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Manna House Bakery

Map & Directions 212 Grand St.
New York, NY 10013
FLAG
 
212-274-8816
  • Bakery, Chinese
  • Daily 6:30am-8pm
  • cash
  • Takeout
  • None
  • Not Accepted
  • Street

Description

Village Voice's Description

This traditional Chinese bakery, hidden on a side street between Chinatown proper and Little Italy, offers a limited menu compared to other pastry shops in the area, and it's generally tourist-free. But at over 20 years old, the locally beloved Manna House Bakery doesn't need to do anything but what it does well. Especially popular are the flaky-crusted egg-custard tarts and the pineapple bun (bao) filled with custard, but it's hard to go wrong with a selection of sweet and savory baked goods ranging from buns filled with roast pork or red bean paste or bacon and scallion to sweet melon cakes, sesame balls, and chicken pie. Even the coffee is quite decent, and the bakery also serves hot and bubble teas. Space is certainly tight, and there's not much for ambiance, but there are places to sit and munch and sip before stepping back out into the bustle of Chinatown streets. --Diana Clarke

 
Member Reviews

  • on 05/10/09
    4

    The egg-custard tart at Manna House Bakery is a stunner of a mini-pie. The diminutive crust flakes into buttery shards under your teeth, and the jiggly soft custard tastes purely of eggs and sweet milk. No neon-yellow food coloring either!

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Tips from foursquare

  • Serious Eats on 09/24/13

    Top notch customer service (the best we've seen in Chinatown) and some great steamed red bean buns.

  • Hsin on 01/26/14

    Yes for the egg tarts! I got a dried up red bean sesame ball. Was not happy!

  • Hsin on 01/20/14

    Flakey fresh egg tarts

  • Amy L. on 03/31/13

    Sponge cakes are ethereal (the ones sold in bags of three).

  • Elaine W. on 03/05/12

    Best egg tarts on earth... Too much? ;)

Check out Manna House Bakery on Foursquare

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Best Of Awards

  • The egg-custard tart at Manna House Bakery is a stunner of a mini-pie. The diminutive crust flakes into buttery... More on Pastries »

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