In Singapore, entrepreneur Audrey Yeong has created a unique chilli condiment known as Crackle, which she began making in her home kitchen in London. Based on her dissatisfaction with existing chilli crisps, particularly Lao Gan Ma, Yeong aimed to develop a better version that addresses both texture and flavor. Instead of the traditional method of pouring hot oil over ingredients, she slowly brings the oil up to temperature with shallots before adding other ingredients. Her product features a blend of hot chilli flakes, Korean gochugaru, and Sichuan peppercorn powder to provide a nuanced heat rather than overwhelming spiciness. Upon making batches for friends, Yeong received fast and enthusiastic requests for more, prompting her to consider marketing Crackle. She has since decided to take her product to a larger market, coordinating production with a hired chef in Singapore while she resides in Portugal. The goal is to cater to various culinary needs and provide a solution for meals that fall short of expectations, making Crackle an essential pantry condiment. To officially launch Crackle, Yeong partnered with Mondo, a gelato shop in Singapore, to introduce the condiment on their Smoked L’Eveque n Truffle gelato. Not only does she provide a unique offering in the condiment market, but also emphasizes the importance of having quality flavors at hand, particularly for occasions where food does not meet expectations. Her experiences indicate a growing demand for gourmet condiments that distinguish themselves in flavor, texture, and quality. In her culinary journey since 2023, Yeong aims to establish Crackle as a competitor in the condiment space and offers an innovative approach to chilli crisps. By addressing both the texture and taste aspects that she found lacking in existing options, she aims to carve a niche for her product in a market traditionally dominated by a few brands. The evolution of Crackle signifies a trend towards artisanal and thoughtfully crafted condiments that enhance the dining experience.