Chef Pang Kok Keong launched his second Antoinette outlet at Mandarin Gallery following the first opening at Penhas Road in June. This new space exudes a moodier, more elegant appeal - reminiscent of a classic French boudoir. Plush velvet chairs are arranged in the cosy setting with a mock fireplace to match. The Parisian-style pâtisserie and salon de thé features French confectionery and cuisine.

Savouries include French-style pancakes, blini with smoked salmon, butter, sour cream and salad. The foie gras terrine is marinated overnight with port, Madeira and brandy then prepared sous vide for a more intense result. Antoinette's own burger is also available - a delicate chicken leg patty, delicately smothered in Pommery mustard mayonnaise, and served with onion chutney and slices of fried apple, resulting in a harmony of savoury and sweet flavours. On the menu too, is a classic boeuf bourguignon, a well-loved Burgundy style dish created with wagyu brisket over a bed of luxurious mashed potatoes.

And who can resist Pang's famous French pastries - a rainbow of his signature macarons line the counter prettily. The Chocolicieux, while looking like a chocolate-dipped ice-cream popsicle, is actually a cake of sorts, made of hazelnut nougatine, dark chocolate biscuit and almond chocolate glaze. The Saint Honoré L'Amour is decadent and pretty with its striking pink rose petal cream-filled profiteroles and almond tart topped with a fresh red rose petal. The retail section also boasts a selection of chocolate bonbons, truffles and other traditional pastries that can be packaged in Antoinette's signature blue packaging to be taken home.

#02-33/34 Mandarin Gallery, 333A Orchard Road, 6836 9527

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