Did you know we first started in 2008 at as a seafood restaurant in Singapore? Our restaurant was famous for our signature Salted Egg Crab dish.
The snacks quickly outpaced the success of the restaurant, and in 2011, IRVIN pivoted his business to focus exclusively on making snacks.
If you're curious about a day in the life of making a #DangerouslyAddictive snack, keep scrolling:
Upon receiving the fresh raw potatoes, it all gets thoroughly washed before peeling the skin. Down the process line, the peeled potatoes are manually inspected for any discoloration.
Next, the potatoes are delicately sliced and blanched; Blanching is a process where the enzymes are removed along with the excess starch from the potato. This gives the potatoes that perfect golden crisp.
After blanching, the sliced potatoes are quickly cooled, dried and flash fried to the perfect crisp. The chips get de-oiled go through a final manual inspection where the staff discards any chips that are over-burnt or undercooked and soggy.
Now comes the part you’ve all been waiting for, our iconic Salted Egg flavor. We use real duck egg yolks brined in salt for 30 days, then steamed and blended into a fine salted egg powder consistency.
The Salted Egg gets mixed in alongside the freshly hand-picked curry leaves and chilli padi. This signature mixture is mixed and baked into our potato chips, just like how it was done in the restaurant.
Finally, your snacks are packed into individual bags and flushed with nitrogen to ensure freshness upon opening; the finished products get packed into cartons and are ready to be shipped out and delivered straight to your door.
