SALT Magazine - - Salt Sessions -

“The salted egg crab is dif­fer­ent be­cause of the ad­di­tion of crispy yam. It’s ad­dic­tive and makes

us want to eat more!” – Ms Lee, reg­u­lar guest.

“I tried salted egg crab at a restau­rant in Jurong about a year ago, and was amazed by the taste and hence at­tempted to cook it. I wanted to make the dish more flavou­ful by adding crispy yam, which I love,” saysHead Chef Tiger of Ah Hoi’s Kitchen.

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