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Where to Find the Best Salted Egg Yolk Croissant in Singapore

We’ve told you why it’s time to get on the salted egg yolk trend, now go further with these new croissant concoctions!

The Sunday Times team took a taste test to find the best salted egg yolk croissant of the six available on the island, with a panel comprising Straits Times food editor Tan Hsueh Yun, food critic Wong Ah Yoke and Bjorn Shen, chef-owner of Middle Eastern restaurant Artichoke and casual Thai eatery Bird Bird.

The verdict? 



Where: Three outlets including 30 Penhas Road and 02-33 Mandarin Gallery, 333A Orchard Road; various opening hours; www.antoinette.com.sg

Price: $6.50+ for takeaway, $6.50++ for dine-in, pre-order required for orders of 20 or more


Pastry: 3.3/5

Flavour of custard: 2.3/5

Texture of custard: 3.3/5

Total: 8.9/15

Mr Wong says: “I like the crispy ends and the pastry has a balanced butteriness, but the sweetness of the custard is overwhelming and its texture can be smoother.”

Chef  Shen says of the filling: “It tastes like a sweet lotus paste or red bean paste and its thick consistency reminds me of mashed potato.”



Where: Six outlets including 01-01 Cluny Court, 501 Bukit Timah Road and B1-K8 Paragon, 290 Orchard Road; various opening hours; www.dapaolo.com.sg

Price: $6.90


Pastry: 2/5

Flavour of custard: 4/5

Texture of custard: 2.7/5

Total: 8.7/15

Ms Tan says: “The custard has the strongest salted egg yolk flavour of the lot and there is a good balance of sweet and savoury. However, the pastry is too heavy and bread-like.”

Chef Shen says: “The pastry has a nice, elastic texture and the flavour of the custard is miles ahead of the rest in delivering the salted egg yolk taste.”



Where: 01-01 School of the Arts, 1 Zubir Said Drive; tel: 6835-7898; open: 11 am to 10.30 pm (Monday to Thursday), 11 am to 11 pm (Friday and Saturday); 11 am to10 pm (Sunday); www.kokomama.sg

Price: $6.50


Pastry: 3/5

Flavour of custard: 1.5/5

Texture of custard: 3.7/5

Total: 8.2/15

Mr Wong says: “I don’t like the custard as it tastes like curry and is very salty, but it is creamy and oozes out beautifully.”

Ms Tan says: “The pastry has a good crunch and is buttery, the custard is properly emulsified and has a great consistency. But it tastes nothing like salted egg.



Where: 168 Changi Road; tel: 9620-1022; open:10 am to 7 pm (Wednesday, Thursday and Sunday),10 am to 9pm, (Friday and Saturday), closed on Monday and Tuesday; www.facebook.com/blackandink

Price: $5.50, only 20 croissants available daily


Pastry: 2/5

Flavour of custard: 2.2/5

Texture of custard: 2.2/5

Total: 6.4/15

Ms Tan says: “The croissant looks good until you eat it. It feels like a cop-out to slice it in half and spoon in the custard. You don’t get the surprise of an oozy filling.”

Mr Wong says: “The croissant is dry and not buttery and it seems the recipe is tweaked to suit the heaviness of the filling.”



Where: Block 121 Hougang Avenue 1, 01-1348; tel: 6286-0051; open: 11 am to 4 pm and 5.30 to 7 pm (Monday,Wednesday to Friday); 9 am to 4 pm and 5.30 to 7 pm (Saturday);9 am to 4 pm and 5.30 to 9 pm (Sunday); closed on Tuesday

Price: $7.50, available from 5.30pm, takeaway only; available for dine-in from April 1


Pastry: 2.2/5

Flavour of custard: 2/5

Texture of custard: 1.7/5

Total: 5.9/15

Chef Shen says: “The inside of the pastry is papery, but the flavour of the custard is quite balanced.”

Mr Wong says: “The pastry is too chewy and the filling tastes like a very thick custard with no particular flavour.”



Where:31 Seah Street; tel: 6333-4453; open: 3 to 11 pm (Tuesday to Thursday), 3 pm to1 am (Friday), 11 am to 1 am (Saturday), 11 am to 5 pm (Sunday), closed on Monday; go to www.dineatbridge.com.sg

Price: $5.90, sold from 3 to6pm on weekdays and from 11amon weekends


Pastry: 1.5/5

Flavour of custard: 1.7/5

Texture of custard: 2.2/5

Total: 5.4/15

Chef Shen says: “The pastry tastes like a choux pastry, but it is good that I can feel the grease from the butter when I am tearing the pastry.The custard is not distinctive– it is neither sweet nor salty.”

Ms Tan says: “The filling has a vague milkiness, but no salted egg yolk flavour.”


Read more about the latest food craze in Singapore here:

Salty-sweet, flaky-gooey and yummy salted egg yolk croissants


Kenneth Goh, The Straits Times, February 21, 2016

Photo: Antoinette’s Facebook page


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