SINGAPORE - The Line Shop in Shangri-La Hotel has launched a "Singapore Danish" collection of pastries with fillings inspired by local dishes.
The flavours are: otah-otah, chicken curry, chilli crab, braised soya sauce pork and chicken satay.
Area executive pastry chef Herve Potus, who created the series, said he was inspired by the salted egg yolk croissant trend that swept over Singapore earlier this year.
"Singaporeans love to eat and they know good food. We see a lot of adventurous guests who love to experiment," he said. The five flavours were chosen based on their suitability with the Danish pastry, which is chewier and provides a nice contrast to the fillings.
The new pastries are available at $5.80 each.