The Ritz-Carlton in Singapore…
…serves an eight-course afternoon tea.
But first you must decide if you want champagne. The answer is yes (always)…
…and then the tea (supplied by TWG). I drank Tieguanyin.
Course one, thyme and apricot juice.
And housemade prawn chips. Sambal on the side.
Then! Cold-poached salmon…
…plated with potatoes and pesto.
Three tiers with sweets on bottom, sandwiches in the middle and scones on top.
We go left to right, savories first. Smoked salmon, cream cheese, and ikura on pumpernickel.
Roast beef and cornichons on grain.
Chicken salad on tomato bread.
Layered ham and cheese on wheat.
Scones offered in plain and currant. Clotted cream on the side…
…with jams and marmalades from Hediard.
Onto the sweets. Chocolate éclair (my favorite of the quartet).
Strawberry Swiss roll…
…and guava macaron.
Dishes of lemon sorbet and berries with cream counted as courses six and seven.
For course eight, the dessert trolley. This made me very happy because…
…kueh lapis! The one on the left is prune kueh lapis and the one in the middle layers pandan with chocolate. A beautiful flavor combination. Truffles on the right.
Till next time ^-^