Beyond the Snack — IRVINS Launches Its First-ever Floss and Sambal Offerings as Well as #DangerouslyAddictive Dumpling Skin Nibbles Under Danger Lab Series for a limited period – 3 months only #IRVINSDangerLab #IRVINS

 

Since their launch, IRVINS’ range of salted egg snacks, from fish skin to potato chips and cassava chips, have taken Singapore and Asia by storm. Not one to rest on its laurels, IRVINS continues to evolve and is now unveiling a brand-new concept: IRVINS Danger Lab. This concept marks the brand’s moxie to step out of its comfort zone of snacks and foray into the realm of adventurous products. It is set to launch its first-ever range of floss, sambal condiments as well as dumpling skin nibbles — the fresh new innovations are the culmination of efforts undertaken by a robust team of food technologists, chefs, and R&D specialists.

The line-up of new products is as follows: 

Chicken Curry Floss (S$11): Coconutty, fragrant, and slightly spicy, this product takes inspiration from the classic Chinese-style curry. It is made with a plethora of ingredients, including curry paste, cardamon, star anise, nutmeg, and bay leaf. Its crispy texture makes it perfect for pairing with soft milk buns, congee, onigiri, and more! 

Pineapple Sambal (S$10): Made with red chili, shallot, tomato, chili padi, garlic, belachan, the sambal packs a medium-hot spiciness that is absolutely gratifying. Fresh Malaysian pineapples imbue the sambal with a sweet-tangy note. This sambal makes a worthy companion to traditional dishes such as nasi ambeng, nasi Padang and more! 

Ikan Bilis Sambal (S$10): This is an aromatic and rich concoction of anchovies, shallots, garlic, red chili, chili paid, and more exotic herbs and spices. The red-hot spiciness of the sambal hits immediately upon the first contact. With the Ikan bilis sambal, home cooks can easily whip up restaurant-quality zi char dishes such as Kang kong and chili lala.  

Sichuan Pepper BBQ Dumpling Skin (S$15): Resistance is futile when it comes to this nibble. The favorite Sichuan dumpling has now been reimagined as a crunchy snack. The fried dumpling skin is coated with a myriad of Sichuan pepper and spices. The ensuing tongue-numbing sensation and spicy note lingers on the palate, then travels down the throat. Before you know it, you are already reaching for the next piece!

Salted Egg Tomato Dumpling Skin (S$15): An alternative to the Sichuan flavor, this offering takes the always-loved salted egg flavor up a notch by infusing it with the sweetness of tomatoes. The first pop of the dumpling skin evokes a bright tanginess in the mouth, courtesy of the tomatoes; thereafter a salty undertone sneaks through.

Fish Floss Fish Skin (S$13): The irresistible fish skin is now tossed with fluffy shredded floss, which is made from real salmon meat. This nibble combines the sweet and savory for a most satisfying snacking experience. 

The six new products will be available at IRVINS Westgate, Orchard Gateway and Jewel Changi Airport as well as on eatirvins.com for 3 months or while stocks last!

Westgate

Unit no. L2-K3 

Opening hours: 11:00AM - 09:00PM 

Orchard Gateway 

Unit no. L1-K3

Opening hours:  10:00 AM - 8:30 PM

Jewel Changi Airport

Unit no. B2-248/249/250 

Opening hours:  11:00AM - 08:00PM 

IRVINS Socials:

Website: eatirvins.com

Facebook: irvins.Singapore

Instagram: @irvins.sg