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desserts

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    Kale Caesar at Antoinette
    Kale Caesar

    There are lots of good dessert places in Singapore. But one that specialises in both desserts and savoury dishes – maybe not so common.

    That’s one of the things that impresses us time and again with Antoinette, helmed by chef Pang Kok Keong. After all, being able to get the best of both worlds under the same roof is a pretty neat idea.

    We were at Antoinette to try out Chef Pang’s new dishes and desserts. The new savoury dishes are a fusion of East meets West – and they are all pretty elaborate.

    We had some warm bread ($5) to start off the meal. They came served with 4 types of special butter including caramelised shallots, rempah and preserved turnips (chai po). The fourth and most outstanding butter was preserved beancurd or Chinese ‘fuyu’.  The ‘force’ is strong with this one – you’ve been warned.

    Our favourite dishes of the night are the Kale Caesar ($22)and Hakka Gnocchi. The salad is served with roasted five-spiced chicken roulade and a generous sprinkling of fried garlic and crispy salted fish, which goes extremely well with the kale.

    Kale Caesar at Antoinette
    Kale Caesar
    Hakka Gnocchi at Antoinette
    Hakka Gnocchi

    The colourful Hakka Gnocchi ($24) is not only pretty to look at, it is also well executed. The soft and chewy gnocchi got their beautiful colours from ingredients like beetroot, purple sweet potato and yam. As we couldn’t taste the difference between the different flavoured gnocchi under the heavy-tasting foie gras gravy, we like them all the same. Mixed with salty cured minced pork, the dish was very satisfying.

    Next came Chef’s favourite amongst his new creations – Spaghetti with Pork Belly Ragout and cuttlefish ($24).  Chef says he draws inspiration from a “peasant dish” he fondly remembers from his childhood days called ‘Ke Jia Yen Mien’, which is prepared by tossing fragrant oil into noodles. We especially like the addition of cuttlefish to this hearty dish as it not only lends umami flavours but also provides chewiness to the dish.

    Chicken Rice at Antoinette
    Chicken Rice

    The Antoinette style Chicken Rice ($36) is a play on the Singaporean Classic. Even though only breast meat is used, the chicken slices are very tender, as it’s cooked sous vide style. Barley is used instead of rice and the grains are infused with chicken stock and spices. The accompanying sauces come in the form of small blobs of dark soya sauce foam and chilli gel beautifully arranged around the plate. It’s definitely an interesting dish but we would go for a normal plate of hearty chicken rice (not barley) anytime.

    New desserts at Antoinette
    New desserts at Antoinette
    Misty Forest at Antoinette
    Misty Forest

    Desserts are a must at Antoinette, especially after we’ve seen how exquisitely designed the cakes look on our way in. If you only have space for one, we highly recommend the ‘Pandan’ ($14). The first part of this dessert consists of creamy Pandan kaya smeared on small pieces of toast. The second parter builds up to a medley of pandan infused desserts consisting of Pandan foam, ice cream, sponge and coconut crumble. Chef must have crammed a ton of aromatic pandan leaves into the dessert, as the flavours are so intense. The dessert is made even better by pairing it with salted gula melaka. Beautiful as a dream!

    Chocolate lovers will be charmed by the Misty Forest ($18). It’s designed like the ground of a forest covered in small twigs, crumbly dark soil and the occasional sprig of weed (edible). Served under a glass dome filled with smoke, the dish is well deserving of its dramatic presentation (all eyes will be on your table). Enjoy the chocolatey goodness to madness as you shovel your way into this delicious crumble of chocolate cream, cashew nut nougatine and bright yuzu curd.

    La Rose at Antoinette
    La Rose
    Charlotte IV Petite
    Charlotte IV Petite

    Antoinette Restaurants

    Penhas Road
    30 Penhas Road (off Lavender Street), Singapore 208188
    Tel: (65) 6293 3121
    Fax: (65) 6293 3220

    Mandarin Gallery
    333A Orchard Road, Mandarin Gallery #02-33/34, Singapore 238897
    Tel: (65) 6836 9527
    Fax: (65) 6836 9209

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      April's Bakery

      Hey, lucky residents of Tampines – the famous April’s Bakery hailing from Thailand has opened at your door step!

