I would recommend Pang's Hakka Delicacies if you are keen to try some authentic and nostalgic flavours of Hakka cuisine.
Next thing to do is to convince Chef Pang on an Antoinette breakfast kiosk concept around the island. It'll sell better than Hotcakes i bet!
The refreshed line up of Antoinette’s menu include over 70% brand new offerings that are presented with the best and most authentic European favourites in a casual bistro-style.
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.
Oh yes, don’t forget to try the Prescription ($12) too. It is actually a very good houjicha latte served with fairy grass and okinawan syrup.
Once again, Chef Pang of Antoinette is at the top of his game for the Lunar New Year with a wealth of new creations as well as bringing back the signature classics to usher in the Year of the Pig.
Antoinette‘s chef-owner Pang Kok Keong has put a contemporary spin on the quintessentially French fare by devising a range of sweet delights and savoury medleys.
餐馆创办人兼总厨彭国强(Chef Pang)是本地著名糕点师傅,今年的圣诞系列以怀旧梦幻的童话故事为主题。除了甜食,也推出本地风味的叻沙烤鸡与咖啡火腿,极具特色。
These are not just a few savoury dishes to cater to those that happen to be hungry, but a full-fledged menu that you would find in a good restaurant.
I highly recommend the Chili Crab Arancini (3pcs) because it tastes just like having chilli crab but without the trouble of deshelling the crab.