With a new lush garden decor and a lavish spread, this is one afternoon tea you’ll want to get dressed up for.
Afternoon tea at Regent Singapore, A Four Seasons Hotel, just got a whole lot better. This month, the hotel relaunches their afternoon tea experience this month with refurbished interiors and a new menu.
The new setting features luxurious colonial garden décor with tropical foliage, lush potted plants, ferns blooming on folding screens and plush green cushions – someone’s got a botanical obsession. But it’s luxurious and sublime, an oasis we’ll like to hang out in all day.
What’s new is a dessert station where you’ll be able to see award winning pastry chef Alex Chong pulling sugar and crafting creations from scratch.
On weekdays, the Three-Tier set ($48 with 2 cups of coffee/ tea) comes with classic butter and raisin scones. For savouries, nibble on seasonal quiches- we couldn’t get enough of the Gruyere cheese ones. The finger sandwiches are petite but not run-of-the-mill – a cucumber and egg mimosa comes crowned with caviar, Périgord black truffle elevates a roasted wagyu beef on rye, and the watercress crêpes with Alaskan King Crab and calamansi zabaione is quite simply divine.
Tea selections have also been given an upgrade to include about 30 different brews (green, white, oolong, black, herbal, earl) including a Regent Blend created just for the hotel. The infusion offers wine-like blend of Indian Darjeeling and China Keemun with the floral notes of Jasmine and golden Calendula petals. You get the royal treatment here – pour over coffee is served table side too, from a trolley.
The highlight of the afternoon tea are the playful interactive plated desserts; there are four to choose from. The Raspberry Souffle, a puffy ode to sugar, is a lot of fun to eat when you dip in the accompanying popsicle made from ruby peach sorbet, almond nougatine, raspberry compote and vanilla genoise.
Watch coconut semi-liqueur bubble over into a surrounding moat of coconut sorbet, cantaloupe spheres and Japanese pearls in the Coco-Melon Symphony. And my favourite? A ‘green apple’ sugar bauble, as shiny as any Christmas trinket, which you crack open to reveal nest of yuzu apple compote, hazelnut molasses crumble and olive oil sponge with vanilla fromage blanc sorbet. There’s also an indulgent chocolate and banana creation that depicts a forest woodland scene.
On weekends, look forward to the hotel’s popular high tea buffet ($61 per pax)- the eclectic east-meets-west spread has been expanded to include new items like Peking Duck Egg Pancake with Regent BBQ sauce, a caviar station, and chilled soba noodles with truffle paste and scallop tartare.
1 Cuscaden Road, Singapore 249715. Tel: +65 6725 3246