This time, four new Couture cakes and other desserts will be introduced to you by Antoinette. The couture cakes, designed by award-winning Chef Pang Kok Keong, are inspired by iconic fashion luminaries Coco Chanel to Issey Miyake.
Haute Café [Petit – $11, 15cm – $48, 20cm – $96]
This cake is alike to a morning expresso shot. With multiple layers of espresso-dipped chocolate sponge cake and coffee-infused cofffee mousse, Haute Café is a marriage of coffee and chocolate. Traditional roasted coffee beans, sugar-free chocolate and Maltitol (a sugar substitute) are used. Finishing touch is done with a cube of coffee bean crumble and 24k gold leaf from France.
Chocolat No.5 [Petit – $11, 12cm – $48, 17cm – $96]
Premium dark chocolates from France and Belgium are used in the making of Chocolat No.5.
Cheese Please [Petit – $9, 15cm – $40, 20cm – $80]
A savoury, sweet and salty cheesecake. The savoury mousse is a mix of cheddar cheese, cream cheese and Parmesan cheese, layered with thin almond shortbread, topped with a piece of apricot jelly and sprinkled with grated Parmaesan cheese.
Nude [Petit – $11, 13cm – $40, 17cm – $80]
Just like how nude makeup is so hyped, Chef Pang have constructed this trendy nude coloured cake. To emulate the vibrant colours of a tropical country, bright coloured strips are added on top.
Watermelon Kakigori [$20]
Kakigori means shaved ice and is presented in the box with watermelon cubes. Surrounded by the watermelon is a earl grey chiffon cake layered with yuzu cream, fresh strawberries , rose petal foam and almond crumble.
Fondant au Chocolat [$14]
With glamourous and stunning cakes, customers can eat with style and posh.
Antoinette
Address: 30 Penhas Road (off Lavender Street), S208188
Opening Hours: Sun – Thurs 11am – 10pm, Fri – Sat 11am – 11pm
Contact: 6293 3121
Website: www.antoinette.com.sg
Facebook: https://www.facebook.com/Antoinettesg/
Instagram: @antoinette_sg
Written by: Coralle Wong