Antoinette - 用新菜来庆祝新加坡的遗产
Whether or not we admit it, hawker food has and will always be a defining element to the Singaporean culture and identity. Ergo, it is encouraging to see chefs innovate new dishes that feature those beloved flavors. Keeping in line with that spirit, Antoinette’s award-winning Chef Pang Kok Keong is proud to present a myriad of newly curated dishes to celebrate Singapore’s Cuilnary heritage.
首先,我们尝试了牛Bob体育官网油面包。As primitive as it sounds and looks, this unique $5 set features 5 different breads: satay bacon epi, levain (sour dough), baguette, five-spice escargot and croissant. It is served with 4 types of hand made butter including preserved bean curd, caramelized shallot, rempah and chye poh (preserved turnips). Personally, My favorite was the levain with the chye poh butter. Try it and let us know which is your favorite.
Next, we had the羽衣甘蓝凯撒(22美元)在3个浓稠的多汁烤鸡腿的厚片片的侧面看到了新鲜的奶油羽衣甘蓝沙拉。羽衣甘蓝沙拉穿着咸鱼酱打扮,与胡桃南瓜的甜味相处得很好。对我来说,星星是鸡腿。鸡腿切片从盘子上迅速消失了,肉质肉质且注入了丰富的味道。
How can you celebrate Singapore’s culinary history without chicken rice? While there have been multiple attempts at rethinking the iconic chicken rice dish, Chef Pang’s rendition of鸡肉米($ 26)真的为我们脱颖而出。为了吸收鸡肉的味道,大厨Pang用有益健康的大麦巧妙地代替了香米。这款标志性的菜肴看到大麦土豆泥的豪华多汁的鸡肉鸡肉,上面饰有罪恶的脆皮烤鸡皮。侧面色彩鲜艳的斑点可以促成厨师Pang的自制香菜酱(绿色),深色酱油(棕色)和强大的辣椒酱(红色)。这是很多工作,但您会在食物中品尝它。与普通鸡肉米饭一样,将其与深色酱油和辣椒酱配对,以获得最大的愉悦感。
我们个人最喜欢的是hakka gnocchi($ 24),配腌制猪肉块和羊肚菌片,浸入黄油鹅肝霜中。浅色种子(Suan pan Zi)的鲜粉,这种美味的菜与4种不同类型的手工gnocchi:山药,红薯,紫色红薯和甜菜根。地瓜的一致性比传统的山药略浓,耐嚼性。虽然甜菜根和红薯变种的鲜明甜味在菜肴中添加了对比鲜明的口味,但我仍然更喜欢经典的山药碎片。尽管如此,对流行的Hakka美味佳肴的一个非常有趣的转折,强烈推荐。
如果您是面条爱好者,那么Pang厨师却没有将您排除在外。从头开始意大利面(24美元)由自制意大利面条组成,上面装饰着墨鱼五花肉五花肉和3种不同的油。当被问到他个人最喜欢的菜时,厨师Pang狂欢指向这道菜。面条比您预期的要难,使其异常耐嚼。酥脆的墨鱼条增加了这道菜的兴趣。我会喜欢柔软的面条,但每个人都喜欢他自己的面条。
对于甜点,我们接受了一套绝对古怪的早餐套装。搭配蜜饯培根和烤奶油蛋卷,怪异Sunny Side Up ($10)实际上是由椰子马里布泡沫(蛋清),百香果和芒果库里斯(蛋黄)巧妙地使用的,并撒上碎的可可豆(黑磨胡椒)。我们中的一些人只需吞噬蛋黄,就喜欢阳光明媚的一面,但我们建议在浸入烤面包之前将这种阳光充足的一面混合在一起。咸培根有助于切开甜美的椰子泡沫,而浓郁的鸡肉为甜点增添了深度。
For a traditional sweet dessert, you could opt for the薄雾森林(18美元)。It’s served in a glass cover shrouded in smoke. While it impressed us with its stunning presentation, the dessert itself didn’t disappoint. The Misty Forest comprises grand cru dark chocolate, cremeux, yuzu curd, praline cream, cashew nut nougatine, chocolate crumble, chocolate coral sponge and matcha moss. I really have to give it to Chef Pang for his vivid imagination on this one. (it closely resembled a little terrarium on a plate to me) Owing to the copious use of chocolate, the dessert boasts a medley of bitter-sweet flavours but the sharp acidity from the yuzu curd was a refreshing yet unexpected twist. Tangy yet sweet, creamy yet crunchy. It feels similar yet so different in some ways and this is what made the dessert stand out.
在Chope上获取10%的预购$ 50优惠券当您在https://shop.chope.co/collections/antoinette上购买它们时,并在您访问的任何Antoinette出口兑换!请注意,所有新菜只能在他们的Penhas Road商店提供!尝试一下,让我们知道哪种是您最喜欢的菜!
Antoinette
Address:新加坡佩纳斯路30号208188
电话:6293 3121
网站:https://www.antoinette.com.sg
营业时间:从星期一到星期五,每天上午11点至晚上10点。每天上午10点至晚上10点在星期六和周日。
注意:这是一个受邀的品尝。
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