Antoinette garnered plenty of attention for this pastry, injecting a liu sha bao-like emulsion of yolk, sugar and milk into a limited number of croissants each day. The sandy texture certainly reminds us that they only use real eggs, but the saltiness just isn’t there.
Frederic Deshayes and his team pipe their chunkier, deep orange curd on cut halves of croissants. It’s disconcerting to see the pastries sit in chilled cases until they’re microwaved to order, but in each bite, you’re guaranteed good, salty hits of the filling, which almost tastes like cheese.
We’re all for chilling out at Froth’s airy and sunlit basement space, but skip its eggs Benny plate if you’d like to stay hydrated. A silky and punchy hollandaise, while appetising, only pickles the tongue even more when sauced on thick, rubbery pork belly slices and toast you’d need a saw to cut through.
Drury Lane’s hype-leaning all-day breakfast plate is a marriage between Chinese-style salted egg prawns and the brunch staple. Thick drizzles of a chunky duck yolk-imbued hollandaise blanket poached eggs and prawns, but skip the gummy mantou buns.
Tom’s Palette’s scoops don’t commit to the same saltiness of salted caramel, and those chunks between powdery licks of ice cream are almost like a sticky gel. We like you, Tom, but we’ll just stick to your other flavours.
$4/scoop at Scoop Therapy
Sandy and with a weird floral flavour (maybe from an earlier scoop of lavender ice cream the parlour also serves?), this almost-savoury scoop of confusion tastes more like a sweet vanilla treat with a slightly velvety texture swirled in. Just no.
We like that we were able to slather on as much sauce as we wanted. But that’s pretty much where the love ends. The oily salted egg yolk sauce served on the side more closely resembles melted butter than liu sha cream.
These filled donut holes were oozing their golden inners even as we trekked back to the office. Unfortunately, that gritty crust of sugar did everything it could to drown out the flavour of the glossy-thin yellow filling and fluffy fried dough.
FATCAT lets you build your own salted egg yolk-sauced (add $1) waffles with charcoal-blackened pastry, and your choice of as many scoops of ice cream ($4.50) as you want. Swap the recommended Butterbeer for the buttery, nutty pistachio ice cream to complement the savoury sauce.
Group Therapy serves a pretty good version of salted egg yolk sauce, nicely crisp waffles, and rich vanilla and chocolate ice cream on a plate. But when all these are plated together with chocolate soil and powdered sugar, you’ll struggle to find the savouriness you paid a premium for.
You’d be lucky to pick up a jar of Irvins chips, sold in two flavours, at pop-ups. We managed to beat off eager office aunties to snag the thin, melt-on-the-tongue potato chips, but the verdict is still out on whether the team prefers them to the fish skins, coated in an addictive orange snow.
Tasters who found Irvins’ crisps too ‘flavourful’ (how is that even a thing?) prefer the milder crisps by the Taiwan-inspired Golden Street Stall. This online retailer, with pop-up booths set up around town, sells resealable bags of translucent, thin potato shavings. Their light coating of salt means you can keep on munching – without getting too jelak – longer.