A Singaporean in Europe created the chilli crisp she could not find abroad

Living in London, Singaporean Audrey Yeong confronted a problem familiar to many Asians abroad: the absence of flavours that taste like home. A restaurant and marketing consultant by trade, Yeong found herself underwhelmed by the condiments available in Europe. In particular, the chilli oils she encountered felt one-dimensional. These delivered heat, but lacked the savoury depth and textural complexity she associated with Singaporean pantry staples.

To address this issue, Yeong began experimenting in her kitchen to develop a better, more balanced chili crisp oil. The goal was to create a balanced condiment, savour aromatic, layered and textured enough to whip-up a quick five-minute meal or elevate a simple dish. Those experiments eventually became Crackle, a small-batch artisanal chilli crisp oil.

Now available in Singapore and Portugal, where Yeong is based, Crackle is sold in limited runs and retails at $13 for a 200g jar. The brand enters a category shaped by cult favourites such as Lao Gan Ma, but positions itself differently. Crackle emphasises its small batch production, meant to ensure quality and freshness; and boasts of texture and versatility, designed to pair as easily with stracciatella and aglio olio pasta as with beehoon or dumplings.

The richness of its flavour is due to its preparation method. Usually, chili oils are made by pouring hot oil over aromatics and spices, but to produce Crackle, Yeong’s process is more controlled. In a dedicated kitchen facility, chopped shallots are first slow-cooked in oil to build an aromatic base. A proprietary three-chilli blend is then added: hot chilli flakes for direct heat; Korean chilli pepper for toasted, smoky notes; and Szechuan peppercorns for a gentle numbing sensation familiar to fans of mala dishes. To further improve flavour, fermented soy beans provide a chewy texture, while soy sauce and a touch of sugar round out the multi-faceted taste profile.

The end product is a chili oil of mid-level heat that may challenge those with a low spice tolerance, but not overwhelmingly fiery. Each jar of Crackle contains roughly equal parts oil and solids, with the later deliberately made chunky instead of gritty for chewing enjoyment. It can be stirred through aglio olio, folded into sour cream for a dip, spooned over dumplings, or drizzled onto eggs. Yeong has even suggested using it in cocktails.

As if to prove its versatility, the brand has partnered with gelato bar Mondo to produce a limited-edition Crackle gelato: a Smoked Pont L’Évêque & Truffle gelato. Priced at $7 for a single scoop, the dessert blends soft cheese, truffle and chilli crisp oil for a unique sweet-savoury combination.