Picture a black charcoal bun with a brushstroke of edible gold paint on top. Pick it up and feel how soft the bun is. Picture its warm, oozy filling. My favourite way to eat the salted egg bao is to break it in two, to allow the salted egg custard to cool a little, before popping it in my mouth. The soft bun coupled with the sweet and salty custard is the perfect ending to a dim sum meal.

— Nicole Andres

Red Chinese Cuisine | Pullman KLCC, Jalan Conlay, Kuala Lumpur | 03-2170 8888 | enquiry@pullman-klcc.com

Like the Japanese superhero for which it was named, the Ultraman Burger abolishes all that is wrong in the world—it's hard to think negative thoughts with a mouth full of fried chicken and salted egg yolk buttermilk sauce laced with cili padi. I'd been enjoying this burger for years without seeing the real connection between the cartoon character and salted egg, that is, until after listening to the Take A Bao podcast—some liken the flavourful orange orbs to the superhero's bug-like eyes.

— Samantha Lim

MyBurgerLab | Various locations | 010-369 5275 | askme@myburgerlab.com

TATLER TIP: Curious about the history of salted duck eggs? Listen to podcaster Yi Jun Loh take a crack at explaining its rich history here.

While there are many modern iterations of this age-old ingredient, I remember a simple dish my mother used to make on rainy days when the mood called for heartier, warmer dishes. She’d either make plain congee, or if she wanted to make it fancy, she’d add toppings like century egg, minced meat as well as spring onions, both served with a side of salted egg.

— Koyyi Chin

Not your normal stir-fried bihun, this version is topped with aromatic salted egg, which makes the whole dish extra flavourful. Deep-fried curry leaves add crunch and texture.

— Cheryll Lim

83 Restaurant Sri Petaling | 33, Jalan 1/149J, Sri Petaling, Kuala Lumpur | 03-9058 0844