Michelin-grade ingredients: Ao Yu Pu’s signature egg tarts have a crispy crust and are sweet but not greasy

▲ The Portuguese egg tarts at “Ao Yu Pu” restaurant use French President brand butter. (Photo / Reporter Chen Mingren)

Reported by Huang Shiyuan / Taipei

With thoughtful ingredients, customers will definitely come. The Portuguese egg tarts at “Ao Yu Pu” restaurant use French President brand butter. Thanks to the rich milky aroma of the egg tart filling—sweet but not greasy—and the thin, flaky crust, even though each tart is priced at NT$60, equivalent to the cost of a lunchbox, they often sell out within an hour of coming out of the oven.

The biggest difference between Portuguese egg tarts and regular egg tarts is the addition of milk and fresh cream in the filling, which makes them richer and more mellow. At Ao Yu Pu, the fresh cream used in their Portuguese egg tarts is from the French President brand, ensuring that the filling melts evenly on the tongue, releasing a luxurious milky fragrance.Li Sihao, head of Ao Yu Pu’s central kitchenexplained that the boss has a deep personal interest in food and his own strong opinions, as well as a great emphasis on ingredients, which is why they opt for the Michelin-grade French President brand butter.


▲ The charred surface on top of the egg tarts is caramelized sugar produced by the high-temperature baking of the filling. (Photo / Reporter Chen Mingren)

The multi-layered crust of the Portuguese egg tart is another standout feature. Li Sihao pointed out that the layers in Ao Yu Pu’s egg tart crust are more than double that of a regular tart, and thanks to the boss’s proprietary ratio, the crust is even crispier than usual. As for the slightly charred surface on top of the egg tarts, it’s caramelized sugar formed under high heat during baking—not burnt. Additionally, the best time to enjoy the egg tarts is 2–3 hours after they come out of the oven. So for those taking them to go, it’s best to eat them as soon as possible, otherwise the crust will gradually become oily and lose its crispiness.


▲ The “Satay Pork Chop” features a unique, fragrant yet non-spicy satay sauce that enhances the flavor of the pork chop. (Photo / Reporter Chen Mingren)

Another signature dish at “Ao Yu Pu” is the“Pork Chop”. Li Sihao noted that the bread is similar to French bread—crispy on the outside and soft on the inside—with a texture and aroma distinct from ordinary bread. For the pork chop, the“Satay Pork Chop”uses pork from the same supplier as Shinjuku Gyoen Ramen, sourcing from the loin of matured pigs. The marinated pork chop is tender yet not dry, and when paired with the boss’s unique, fragrant yet non-spicy satay sauce, it further elevates the flavor of the pork chop.




【Ao Yu Pu MACTUGAL】 (Ren’ai Guo Guan Branch) MRT Bannan Line / National Father Memorial Hall Station
● Where to eat: No. 414, Section 4, Ren’ai Road, Da’an District, Taipei City
● Make a reservation: (02)2357-0028
● Business hours: Sun–Thu 11:00–21:00, Fri–Sat 11:00–21:30


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