Tag Archives: High tea

Weekend High Tea Buffet, Ritz-Carlton Millenia


Surprise surprise. I left Ritz-Carlton feeling full, but very unsatisfied and unimpressed. Their Avant-garde high tea buffet just did not hit the correct flavours and balance.

Grand entrance to the place. Just wished they could have made better use of the layout as the tables were all rather close to each other.

Refreshing welcome drink to get your taste buds going.

Varied choice of tea and coffee with some unique flavours like Pai Mu Tan & Melon. Unfortunately, they limit their selection to one flavour per person. Erm, choose wisely?

From top right clockwise: Chicken Mayonnaise with Chestnut in Cranberry Roll, Egg and Cheese Sandwich with Forest Mushroom Mayonnaise and Garden Cress, Smoked Salmon with Sauerkraut in Carrot Bread.

From top, clockwise: Pan-fried Wagyu Beef Patty with Melted Cheese and Tomato Salsa, Pan-fried Vegetarian Gyoza, Filo Prawn Roll with Thai Mayonnaise Chilli Sauce.

Egg Cocotte with Mushroom Ragout in Onion Marmalade.

Hmm I had a bit of the expectation versus reality moment here. Egg cocotte sounds really sophisticated and I was all looking forward to trying this jar, but on first slurp, I wished they had used onsen eggs instead. Just didn’t get that full on creamy texture.

Bacon Wrapped Stuffed Chicken with Orange Basil Sauce.

This is hands down the best item at the high tea fare. Juicy, flavourful and saporific.

From top, clockwise: Seared Tuna with Cauliflower Mousse, Quail Egg with Cocktail Sauce, Poached Pear with Roquefort Cheese, Goose Liver Parfait with Port Wine Jelly.

There was nothing particularly outstanding in any of the above bites, but the Goose Liver Parfait with Port Wine Jelly was the worst! Here’s a good example of Avant-garde gone wrong. Either that, or my poor man’s taste buds are to blame. Come on, foie gras should remain in its patty form, served warm. Not cold, and certainly not in a super dense mousse form. Urgh.

From top, clockwise: Olive Oil Biscuit with Rhubarb Moouse, Strawberry and White Chocolate Tartlet, Carrot Cake Verrine.

The Carrot Cake Verrine is a must try item here at the high tea. Who can resist something with a pretty little flower on top?

Assorted chocolate truffles.

The truffles were one of the best bites at this high tea I kid you not.

Ice cream and sorbet counter. They have Baked Alaska Flambe too.

I tried the Baked Alaska Flambe which was quite unpleasant tasting. They lighted the baked Alaska right at the counter, meaning you gotta carry the scorching hot plate all the way back to your table. Almost burnt my finger doing so. The sorbet that accompanied the dish had a super bitter taste. We couldn’t figure out what sorbet it was, but it definitely deterred us from taking a second bite.

From top left, clockwise: Dark Chocolate Mousse with White Coffee Chantilly, Pistachio Cream Citrus Tartlet, Mango and Raspberry Clafoutis, Banana Cream Pie with Milk Chocolate Chantilly.

There were also a couple of tarts that I didn’t get to try because I was too full and unmotivated based on track record, but my guests who tried them didn’t rave over them too.

I get that the food at Ritz Carlton’s weekend high tea may not resonate well with me, but when my party of 5 other guests feel the same, something is not quite there, right? The buffet costs $68 after taxes, not worth it in my opinion.

7 Raffles Avenue, S(039799)

Weekend high tea buffet: 230pm to 5pm

+65 6337 8888

Website with menu here

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Tea Lounge Weekend High Tea, Regent Hotel


How not to have your hopes up high when you see something like that greeting you as you step into Tea Lounge at Regent Hotel for their weekend high tea?

Fortunately, Tea Lounge lives up to the hype, and is worth every penny.

