When Chef Pang Kok Keong started Canele Patisserie, under the Les Amis group, we visited it 3 times a week for months and must have tried everything on the menu. That was 10 years ago. In 10 years, Singapore’s F&B has grown so much and so quickly that when Pang left Les Amis to start Antoinette, I must have visited it less than 5 times in total, including the outlets at Mandarin Galley and Palais Renaissance (defunct). There are just too many new restaurants and cafes popping up to keep track.
But the French cafe, Antoinette, has been making waves lately because it has continually reinvent itself: the salted egg yolk croissant and baked cheese tart. Before the fad items, we ordered the smoked duck breast ($15+$3 poached egg), which is a beautiful, balanced medley of flavors. Very classy.
For croissants, there are several flavors. They ran out of kaya croissant, which we heard it’s a must-order. The savory chilli crab croissant ($7.50, above) is potently spicy with a sweet glaze on the croissant, so your mouth acts like a blender–quite good.
The salted egg croissant ($6.50, below) is more sweet than salty, which I didn’t mind, and the croissant is wonderfully crispy. But Mr Fitness is correct when he said that Breadtalk has a shrewder concept. Breadtalk makes mini-croissant so when you bite, the entire croissant has salted egg yolk, whereas Antoinette’s big croissant means that the ends don’t have salted egg yolk.
We eat too much. We were stuffed but still we ordered. The matcha cheese tart ($2.60) is okay, but it’s not a must have.
Service: I dropped a knife, and immediately the waiter came and replaced it. This is very awesome service, taking note of the surroundings and taking his initiative.
Including two drinks, we paid $55 for two.
30 Penhas Road, Singapore 208188
T: +65 6293 3121
M-Th 11am-10pm, F & PH Eve 11am-11pm, Sat 10am-11pm, Sun & PH 10am-10pm
Overall rating: 3.688/5
Written by A. Nathanael Ho.