Antoinette is a Parisian style tea salon, helmed by chef Pang Kok Keong, who is arguably one of the most talented pastry chefs in Singapore. His fourth outlet at Palais Renaissance, Le Jardin d’Antoinette, is modelled after Versailles’s expansive outdoor garden. It is the perfect place to go with your girlfriends to enjoy a quiet afternoon.
I’ve tried the whole collection at Antoinette’s, and below is a complete guide to their cakes.
If you have been reading my food blog for a while, you would know that I love cakes and I am always on the lookout for dessert places in Singapore. With so many new patisseries, cake and pastry shops opening this year, I think dessert lovers are living in exciting times.
Bonheur Patisserie at Duxton road, is a fairly new confectionery in Singapore which specialises in customised wedding cakes. They also have a dine-in cafe where you can order a slice of cake for a nice afternoon high tea.
When it comes to chocolate desserts, no one does it better than Laurent Bernard Chocolatier. Formerly known as The Chocolate Factory, the newly renamed Laurent’s Café & Chocolate Bar has two branches at Robertson Quay and Portsdown road. Whenever I’m having dinner at the Robertson Quay restaurants, I always find it hard to decide between Canele Patisserie or Laurent Bernard for desserts.
For those of you who are having a chocolate craving, I’m sure Laurent’s Cafe & Chocolate Bar can satisfy you with the chocolatey truffle cake, my favourite Plaisir Sucré, the delicious chocolate tart and of course, their famous Chocolate Souffle.
My adventure in Australia is drawing to a close, but I will like to share one final post with you: Adriano Zumbo. This is the patisserie that has caught Sydney by storm, this is the bakery that has created many lovely creations each season – this is the place in Sydney that I wanted to go the most.
With the world in it’s current chaotic state, the financial crisis which is turning the world around, the Mumbai terrorists attack, the airport saga in Bangkok, who knows what just might happen next. Banks who are supposed to know their stuff, suddenly appeared, like the amateur on the street, not knowing what they are really selling.
While co-owner and partner Mac excel in decorating the desserts, June enjoyed researching the use of new flavours instead. Perhaps it is the unique combination and strength in the partnership that gave Obolo Patisserie its success. ladyironchef decided to organise a dessert outing there and it went on smoothly with the support that the partners provided.