YOLK - บรรทัดทอง

YOLK is probably one of those spots that is especially worth giving a go for those whom are headed to JEH O CHULA during their trip to Bangkok — for those whom hadn’t heard about YOLK, these folks are located at Banthat Thong Road, and is a stall that has claimed to serve up Hong Kong-style croissant egg tarts with a recipe from Hong Kong. Their shop at Banthat Thong Road is an individually-run shop unit at the ground floor of a shophouse, though these folks have recently opened a new outlet at the 7th floor of CentralWorld sometime in March 2025. Their space at Banthat Thon Road should be quite easy to spot with its red shop facade — there is also a snaking queue for their egg tarts that stretches down a few shop units before it. Specialising in croissant egg tarts, YOLK only serves up two (2) different flavours of their croissant egg tarts — the Caramel Croissant Egg Tart, and the Uji Matcha Mochi Egg Tart. Beverages available at YOLK will include the Classic Hong Kong Milk Tea and the NAINAI’S Soy Milk Recipe.

Both the Uji Matcha Mochi Egg Tart and the Caramel Croissant Egg Tart features the same croissant tart base; YOLK claims that they use premium French butter in the process of making the croissant dough for the tart base of their croissant egg tarts — this definitely shows in he way of how their croissant egg tarts waft of a buttery fragrance especially whenever a new batch of egg tarts have been baked; the smell of which being particularly evident even in the midst of queueing. Between the two, our slightly preferred choice would be the Uji Matcha Mochi Egg Tart; this is also the neater one to have and the less sweet one of the two as well. The Uji Matcha-infused egg curd carries the bitter undertones of the tea well without causing the entire deal to be overly jelak; the mochi itself might be the surprise on first bite with the chewy texture, but what truly sealed it for us was the inclusion of Kinako (soy bean powder) that is dusted around the mochi which added a nutty note that compliments the matcha nicely.

The Caramel Croissant Egg Tart in the meanwhile came with a warm, jiggly and soft egg curd filling that was suitably sweet and eggy being also infused with vanilla. While there is a lack of chewy mochi in the Caramel Croissant Egg Tart, the caramel within comes runny so caution should be exercised in handling the tart to prevent the caramel from dripping onto the hands. With the addition of the caramel, another dimension of sweetness is added to the Caramel Croissant Egg Tart as well. We also managed to try the NAINAI’S Soy Milk Recipe; the bottled soy milk is surprisingly rich with a bean-y note typical of soy beans that is also unsweetened — very smooth and very comforting. YOLK does certainly serve up quite a good rendition of the croissant egg tart; this is also little wonder why one would typically observe a snaking queue at their stores — despite so, the queue for YOLK at their spot at Banthat Thong Road does seem to be pretty manageable as compared to that of Jeh O Chula’s, making it a good spot to stopover to grab some pastries whilst waiting to be seated in Jeh O Chula.