The Origin of Salted Egg Fish Skin
When was the last time you opened a pack of salted egg fish skin and found that you just couldn’t stop until you’d finished it? This snack has become one of Singapore’s most iconic and addictive creations. Crispy, savoury, and bursting with buttery umami, it keeps you reaching for more. What began as a humble zi char dish has turned into a global sensation. Travellers snap up multiple packs to bring home. But have you ever wondered who actually invented this snack?
Salted egg fish skin, as we know it, was created by Chef Kelvin Yam in 2008. During a trip to Hong Kong, he discovered crispy fish skin, which was commonly eaten with hotpot at the time. Fascinated by the ingredient, he brought some back to Singapore and began experimenting with different sauces. He tried black pepper and chilli sauces. However, the real breakthrough came with salted egg sauce, which quickly won over his restaurant customers. At the time, Kelvin was the Executive Chef at Different Tastes Restaurant in Novena. The salted egg fish skins were first offered as a snack there. When Different Tastes opened at Downtown East in Pasir Ris in 2011, the salted egg fish skins became a starter dish on the menu, and the rest, as they say, is history!
So, that’s how crispy fish skin made its way from Hong Kong to Singapore. It got transformed into an iconic snack and made its way back to Hong Kong!
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