Antoinette, the beloved French patisserie by chef-owner Pang Kok Keong is closing down, after 9 years in operation. It’s last day will be on Jun 30. The announcement was made yesterday (Jun 23) by the patisserie on its own social media pages.
Antoinette’s Millenia Walk outlet, which opened in September last year, had been shuttered since April when the circuit breaker started. And the original shop in Penhas Road, which opened in 2011, will be closed when its lease runs out this month.
READ NEXT
Chef Pang decided to give up the business because of the levy charged by the Urban Redevelopment Authority for the use of the shophouse unit. He told The Straits Times: “It was increasing to a point that we can no longer sustain.”
It was also impossible to continue the Millenia Walk outlet as the food was prepared at the Penhas Road kitchen.
The chef said he made the decision to close the business a few weeks ago. With the poor economic outlook due to the Covid-19 pandemic, he said “it had become more difficult to find a solution”.
He used to work in the pastry department of five-star hotels such as Hilton Singapore and ran restaurant group Les Amis’ Canele Patisserie Chocolaterie chain for seven years until he left to start his own shops.
Antoinette was known for its beautifully crafted classic French pastries as well as trendy creations such as Earl Grey castella cake and salted egg yolk croissant. The Penhas store also featured a restaurant with French bistro dishes.
The chef said he is planning to open a casual noodle stall called Pang’s Hakka Noodles in a food court at the end of July. Besides the signature noodles, which are topped with minced pork, it will also sell Hakka yong tow foo and fried chicken wings.
He will not be cooking at the stall though, but will look for someone to run it for him.
Pang is not giving up a career in baking though. He would not say what his plans are but said they will definitely include a new patisserie.
Covid-19 has hit the F&B industry hard, and Antoinette is not the first restaurant to announce it’s closure in the wake of the pandemic. Here are some other food establishments that have been affected.
The fine-dining French restaurant in Hongkong Street, which received a Michelin star last year, has shuttered for good. It was offering takeaway and delivery in April when dine-in was banned.
Its owners declined to comment on the closure.
The restaurant is named after its chef Vianney Massot, who came to Singapore in 2017 to head the kitchen at L’Atelier de Joel Robuchon in Resorts World Sentosa.
After that restaurant closed in mid-2018, the Frenchman joined the restaurant at Hongkong Street, which was then named Bacchanalia. It was rebranded in March last year.
Another restaurant that has shuttered for good is Tao Seafood, a Thai-Teochew restaurant at Asia Square which closed its doors on May 31.
Owner Adrian Lee said his lease was ending on June 30 and decided in February to give up the six-year-old business because of manpower shortage and rising costs.
He said: “It is getting increasingly difficult to meet the local manpower quotas. Our main chefs and service staff are getting old and it is difficult to replace them with younger local talent, who are less interested in joining a traditional Chinese F&B outlet.
“Also, rising costs and lower expenditures by the corporate sector in the last two years make the future of the restaurant appear dimmer by the day.”
Business during that period dropped by about 30 per cent, he said. The Covid-19 pandemic drove the nail into the coffin, with revenue from takeaways and deliveries during the circuit breaker making up only 15 to 20 per cent of what the restaurant used to make.
And prospects for the restaurant, located in the Central Business District, do not look good even when dine-in is allowed again.
Mr Lee said: “With safe distancing and working from home as the new normal, we will be put under even greater pressure, especially as large gatherings in Chinese restaurants will not be possible.
“We can expect the distance between customers to increase by 50 per cent, but rents won’t drop by 50 per cent.”
Mr Lee will now focus on running fUnRiceSG, a casual rice bowl concept which is also at Asia Square and which serves a few of Tao’s signature dishes such as pot-roasted prawns with glass noodles.
The Fabulous Baker Boy, a cafe in River Valley Road known for its cakes, will also not be back. It ceased operations on April 21 when F&B outlets in parks were told to close.
The cafe, which opened in 2012, was located in the former River Valley Swimming Pool at the foot of Fort Canning Hill.
Owner Juwanda Hassim, who was also the chef and baker, said: “We were told just the day before we had to close.”
He said he had been doing well before with delivery orders.
Like Mr Lee, his decision to close had been made before the circuit breaker – except that he had intended to move to bigger premises when his lease runs out in July.
But his plans were scuppered by the pandemic.
He said: “It has been impossible to look for a new space as I can’t do any viewings. I can only talk to real estate agents. And the future is uncertain.”
Salt Grill & Sky Bar, which sat at the top of Ion Orchard, has also confirmed that it is permanently closed.
The first Jamie’s Italian outlet in Singapore, at VivoCity, shut on April 16 when its lease ran out.
But its other outlet, at Forum The Shopping Mall, is still operating and offers delivery, takeaway and drive-through pick-up options during this period.
Meanwhile, Ding Dong, a modern Asian restaurant by the Spa Esprit Group, faces an uncertain future.
Owner Cynthia Chua said it may be sold to an international hotel group. But if the deal does not go through, she will close it down.
The eatery, which was known for its colourful decor, opened in Ann Siang Hill in 2013 and moved to Amoy Street four years ago.
Text: Wong Ah Yoke / The Straits Times