      April’s Bakery specialises in baked Cantonese-style pastries, which are called ‘pies’. Each pasty or pie is filled with delicoius filling like red bean mash, yam or taro paste (mmmm….orh nee), purple sweet potato, green tea and Thai milk tea paste. What’s great about the pies are the thin, flaky pastry, super generous filling (it’s literally packed to the brim) and the wide variety of filling to cater to every taste bud!

      April's Bakery
      From top: Black sesame, Green tea, Coconut, Thai Milk Tea, Taro,
      each $2

      Also popular are the savoury pies like honey roasted chicken, its signature roasted red pork and dried shredded pork with chilli. These pies are going for $2 each and April’s Bakery Singapore is now running a promotion for 5 pies at $8 (buy 4 get 1 free).

      With around 60 outlets in Thailand, April’s Bakery can be found in many places in Bangkok including Top Market Place in Thonglor, Siam Paragon and Terminal 21. It is open by Nathanaporn Euawanthanakhun, a former air stewardess.

      April’s Bakery

      Tampines MRT Station, #01-31
      Singapore 529538
      Opening Hours: 8.00 am–10.00 pm, or till sold out (Daily)
      Tel: +65 8122 7604

       

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        I SEE i SEE (sounds like icy icy), a premium handcrafted ice pop brand from Hong Kong has selected Singapore as its first overseas store. Known for its milk-based popsicles, here are 5 reasons to check this new store located at the basement of 313 Somerset out.

        1. It’s truly delicious

        Have you tried making popsicles in your regular home freezer only to be disappointed by its uneven flavour and jaw-breakingly hard texture? Unlike homemade ice pops, I SEE i SEE uses a quick-freeze method to prodcue extremely refined ice crystals and a feathery, snow-like texture and the flavour is consistently good to the last drop.

        2. It’s a healthier choice

        Using good quality ingredients for its range of fruit and milk-based ice pops, you can really taste the freshness. The ice pops have no added preservatives or colouring in them. This probably explains why their popsicles, ranging from $5.90-$7.90 each, are so pricey.

        Strawberry Hokkaido Milk
        Strawberry Hokkaido Milk

        3. Give us some of that stinky durian

        Ok, this one’s more for durian fans, but the durian ice pop is intoxicatingly strong — in a good way. It’s not called ‘stinky durian’ for nothing.

        Cheesy raspberry
        Cheesy raspberry

        4. They have flavours that pop

        With funky flavours like chilli mango and cheesy raspberry ($6.90), there’s bound to be one to pique your curiosity.

        5. And what a visual treat too

        The I SEE i SEE is probably the most instagramable popsicles at the moment. It’s a feast for the tummy and the eyes.

         

        I SEE i SEE

        Address: 313 @ Somerset, #B3-46, 313 Orchard Rd, 238895
        Opening Hours: 11am to 10pm

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          Selection of pastries at Patisserie Platine by Waku Ghin

          Dessert lovers are going to love the newly opened Patisserie Platine by celebrity chef Tetsuya Wakuda.

          Located at the RISE Lounge at Marina Bay Sands (MBS), Platine offers 18 types of pastries and petit cakes from Waku Ghin restaurant, also located at MBS.

          If you can’t decide what to order, check out some of the favourites such as the Chocolate Mousse with Raspberry and Pistachio, which features a chocolate sponge soaked in raspberry brandy syrup, pistachio mousse, raspberry sauce, chocolate mousse and chocolate glaze.

          Chocolate Mousse with Raspberry and Pistachio
          Chocolate Mousse with Raspberry and Pistachio at Patisserie Platine by Waku Ghin

           

           

          The signature Ghin Cheese Cake is also a must-try. After all, you can’t go wrong with the most popular dessert at Waku Ghin since its opening. Light in texture with well-balanced notes, the Ghin Cheese Cake features a refreshing lemon curd in its centre.

          And what’s Japanese desserts without matcha (green tea)? Platine’s version, the Matcha Opera, is the best of both worlds combining coffee and green tea and has layers of almond sponge with espresso, matcha ganache, coffee butter cream and topped with matcha chantilly and matcha crumble.

          Other desserts include macarons ($25 for a box of 12), Strawberry Cheese Cake, Lemon Tarte, Mont Blanc, Black Forest and Mille Feuille. The pastries are priced between S$10 – S$12. They are available for takeaway and dine-in.

          Black Forest by Patisserie Platine
          Black Forest at Patisserie Platine by Waku Ghin

           

           

          Patisserie Platine

          RISE Lounge
          Level 1 Marina Bay Sands Hotel Tower one
          Tel: 6688 5568