Multiple layers of flaky pastry and savory salted egg yolk are combined with the rich umami of dried scallops and conpoy, creating a flavorful filling that is both savory and mildly spicy with a lingering aftertaste — infusing the traditional egg yolk pastry with a distinctly Hong Kong-style essence. The unique glutinous rice mochi layer inside is soft and delightfully chewy, offering a triple-texture experience of savory, sweet, and chewy in every bite. With 27 hand-rolled layers of pastry, each piece is a fragrant tribute to artisanal craftsmanship.