22 Aug '17, 2am

Antoinette: Infusing Hakka Flavours to French Food! #Singapore #Food #Fusion

Antoinette: Infusing Hakka Flavours to French Food! #Singapore #Food #Fusion

I have been a strong advocate for local cafes adopting more Singaporean flavours rather than serving the kind of stuff you can get in cafes all round the world. The way I see it, any tourist would want to experience something that is unique to our island, don’t you think? I was glad to learn that Chef Pang of Antoinette had made the bold decision to incorporate some of our heritage flavours into his wildly popular Parisian patisserie cafe. Not many chefs can pull off a fusion dish, but as Chef Han of Labyrinth has shown us, if it is done well, it can be good enough to win a Michelin Star. Bread Basket $5 What I like about Chef Pang’s approach is that he has been able to come up with a few new twists on mod-Sin cuisine. There was nothing in his menu with laksa or rendang in it, which, I am sure you would agree, has been done to death. Instead, he has leveraged on his Hakka ...

Full article: http://ieatishootipost.sg/antoinette-infusing-hakka-flavo...

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