Wash and thinly slice the potatoes. Try to cut them as thin as possible then soak them in water for 30 seconds to rinse out some of the starch. Chao Tom (Sugar Cane Shrimp)– The best way to liven up any noodle salad is to add some freshly fried Chao Tom drizzled with a sweet and savory Vietnamese Dipping Sauce. For the final item on this list, we have to pay homage to the mother of all salted yolk foods – Liu Sha Bao. Almost anywhere you go in Singapore, there are decent liu sha baos to be had. Opening Hours: 11am to 3pm, 6pm to 11pm (Monday to Friday), 11am to 4.30pm, 6pm to 11pm (Saturday & Sunday) However, their salted yolk ice cream takes the crown because you really get bits of salted egg yolk running through the gelato, which helps to break up the rich and creamy gelato (though it’s already very delectable on its own).

It was difficult to choose the best salted egg crab from among the hawkers and restaurants in Singapore, but we managed to nail down one that you definitely cannot miss out on – Keng Eng Kee’s Salted Egg Crab. Fry the potato slices in small batches until golden, drain on paper towels and repeat until all are cooked. This recipe is often made with curry leaves, but basil or Thai basil are other aromatic alternatives. Tips for the crispiest results Opening Hours: 11am to 7pm (Monday to Friday), 10am to 7pm (Saturday), 10am to 5pm (Sunday), Closed on Tuesday The salty undertones of the sauce also cut through the sweetness of the ice-cream, so you won’t feel too cloying. And let’s not forget the waffles. With a crispy exterior combined with soft and fluffy batter, your entire dessert is completed.

1. East Ocean Teochew Restaurant

Pour in the mashed yolks and stir until bubbling, then season with salt, sugar and chili flakes. Stir for another 20 seconds to mix in the seasoning. In the same blind taste test by The Straits Times, Aunty Esther’s emerged as the unanimous champion for its salted egg yolk potato crisps, despite being new to the market. Choose spuds that are uniform in length from end to end so that the chip sizes stay consistent. How to make this recipe

Keep the heat between 160-180°C (320-360°F). Turn the heat up as soon as a new batch enters the oil as it will lower the oil’s temperature. If the temperature is too low, the slices won’t crisp up. I fell in love with the iconically rich eggy flavor when I tried Dad’s Salted Egg Prawns (牛油黃金虾), so it was no surprise that Salted Egg Chips would become my next addiction.Use a spud with a high starch volume. The less moisture in the potato, the sturdier the crisp. Russet, Idaho and Yukon Gold will work best.

Singapore buzzed with excitement when Pulse Patisserie released their own salted egg yolk cream puffs, and for good reason. Truly living up to its hype, these bite-sized cream puffs ooze out a creamy salted egg yolk filling that is rich in flavour and not overwhelmingly sweet. Opening Hours: 12pm to 9.30pm (Monday to Thursday), 12pm to 10pm (Friday & Saturday), 1pm to 7pm (Sunday) The reason? The salted egg yolk flavour really stands out in the chips, as it should. The flavour is complemented by the right amount of salt and therefore gives you a shiok flavour without being too salty. The waffle, together with salted egg yolk sauce, goes for SGD6 and you can top it with your choice of ice cream.Dry the boiled potatoes as much as possible. The more moisture in the slices, the less likely they’ll crisp up in the oil.

We used red potatoes because they were readily available at our supermarket, but any potato with a high levels of starch will work best for this recipe. We have never heard of a peach and salted egg yolk pairing before, but these two items are a match made in tart heaven at Tart Blanc. This unique creation is a sour cream coffee cake filled with a salted egg yolk lava core, surrounded by a buttery crust and topped with bruleed peaches and pistachio bits.

We know that salted egg yolk pairs really well with sweet treats. But combine it with waffles and ice cream, and you can forget about your usual chocolate and caramel sauces. Mash the cooked yolks using a fork. If you like chunky bits in your coating, leave some parts unmashed. This restaurant prides itself on serving modern Singaporean cuisine, incorporating local flavours into popular Western dishes. Get it at: Tart Blanc desserts are available for delivery through their online shop. 14. Tim Ho Wan Sesame Balls with Molten Salted Egg Source: Daniel Food Diary