An­toinette

Food and Travel (Singapore) - - Festive Delights -

Trust the in­ge­nious team led by chef Pang Kok Keong at An­toinette to come up with a stun­ning col­lec­tion of sweet and savoury cakes for the oc­ca­sion. The pink beet­root cream cheese cov­ered Hiver­nette (S$75) is es­sen­tially a sand­wich cake made of four lay­ers of house-baked coun­try bread in be­tween wild mush­room ragout, caramelised onions and cor­ni­chons and boeuf bour­guignon of Wagyu beef brisket (a French-style stew). Another is the im­pres­sive Red Rosette (S$150), a ver­ti­cal chocolate cake with al­mond nouga­tine and or­ange con­fit in light chocolate ganache dec­o­rated in red-coloured dark chocolate Chan­tilly. To their log cake se­lec­tion, they’ve added the pink rose fin­ger sponge Su­perlova (S$55 for medium, S$110 for large) and ch­est­nut Mar­ronette (S$55 for medium, S$110 for large). Other sweet treats such as choco­lates and mac­arons are given the clas­sic An­toinette twist; two new chocolate flavours are The Queen’s Salted Egg Yolk Truf­fle and Crispy Ba­con while the Winter mac­aron com­prises a peanut caramel, rasp­berry jelly in vanilla cream cheese. ◆ Avail­able at An­toinette res­tau­rants at Pen­has Road, Man­darin Gallery and Sof­i­tel So Sin­ga­pore. www.an­toinette.com.sg

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