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Straits Times
3 days ago
- Business
- Straits Times
Savour seven high tea sets from $25.90
SINGAPORE – School is out and the sun is up, which means most of the country is flocking east – to the airport. If you have opted out of the mid-year vacation crush, there are still ways to take a well-deserved break in Singapore. Why not put on your Sunday best and treat yourself to a leisurely afternoon tea? The British tradition originating in the 19th century has yet to fall out of fashion, even with patrons gravitating towards casual dining. 'Its relevance has remained strong, primarily because afternoon tea is viewed not as an everyday meal, but as an indulgent and experiential occasion. Guests seek it out to mark special moments – be it a birthday, bridal shower or leisurely weekend catch-up,' says InterContinental Singapore executive pastry chef Jason Goh, 40. However, diners these days expect more than just scones and cucumber sandwiches. Pullman Singapore Hill Street's general manager Mazen Abilmona, 49, notes: 'They are more intentional with their spending, and are looking for offerings that feel purposeful, personal and layered with meaning. Rather than just a mid-afternoon indulgence, afternoon tea has evolved into a platform for storytelling.' In response, some hotels have teamed up with snack chains to offer trendy bites. In March and April , Sofitel Singapore City Centre collaborated with Japanese confectioner Warabimochi Kamakura on its springtime afternoon tea, while Pullman Singapore Hill Street worked with local finger foods stalwart Old Chang Kee to offer a taste of heritage. 'For many of our local guests, Old Chang Kee is a brand they grew up with. By reimagining these iconic local flavours in a refined format, from mini Curry'O and Sardine'O puffs to laksa vol-au-vents topped with caviar, we created an experience that felt both deeply personal and delightfully unexpected,' adds Mr Abilmona. High tea remains operationally strategic for restaurants too, allowing them to maximise business and manage costs with forecasted covers. Ami Patisserie chef-director Makoto Arami, 36, says: 'It fills the post-lunch, pre-dinner lull, turning what would usually be quiet hours into an opportunity.' Here are seven afternoon tea sets to check out in June. Taiwan-inspired high tea Choose from two high tea sets at Typhoon Cafe. PHOTO: TYPHOON CAFE Where: Typhoon Cafe, 04- 63 Plaza Singapura, 68 Orchard Road When: 2 to 6pm, Mondays to Fridays Info: Get a taste of Taiwan's bustling night markets without having to jostle through a sweaty crowd. At Taiwanese eatery Typhoon Cafe, these treats are served on a tray and interspersed with cups of Gifel Tea, a home-grown brand that prides itself on handpicked exotic brews. Opt for the Exploration Menu, which pairs golden chicken fritters with fruity black tea, mala pancake with lemongrass detox tea, lu rou Momofuku bun with melon oolong tea, and coffee tiramisu cake with earl grey tea. Or try the Discovery Menu: deep-fried shimeiji mushrooms with white ginger pear tea, chilli oil dumplings with Moroccan mint tea, mei cai Momofuku bun with breakfast tea, and ondeh-ondeh cake with a blend of goji berries, tea leaves and floral scents. Each set, available only at Typhoon Cafe's Plaza Singapura branch, can be shared among two people and costs $25.90++. Guests have the option to add free-flow tea for $5.90++. Bubble tea high tea High tea at Kebuke in Sembawang Shopping Centre. PHOTO: KEBUKE Where: Kebuke @ SSC, 01-01 Sembawang Shopping Centre, 604 Sembawang Road When: 11am to 9.30pm, Sundays to Thursdays; 11am to 10pm, Fridays and Saturdays Info: @kebukesg on Instagram If you are the kind of person whose idea of sustenance starts and ends with bubble tea, this one is for you. Kebuke launched its high tea set ($28.80 a person) earlier in 2025 . Blending the Western tradition with artisanal Taiwanese tea, the tiered dessert platter consists of two medium classic teas or milk tea lattes, two sliced cakes, four cream puffs and six cookies. New bakes include a choux pastry filled with rice oolong tea-infused cream, a cream puff flavoured with peach black tea, butter and coffee cookies, as well as a fudge chocolate cake. 'To us, tea is more than just a beverage, it's a lifestyle. The high tea set was born from our desire to showcase the versatility of our artisanal tea leaves, not only in drinks, but also in food,' says Kebuke Singapore director Remus Kan, 29. 