Chef Pang’s rendition of Chicken Rice - In order to soak up the flavour of the chicken, chef pang has cleverly replaced the fragrant rice with wholesome barley. The iconic dish sees luxuriously juicy chunks of sous vide chicken atop the barley mash, garnished with sinfully crispy baked chicken skin.
Read more: https://www.misstamchiak.com/antoinette/
![[Antoinette] - The seasonal Crispy Pork Belly ($28) is a favourite with pork belly cured and confit in duck fat for a day pressed to shape and fry over low heat to achieve the perfect tender consistency, well-rendered fats, and thin crisp skin.](https://burpple-1.imgix.net/foods/6c72bba20f5753feb41803568_original.?w=130&h=130&fit=crop&q=80&auto=format "[Antoinette] - The seasonal Crispy Pork Belly ($28) is a favourite with pork belly cured and confit in duck fat for a day pressed to shape and fry over low heat to achieve the perfect tender consistency, well-rendered fats, and thin crisp skin.")
