Ph.Ds of FOOD

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Nougatine ($16) – Our newly crowned favourite dessert at Antoinette goes to the Nougatine crepe! The nutella, salty caramel, caramelized filo and nougatine ice cream came together in perfect symphony. A thin soft chewy crepe uniformly coated with bittersweet and nutty Nutella, and finished off with a salted caramel drizzle. The caramelized crispy filo wasn’t that sweet, and tended to be on the buttery side. The nougatine ice cream was sticky and chewy, with bits of crunchy, nutty and fragrant nougatine embedded within. A spectrum of flavours and a multitude of textures – the Nougatine was a prefect balance of sweet/salty and crispy/crunchy/sticky/chewy. Generous dollops of rich cream are usually served in this dessert but we have asked for them to be excluded.



Chocolicieux ($16) – Warm chocolate sauce, dark chocolate 66% ice cream, chocolate pieces and vanilla creme Chantilly. Compared to the Nougatine, the Chocolicieux was disappointing. There were no fillings within the crepe. There wasn’t much surprise nor was it overwhelming with chocolate. The dark chocolate ice cream was rich and bittersweet. There was nothing special about the square chocolate cookies or the chocolate pieces. At the end of the day, our votes go to the Nougatine.

#01-02/03, Scarlet Hotel
33 Erskine Road


Written by foodphd

July 11, 2012 at 11:27 am

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