably larger in size compared to the other egg tarts, July 13. Korea Times photo by Kim Min-ji

Mei Ta Wang

Address: 43-1, Yeonmujang-gil, Seongdong-gu, Seoul

Phone: 02-465-1102

Hours: Mondays to Sundays 10:00-22:00

Prices: 5,400 won

Among the bakeries in Seongdong District you simply must visit, this one came highly recommended, so I had to see for myself. There’s no big sign out front — just a simple egg tart board that might be easy to miss if you’re not looking for it. But once you spot it, you’ll know you’re in the right place.

What I found was a hefty, 150-gram egg tart that looked more like a salt bread roll than a typical tart. While it’s usually accompanied by long lines and "sold out" signs, I lucked out on an unusually scorching summer day, breezing in without a wait.

The tart wasn’t quite Portuguese, nor was it Hong Kong-style. Instead, it felt uniquely Korean — like a pastry made by someone who knows exactly what local palates crave and puts all of it into one rich, satisfying bite.

Made with natural butter and antibiotic-free eggs, this tart hides a surprise beneath its impossibly crisp, golden pastry layers: a silky custard cream so smooth it melts like ice cream on the tongue. The contrast between the shatteringly flaky shell and the delicate filling is nothing short of delightful.

"Mei Ta Wang" is located on the main street of Seongsu-dong, Seongdong District, and has no visible signboard, Seoul, July 13. Korea Times photo by Kim Min-ji

The "Mei Ta Wang" packaging features illustrated instructions on how to enjoy the product. Korea Times photo by Kim Min-ji

Unlike the traditional egg tarts that trace their lineage to Hong Kong, Macau or Portugal, this interpretation is a distinctly Korean reinvention — the brainchild of young entrepreneur Kim, who first developed the recipe in Seoul’s Seokgwan-dong. This egg tart is reimagined with a modern fusion twist, balancing sweetness and saltiness in a way that feels both bold and familiar. The aroma of real vanilla beans and the rich flavor of natural butter come through beautifully, while the soft, custard-like filling melts in the mouth like a dessert pudding. It’s a contemporary take that doesn’t aim to replicate tradition, but rather offers a playful and flavorful reinterpretation.

Kim Min-ji is a Korea Times intern.