Antoinette: Chef Pang’s Latest Creations, Local but Atas.

Antoinette's stunning new local infused menu is definitely one to try.

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By Marian Govin

Opening Hours: 
Monday to Thursday – 11am to 10pm 
Friday and Eve of Public Holidays – 11am to 11pm
Saturday – 10am to 11pm 
Sunday and Public Holidays – 10am to 10pm 

Nearest MRT: Lavender 

Website: http://www.antoinette.com.sg/

Tel No.:(65) 62933121 

When you think of Antoinette, you usually would think of their world class French Macaroons or maybe their classic Victorian decor. Well, now Antoinette is here to please the local Singaporean in you. Resident chef, Chef Pang Kok Keong has created dishes reminiscent of the local flavour, but with an atas twist.

Kopifolks was invited down to try their new dishes and being a team who loves the local flavour, we  had high hopes for this meal. And we are glad to report back that we are definitely not disappointed!

Bread & Butter ($5)

Enjoy a stunning array of bread and butter before you kick start your meal. With unique creations  for both bread and butters, awaken your palette with these abstract combinations. Try the Satay Bacon Epi with a rempah butter, or maybe even a five-spice escargot roll with a caramelised shallot spread. The featured butters are on rotation so you can get surprised with every visit.

Kale Caesar ($22)

The meal started off with the Kale salad with a salted fish dressing. That’s right, salted fish and not salted egg. If you don’t know what salted fish is, it’s an ingredient that has strong salty and fishy taste to it. So you can guess what went through our minds when we thought of salted fish as a dressing, overpowering, salty and fishy to say the least. But turns out it wasn’t that. We were pleasantly surprised by how the salted fish complimented the salad but the taste of the kale still came through. The roasted five-spice chicken roulade was absolutely stunning as well, and though it looked liked it would take over and become the star of the dish, the chicken was instead flavourful but yet muted which allowed the kale salad to still be the focal point.

“Chicken Rice” ($26)

Ahhh, everyone’s go-to favourite. The Singaporean Staple. The National Dish. Chicken Rice. This isn’t your ordinary chicken rice though. The rice is substituted for barley seeds, the chicken isn’t steamed but rather sous vide-d, and the must have chilli and soy sauce comes in the form of foam. Sounds complex right? No, it still tastes everything like the traditional chicken rice.

The barley seeds provide an interesting texture to the dish but still has a strong taste of pandan and ginger – a staple in chicken rice. The chicken tasted like an exact replica of those you find in Tian Tian or Boon Tong Kee just that this one was softer, very tender and super juicy. And of course you can’t miss out on the chilli. Don’t be fooled by the look of it, you may think that because it’s in the form of a foam, that the chilli isn’t spicy or flavourful, but no. It’s just as spicy as the ones we are familiar with.

Hakka Gnocchi ($24)

Commonly known as Suan Pan Zi to us layman, this dish is a Hakka classic but also what many Chinese families grew up eating. Chef Pang’s version includes an array of flavours. Four to be exact. Orange and purple sweet potato, beetroot and of course the classic abacus seed. Personally we wished that the flavours of the sweet potato and beetroot were stronger, but the overall taste of the dish was great. The ‘“seeds” had a nice chewy bite to it which was very addictive and the minced meat was perfectly seasoned and worked very well with the sauce.

Spaghetti ($24)

Just like an Italian, the spaghetti here is homemade. Texture wise, it is similar to the yellow mee that we get at hawker stalls softer and sans noodle-y taste. Fried in pork oil and mixed with a Pork Belly Ragout with Cuttlefish, and garnished with a generous serving of Ebi Sakura. The Ebi Sakura gave the dish an added taste which is similar to dried shrimps, so if you are a fan of dried shrimps this dish is the one for you!

Chili Crab Arancini ($16)

Your favourite Chilli crab rolled up into a ball and deep fried. Crispy on the outside, but piping hot chilli crab inside. The Chilli Crab Arancini is a risotto ball that’s filled with homemade chilli sauce along with lobster bisque and crab meat. Good till the last drop, the arancini is served with a sea asparagus said and Chinese buns a.k.a mantou. The salad gives this heavy dish a much needed light and refreshing touch and the taste of the sea asparagus cuts through the chilli crab to liven up the whole dish.

As if that wasn’t enough, we opened our second stomach for the desserts. Which was on a level of it’s own.

Pandan ($14)

Don’t look down on the simplicity of the name of this dish as it’s far from that. Served in two parts, this dessert is a mash of your favourite kaya toasts and pandan ice cream but elevated to Michelin level.

You will first be served butter kaya toast. Just like your average kaya toast, this small piece of kaya toast will burst into flavour with your first bite. You’ll be looking for seconds because trust us, this one piece is not enough.

Part 2 is served looking like a whole other dish. Working around the same base flavours, part 2 is a pandan ice cream served with a pandan foam cake, salted gula melaka and thin pieces of toasts that are resembles tree trunks. A mash of unique textures but still tasting essentially like a kaya toast, our minds were blown away but how simple but complex this dish was. 

Sunny Side Up ($10)

This dessert looks exactly like a sunny side up served with a slice of bacon and two pieces of toasts. But yes you read correctly, this is a dessert. The bacon is actual bacon as well as the toasts, so you won’t be cheated of that, but the actual Sunny Side Up? Not one bit of egg. The “egg whites” are actually coconut foam and the “egg yolk” is a mango and passionfruit coulis. The saltiness of the bacon adds a nice dimension to the dessert as the foam and coulis are sweet. Eat it just like how you would with a regular breakfast. Stack up a piece of bacon and egg onto the toast and savour the combination of a sweet “breakfast” in your mouth.

Misty Forest ($18)

Get all your camera’s ready for an insta-worthy moment, as this is served in a bell jar with a cloud of smoke. Like it’s name, the dish resembles the soil grown in the forest, and what can you expect taste wise? Chocolate. Rich, decadent, and smooth praline cream mixed with a grand cpu dark chocolate cremeux and a yuzu curd. For added texture, bite into a cashew nut nougatine as well as a chocolate crumble. The details in this dish is endless, and the taste of everything bursts in your mouth. The tart yuzu curd give the rich chocolate a refreshing and light kick and the smoke gives this dessert an earthy aroma.

Saying that we were blown away is an understatement. Chef Pang successfully combined the local flavour with a modern and forward looking twist. Though this is a pretty pricey meal, it is definitely worth saving up for.

Address: 
30 Penhas Road, Singapore 208188

Opening Hours: 
Monday to Thursday – 11am to 10pm
Friday and Eve of Public Holidays – 11am to 11pm
Saturday – 10am to 11pm
Sunday and Public Holidays – 10am to 10pm

Nearest MRT: Lavender

Website: http://www.antoinette.com.sg/

Tel No.:(65) 62933121

 

 

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