Old-school fare at Antoinette

The patisserie-cafe's heritage dishes are just as delicious as its desserts.
By epicure
Published on Monday, 18 Sep 2017

If you associate Antoinette solely with dessert, then you’ve only experienced half of chef Pang Kok Keong’s brilliance. Through his newly-introduced heritage dishes, Pang's inventive flair is on fine display from the get-go. Accompanying the bread basket ($5) are Lego bricks of butter in four flavours: rempah, crispy shallot, pickled radish (chye poh) and fermented beancurd (fu ru). He taps on his Hakka roots to create a colourful gnocchi version of abacus seeds (suan pan zi), enriched by foie gras and morels ($24). As an impressive final act, his pandan dessert ($14) juxtoposes a chunk of kaya-slicked toast with its deconstructed cousin – an elaborate arrangement of pandan ice cream, pandan caviar, coconut crumble and a large bread crisp made to look like a coral sponge. 30 Penhas Road. Tel: 6293 3121