The original liu sha (salted egg yolk custard) croissant from Hong Kong's Urban Bakery is my least favourite out of this bunch, and it already beats any I've had in Singapore hands down!

If I had to rank these golden-skinned beauties, the Ball Law number would certainly emerge as pageant queen. Flaunting a crisp, mottled crust atop flaky, buttery folds with a luscious pat of beurre d'Isigny wedged in between, the amalgamation of familiar flavours and textures makes this po lo bao-croissant hybrid so easy to love.

Traditionalists would be charmed by the classic Almond Croissant wearing a glossy glazed top littered with toasted nutty slivers, while those who prefer their pastries with a touch of savouriness must try the Lava Cheese – it really flows.