'By incorporating our signature brews into freshly made pastries, we offer a refined yet approachable way to enjoy tea culture in every bite.' The high tea set is available only at Kebuke's outlet in Sembawang Shopping Centre. Peter Rabbit-inspired high tea Peter Rabbit-inspired high tea at Skai Restaurant. PHOTO: SKAI RESTAURANT Where: Skai Restaurant, Level 70 Swissotel The Stamford, 2 Stamford Road When: Till June 30, 3 to 5pm daily Info: Hop over to Skai Restaurant for its Peter Rabbit-inspired high tea. Themed after English writer Beatrix Potter's beloved character, it injects pastoral flair into classic high tea bites. The foie gras and apple filled tartlet, for instance, is fashioned into one of Mr McGregor's – the antagonist in the children's book – shiny red apples. The croissant with tomato, melon and honey ricotta pays tribute to the garden's vibrant bounty, while the wild mushroom mousse with parmesan, cep and sherry vinegar recalls the secret hideaways of another character, Squirrel Nutkin. There are sweet treats too, like a waffle basket brimming with blueberries and edible flowers, as well as a toadstool-shaped vanilla raspberry cheesecake. 'Themed afternoon teas are part of how we stay relevant and creative. It's not just about food, it's also about storytelling. Peter Rabbit offers a nostalgic yet whimsical lens that resonates across generations,' says Mr Marshall Orton , 59, general manager of food and beverage at Swissotel The Stamford, where Skai is located. He adds that by tying in cultural icons or artistic inspiration, the restaurant is able to surprise and engage guests, who are starting to skew younger. Alongside families and mother-daughter duos are now Gen-Z clients, who are drawn to the Instagram- worthy experience. The high tea is available till June 30 and runs daily from 3 to 5pm. The menu is priced at $68++ an adult and $34++ a child aged six to 12 , inclusive of a choice of mocktail, TWG tea or gourmet coffee. Drinks can be upgraded to cocktails like Mischief In The Garden – a sweet and earthy concoction with vodka and carrot juice – for an extra $25. Savoury skewers and sliders Opus Bar & Grill's skewers and sliders stack. PHOTO: OPUS BAR & GRILL Where: Opus Bar & Grill, voco Orchard Singapore, 581 Orchard Road When: Noon to 5pm, Mondays to Fridays; 3 to 5pm, Saturdays and Sundays Info: Opus Bar & Grill has noticed a shift in its afternoon tea crowd. Gone is the monopoly of silver-haired sybarites. Today's diners are younger, more diverse and drawn to bolder flavours. In response, the steakhouse has revamped its midday experience, moving away from traditional finger sandwiches and petit fours to feature savoury light bites that appeal to a wider range of tastebuds. There are skewers spiced up with Asian influences – think teriyaki salmon, bulgogi wagyu beef, chicken masala and miso eggplant – alongside sliders in the form of mini cheeseburgers, smoked beef brisket and crispy fish fillet combos. A trio of desserts consisting of a cheesecake and dark chocolate brownie with hazelnut creme completes the set. 'We wanted to move away from a traditional afternoon tea – where sweets often take centre stage – and have curated a menu with a more savoury-forward approach,' says executive chef Dean Bush, 53, of voco Orchard Singapore , where Opus Bar & Grill is located. Since diners prefer personalised experiences , the restaurant invites them to pick a teacup that resonates with their mood and style from its eclectic collection. It can accommodate dietary preferences where possible – for instance, by swopping proteins for plant-based alternatives or adjusting marinades. The Skewers & Sliders Stack is available at $54++ for two diners, including free-flow speciality coffee, artisanal teas and soft drinks. Spring journey The Chef's Table Discovery Experience at Ami Patisserie includes a Hokkaido crab tartlet. PHOTO: AMI PATISSERIE Where: Ami Patisserie, 27 Scotts Road When: Noon and 6.30pm, Wednesdays; noon, 3 and 6.30pm , Thursdays to Sundays Info: Spring at Ami Patisserie brings with it a fresh six-course journey ($118++ a person) through chef Makoto Arami's pastry finesse. Light and airy yet filling, the menu highlights seasonal ingredients like citrus, young ginger and tender asparagus. It starts with a miso madeleine topped with a smoky puree of charred eggplant, before diving into a Hokkaido crab tartlet encased in buttery layers of honey-brushed filo pastry. Bits of ginger and green apple add a burst of springtime brightness. Next comes the chef's version of a wagyu sando – smoked Omi beef on pan-seared brioche, crowned with uni and wasabi cream – followed by an asparagus tart with Parma ham and sauteed shiitake mushrooms. To round off the meal, there are three desserts featuring the season's bounty of mandarin oranges, dark chocolate and strawberries. 