Saturday, October 19, 2019

The Golden Duck salted-egg snacks find new home in Thailand

Oct 09. 2019
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By THE NATION

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Singaporean “gourmet snack” brand The Golden Duck has made its debut in Thailand, offering a popular range of salted egg-yolk treats including Salted Egg Fish Skin Crunchy Crisps, Salted Egg Yolk Potato Crisps and Salted Egg Crab Seaweed Tempura, plus its new Singapore Chilli Crab Seaweed Tempura.

Using real crab meat, The Golden Duck has recreated Singapore’s national dish, chilli crab, as a gourmet snack that can be enjoyed anywhere.

The Golden Duck debuted in Singapore in 2015 with Salted Egg Fish Skin and Salted Egg Yolk Potato Crisps, then moved into Hong Kong, the Philippines, Mainland China, Taiwan and Malaysia. Now adding Thailand, it ships to more than 70 countries.

Co-founder Jonathan Shen says he got the idea after noticing a demand among young people for for snacks and other dishes based on salted egg and partnered with Christopher Hwang to answer the craving. 

“The goal was that our brand would not stand for so-so snacks. We intended to be the first to serve truly delicious snacks. Every pack of our products must be filled with high quality and serve new flavour experiences.” 

Hwang says simply, “We always take snacks seriously.” 

“We call this snackology. Our Chefs are devoted to matching and maintaining the rich tastes and serving with unique textures.

“The business model and distribution strategies in Thailand are different from those in Singapore,” Hwang adds. “In Thailand, the products are available in modern trade including Central Food Hall, Tops Market, Gourmet Market and Rimping Supermarket in Chiang Mai. 

“We prioritise premium stores because our four products are Bt195 per pack. We currently distribute to 20 key stores mainly in Bangkok to reach our most discerning snackers. 

“We have been warmly welcomed since August 26, when we were first made available here, and we have been keeping this up with influencer marketing – actively building our content and community on social media and engaging our snackers, media and influencers.”

Christopher Hwang

Jonathan Shen

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