Antoinette ‘La Patisserie au Sofitel’ @ Sofitel So Singapore (Media Tasting)

This is my second visit to Sofitel So Singapore (you can read about my first visit here) and this time it was for desserts! Antoinette has now opened an outlet in the Central Business District and it is located right at the lobby of the hotel. You will be glad to hear that the entire selection of pastry is available everyday only at this outlet, and not only on weekends as at the other Antoinette outlets!

While the seating area might look small here, you may actually take your pastries anywhere within the lobby, which seats up to 50. It is a great location to just relax and have tea while enjoying the delectable selection of pastries and cakes offered.

The star of the show… Satay Swirl ($3.50), which was inspired by Satay Street of Lau Pa Sat next door and specially created for Sofitel So Singapore by Chef Kok Keong. Chef Pang added more spices so that the satay flavour is more pronounced and not covered up by the richness of the dough.

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European-Asian Dining Xperience @ Sofitel So Singapore (Media Tasting)

Xperience Restaurant, which opened in May 2014 and is located at Sofitel So Singapore (you cannot miss the iconic facade of the building), offers a relaxed yet stylish experimental dining concept. Although this restaurant is rather new and not as established as others, it has won a number of awards, namely Singapore Tatler Singapore ‘s Best Restaurants 2015 and a Certificate of Excellence from The Peak Selections: Gourmet & Travel’s G Restaurant Awards 2015.

The restaurant is helmed by Chef Anne-Cecile Degenne, who is one of the few female hotel Executive Chefs in Singapore. She has worked with some of the word’s best chefs including Michel Bras and Jean Georges Vongerichten. If that is not enough as a draw, the restaurant also houses a custom-built Molteni oven!

The interior of the restaurant is designed by Isabelle Miaja and the most notable furnishing has to be the comfortable bed sofas with LED lights. Customers can have a choice of dining at a table or climbing in and “dining in bed.”

Truffle Pao with Short Ribs Stuffing ($25). The aroma of the truffle actually stemmed from the black charcoal buns rather than the filling. The buns were a bit wet for me, not sure if it was from being in the steamer too long, but they did end up being really soft too. The short ribs were tender and juicy.

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