Tea Lounge’s weekend high tea is buffet style. While this means that you don’t get that atas feeling of being served little bites on a three tier fancy cake stand, but what you get in exchange is a whole selection of exquisite staples and sweets.

The Cold Dishes

Top left clockwise: Pistachio Crusted Tuna Salad with Avocado Cream, Pork Belly Salad with Anchovy Mayonnaise, Barbecued Duck Salad.

I liked the duck salad of the three. It’s wrapped in a thin slice of cucumber which makes the whole canape very refreshing.

Savory Bites

Top left clockwise: Roasted Wagyu Beef with Truffle Mayonnaise, Smoked Duck Breast and Mango Sandwich, Chanterelle Mushroom and Raclette Cheese Tart, Champagne Poached Tiger Prawn on Squid Ink Toast.

The Chanterelle Mushroom and Raclette Cheese Tart was mind blowing. The unassuming savoury tart was really flavourful and fragrant. On the contrary, the Smoked Duck Breast and Mango Sandwich was a little off. It was wrongly paired, and the components on its own were unflattering as well.

Caviar Station.

Surprise after surprise. Caviar madness! They have a good variety of condiments to go along with the caviar. I had mine with the raspberry dressing. Yums.

Local Delights

Chicken Satay with Peanut Sauce.

From left: Kueh Pie-Ti, Braised Pork Belly, Fried


Wagyu Beef Rump.

Seafood Congee with Pork Meat Ball.

Surprise surprise. The best local delight was actually the Seafood Congee with Pork Meat Balls. Just look at the colour of the congee. Orange! Imagine the amount of prawns they had to put in to achieve this colour. So simple yet so delicious.

You can forgo the laksa. As tempting as it may look, the laksa wasn’t nice at all. I couldn’t bring myself to eat another spoonful of this.

Bonus dish! Char Siew with Passionfruit Sauce.

Halfway through the buffet the chef came out and started handing this dish out to everyone. The outermost layer was superbly well caramelised, and the fat to lean pork ratio was just nice. The Passionfruit Sauce cuts the oilyness very cleanly, making you crave for piece after piece.


Yay, the highlight of any high tea — cakes!

From left clockwise: Poached Pear with Sugar Syrup, Citrus Cheesecake Tart, Caramel Apple Yuzu with Tarte Tatin.

From top left clockwise: Raspberry Lychee Religieuse, Cassis Montblanc, Tahitian Vanilla Caramelised Pecan Eclair.

From top left clockwise: Vanilla Panna Cotta, Passionfruit Vanilla Macaroon, Caramel Chocolate.

Sauces for scones and waffles (not in picture), Croquembouche, assorted macaroons.

Asian desserts and assorted fruits.

Vanilla Gelato, Raspberry Sorbet.

This is where I feel that Regent Tea Lounge’s Weekend High Tea Buffet is worth your every penny. Just the cakes alone is enough to impress. And true to my expectations, the cakes were multilayered, just like those designer cakes you eat outside.

The bill came up to be about $150 for two pax. I know, with this amount you can eat a full fledge dinner buffet at a proper restaurant, but just consider the amount of effort required to make the dishes, and the exquisiteness of it. I don’t think you can get such food creativity in a single place elsewhere in Singapore. At least I can’t.

Tea Lounge, Regent Hotel Lobby

1 Cuscaden Road, 249715

Weekends: 12pm to 230pm, 3pm to 530pm

+65 6725 3246

Website here

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The Courtyard, Fullerton Hotel


Having tried the Landing Point at Fullerton Bay Hotel, I really wanted to try the other high teas at the rest of the Fullertons to see how different or similar they were. Finally got down to trying The Courtyard at Fullerton Hotel.

Your senses are immediately heightened by the sight of a sun warmed high ceiling plus live harp performance. Immediately you feel like you’ve entered the high society life, and you’re happy about it even if it’s just for that two hours.

You get a three tier set, two tea or coffee flavours, and of course warm and fluffy scones. 

