Saturday, 24 January 2015

Antoinette Restaurant Singapore - Yusheng & Chinese New Year Classics with French Twists

With Chinese New Year just around the corner, I was invited to preview Antoinette Restaurant's Lunar New Year 2015 collection.

As Antoinette is specially well known for it's fine French cakes and pastries, and owner Chef Pang is famous for his bold innovations, I was looking forward to Antoinette's interpretation of the traditional Chinese New Year classics.

Antoinette's Chinese New Year creations were indeed interesting and fun to eat while staying connected to it's festive roots.

YuSheng is a Southeast Asian Chinese tradition for kicking the Lunar New Year off to a rousing start.

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This Year of the Goat, my first YuSheng session was Queen's YuSheng - Chef Pang's reinvention of the iconic Chinese New Year celebration dish.

Antoinette's Queen's YuSheng is like no other YuSheng that I have seen before.

An auspicious giant chocolate Golden Egg was cradled by a nest of chocolate fish, gold ingots, and gold coins; 5-spiced almonds and cashews; mandarin orange butter cake and meringue kisses; and yam and sweet potato crisps.

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The large Golden Egg was hatched with a little help from Maureen aka Miss Tam Chiak.


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The Golden Egg popped open to "birth" Asian fresh fruit - pineapple, mandarin orange, Thai green mango, red dragon fruit, and pomelo.

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The shower of house blended mandarin orange, plum and gula melaka sauce, signalled the start of the customary festive YuSheng tossing.

Known as LoHei 撈起 in Cantonese which sounds like the "prosperity and success in ventures" in Cantonese colloquialism, the communal salad tossing is a get together to wish each other the best in the new year. The revellers will toss the YuSheng ingredients in gusto while shouting auspicious greetings like "生意兴隆", "吉星高照", "年年有余" just to name a few.

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Chef Pang wanted his Queen's YuSheng to appeal equally to all age groups, young and old. A creation to mark Singapore’s 50th year of independence and to connect the generations of Singaporeans.

He also created this without the traditional raw fish slices so that both his little girls (Charlotte and Chloe) can enjoy it, and also in time to celebrate the arrival of his baby boy in January 2015.

Antoinette's YuSheng is a unique fusion of cultures, Chinese motifs and ingredients wedded to the art of French patisserie and chocolate making.

Children are bound to squeal with delight at the trove of sweets, chocolate and zesty fruits. For adults, Queen's YuSheng is an interesting variation that adds variety to the many rounds of "the same" YuSheng every year.

Queen’s YuSheng is available at SGD88++ from 9 Feb to 5 Mar 2015 at Antoinette's 30 Penhas Road outlet. (One day advance order for dine in and takeaway.)

Besides Queen's YuSheng, Antoinette has a full range of traditional Chinese New Year goodies in it's festive collection. We stayed on after the YuSheng session and chatted over CNY goodies and tea.

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Pork Floss Meringue.

I am not a fan of traditional Chinese pork floss sticks which are often too porky, too salty, and too hard. By blending in light fluffy French meringue pastry, Chef Pang added balance with a touch of sweetness and airy lightness.


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Traditional pineapple tart.

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Traditional fried honeycomb cracker.

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Chocolate Love Letter.

That familiar crispy eggy flour crepe with a gold dusted coat of fine Valrhona Caraibe 66% dark chocolate.

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Spiced sweet potato chips.

Antoinette has more in their Chinese New Year collection which you can try by visiting one of their outlets in Singapore, or visiting their website.

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Restaurant name: Antoinette French Restaurant
Address:  30 Penhas Road, Singapore (branches at Mandarin Gallery and Palais Renaissance) 
Map: http://goo.gl/maps/KoWyL 
GPS: 1.309431,103.862712 
Hours: Mon - Thu: 11:00 am - 10:00 pm | Fri: 11:00 am - 11:00 pm | Sat: 10:00 am - 11:00 pm | Sun: 10:00 am - 10:00 pm 
Non Halal  

Date visited: 8 Aug 2014  


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