Ondeh Ondeh Waffles ($12) - I enjoyed this when I first tucked in to it, but towards the end I felt it was overwhelmingly sweet for me. The flavour was good, but perhaps I am somewhat adverse to saccharine sweetness (I think it's the sauce drizzled on it). Texture of the waffle is different from the conventional ones-- not sure if it's everyone's cup of tea. On the whole, this was okay, just pleasant.
3 craycrayfish, tom-YUM pasta. It was a giant portion that I ended up finishing anyway, must be the food debt accumulated over the past few weeks hehe. I like tomyum but not good with spiciness, so I loved that this was quite light, more like tomyum-infused tomato-based pasta. It wasn't that spicy and sourness was just right. The crunchy lettuce was a nice touch and the juicy mushrooms tasted truffle-y!
First it was all about that golden flowy gooey Salted Egg Lava Croissant, and now we have the brand new Chili Crab Croissant and Scallion Arlette by the invention master Chef Pang of @antoinette_sg
I always knew that the buttery flaky crisp croissant would go well with shredded Chili Crab filling that is made from a special rempah. It's a little on the sweet side and we would love more chunks but that lingering spiciness was yums!
The Scallion Arlette is exactly a French ่ฅๆฒน้ค
โChong You Bingโ) with a flakier and crunchier texture! This may be the next big thing in pastry under Chef Pang's hands.
Get your hands on these babies fast because (as usual) they are made fresh in limited quantities daily.
Chili Crab Croissant- $7.50
Scallion Arlette- $3.50
Oh.. Some sweet surprise coming up soon. We were given the opportunity to pick Antoinette's next sweet launch. Stay tuned!
Their curry-esque signature sauce has so much vampish allure I actually parted ways with $3 just for some (it only comes with selected items).
Sambal Har Cheong Gai Burger (S$13.90) - The unanimous favourite out of the three burgers launching next Monday, 14 Sep.
Succulent chicken thigh marinated with prawn paste & sambal, atop a medley of crunchy greens, sandwiched in toasted charcoal bun. Served with mesclun & criss-cut fries at the side.
