Perhaps because our understanding of “chilli” usually runs along the lines of sambal belacan and the likes, the local takes rarely extend beyond somewhat of a fusion sambal-on-eggs kinda thing. Addict’s comes with a extreeemely punchy chilli oil, with specks of chilli permeating through, lending a fantastically clean yet refined hit of spice to the dish. Put that on creamy, rich scrambled eggs, a buttery croissant, then top that off with salty bacon and some smooth avocado — so so good.