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Omelette Norvégienne (Baked Alaska) - AntoinetteOmelette Norvégienne – vanilla ice cream with “griotte” cherries cooked in kirsch, orange confit and almond nougatine, enveloped in a torched blackcurrant meringue and flamed Grand Marnier poured over. A competent competitor to Henri Charpentier in the arsonist dessert stakes. The lights above your table are switched off as Grand Marnier set ablaze cascades down in a ghostly blue waterfall over your massive purple meringue. The ice cream and very wince-worthily sour cherries are perfunctory and mere wallpaper to the blackcurrant meringue, which was essentially a giant goop of inebriating, berry-sweet pleasure. 4/5

Omelette Norvégienne (Baked Alaska) - Antoinette


Antoinette
30 Penhas Road
Singapore 208188

Author

Shawn is a full-time lawyer based in Singapore. Neither a professional critic, blogger nor photographer, Shawn is simply somebody who loves food and luxury hotels very much and (likes to think that he has) a quirky sense of humor. When Shawn is not premature ageing and turning his hair further grey due to stress and vicious deadlines, he is somewhere spending an exorbitant amount of money trying out new dining places and hotels.

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