Sunday, 31 January 2016

Salted Egg Yolk Croissant Obsession Seven Oaks Cafe in Johor Bahru JB JK1386

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I've been craving for Seven Oaks Cafe's salted egg yolk croissant ever since I first tasted it last year (2015). But, I never have another chance again as the croissants are sold only at 2:00pm and are always sold out within 30 minutes to people who queued for it, at least 1 hour earlier. I finally have a chance to taste it again today, thanks to my friend John who arranged some for us to enjoy :-D

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Finally - been missing you so much :-D

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When that golden hued salted egg yolk lava flowed from a slit in the croissant, the party broke into spontaneous cheers and then a round of applause.

(wah lau...... age range 30s to 60s in our party of 8 ;-P )

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Jenny said she is surprised by the overwhelming response to salted egg yolk lava croissants and wondered what is it about salted egg yolk and croissants that makes them irresistible.

I ventured that many Asians are attracted to savoury sweet flavours. Salted egg yolk is already long used in various dishes such as buns, vegetables, prawns, crabs etc.

The croissant's buttery savoury sweet taste combines well with salted egg yolk lava to produce seductive layers of savoury sweetness.

People just love it :-D

Salted egg yolk makes croissants better. Croissants make salted egg yolk better.

Aiyah.... never mind lah.

Just enjoy lah.... :-D

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Seven Oaks makes a very good basic croissant with a slight golden crisp outside, and inside there are layers of tender buttery folds. The whole buttery pastry was also not overly greasy.

Seven Oaks marry this flaky pastry with their own salted egg yolk lava made with real salted egg yolks (not salted egg yolk powder).

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This was my third time tasting Seven Oaks Cafe's salted egg yolk lava croissant. Each time, the salted egg yolk lava got better.

This time, the lava was lighter and has a smooth, slightly grainy kaya (coconut jam) texture. The well balanced savoury sweet flavour was complemented by a subtle pleasant aroma (but I couldn't make out what ingredient it was).

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Joanne tabao 打包 (take away) two for her family.

I think they will be having a nice time this evening and probably a new addiction :-D

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At Seven Oaks, the bakery section is at the ground level. Pick your pastries and cakes, hand it over to the staff and head up to the restaurant at level two.

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The well appointed and ornate restaurant at level two also serves a full menu of savoury dishes.

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Click on photo ^ to read my first post on Seven Oaks Cafe ^

Driven by Passion. Powered by your Support. Keep Johor Kaki blogging.

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Restaurant name: Seven Oaks Bakery Cafe (Pelangi branch)
Address: 134, Jalan Serampang, Taman Pelangi, 80400 Johor Bahru, Malaysia 
GPS: 1.484301, 103.771576  |  1°29'03.5"N 103°46'17.7"E
Hours: 9:00am to 9:30pm daily (salted egg yolk lava croissants available from 2:00pm) 
Tel: 012-860 1204  

No pork, no lard, Halal cert in process  

Dates visited: 29 Dec 2015, 3 Jan 2016, 31 Jan 2016

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7 comments:

  1. There have a new cafe local at taman perling which selling great butter croissant as well…but no advertising for that shop yep…so juz afew dennis and croissant there~at least i still can order chicken chop there~

    ReplyDelete
    Replies
    1. Thank you OrangEat for your info. I shall drive by Perling and check it out. Probably after CNY. Which part of Perling is this?

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  2. omg. i should not readd this post in this hour .. super hungry !!

    ReplyDelete
    Replies
    1. Haha :-D Thanks for visiting my blog :-D

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  3. Near by the bridge to citysquare, should be taman perling or jalan layang?!same road with the han she.

    ReplyDelete
    Replies
    1. Can you give a bit more info? What is available here?

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  4. Dunno when have chance to try it 😈

    ReplyDelete

I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is the same as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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