'Each course draws from my food memories and favourite flavour combinations,' says chef Arami , 36. For example, the strawberry sakura dessert that includes rice pudding and coconut is a tribute to his grandfather's traditional sakura mochi . 'I aspire to change diners' perspectives on the role of pastries with the Japanese concept of ' tsudo' – a pastry should be savoured at any time of the day, even as a meal in itself.' As such, the menu is available for lunch, afternoon tea and dinner. Guests are served in a nine-seater room, where pastries are assembled and plated on a counter before their eyes. Golden Nectar Afternoon Tea Golden Nectar Afternoon Tea at The Lobby Lounge. PHOTO: INTERCONTINENTAL SINGAPORE Where: The Lobby Lounge, Level 1 InterContinental Singapore, 80 Middle Road When: Till July 15, 1 to 3pm, 3.30 to 5.30pm daily Info: It is golden hour at InterContinental Singapore, which has built its latest afternoon tea menu around one sweet ingredient – honey. Flowing in courtesy of New Zealand honey retailer Comvita, this nectar is infused into The Lobby Lounge's many delicate bites, presented on a rustic tiered stand for a homely feel. Among the menu's gilded creations are a delicate vanilla panna cotta sweetened with multifloral honey and crowned with meringue and a little bee made of chocolate, as well as a sweet and tart honey redcurrant mousse made of financier sponge , lemon yuzu compote and rewarewa honey. It also includes a ginger manuka honey tartlet, clover honey-miso glazed salmon and pistachio manuka honey choux puff. 'We wanted to create something that felt both indulgent and intentional. Comvita's manuka honey not only adds a naturally sweet, floral complexity to our creations, but also aligns beautifully with the growing desire among guests for ingredients that offer health benefits alongside taste,' says executive chef Jason Goh, 40. Wash it all down with Queen Bee ($20++), a cocktail that packs a citrusy punch, stirred with kumquat liqueur , lemon, yuzu, lemon bitters and manuka honey. For a non-alcoholic option, try the Honey Buzz mocktail ($16++), which blends Comvita Manuka Leaf Blend Tea, manuka honey, cloudy apple juice and lemon. Each foray into this candied colony costs $65++ a person on weekdays and $70++ a person on weekends, inclusive of a serving of coffee or loose-leaf tea, and free-flow ice cream. Gluten-free and dairy-free options are available too, as well as a vegan afternoon tea set – one of few in Singapore. Tropical Fruits Afternoon Tea Tropical Fruits Afternoon Tea at Singapore Marriott Tang Plaza Hotel. PHOTO: SINGAPORE MARRIOTT TANG PLAZA HOTEL Where: Lobby Lounge, Level 1 Singapore Marriott Tang Plaza Hotel, 320 Orchard Road When: 3 to 5.30pm, Mondays to Thursdays; 2 to 3.30pm and 4 to 5.30pm, Fridays to Sundays Info: Nothing spells summer like a basket – or delicately plated tray – of tropical fruit. And in the sun-speckled Lobby Lounge of Singapore Marriott Tang Plaza Hotel, they sit ripe and ready for picking. Passionfruit, coconuts, mangoes, kiwis and bananas are turned into pastries like a sponge cake topped with tangy kiwi compote and silky yogurt chantilly, as well as a chocolate banana choux finished with hazelnut praline. There is also a tart draped with mango-passionfruit jelly, and a coconut and mango panna cotta dotted with nata de coco. Balancing out these sweet nibbles are savoury bites, such as a smoked salmon seaweed roulade with wasabi mayonnaise and a Thai-style chicken with pineapple tartlet. 'Our high tea experience distinguishes itself by embracing local culture and flavours. We curate themed menus that celebrate our rich heritage, incorporating local produce and ingredients to create unique and memorable offerings,' says Ms Marisa Ng, 40, the hotel's director of sales and marketing. The set, served until the end of June, costs $68++ for two people from Mondays to Thursdays, and $58++ a person on Fridays to Sundays. Check out ST's Food Guide for the latest foodie recommendations in Singapore.
