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Antoinette launches new menu

Who said pastry chefs can’t excel in savouries? Chef Pang Kok Keong of Antoinette has launched a new menu that boasts more than just decadent desserts. Pasta aficionados will love the crab pomodoro – homemade pappardelle pasta smothered with crab meat in a spicy white wine tomato sauce.

Le Grand Jardin d Antoinette
Le Grand Jardin d Antoinette

Our favourite though, is Le Grande Jardin d’Antoinette, a salad with no less than 15 elements ranging from baby carrots to asparagus and pickled pears topped with roasted French duck breast and an oozing poached egg.

Chef Pang Kok Keong
Chef Pang Kok Keong

Pang was named Chef to Watch in the 2011 edition of The Peak Selections: Gourmet and Travel. Read his current pursuits in the latest issue available digitally on Magster.