FLAVOR: SALTED EGG
What used to commonly complement our silogs has been transformed into a number of interesting mutations. From ice cream
and cakes to croissants with custard fillings and roasted pig rice stuffing, the addicting flavor of salted egg just begs to be added to practically any dish. And it almost did this year. Among the more successful interpretations are these Eat My Spuds potato chips by chefs Dennis Hipolito and Penk Ching. It comes in truffle and spicy
pork floss variants, but the base flavor is, yes, salted egg yolk.