Chinese New Year is about a month away, so it is time to gear up for the festive snack attack. This year, besides the usual Chinese New Year goodies of pineapple tarts and bak kwa, expect salted egg yolk fish skin and potato chips to be a mainstay on the tidbit platter. Snack manufacturers, restaurants and home businesses are rolling out these salty and slightly spicy treats, which have become popular with locals and tourists.
Salted egg showdown: ST Food tasted 23 types of salted egg fish skin and chips from 17 brands. Which ones are our favourites? Read more here http://str.sg/o3qcST VIDEO
Posted by The Straits Times Food on Saturday, 13 January 2018
As more brands enter the competition, The Sunday Times decided to conduct a blind tasting of the salted egg yolk potato chips and fish skin to see which ones stand out.
In total, 17 brands – 13 for fish skin and 10 for potato chips – were tasted by a panel of four judges consisting of food experts and editors: The Straits Times Life editor Tan Hsueh Yun; food critic Wong Ah Yoke; Aitor Jeronimo Orive, head chef of the one-Michelin-starred Iggy’s; and chef-owner Kenjiro Hashida of Hashida Sushi Singapore. Here’s their verdict:
TOP PICKS FOR SALTED EGG YOLK FISH SKIN
TOP PICKS FOR SALTED EGG YOLK POTATO CHIPS
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