Where to go for Salted Egg Croissant in Singapore

Updated as of 18 March 2016

Salted egg croissant was started by Urban Bakery in Hong Kong. The wave has then moved to Kuala Lumpur and Johor Bahru. Many flocked to these cafés for a taste of the croissants. It was such a great idea. We had salted egg fries, salted egg chips, salted egg crabs, salted egg donuts etc…I had been wondering, how come no one does salted egg croissant in Singapore?

Now, it’s finally here! After the launch at Flavour Flings, many cafes are serving it as well. You see queues of people lining up for the limited supply of the pastry. If you don’t know what is salted egg croissant, well it’s a marriage of two different cultures of pastries – the French croissant and the Chinese liu sha bao (salted egg yolk custard bun). Here are the list of cafés that serve salted egg croissant, the list will be updated regularly. Note: Limited supply daily, go early to avoid disappointment! THIS IS THE TREND NOW!

Chef Pang Kok Keong, chef-owner of Antoinette has given Antoinette’s well-loved croissant the perfect companion, in the form of a smooth, creamy and decadent salted egg yolk flling oozing out of its light and airy centre. Using traditional French methods of laminating high quality French butter and dough at controlled temperature, the croissants have crispy and flaky crust. To achieve the perfect oozing centre, the croissant flling is made with real natural salted egg yolks, sugar and milk, and hand-sieved to give it a silky-smooth texture which tasted just like the custard bun (liu sha bao). The croissant is priced at $6.50++ for dine-in and $6.50+ for take-away. It is available at its Penhas outlet at 11am daily. Antoinette’s Mandarin Gallery and Softel outlets will be available at 1pm daily.

Famed for their bread, Asanoya Bakery has recently joined in the Salted Egg Croissant trend. Their Salted Egg Croissant ($4.50) is slightly smaller, hence you won’t feel too sick from it. The taste of the custard was on the milder side and the texture was a little powdery. The croissant was crispy on the outside but slightly doughy on the inside. It also lacks in the fragrance of the butter. In case you’re eager to try it, Asanoya starts selling at 12.30pm but do head down early as it was sold out at around 4pm during my trip.

Located along Changi Road, this laid back cafe and coffee bar has also introduced their Salted Egg Croissants ($5.50). Unlike other salted egg croissants, Black & Ink cuts open their croissants and fills it with the same salted egg custard that was used in their famed Salted Egg Muffin. The croissant was flaky with a hint of butter fragrance, which complements the sweet but slightly saltier custard. Break it apart, tear into it – you will not long resist this divine treat of savoury and sweet. We heard there are only 20 pcs available daily, it’s sooooo limited, so you better grab it quickly before it’s gone!

Breadtalk’s mini Golden Lava Croissant is finally made available and affordable to everyone! For just $1, you get to enjoy a tiny croissant filled with savory salted egg custard. The croissant was flaky but slightly dense on the inside. Similar issues as most other croissants, there was just a hint of butter taste. The custard was surprisingly flavorful and savory, but as it is only available for takeaways, it is advisable to heat it first so that it can “liu”. In addition, there’s a promotion of buy 6 and get 1 free or buy 10 and get 2 free so that you can enjoy it with your family and friends.

With 6 outlets located all around Singapore, Gastronomia’s Salted Egg Croissant ($6.50) can be bought whether you’re staying in the East or the West. It has fragrant buttery croissant, but was disappointed to find just a drip salted egg custard. The salted egg custard was slightly towards the salty side, rather than the sweet. Nonetheless, it was very nice for the outlet at Holland Village to reserve a croissant for me, and I was told that it is safer to head down before 10am.

Located at Tanjong Katong Road, Do.Main Bakery Café is a managed by French baker, Chef Freddo. Unlike the other croissants, the Salted Egg Croissant ($6) is not only filled with salted egg custard but also with cheese. Chef Freddo explained that he had tried the other croissants but felt that the salted egg taste was too strong and not to his liking. Hence, cheese was added to give the custard a sweet-savory taste.

This halal cafe at Hougang Avenue was the first to introduce the pastry in Singapore. Unlike Antoinette, they do not bake their own croissant. They got it from supplier and piped the salted yolk custard into the croissant, then baked before it’s served. The croissant was flaky, but sadly lacks of the buttery fragrance. The generous amount of salted yolk custard that fills the croissant, was thick and the sweet-salty taste was just right. The Salted Egg Croissant ($7.50) is available for dine-in at 11am on weekdays, 9am on weekends, and takeaways from 5.30pm daily excluding Tuesdays, Sundays and public holidays.

One of the latest cafe to offer Salted Egg Croissant ($5.90) is Bridge. Our writer Hazel says this is made in-house with 2 salted egg yolk. It has a more buttery taste but lacks sweetness and crispiness. The salted yolk seems more watery and milder in flavour; it was also quite powdery, probably from the yolk and you could even get small chunks of it. It is available from 3-6pm on weekdays and all day on weekends. If you aren’t a fan of salted egg, try their new truffle honey custard croissant ($6.50).

SOTA students rejoice because you don’t have to travel far to get your salted egg croissant fix! This cafe at the School of the Arts launched a few different flavours for their croissant. Priced at $6.50 each. The croissant felt rather doughy and was slightly charred from being heated up. The custard was quite disappointing as it tasted like the salted egg sauce you get from zi char’s salted egg crab, which lacks of sweetness and creaminess. Hence, it just does not blend well with the croissant. Besides the popular salted egg flavour, the cafe has also introduced croissants filled with peanut and custard.