The hotel occupies floors 102-118 of the ICC…which makes it the tallest hotel in the world.
Tea is served on floor 102 at The Lounge…the side by side seating looking out on the city and water is stunning (but gets hot, so not ideal for a full tea service). They also offer a chocolate afternoon tea at Café 103 (on floor 103).
Shall we begin? Drinking tieguanyin. Love how the servers were so diligent about refilling the pots. Small service details make all the difference.
Warm scones, plain and currant with apricot marmalade and clotted cream.
Mango mousse and lychee gelée.
Tea sandwiches are done “Swiss Roll” style. Sun-dried tomato and spinach bread.
Foie gras and coffee bread…
…and pickled cucumbers with tomato bread.
And onto the sweets! The Coconut Bomb – dark chocolate cake and liquid coconut cream inside the truffle.
Super light lemon meringue atop a vanilla sablé.
Flourless chocolate feuilletine.
A layered pistachio and raspberry cake…
…and coffee-caramel pave. Till next time ^_^