Even though Taichung City offers many signature eats and unique spins on local fare, one of its specialties and most notable standouts is the suncake or tai yang bing. Traditionally prepared since the Qing dynasty era, this delicious Taiwanese flaky pastry filled with gooey, buttery maltose paste is a treat found in every bakery shop in Taichung. It is even sold as a souvenir, pre-packed in attractive gift boxes. An interesting combination of flavors and textures, the round-shaped Suncakes are most often sweeter than honey and their thick, caramel-like filling perfectly contrasts the dry flakiness of the floury, paper-thin layers of phyllo dough. Suncakes are typically enjoyed with a nice cup of Chinese tea, soaked in hot water and mashed into a porridge-like dessert or dipped in warm almond milk, which is one of Taichung's breakfast favorites.
Curry beef triangle is a pastry originating from Hong Kong. In order to prepare it, the dough is shaped into a circle, then usually filled with a combination of ground beef, onions, garlic, curry powder, and peas. It is then folded into a triangle, sealed with beaten eggs, and fried in oil over high heat. If properly prepared, the outside should be thick, crunchy, and flaky while the interior remains succulent.
Sambusa baraki is a traditional Tajik pastry filled with meat. It consists of a large triangular pie typically made with a firm, flaky dough disc consisting of flour, eggs, salt, and water. The dough is greased with melted butter, and then topped with a meat mixture. Typical ingredients for the filling include ground beef or mutton with tail fat, onions, cumin seeds, spices, and seasonings. Sambusa baraki is usually brushed with beaten egg yolks, topped with sesame seeds, then baked in a tandyr, a type of Tajik clay oven. Flaky and with a crispy crust, the flat triangular cake is commonly eaten as a savory snack or an appetizer.
Açma is a type of Turkish pastry characterized by its soft and flaky texture. The soft dough is traditionally twisted and rolled up into a bagel, which can be made in a sweet or savory version. It consists of flour, sugar, salt, yeast, yogurt, milk, eggs, butter, and olive oil. This pastry can be easily found in most Turkish bakeries, where it is often sprinkled with sesame seeds.
One of the most famous Chinese desserts is the classic egg tart, a delicious pastry consisting of a flaky outer shell with a creamy, but firm egg custard in the center. The origin of this traditional Chinese dessert is vague. It is believed that it grew out of Chinese contacts with western culinary traditions, but it is also likely that some form of an egg custard existed before the influence of the West. Chinese egg tart variety is believed to be a cross between the classic British egg custard, which is much creamier than the Chinese tart, and the famous Portuguese tarts, known as pastéis de nata, which are especially popular in Macau. Egg tarts first appeared in the Chinese region Guangdong, to eventually be taken to Hong Kong and Singapore where they also became one of the most beloved desserts. The main characteristic of the Chinese variety is the rich cream, which is firm and thick, with a strong and enhanced egg flavor. Both crumbly shortbread pastry (usually made with lard) and the crunchy puff pastry can be used as a shell. Occasionally, these tarts are flavored with ginger or green tea, and they should always be served warm, straight out of the oven. Egg tarts are the essential dessert of every dim sum meal, and a sweet delicacy commonly served in the Cantonese Asian restaurants. These tiny treats can also be found in traditional Chinese bakeries and coffee houses throughout the world.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot,
nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable.
For the “5 Worst Rated Asian Flaky Pastries” list until June 16, 2026, 526 ratings were recorded, of which 367 were recognized by the system as legitimate.
TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods,
instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
