Condé Nast Traveler | Afternoon Tea in Hong Kong


Happy Tuesday ^-^


Head to Condé Nast Traveler for 5 Unforgettable Afternoon Tea Services in Hong Kong. From the Mandarin Oriental to the Intercontinental, Ritz-Carlton, Langham, and Island Shangri-La there's something for everyone (assuming you have an insatiable love for tea and sweets).


Each place does something a little special, so make sure to keep an eye out for the following:

  • Rose petal jams at the Mandarin Oriental
  • Earl grey tea jelly at the Intercontinental 
  • Matcha bread at Island Shangri-La
  • Marshmallow macarons at the Langham
  • Foie gras sandwiches at Ritz-Carlton


NYC | Tea-Infused Desserts

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We have tea. And we have dessert. And then a few months ago I started noticing a lot of tea in dessert. Tea-infused ice cream, macarons, and pastries are common (especially in Hawai'i and Asia)...

...but tea-based desserts in NYC? It's about time ^-^

At Boulud Sud, Tyler Atwell uses gunpowder tea for a mint-tea mousse with pine nut biscuits and mint gelato.


He uses chai to make this chocolate-chai cake with a black tea gelato.

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In the Dining Room of Gramercy Tavern, Miro makes a velvety custard with matcha and white chocolate. It's paired with strawberry ice cream and caramelized brioche. 


For the Tavern Room, he does a nectarine cobbler with chamomile ice cream. 

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And at wd-50 there's a lemon-verbena mousse with rhubarb and buckwheat.

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Sunny makes grilled corn crème brûlée at Union Square Cafe. Lemon-verbena is infused directly into the custard...


...and if you order the cookie plate, the same custard recipe is used for the crème brûlée scones! Don't forget about the earl grey truffles. 

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One thing is sure: matcha and strawberry makes a killer pairing. 

In addition to the matcha/strawberry combo at Gramercy Tavern, there's a matcha sable with strawberries in two forms (fresh and powdered "rocks" that melt on your tongue) at Gotham Bar and Grill. Comes with elderflower parfait and yogurt ice cream.

[full post on Gotham Magazine]

Afternoon Tea | Mandarin Oriental New York


There's a new afternoon tea service at Mandarin Oriental New York...


...they've revamped everything from the teas (including a new custom blend of black Ceylon tea and roses by Tealeaves) to the sweets and savories. 


But! The beloved ginger scones are still the same. And that's a very good thing. 


This time around they come with devonshire cream, jams and seasonal housemade preserves. It's rhubarb-strawberry this month...I'll be sure to check back again next month. 


Ready for the sandwiches? We'll start clockwise from the top:

  • Greenmarket vegetables, goat cheese terrine, and shitakes on olive focaccia
  • Smoked salmon, caper-dill mousse, and osetra caviar on pressed pumpernickel
  • Egg salad with truffles and chives on checkerboard brioche
  • Radishes, watercress, cucumber, and sheep's milk cream on brioche
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Don't forget about dessert. They had these tiers customized for the tea service. 


We'll start from bottom up with the almond and blueberry financiers...


...and custard éclair dipped in chocolate. 


On the second tier is a matcha and coconut tart...


...and chocolate marquise.


Chocolate in the form of macarons...


...and a raspberry-mango tart.


Till next time ^-^