Antoinette – New Additions Pay Homage to Singapore’s Culinary Heritage
This article was written by Phua Yi Xuan of Asia 361.
Speaking of Antoinette, many are familiar with its sophisticated pastries and Parisian bistro classics. However, you may be surprise if you take a peek at its lastest menu. Award-winning Chef Pang Kok Keong has incorporated local influences into this Parisan menu. Inspired by Singapore culture and his own Hakka culinary heritage, Antoinette’s new menu features a modern Singaporean twist on the Italian favourites. Here are some of the new and interesting dishes we’ve tried:
Not just your usual bread and butter served, Antoinette’s Bread & Butter ($5) comes with five different breads (satay bacon epi, levain, baguette, 5 spice escargot and croissant) and intriguing flavoured butter shaped like Lego bricks. Much to our surprise, the bold oriental flavours of the butter – preserved bean curd, caramelized shallot, rempah and preserved turnips; added a nice savoury touch to the Parisan bread.
Its Tuna Mousse ($18) elevates the humble tuna into an elegant light appetiser accompanied with chips, marinated tomatoes, levain and egg. The dish imparted a delightful textural contrast from the smooth and creamy tuna mousse and the crunchy chips.
Moving on, we had the weirdest salad dressing – salted fish; drizzled on the Kale Caesar ($22). Despite its name, the highlight of the dish is not the kale but the roasted five-spice chicken roulade with a generous sprinkle of fried garlic. Used primarily in Chinese cuisine, the aromatic five-spice powder added an exotic touch to the versatile chicken roulade. If you are a fan of “Ngoh Hiang”, you might find this dish familiar.
A healthy take on the Singaporean culinary icon, the Chicken Rice ($26) features a succulent sous-vide chicken breast atop of a bed of barley grains infused in chicken stock. Aesthetically-pleasing, the quintessential condiments of a chicken rice – scallion and ginger dressing, chilli gel and dark soya sauce foam, are displayed in colourful circles. Distinct from its usual dry and tough reputation, each bite of the chicken breast is flavourful and tender.
Following, another newest addition to the menu was the Hakka Gnocchi ($24) which tasted exactly like the traditional Hakka classic – Abacus Seeds (算盘子). If I were to close my eyes to taste the dish, I will never have guessed it came from Antoinette. Presenting a medley of dried shrimp, foie gras, cured pork, morel and colourful morsels of beetroot, sweet potato, purple sweet potato and yam gnocchi, this gorgeous dish deserved a standing ovation. Chef Pang has indeed made his Hakka heritage proud.
A fusion of Singapore and Italian culinary inspirations, the Chilli Crab Arancini ($16) features deep-fried risotto balls filled with homemade chilli sauce and cooked with lobster bisque. I love the crispy golden brown crust but wish that there was more crab meat.
A mix of spaghetti, pork belly ragout and cuttlefish, and topped with ebi sakura, the Spaghetti ($24) reminded me of Braised Yi Mian which was comforting.
Finally, the long-awaited part of the dinner came along – desserts. Out of the three plated desserts, Pandan ($14) stood out the most. Served two ways – hot and cold, the cold rendition features a beautiful plate of pandan ice-cream, coral sponge, caviar, coconut crumble, lime foam and salted gula melaka. On the other hand, the hot rendition is a simple pandan kaya butter toast. The familiar taste and smell of pandan evokes warm reminiscences of childhood memories and keeps me coming back for more.
Unlike the good old fashioned breakfast that it appears to be, the egg in the Sunny Side Up ($10) is made up of a coconut Malibu foam egg white, bright exotique coulis egg yolk (held by vegetable gelatin). Drizzled with sweet olive oil and doused in a generous sprinkle of cocoa bean “pepper”, the egg is completed with candied bacon and toasted brioche. This novelty dessert is a joy to Instagram and to look at.
Hidden away in a beautiful bell jar filled with smoke, the Misty Forest ($18) is a marriage of grand cru dark chocolate cremeux, yuzu curd, praline cream, cashew nut nougatine, chocolate crumble, chocolate coral sponge and matcha moss. As the bell jar was lifted, the smoke releases and injected some cinematic excitement into the whole dining experience. The smoky entrance of this deconstructed chocolate fantasy is grand and mesmerising. Flavourwise, the tangy and creamy yuzu curd balanced off the sweet intensity of the chocolate and praline components.
When you are here, be sure to catch the latest 2017 cakes that Antoinette has to offer. This year, Chef Pang has curated five indulgent cakes that will steal your hearts – Café Blanc Caramel ($9), Charlotte ($9), Monotone ($9), La Rose ($12), and the Orient ($9). Out of the five gorgeous cakes, it is no wonder that the Orient is a pride and joy of Chef Pang. Inspired by the salted egg yolk trend in Singapore, this Asian-inspired cake is made with a white lotus seed mousse, coconut cake, salted peanut sesame praline and a flowy salted egg cremeux. The distinct and complex flavours of each component has blended beautifully into a perfect cake for any die-hard fans of salted egg yolk.
All the dishes from this new menu is already available at their outlet at Penhas Road. The new dishes will soon be launching at their Mandarin Gallery outlet from 1 September 2017 onwards. In the meantime, be sure to check our their latest 2017 cakes if you are passing by their Mandarin Gallery!
30 Penhas Road Singapore 208188
11:00am – 10:00pm (Mon – Thurs)
11:00am – 11:00pm (Fri, Eve of PH)
10:00am – 11:00pm (Sat)
10:00am – 10:00pm (Sun)
333A Orchard Road #02-33/34 Mandarin Gallery Singapore 238897
11:00am – 11:00pm (Daily)