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.”
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. Read more…
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