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Review: Crackle Chilli Crisp by Audrey Yeong
$13 / 200g jar | letscrackle.com
In a market that Lao Gan Ma has dominated for decades, it takes genuine confidence — or a genuinely differentiated product — to launch a premium chilli crisp at more than three times the price of the incumbent. Audrey Yeong’s Crackle earns that confidence.
What sets Crackle apart is immediately obvious: shallots. Not as an afterthought or a minor supporting note, but as the defining aromatics around which the entire flavour architecture is built. The shallots are fried until they achieve that particular sweetness and depth that only the Allium family can produce — a quality that imparts roundness, body, and an umami richness that most chilli crisps in this category simply do not possess. Where many competitors rely on garlic as the primary allium driver, Yeong’s shallot-forward approach yields something distinctly Southeast Asian in character, which is fitting for a Singapore-born product.
The heat profile is considered and layered. Crackle draws on hot chilli flakes, gochugaru (Korean chilli flakes), and Sichuan peppercorn powder. The result is not the blunt, one-dimensional burn of many mass-market products. The gochugaru contributes a fruity, slightly smoky warmth, while the Sichuan peppercorn adds the characteristic mala tingle — that numbing, citrus-edged sensation on the tongue — which persists pleasantly without overwhelming the palate. Chilli-averse eaters will find this more approachable than expected.
Versatility is a genuine strength. Tossed through cold somen noodles it functions as a complete sauce. Stirred through cucumber dressed with black vinegar, the oil carries the aromatics throughout the salad. Spooned over vanilla ice cream — and this sounds more eccentric than it is — the dairy fat binds the capsaicin compounds, softening the heat while allowing the shallot-and-spice fragrance to shine through in an unexpectedly pleasing way.
At $13, Crackle sits in the premium artisan tier and prices itself accordingly. Whether the value proposition holds for everyday use depends on how frequently you reach for a condiment like this. For those who do, the quality justifies the cost. For occasional users, it remains a worthwhile treat or a gift with genuine culinary cred.
Rating: 4.5 / 5
Best use: Cold noodles, cucumber salads, fried rice, eggs.
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Other Local Singapore Brands to Try
Kwong Cheong Thye (KCT) Crispy Chilli
~$6 | kct.sg
KCT is a heritage institution — over 130 years of soy sauce production — that has diversified smartly into the chilli crisp space. Their Crispy Chilli leans into distinctly Southeast Asian flavour territory: the inclusion of dried shrimp (hae bee) and belacan (fermented shrimp paste) creates a deeply umami, almost sambal-adjacent profile that no Chinese-origin product can replicate. The ikan bilis contribute both flavour and an impressive textural crunch. The heat is genuine — more assertive than Crackle — but the fragrance is exceptional. At $6, this is outstanding value and a natural recommendation for anyone who loves the flavour of classic Singapore sambal in a more convenient, oil-based format. KCT also produces a Premium Chilli King variant for those who want to go further.
Best use: Plain rice, congee, dim sum, fried noodles.
Amocan (Amoy Canning) Chilli Prawn Crunch
~$5.25 | Available at major supermarkets
Amocan has been a fixture in Singapore kitchens since 1951 and their Chilli Prawn Crunch is texture-forward above all else. The jar is densely packed with dried shrimp and chilli flakes with minimal oil — closer to a crispy crumble than an oil-based condiment. The hae bee aroma is powerful and unmistakable. This is a product with real personality and an old-school Singapore character that newer artisan brands cannot easily replicate. It would be a mistake to sleep on it.
Best use: Har gao, steamed fish, congee, or stir-fried vegetables.
Tais’ Kitchen Chilli Crisp Shiok
Available online
A newer entrant positioning itself in the artisan segment alongside Crackle. Worth seeking out for those building a comparative tasting of the local scene.
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Recipe Ideas: Cooking with Chilli Crisp
1. Chilli Crisp Eggs on Toast
The simplest and perhaps most satisfying application. Fry two eggs in a generous pool of olive oil until the whites are crisp and lacy at the edges but the yolks remain runny. Transfer to thick sourdough toast, spoon over a heaped tablespoon of chilli crisp, and finish with flaky sea salt and a scattering of spring onions. The yolk breaks into the oil and creates a natural sauce. Takes five minutes. Difficult to improve upon as a breakfast.
2. Cold Somen with Chilli Crisp, Sesame & Cucumber
Cook somen noodles per packet instructions, then drain and rinse under cold running water until thoroughly chilled. Toss with 2 tablespoons of chilli crisp, 1 tablespoon of sesame oil, 1 teaspoon of soy sauce, and 1 teaspoon of rice vinegar. Add julienned cucumber and shredded poached chicken if desired. Finish with toasted sesame seeds and sliced spring onion. This is the preparation that converted the ST reviewer — and for good reason.
3. Chilli Crisp Butter Pasta
Cook 200g of spaghetti or linguine until just al dente. Reserve a cup of pasta water. In the pan, combine 2 tablespoons of chilli crisp with 30g of cold butter, stirring over low heat until emulsified. Toss through the drained pasta, adding pasta water as needed to achieve a glossy, cohesive sauce. Finish with a squeeze of lemon, grated parmesan, and black pepper. The chilli crisp provides all the depth and aromatics that the dish needs.
4. Chilli Crisp Cucumber Salad
Smash a whole cucumber with the flat of a cleaver until it splits, then tear roughly into irregular pieces. Toss with 1½ tablespoons of chilli crisp, 1 tablespoon of black vinegar (Chinkiang), ½ teaspoon of sugar, and a pinch of salt. Let it sit for ten minutes for the flavours to meld. The black vinegar’s acidity cuts through the oil and creates a refreshing contrast to the heat. Serve cold as a side dish or starter.
5. Chilli Crisp Fried Rice
This is where chilli crisp earns its place as an everyday kitchen staple. Use day-old rice for the best texture. Heat oil in a wok until smoking, add minced garlic and diced onion, then add the rice and break it up. Push to the sides, scramble two eggs in the centre, then fold through the rice. Season with soy sauce and a splash of oyster sauce. Plate and spoon over a generous tablespoon of chilli crisp on top rather than cooking it in — this preserves the crispy texture and fresh aromatics.
6. Grilled Cheese with Chilli Crisp
Butter two slices of white bread on the outside. Inside, layer mature cheddar and a tablespoon of chilli crisp. Toast in a pan over medium-low heat until the cheese is fully melted and both sides are deeply golden. The dairy tempers the heat while the crispy solids in the condiment create textural contrast throughout. A variation of this was attempted by the ST reviewer — apparently with success.
7. Chilli Crisp Braised Tofu
Press firm tofu to remove excess moisture, then cut into cubes and shallow-fry until golden on all sides. Set aside. In the same pan, sauté garlic and ginger, then add 2 tablespoons of chilli crisp, a splash of soy sauce, and ½ cup of vegetable stock. Return the tofu to the pan and simmer for 5 minutes until the sauce reduces and coats the tofu. Finish with sesame oil and spring onions. Serve over steamed rice.
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