We
taste test Singaporean chilli crab and egg
yolk croissants
SINGAPORE — The French might take offence with Singapore for desecrating their classic pastry, but there's ** stopping us Singaporeans from lending food favourites a local flavour.
Lately, all we've been hearing about in the
Mashable Asia ****** is the salted egg
yolk croissant craze, which bakeries islandwide are sending out of their ovens faster than you can say "eat me."
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Salted egg
yolk buns are native to dim sum restaurants in Hong Kong. Commonly referred to as "liu sha bao" — golden sand bun — we love the **velty of tearing open a piping hot bun to have golden molten liquid ooze out. The
taste is a combination of sweet and salty, and when coupled together with its pillowy case, it is a party in our mouths.
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