After the successful release of the delightful Salted Yolk Lava Croissant, Chef Pang Kok Keong of Antoinette has crafted up two new viennoiseries as part of the Parisian tea salon’s La Croissanterie Antoinette series. Set to be released in limited quantities from 7 Mar onwards at its Penhas outlet (from 11am every weekday and 10am every weekend) and 14 Mar onwards at Mandarin Gallery and Sofitel (at 12.00), the two freshly made pastries are the Chili Crab Croissant ($7.50++) and the Scallion Arlette ($3.50++).

Chili Crab Croissant

Inspired from his French culinary experience and Singapore heritage, Chef Pang seamlessly infuses the local comfort food, Chili Crab, within the multiple folds of the crispy French pastry to produce the Chili Crab Croissant (pictured). Real crab meat is used and topped with a specially made “rempah” and homemade tomato sauce to emanate a sweet-spicy taste.

Scallion Arlette

Another of Chef Pang’s inventive creation, the Scallion Arlette (pictured) is an artful fusion of the Chinese “Chong You Bing” and the traditional French Arlette. The savoury pastry is shaped just like the French Arlette, except stuffed with a special spring onion and butter mix concoction. Who else is excited for the launch of these crispy croissants?

Written by Tan Siew Bee