[CLOSED] Antoinette (Millenia Walk)

It's a shame the cafe scene veterans have shuttered today, permanently. Another unfortunate casualty of the F&B climate, which is tougher now than ever.

Here's their 𝗲𝗮𝗿𝗹 𝗴𝗿𝗲𝘆 𝗯𝗼𝗯𝗮 𝘀𝗼𝘂𝗳𝗳𝗹𝗲 𝗽𝗮𝗻𝗰𝗮𝗸𝗲 — melt-in-mouth clouds with a fine dose of earl grey fragrance. I'm also going to miss their ondeh ondeh kaya toast, which was truly one of a kind.

IG: @indulgentism

*Antoinette will close all its operations on 30 June
.
Served with Earl Grey chantilly cream and tapicoa pearls stepped in black sugar
.
The souffle pancake was so light that it melts in your mouth almost instantly
.
However the highlight for me was the Earl Grey chantilly cream. I could taste the strong Earl Grey flavour which compliments the sweet tapicoa pearls
.
One of the better bubble tea inspired desserts

*Antoinette will close all its operations on 30 June
.
Ondeh Ondeh version of Kaya Toast
.
Chef Pang’s house-made pandan kaya; a light yet divinely rich concoction of coconut cream and pure pandan juice, smeared across crisp Italian ciabatta and lastly topped with French butter, coconut shreds and gula melaka syrup
.
The kaya was creamy and a nice pandan fragrance
.
And the generous French butter tones down the sweetness from the gula melaka syrup
.
A truly Onde(licous) experience
.

This stylish Bananier cake from Antoinette contains “flambe banana” with rum, caramel parfait, dark chocolate mousse, chocolate genoise, milk, chocolate feuilletine.

Unlike the usual buttercream with earl grey, I am very impressed with Antoinette’s take on their earl grey cake. Milk chocolate mousse infused with earl grey, chocolate biscuit, raspberry coulis and earl grey tea crumble. Just look at the chocolate filled layers. Definitely worth the calories!

I really like this fancy Frenchified take on Kaya toast, essentially turning the beloved breakfast food into a dessert. ($6) This creation consists of toasted house-made ciabatta smothered in creamy pandan custard, topped with a whole slab of French butter and drizzled with gula melaka and coconut flakes.

This was so rich and decadent. But super well thought out; the cream was rich, milky and bursting with pandan flavor. The butter added contrasting saltiness (had the added benefit of not being greasy because it was served cold and it was really high quality) and the gula melaka injected that coconutty flavor that truly reminded me of my childhood snack ondeh-ondeh. It went well with the crusty crunch of the ciabatta. Really, really good and I definitely appreciated the creativity that went behind it.

8.5/10