When household name Antoinette, a local French patisserie, closed down in June last year, many of its loyal fans were heartbroken. Its nine years’ of serving signature classic pastries and innovative creations such as the salted egg yolk croissant, had undoubtedly made an impact on Singapore’s pastry scene. It was not an easy decision for the founder, chef Pang Kok Keong.
Pang hasn’t left F&B just yet. In fact, around a month after Antoinette shuttered, he went on to open a stall at Xin Tekka Food Hall specialising in Hakka noodles.
However, many foodies probably long to taste his legendary bakes again. Thankfully, this day has finally come.
In collaboration with Hainanese restaurant The Hainan Story, Pang will be selling his Swiss rolls at the eatery which opened Friday, April 16.
The restaurant is located at Hotel Boss and will be taking over the shop space of the now-defunct Founder Bak Kut Teh.
In an Instagram post, Pang shared that he was “grateful for this opportunity to work with the team on a series of roll cakes and other confectionery”.
According to his Instagram replies, the Swiss rolls will be a permanent menu item at The Hainan Story — great news for us fans!
The Swiss rolls come in five flavours: Hainanese Coconut Pandan, Nanyang Yam Orh Nee, Premium Old Tree MSW Durian, Sea Salt Gula Melaka and Premium Belgium Chocolate.
The regular flavours are priced at $3.80 per slice but if you’re planning to share this with your loved ones, you can get an entire roll for $12.80.
The Premium Old Tree Mao Shan Wang Durian flavour is slightly pricier at $6.80 per slice and $28.80 for an entire roll.
Address: 500 Jln Sultan, #01-09 Hotel Boss, Singapore 199020
Text: Melissa Teo/AsiaOne