CNA
30-04-2025
- Business
- CNA
Where to eat in Singapore: These local hotels are raising the bar on taste and experience
The way to a man's heart may be through his stomach, but under challenging economic conditions, the way to the wallet matters too. This is even more so for hotels, which have been actively stirring up ways to entice both local and international tastebuds. According to the Marriott hotel group's Future of Food 2025 report, culinary tourism in the Asia Pacific is projected to reach US$6.2 trillion (S$8.15 trillion) by 2033 and is poised to be a key driver of global travel recovery over the next three to five years. Petr Raba, Marriott International's vice-president of food and beverage for the Asia Pacific (excluding China) region, shared that ' 88 per cent of high-net-worth travellers in Asia Pacific now prioritise gastronomy as a key reason for travel, reflecting a shift toward more immersive and experience-led dining'. Marriott hotels have increasingly been using ingredients such as cage-free eggs and poultry from Singapore and Malaysia and offering more healthy options like fresh greens and whole grains in its menus. Espousing the minimal waste philosophy are restaurants like FYSH at The Singapore Edition, which uses every part of the animal in dishes like the FYSH Bone Noodles, where fish bones are boiled to a soft texture and then mixed with flour to create the noodles. Low- and non-alcoholic options are also becoming more prominent on their hotel bar menus. Mazen Abilmona, general manager of Pullman Singapore Hill Street, which has three dining concepts Moga, Madison's and El Chido, said that there is a penchant for creativity and comfort in dining, with a dose of storytelling and surprise. He said: 'Guests are looking for elevated but approachable experiences, where familiar dishes are reimagined with flair and cocktails go beyond the ordinary.' It is a similar story at The Standard, Singapore, where executive chef Nicholas Cheng observed that locals appreciated bold, complex flavours that are inherent in Singapore's rich food culture, while tourists liked to explore new combinations and more experimental takes on familiar dishes. He said: 'For locals, we offer elevated takes on comfort food, infused with layers of flavour through techniques like fermentation and pickling. For tourists, we introduce unexpected elements, creating exciting, boundary-pushing dishes that still retain a sense of familiarity.' We check out what nine hotels are stirring in their pots. AMARA SINGAPORE The hotel's Cafe Oriental, which serves popular local fare such as laksa, kueh pie tee and nasi lemak, launched the Local Legends series this year to showcase Southeast Asia's culinary heritage. Among the guest chefs were home chef Christina Hunter of Hunter's Kitchen, who created traditional Indonesian dishes with a touch of her Teochew-Peranakan heritage such as Asam Garam Sotong (squid cooked with tamarind) and Tempe Orek Ikan Bilis (stir-fried fermented soybeans with anchovies). Rempapa's chef Damien d'Silva also whipped up Peranakan and Eurasian dishes such as Ayam Buah Keluak and Eurasian Lamb Dhalcha. Up next is a collaboration with zichar restaurant Keng Eng Kee Seafood and Chin Mee Chin Confectionery, which is well-known for their kopi and freshly baked buns with thick spreads of housemade kaya. Book here ARTYZEN SINGAPORE Cafe Quenino levels up the ordinary breakfast with the likes of blue swimmer crab in a Chilli Crab Omelette and house made five-spice chicken spam in the Rolled Scallion and Egg Pancake. The Nasi Lemak Kedgeree riffs on the traditional combination of flaked fish, boiled rice and eggs by using crispy whitebait and hot smoked trout instead, along with a serving of sambal goreng. Half of Quenino by Artyzen's tasting menu is meant to be eaten with the hands for a tactile experience. Unconventional ingredients are also highlighted in a palatable way, such as the pungent Jungle Garlic in a sauce for a wagyu beef cheek, and petai in a coconut cream paired with marron. The vegetarian menu is also crafted to maintain the same depth of flavours as the main tasting menu. Scallops in the Assam Laksa are replaced by slow-cooked king oyster mushrooms while the fried rice swaps out chicken stock, squid, bottarga and fried pork lard for kombu stock, konjac, grated cured egg yolk and fried potato puffs. Look out for their monthly wine dinners, where experts introduce unconventional pairings and labels such as Heavensake, which is crafted by a champagne and a sake maker. Book here COURTYARD SINGAPORE NOVENA Go to modern Asian restaurant Sky 22 for boldly flavoured mains such as Pork Bibimbap, a koji-marinated pork belly in a rich kimchi broth, and Keluak Bak, where tender baby back ribs are cooked with tamarind and buah keluak, an earthy black nut commonly used in Peranakan cooking that is rarely tackled in typical hotel restaurants. Feeling ravenous? The semi-buffet lunch, which includes salads, soups and desserts, along with a choice of mains, is a steal at S$29.50 (US$22.50) per person. It's Californian vibes at rooftop bar Las Palmas with fun dishes such as the Tikka Taco, which wraps tandoori lamb and creamy hummus in a taco, and Clock Out Cluck