Smoked Duck, Baked Rigatoni, Black Bait & Hojicha at Antoinette

By: Kerlyn Tan posted Sep 14th 2018 03:08PM


Chef Pang Kok Keong, the sugar daddy of Antoinette because he excels at creating incredible desserts, is back with an all new menu featuring both savoury sides and mains together with delightful sweets. We checked out his new menu and here are some highlights! (Turn up the volume to listen to what Chef Pang has to say!)


Find Out For More News view all

By: WGS posted Apr 12th 2019 02:18PM

Steak and whisky - the perfect combination to... read more

By: WGS posted Apr 12th 2019 02:18PM

The United Nations Gastronomy Assembly (UNGA) : Gastro-Market... read more

By: CWA posted Apr 12th 2019 02:19PM

Huber’s Butchery will be conducting cooking classes to... read more

By: WGS posted Apr 12th 2019 02:19PM

Sail away with the World Gourmet Summit (WGS) into another... read more

By: CWA posted Apr 12th 2019 02:18PM

This Easter, take part in several egg-citing activities... read more

By: WGS posted Apr 05th 2019 01:17PM

Melbourne is not short on restaurants and pubs... read more