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9 Raffles Boulevard
#01-28 Millenia Walk
Singapore 039596

(open in Google Maps)

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

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From the Burpple community

The Ondeh Ondeh ($16++) Soufflé Pancake was covered in lashings of pandan-flavoured custard and a good drizzle of gula melaka syrup. Each mouthful like a kueh-flavoured fluff.

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Diners will enjoy exclusive dishes, such as the newly- launched French-style savoury crêpes and weekday-specials, the Le Menu Petite Déjeuner (a simple breakfast menu) and Le Menu Sandwich (classic European sandwiches, perfect on the go)

Feature Ondeh Ondeh Kaya Toast.
Crunchy Italian ciabatta served with smooth pandan kaya, top with salted butter and drizzle with gula Melaka and coconut shreds.
It’s Super good 😋.
9 raffles boulevard #01-28.
Millenia Walk

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Antoinette has just opened an outlet in Millenia Walk. This much-loved made-in-Singapore brand by Chef Pang Kok Keong is bound to be welcomed with open arms by folks working in the surrounding offices and living in the area.
Launching on 1st Oct is the Breakfast Menu (available on weekdays, 8am to 11am) that offers freshly baked Butter Croissant and Pain au Chocolat ($3.50 each), a hearty Classic Breakfast plate ($12), Scrambled Eggs with sausage mushroom gravy and a Smoked Salmon with poached egg (the latter two have other trimmings too making them very worth it for $10).
If you want to grab and go, the six options in the “Le Menu Sandwich” (available from 8am to 5pm on weekdays), has different combos of breads (all made in-house) and proteins you can pick from. A big hit with us was the Egg Muffin ($5), Chef Pang’s take on a popular fast food breakfast item. His Chicken Foccacia ($8) which has sous vide chicken breast, cheddar cheese, pesto butter and lettuce between the Italian bread is another solid choice. My personal fave though was the Ondeh Ondeh Kaya Toast ($6) where light-as-air pandan kaya, gula melaka and cold French butter make magic with crunchy Italian ciabatta.
The Millenia Walk outlet of Antoinette is also the only one with a Crepe Menu now. They do sweet and savoury versions of it built on a base of the very thin classic French-style buckwheat pancake. Meat-lovers should opt for the Sierra ($18) as it comes with Serrano ham. Fans of smoked salmon should try the Nordic ($18) while those whose palate favour Asian flavours will likely find the Okonomiyaki-inspired Tokyo Crepe ($18) enjoyable.
If you love Soufflé Pancakes, you need to order the NEW Earl Grey Bubble Tea ($14) pronto. It’s a lot like eating clouds perfumed with the bergamot oil scented tea coupled with QQ pearls. “Heavenly” is probably the best word to describe this creation.


Sloppy Scrambled Ciabatta
| Creamy Scrambled Egg | Cheddar | Ciabatta | Baked Ham |
(Overall was good! But my teeth is having a hard times though 😂😂)
#antoinettesg #MILLENIAWALK #chefpang #sloppyscrambled #ciabatta #hungrysquad #burpple #makemoments #kennyrogersingapore #buzzfeedtasty #huffposttaste #tastingtable #huaweimate20 #clifftonjtphotography #foodphotography #bestoftheday #beautifulcuisines #onthetable #potd #hungryfever #tastemade #feedfeed #instagood #cliffton_jt #foodtrending # #foreverhungry #vsco #photooftheday #egg

Just be warned that there’s a pretty sour core though.
#food #foodphotography #foodstagram #desserts #sweets #cake #antoinette_sg #burpple #burpplesg #foreverhungry

From Antoinette's newest outpost at Millenia Walk, which is located right opposite Plenty full on the ground level of the mall. Featuring elements such as Flambé Banana with Rum, Caramel Parfait, Dark Chocolate Mousse, Chocolate Genoise, Milk Chocolate Feuilletine, the Banananier is a dessert that takes on the classic combination of chocolate and banana — a well-loved pairing that features a contrast of varying types of sweetness. The dark chocolate mousse and Chocolate Genoise were both smooth, velvety and rich; no gelatinous, sticky and sweatinees of any sort, just pure chocolate-y goodness that emphasises on the bittersweetness of the chocolate used. Inside the entremet reveals the Flambé Banana with Rum and Caramel Parfait; the banana carrying its distinct sweetness with a hint of alcoholic kick from the rum — not too intense, but definitely evident. The Caramel Parfait adds to the sweetness, as well as helps to bind the chocolate mousse and flambe banana together. Laying at the bottom of the cake, the Milk Chocolate Feuilletine provides a crunch for more texture. A pretty well put-together cake overall, considering how everything seems to gel together so well with the textural aspects being taken in consideration just as much as the flavoural aspects — would probably try the other cakes that they have to offer though prices are certainly on the steep side for entremets.