In, where cornflake-crusted chicken is served with salted egg yolk that has been stir fried with cornflakes for an extra crispy punch. Wash it down with cocktails such as the dry and complex The Racquet Club, a negroni with hints of roselle and umeshu, and refreshing House of Tomorrow, a jasmine-infused vodka with lychee. MONDRIAN SINGAPORE Modern cafe and wine bar Christina's goes Mediterranean with dishes like wood-fired seafood on baked rice and clams with chorizo, while Italian restaurant Bottega di Carna dishes out classics such as the Basket Tortelli stuffed with butternut squash, pumpkin and Parmigiano Reggiano and grilled Duroc pork rack with pine nuts and pickled mustard seeds. Sharing the Asian story is cocktail bar Jungle Ballroom, whose menu roams the streets from Hyderabad to Melaka, showcasing Asia's rich traditions and cultures. Intriguing drinks include a surprisingly clean Gibson Pho with the aroma of beef tallow and the dessert-like Ube, a concoction of ube (purple yam) cream liqueur, vodka, coconut and jackfruit. Book here Local farmers and craft beverage makers such as Tanglin Gin, Pyroast and Toh Thye San Farm are all part of the hotel's culinary story. Highlights at the Anglo-Asian Entrepot include the Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop and the Charcoal Roasted Spanish Octopus Leg, which was served on a banana leaf alongside sambal hitam, fingerling potato, and burnt lime in an appetising balance of smokiness, spice and bright citrus acidity. Noticing that guests leaned towards familiar desserts, director of culinary and beverage operations Nixon Low created Peanut Butter and Chocolate, a treat that meshes traditional peanut candy, 72 per cent dark chocolate mousse, chocolate sponge cake and cashew nut praline for 'nostalgic comfort with an elevated twist'. At speakeasy Chandu, tasty bar bites like crispy spring rolls of tiger prawns and a coconut mayo dip with Sarawak pineapple pulp are complemented by layered drinks such as the oaky-citrusy Lunar Renewal cocktail, which uses Jura 12 Year Old Single Malt Whisky, bergamot liqueur and sparkling lychee water. Book here PULLMAN SINGAPORE HILL STREET Get ready for fun food with local sprinkles. Izakaya concept Moga matches quaffable tipples with tasty bar bites. Think Salted Yuzu Highball, where yuzu saline is mixed with buckwheat tea syrup and genmaicha infused whisky, and a Dirty Sake-tini of sake and shochu with pickling brine. Delicious bar bites include Spicy XL Clams in chilli bean paste and yuzu kosho, Smashed Batata (sweet potato) in wasabi mayo and Crispy Squid in sansho fish sauce and green chilli. El Chido brings local and Mexican influences together in dishes like Chicken Rice Chimichanga and Breaded Fish Otah Tortilla, paired with cocktails such as the Clarified Strawberry Mojito and El Naranja, both of which include house-made infusions and layered flavours. American all-day-diner Madison's includes local dishes such as laksa, Hainanese chicken rice and bak kut teh. It currently has a collaboration with Old Chang Kee for an afternoon tea special. Book here THE STANDARD SINGAPORE Executive chef Nicholas Cheng uses fermentation and pickling to elevate comfort food at the hotel's izakaya-style Kaya. For example, to amplify umami levels, shio koji is used to marinate the chicken and duck in Burnt Karaage and Koji Quack respectively. He also fermented chilli dressing for the Cold Sakana Somen and tare sauce in Grilled Sweet Pork Jowl Cheeks to dial up complexity and depth. Quality ingredients also make a difference: The breakfast laksa uses thin and delicate handmade Kyoya Inaniwa udon from the Akita prefecture while the adzuki beans in the red bean croffle carry the tang of fresh yuzu zest. Cocktails at Kaya are standouts too: The Bloody Mary is a savoury, clarified concoction of tomato water and sous vide vodka with bell peppers while the Sochu Highball is a refreshing blend of lapsang souchong-infused shochu and plum umeshu. Book here VOCO ORCHARD SINGAPORE Check out the Grilled Out Sunday lunch buffet at the hotel's steakhouse Opus Bar and Grill where items like beef prime rib, crispy pork knuckle and grilled seabass are prepared on demand. In particular, the 'Chef's Speciality of the Day' is flambed and finished tableside for an entertaining flourish. With sessionable drinks in vogue, the restaurant also offers S$15 Amaro-forward cocktails that are served on trolleys and crafted from scratch tableside. Chef Dean Bush, Voco Orchard's executive chef, explained: 'Amaro pairs beautifully with grilled dishes, offering refreshing flavours that enhance rather than overpower the rich aromas of our food.' Book here W SINGAPORE-SENTOSA COVE The hotel's open-fire grill house Skirt works on a minimal waste, whole-animal philosophy, serving wagyu cuts purchased directly from producers such as Australia's Blackmore Rohnes and Kumamoto prefecture's Kurohana. Don't miss their seafood and poultry either. Fish trimmings add complexity to the rich marinade in the dry-aged hamachi ceviche while the dry-aged duck blends a classic French duck a l'orange recipe with bold Peking duck essence. The whole duck is cooked on the crown and the wings and legs used for the jus. Book here
