Antoinette @ Penhas Road - New Dishes Celebrating Singapore's Culinary Heritage

Antoinette well known for its French pastries and sweets have gone local to create a new savoury menu featuring dishes of Chef Pang's Hakka roots, with a European spin to it.

Bread & Butter 4.5/5

We started with the Bread & Butter ($5). In the bread basket, there were satay bacon epi, levain, baguette, five-spice escargot, and croissant. What got me really excited is the accompanying flavoured butters selection. The interesting flavours are Preserved Bean Curd, Caramelized Shallot, Rempah and Preserved Turnips. These flavoured butter has that distinct Asian flavour which is familiar but yet unique in European cuisine. My favourite is the preserved bean curd which I finished the whole block of it. I observed the younger tastebuds seemed to prefer th caramelized shallot more though.

Chilli Crab Aranicin 3.5/5

Next we had the Chilli Crab Aranicin ($16) which is an Italian dish with a Singapore twist to it. The risotto ball features a homemade chilli crab sauce served with fried Chinese bun and sea asparagus salad. I actually like the cheesy risotto inside the crispy ball over the chilli crab sauce.

Tuna Mousse 3/5

Italian bruschetta was given a Asian take in the Tuna Mousse ($22). Chef Pang has substituted the use of balsamic vinegar and Italian basil with Chinese vinegar and Thai basil. The Chinese vinegar is quite prominent in the execution lending an enjoyable acidity to the dish. However I find the dish rather expensive for some grilled bread, marinated tomatoes, levain, egg and chips.

Kale Caesar 3/5

Instead of anchovies, salted fish dressing is paired with the Kale Caesar ($22), together with butternut squash and garlic croutons. It also comes with roasted five-spice chicken roulade  sprinkled with fried garlic. While I applauded the used of salted fish sauce which is interesting not too overpowering, I felt that the chicken was dry. Someone at the table mentioned that it felt like eating ngoh hiang instead. Do not this is usually served with 3 pieces only. We were given more as this is a tasting and there are six of us.

Chicken Rice 4/5

A rendition of the signature Singapore's Hainanese Chicken Rice ($26) by Chef Pang uses sous-vide chicken breast paired with scallion and ginger dressing, chilli gel and dark soya sauce foam. Instead of rice, it is replaced with barley grains cooked with chicken stock and aromatics. I have to say this is a well executed interpretation, getting all the elements and flavours of a chicken rice spot on. I only wish the texture of the barley can be slightly softer.

Hakka Gnocchi 4.2/5

One of my favourite dishes among the new heritage creation is the Hakka Gnocchi ($24). The colourful colors come from beetroot, sweet potato, purple sweet potato and yam. For me the star is the medley of dried shrimps, foie gras, cured pork and morel that held the soft dough dumplings together.

Spaghetti 4.2/5

The Spaghetti ($24) knid of resembles a plate of wok fried Chinese noodles. While some of the diners at my table find the texture of the pasta a bit tough, I actually enjoyed the bite to hold the richness of the cuttlefish pork belly ragout and ebi sakura.

Sunny Side Up 3/5

Moving to the dessert, Chef Pang surprises us with the Sunny Side Up ($10). The dessert comes in the form of a breakfast plate. The egg white is made of coconut Malibu foam, and the yolk is actually a mango coulis. Completing the great breakfast are candied bacon and toasted brioche. It is a pretty dish indeed but it fell short of satisfying me as a dessert.

Misty Forest 3.8/5

A theatrical dessert is the Misty Forest ($18) that is presented in a bell jar. Putting aside the billowing mist which we found it quite unpleasant, the sky cleared when we dug into the richness of the forest made up of grand cru dark chocolate, cremeux, yuzu curd, praline cream, cashew nut nougatine, chocolate crumble, chocolate coral sponge and matcha moss which married beautifully together.

Pandan 3.8/5

The Pandan ($14) is a dessert served in both cold and hot. For the cold portion, we have pandan ice cream, pandan sphere, gula melaka etc. We felt that the pandan ice cream has a bitter aftertaste. It was explained that the used of fresh pandan to make the ice cream was the reason for the bitterness. I preferred the hot portion for the delicious pandan kaya spread with butter on toast. I have almost forgotten about this treasured pandan kaya from Antoinette. I am glad that Chef Pang has given life to it, bring it back to the menu again.

I always felt inspired by Chef Pang's energy and creativity. He always seemed to be looking out for something new to bring to the table. For his heritage menu creation, I would recommend the bread & butter, chicken rice and hakka gnocchi and spaghetti.