Food wise, it’s largely similar to the Landing Point, so I wasn’t particularly wowed when the tiers were served. My favourite was the creme brulee. The caramelised sugar layer on top was super sinful (read: thick layer) which balanced really well with the custard. 

My next favourite was the cheese on a biscuit (second tier, left hand corner). I’m not a fan of cheeses, but this one had a sweet layer of jelly (not sure what’s that) which was just so yummy! 

My third yummy was the otah with bread topped with quail egg. You know how otahs at such posh places usually taste weird because they have to cater to non chilli eating guests? The otah here at The Courtyard was excellent! Right amount of spice shiokness.

The staff would walk around 30 minutes into the meal to top up your favourites. I had six of the cheese biscuit thing haha. 

Tip #1: Come early. Although they only start dishing out the tiers at 3pm, I think they try to do it in order of guest arrival. One family next to my table had to wait pretty long till they got impatient. 

Tip #2: Ask for the macaroons. They don’t volunteer the sweet treats as much as they volunteer the bread items. I presume it’s because the sweet treats are more expensive. When they do walk around with the tray of sweets, the macaroons are conspicuously absent. 

Tip #3: Try to take the public transport, or do your homework and find out the parking rates of nearby places beforehand. Parking charges at the Fullerton is crazy. $1.07 per 10 minutes, which means $6.42 for an hour. Staying for a leisure two hour high tea will set you back by about $13 bucks. 

1 Fullerton Square, S(049178)

Afternoon Tea at $43++

Monday to Friday: 3pm to 6pm

Weekends: 2pm to 4pm (1st seating)

430pm to 6pm (2nd seating)

Website here

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Anti:Dote, Fairmont Hotel

Worth a try.

Located at Fairmont Hotel within Raffles City, getting there was a breeze. Be careful not to walk into Swissotel The Stamford instead of Fairmont. Parking rates are exorbitant at this area so stick to the good ol’ trusted public transport.

Maybe I was overhyped by other food blogs stating how awesome this high tea set was, but for the price I paid, I sincerely expected better. Firstly, I was the first to reach at 230pm and albeit early, they were kind enough to show me my seat and explain what each high tea set comprised. I thought I would be eagerly exploring my tea set at 3pm but it wasn’t until 330pm before I got my food. They had served 3 other guests who all came after 3pm. I have no idea how they decided on the sequence since we all ordered the same sets.

Secondly, you can only choose one tea or coffee flavour, and have your pot topped up only once. Can you imagine how desperately I tried to ration my intake? I can understand if it’s to prevent unnecessary wastage in the rare event a customer requests to change her tea flavour after a sip but allowing only one top up for the entire 2 hours is just unreasonable. My tea was cold way before I finished even half my set.

Now onto the food. The appetiser was a disappointment. I had the scrambled eggs with sea urchin, ikura and caviar. These three delicacies combined makes for an interesting taste in your mouth, but it was not enough for the entire scrambled egg. By the time I was finishing, I couldn’t tell what I was eating. The egg tasted bland. Was it even scrambled eggs to begin?

My partner had the dim sum appetiser because he doesn’t take the three delicacies. I can’t remember much about the taste. It was unmemorable.

Fortunately, the rest of the pastries, savouries and scones were pretty good. I liked their scones! The macarons were pretty unique as well — black sesame executed in style. The cute strawberry cake was, well, cute. Gimmicky? Maybe, but the overall¬†the presentation makes for a great conversation starter since it doesn’t come in your usual three tier circle display.

For a hefty price tag of $48++ per pax, I must say that I really had better, more pleasant high tea experiences elsewhere for the same price.

80 Bras Basah Road, Singapore 189560

Monday to Thursday 3pm – 5pm

Friday, Saturday, Sunday, PH and eve of PH

12pm – 2pm

3pm – 5pm

+65 6431 5315

Website: http://www.fairmont.com/singapore

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