Now in Singapore: Salted Egg Yolk Croissants | OpenRice 新加坡開飯喇

Just as we thought the salted egg yolk craze was over, it oozes its way back onto our plates and news feeds. Trending this time, is the Salted Egg Yolk Croissant, which was first spotted in the region, before Flavour Flings – a café in Hougang – decided to add it to their menu in January. The response: Overwhelming. For those who haven’t been able to get their hands on this hot seller, Antoinette has entered the playing field as the second contender in the country (thus far) with its Salted Yolk Lava Croissant ($6.50++). Launched on 1 Feb, the in-house made croissant itself is crispy and flaky to a tee and tears open to reveal a beautiful oozing centre. Unlike some who may use salted egg yolk powder, Chef Pang – chef-owner of Antoinette – makes the croissant filling with real natural salted egg yolks, sugar and milk. What you get is a slightly grainy texture held within soft and buttery layers of dough. The Salted Yolk Lava Croissant is now available for dine-in and take-away at Antoinette @ Penhas from 11am daily, while the two other outlets at Mandarin Gallery and Sofitel So Singapore will be offering this decadent treat starting 10 Feb from 1pm daily. Limited daily quantities, while stocks last – so shimmy past the crowd and get in line quick. Tried both croissants? Which did you prefer?

Written by Peh Yi Wen Image: Peh Yi Wen