What’s one thing that cafes and hawker stalls have in common? Yes, it’s that sinful, flowy, golden Salted Egg sauce. Singaporeans loved it, and new stall Xian Dan Chao Ren is looking to capitalise on that.
The new food kiosk will be opening at Waterway Point mall in Punggol tomorrow on 10th March. For their opening day special, they will be offering a free upsize (+S$2) to large for all customers.
If that deal wasn’t enough, all followers of Xian Dan Chao Ren’s Instagram page will enjoy a S$1 off their Signature Ricebowl (S$7.90) for the entire month of March. That’s just S$6.90 after discount.
“Xian Dan Chao Ren” is the Chinese nickname of Ultraman. And as the name suggests, they aim to deliver an ultra-focused salted egg experience. Some may think salted egg is passe, but I know of many fans still out there.
Some prefer it wok-fried so the sauce’s flavours fried into the ingredients. Others prefer it in a dip so they can coat ingredients in creamy salted-egg bliss. Xian Dan Chao Ren serves it both ways to satiate everyone’s cravings.
They offer the five main “superhero” ingredients to pair with the sauce — namely fried Chicken, Mantou, Fish, Lotus Root and Pumpkin.
Xian Dan Chao Ren offers them in solo portions at S$5.90 for Chicken or Fish, or S$4.90 for Mantou, Pumpkin and Lotus Root. Or get them in Dynamic Duo (S$7.90), Terrific Trio (S$9.90) or everything together in an Ultimate Team-Up (S$15.90)
Then it’s just $2 more to Upsize, or to make it a meal with Rice & Sunny Side-Up or a Salad Bowl.
Out of all the ingredients, the Lotus Root was probably the highlight. The thin slice of root was fried to a pristine crisp, and crackled effortlessly when bit down upon.
LIkewise, mantou lovers will love the gently-crisp Mantou shell and its soft, fluffy insides. Dunk it into the salted egg sauce for a decadent party of flavours and textures in your mouth.
Alternatively, get some of their Chicken or Fish wok-fried in salted egg sauce, where the sauce clung nicely onto the well-battered exterior. You’ll get a good mix of light spice and sweetness in the mix too.
Their rendition of the salted egg dip is slightly diluted, because Xian Dan Chao Ren wishes to avoid the jelak-ness commonly associated with salted egg. It’s understandable because a whole box of thick salted egg does sound very cloying.
Some might not enjoy the dip for its lack of viscosity, but the wok-fried version still packs plenty of that sinfully fragrant flavour.
The stall as a whole is a very interesting concept. Do Singaporeans still need more salted egg things? You can be the judge of that. But one thing’s for sure — they know their salted egg.
Photo credits: Evan Mua