Imbi market is fast becoming one of my favorite breakfast places on weekday mornings. It’s not too far from work, has a parking spot for my bike (paid car parking right next to the market), and excellent breakfast choices.

A few days ago, I tried the widely acclaimed Bunn Choon mini egg tarts for the first time.

Bunn Choon egg tart, since 1893
Bunn Choon egg tart, since 1893

The banner that hangs over at Bunn Choon egg tart stall says that it’s been in operation since 1893, which means that this place existed before my great grandparents were born. I suspect that modern equipment such as the electric ovens were probably not being used back then to bake these goodies, but it seemed that the younger generation owners managed to keep the recipe intact, keeping the sterling reputation of this little stall over the years.

tried the almond tart, charsiu tart, and egg tart
tried the almond tart, charsiu pie, and egg tart

For breakfast, I tried their almond tart, chasiu pie, and their famous egg tart (all for RM 4.40).

With business always brisk, you always get the pasty fresh and often still very warm. The egg tart creamy, soft, and flavorful, goes very well with a glass of hot coffee (doesn’t pair so well with Hainanese tea I think). The almond tart was not overly sweet and carries a subtle almond taste. Chasiu tart crispy on the outside and moist inside, with delicious bits of pork threatening to ooze out if you don’t chew it down quick enough.

If you are looking for some good old fashion Chinese pastry to go or for a quick breakfast, this would be a place to check out.

map to Imbi Market (Pasar Baru Bukit Bintang)

Bunn Choon Egg Tart
Imbi Market (Pasar Baru Bukit Bintang)
Jalan Melati, Kuala Lumpur
GPS: 3.14340, 101.71664
Tel: 03-9075 5625/ 012-254 7625
Hours: breakfast and brunch

KY eats – Bunn Choon Egg Tart at Imbi Market
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7 thoughts on “KY eats – Bunn Choon Egg Tart at Imbi Market

  • October 6, 2013 at 1:52 pm

    the tarts look good, i like how wobbly the center seems 😀 hmmm, do you think it’s a typo. maybe instead of 1893, they meant 1983 😀

  • October 6, 2013 at 4:40 pm

    KY, What Hainanese Tea? These tarts look so good . That custard tart does it contain milk or cream? In Singapore there a place that still make custard with no milk or dairy just with water. It old school way like in early Hawaii Chinese bakers do not use milk to make it.

  • October 7, 2013 at 12:57 pm

    Charsiu pie….never knew such thing exist..Looks interesting.

  • October 16, 2013 at 12:19 pm

    The egg tart is one of my faves in KL…its dessert after Ah Weng Kor’s coffee and toast:D

    • October 16, 2013 at 1:11 pm

      missyblurkit: yah, always over full!


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