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 no stopping us Singaporeans from lending food favourites a local flavour.
Lately, all we've been hearing about in the Mashable Asia office 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 novelty 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.
Needless to say, we decided to find out what the salted egg yolk croissant hype was all about and luckily for us, also found that on top of salted egg yolk croissants, Singaporean pastry shop Antoinette, sold chilli crab and salted caramel ones too.
Here's how these three flavoured croissants fared with our discerning tastebuds.
Chilli Crab Croissant
Chilli crab is a Singapore national dish that is a must-try for anyone visiting the country. Spicy with a hint of sweet, it is best eaten with a deep fried bun to balance out the heat.
Antoinette's version is generous with its filling, however the chilli crab taste is so overpowering that the croissant's buttery goodness was lost. Still, it's obviously a best-seller because it was the first to sold out of the lot, and it was barely 2 p.m..
Salted Egg Yolk Croissant
We were super excited to cut this open and see the filling flow out, but ooze factor aside, this salted egg yolk croissant was quite a letdown.
Firstly, the texture was powdery and the taste nutty. The filling was sorely lacking in salted egg yolk's saltiness, and to be honest, could have passed off for an almond croissant.
Salted Caramel Croissant
Surprisingly, the least local flavour was our favourite. We'd expected the this croissant to be too sweet for our liking, but it was a great balance of flavours, and went really well with the pastry and its almond toppings.
What the salted caramel croissant lacked in the looks department, it made up for in flavour bursts. The caramel had a slight burnt aftertaste and was equal parts salted and sweet.
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