Most of us are familiar with salted eggs. For sure, they are a popular ingredient in festive foods. Mooncakes–which are eaten over the mid-autumn festival–have salted egg yolks in the middle, to represent the moon. Many rice dumplings (ba zhang) consumed during the dragon boat festival, are stuffed with the deep yellow orbs. The gold color of the egg yolk is also auspicious, making it perfect for the upcoming Chinese New Year.

In addition to being symbolic, the treat is uncommonly flavorful. It is made by soaking eggs in salt solution and then covering them with charcoal paste. This process concentrates the taste of the yolks, making them jam-packed with briny flavor.

There’s no question that the eggs are celebratory and good to eat. But those bored with same old snacks might want to seek out more innovative dishes. Local eateries are now using the rich tidbits in desserts and even pasta recipes.

One hip new way to enjoy the traditional delicacy, is in the salted egg yolk ice-cream at Tom’s Palette (an ice-cream parlor in Shaw Leisure Gallery). Salted egg yolk just one of 18 flavors available at the shop each day. But it stands out for its well-balanced sweet and savory flavor. The stabilizer-free concoction is dense and creamy, with a slight sandy texture from the yolks.

For a more bite-sized treat, look for the black palm island salt macaron at Jewels Artisan Chocolate. The delicate sandwich cookie is stuffed with almond cream and an intense center of salted egg yolk. It is then sprinkled with sea salt from Hawaii. The fine contrast amongst the components–crisp macaron shell, mild almond cream and saline egg yolk–showcase the talent of the pastry chef, Then Chui Foong (who trained under French macaron-master Pierre Herme). The petite confections don’t come cheap (each costs $2). But you can also try the macaron as part of the Teatime Indulgence set ($14.80), which will get you a slice of cake, ice-cream, a chocolate and tea, in addition to the macaron.

As many salted egg yolk creations are experimental, they are only available for a limited period. Until recently, the Pigeonhole (a cafe cum book store and art space) served a dish of salted egg yolk béchamel with poached baby scallops and penne. Well-known fusion restaurant, Wild Rocket, also dished out a deconstructed egg tart dessert, comprising egg pudding, crumbled pastry and salted egg yolk ice-cream. Although both items are no longer on the eateries’ menus, the adaptability of the pretty gold yolks make them a standard in the repertoire of any local chef. Diners should expect to find many more creative food items this festive season.

Tom’s Palette, 100 Beach Road Shaw Leisure Gallery Singapore, #01-25 Singapore 189702 Tel: 65 6296 5239 Opens: Monday to Thursday 12pm–9.30pm, Friday to Saturday 12pm–10pm, Sunday 1pm–7pm (closed on the last Sunday of the month)

Jewels Artisan Chocolate, 181 Orchard Road Orchard Central, #02-31/32 Singapore 238896 Tel: 65 6509 8998 Opens: Daily 11am–1pm