Note: This is an invited tasting.


Antoinette 
30 Penhas Road
Singapore 208188
Tel: +65 62933121
Facebook
Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Thur: 11am - 10pm
Fri & Eve PH: 11am - 11pm
Sat: 10am - 11pm
Sun & PH: 10am - 10pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to V Hotel Lavender. Walk down Horne Road and turn right onto Penhas Road. Walk to destination. Journey time about 5 minutes. [Map]

Brez'n @ Valley Point - Bavarian Experience In A Neighbourhood Celebrates 1st Anniversary With 1,000 Sure-Win Dining Prizes

When we talk about crispy pork knuckle, sausages, German beers, there are only that many that we could think of. However, residents of River Valley just have another option since a year ago - Brez'n. located at Valley Point. Brez'n offers you Bavarian cuisine alongside with beers imported directly from the leading Bavarian breweries, such as Paulaner.

A closer look at Brez’n, the name itself is actually Bavarian name for pretzels, which explains the iconic pretzel logo. The best part is, you get to savour that too! Done with a distinct Brez’n twist, Brez’n Sandwiches are a first for Singapore.

Brez’n Sandwich Mit Gegrilltem Käse ind Schinken 3.5/5

We picked a simple classic Grilled Ham and Cheese Sandwich ($16). Oven–baked Brez’n pretzel with grilled Camembert and Emmental cheese, with honey glazed leg ham and pickled gherkins, the gooey thick cheese supports the chewy and dense pretzel nicely. What brings all these ingredients together is surprisingly the honey mustard spread discreetly on the bread. It greets my tastebuds with a tang and sweetness, giving the savoury sandwich a pleasant balance.

Gulasschsuppe 4/5

The satisfying bowl of Goulash Soup ($12) is something that I could come back anytime for it. I took on a liking for Goulash soup during my trip in Hungary and this definitely satisfies my craving. Loaded with potatoes and bell peppers, it is a little spicy and tangy, and it's thickness makes it just right for the two Brez’n buns served at the side.

Weiner Schnitzel 4.2/5

Adding on to the feast is Pan-fried Veal Escalope ($32). Though it appears pretty flat to me, the meat turns out to be a lot of more tender and juicer than I thought it would be, with a thin crisp crust. The tart cranberries compote makes it even more enjoyable. The potato salad at the side is fluffy and tangy, making it a rather balanced meal.

Spinatknödel 4/5

An unassuming dish worth mentioning is the Spinach and Bread Dumplings ($22) on braised red cabbage with butter roasted almond and cheese shavings. It's like having a Spinach Lasagne, being shaped and compacted into a ball.

Schweinshax’n 4.5/5

Not to be missed is of course it's signature Crispy Pork Knuckle ($29.50). I love how Brez'n does its pork knuckle. A homemade sauce has been injected into the meat before roasting to keep it supple when roasting, which explains the light pinkness in the meat. The crunch and flavour that the crispy skin delivers will just make you reach out for more and perhaps more beer too. The meat itself was quite tender with dark lager beer sauce to boost its flavour. The homemade sauerkraut has a pleasant acidity that cuts the richness of the meat and is far better than any that I have tried.

Brez'n will be celebrating its first year anniversary soon! To mark the milestone and to give back to you diners, the Brez’n team has announced a total of 1,000 sure-win dining prizes up for grab when you dine at the restaurant between 1st and 10th September. Prizes range from an entirely free meal to cold pints of Paulaner and many more!

DISCOUNT FOR READERS

You can also enjoy a 10% off total bill by simply mentioning SG Food on Foot from 1 – 10 September 2017 to enjoy the discount.

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


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Brez'n 
Valley Point
491 River Valley Road
#01-21/22/23
Singapore 248371
Tel: +65 62351613
Facebook
Website
Nearest MRT: Orchard (NS Line), Redhill (EW Line)

Opening Hours:
Mon-Thu: 1130am - 11pm
Fri: 1130am - 12midnight
Sat-Sun: 10am - 11pm
PH Eve: 1130am - 12midnight
PH: 1130am - 11pm

Direction:
1) Alight at Orchard MRT Station. Take Exit B. Cross the road and walk to bus stop along Orchard Boulevard (Stop ID 09022). Take bus 14, 65. Alight 4 stops later. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus number 32. Alight 5 stops later. Cross the road. Walk to destination. Journey time about 20 minutes. [Map]