The first salted egg yolk dish I ever tried was this salted egg chicken rice at a food stall at Far Eat Plaza some two years ago. Since then, the popularity of the salted egg yolk flavour has grown from strength to strength, displacing truffle as the trending ingredient in Singapore’s culinary scene. If I were to open my own cafe now, I’ll probably call it “Salted Egg Yolk” and proceed to douse every edible thing I can think of in that delicious yellow gravy.
Well, maybe that’s not a very wise move since food trends come and go. But if you’re an incumbent player in the market looking to spice things up a little, following the trend can’t go very wrong, right?
