Antoinette brings French charm onto the local brunch scene with its charming décor, top-notch desserts and an all-day casual dining menu.
Contributed By Yong Yung Shin
The latest on the all-day brunch bandwagon is Antoinette, a Parisian-style patisserie at Mandarin Gallery, opened by Chef Pang, the decorated French pastry chef formerly from Lés Amis’ Canele. This is the second location, following the maiden outlet at Penhas Road opened just three months ago. In the pipeline is a third outlet slated to open later this month at Scarlet Hotel in Tanjong Pagar.
Adorned with plush velvet sofas and armchairs in dark purple, blue and brown, a gold ceiling, flower-filled bird cages, crystal lighting and a mock fireplace, the smallish but cozy place will compel you to deck out in your prettiest frock before visiting.
The Scrambled Egg Gratin With Tomato Fondue (S$15), makes for a hearty meal of egg, ham and mushroom in a rich tomato reduction and served with pain de mie toast. Artisanal bread features strongly on the menu. For something lighter, the 24-hour Baguette (so named because of the baking technique using a pre-proofed dough called polish for more crispiness and flavor) served with Serrano ham, emmental cheese and French butter (S$14) is a good choice.
The Foie Gras Terrine With Homemade Peach Chutney, Toasted Brioche And Mixed Greens (S$23) packs a kick, as the foie gras marinated overnight in port, Madeira and brandy. Chef Pang’s inventiveness is further displayed in the Gnocchi Carbonara (S$16.50). Instead of using potato dumplings, his version is made with Gruyere cheese, herbs, egg and flour, and tossed in a white wine cream sauce with caramelized bacon and aged parmesan. It sounds rich, and it is—perfect for sharing.
The desserts … where does one even start? The namesake creation, Antoinette (S$9), is divine; beneath a glossy coat of brown are layers of smooth milk chocolate infused with earl grey tea piled atop a delicate hazelnut feuilletine and a dark chocolate earl grey tea cremeux. The sweetness is minimal, letting the flavors and texture do the talking instead. Don’t let the somewhat garish and tacky-looking appearance of the Saint Honore L’Amour (S$8.50) fool you—comprising red fruit compote and rose petal cream-filled profiteroles on an almond tart base, it is bandung in its finest incarnation. Homemade ice-cream and sorbet starting from S$9 are available as well.
The custom-blended tea selection is worth sampling too. Try the Oolong Cremeux (S$7.50), a light blend of imperial oolong tea with overtones of rich, buttery caramel, or the Vert d’orchidée (S$7.50), a grassy sencha infused with natural extracts from orchid blossoms.
Marie Antoinette would have loved this place.
333A Orchard Road,
#02-33/24 Mandarin Gallery,
+65 6836 9527