I love that everything moves at a slightly slower pace in Hawai’i (including my blog posts). Surprisingly, I get the same amount of work done, and yet there always seems to be enough time for family and relaxation. Maybe we should all move to Hawai’i?
Mom and I took a few hours off today for afternoon tea at the Halekulani Hotel. This is one of my favorite afternoon tea spots on the island, and also one of the smallest.
Served in the open Veranda, there’s only six tables in the entire room.
Very easy to give into the peace and quiet, high ceilings and heavy cream and soft green drapes, mix of old and modern Hawaiian decor. I could live in this space.
Afternoon tea is served in courses. Shall we pick a tea first?
Our server (the gentleman in this photo) was so knowledgeable about teas and afternoon tea in general. A welcome surprise. Many servers at afternoon tea spots know absolutely nothing about the tea they serve or the tradition of afternoon tea. Every detail counts. As each pot of tea is brewed to order, we tried a variety of teas, four in total. We started with Hawaiian Vanilla – black tea with pikake flowers and vanilla, and Lychee-Açai – black tea with pink globe amaranth petals and safflower.
For the second round: Maui Lavender Earl Grey and Queen Emma Rose. I usually drink orthodox teas at home, so partaking in a taste of different blends is such a treat.
Then come the tea sandwiches, four per person. Clockwise from bottom-right: Smoked Salmon, Cucumber-Boursin Cheese, Grilled Vegetables, and Duck Prosciutto.
Black Currant Scones served warm from the oven. Shiny tops, and such a tender, moist interior. I love how tiny they are – much easier to eat without making a mess.
Split lengthwise and smother on the Devonshire cream and housemade lemon curd.
Save room for sweets…here comes the dessert trolley!
Dessert options change daily, select any three of the five. Mom and I chose different ones so that we could get a taste of all the desserts.
This Strawberry Cream Puff was my second favorite…
…but the Matcha Roll Cake was easily the best of the set. Feathery light and rolled with a chestnut cream (pure chestnut puree folded into whipped cream). And no wonder! The pastry chef who created this dessert trained at
We’ll be back soon!