Run by siblings Joyce and Matthew Chiu, this 35-year-old bakery — Chinatown’s oldest and now the anchor of a growing chain — offers several kinds of egg tarts, but the bestseller is their Portuguese-style version. Inspired by Portugal’s pastel de nata, a dessert that’s popular in Macau, it consists of a flaky pastry shell loaded with an eggy filling that’s caramelized on top. It’s a perfect three-bite dessert — well, more than three bites, since you won’t stop at just one tart. $1.60; 2253 S. Wentworth Ave., Chinatown; 1127 W. Argyle St., Uptown; 2105 S. Jefferson St., Pilsen