Ready for tea today? We’re at Mandarin Oriental, Singapore.
A table for two. A pot of Royal Orchid Oolong (nearly all Singapore hotels use TWG).
First bite, tea jelly. Chilled and topped with citrus foam. The jelly is made with the Mandarin Oriental Singapore Blend…
They’re doing a Japanese-inspired afternoon tea this month, served in three courses. Let’s start in the front, left to right:
Open-faced tamago sandwich with sesame and togarashi
Young scallion and teriyaki chicken in mini pita
Tobiko and scallop mousse on cucumber
Furikake rice with smoked salmon
Takoyaki with sakura zuke
Chicken karaage with tonkatsu sauce
Lobster chawanmushi with ginko nuts and ikura
Second course includes both sweet and savories, hot pastries.
These are the pies and quiches:
Miso-marinated beef and pickled radish pie
Potato and leek quiche
Two types of scones. Sakura blossom and Tahitian vanilla.
Clotted cream, raspberry jam, and lemon curd.
A little of everything.
Third courses. Sweets on three tiers. This was the best part of the tea service. Let’s work from top down, left to right.
Matcha-azuki choux pastry
Sakura white bean mochi
Ume plum swiss roll (real good!)
Yaki-imo (roasted sweet potato) tea cake
Matcha-chocolate fudge with wasabi powder
Yuzu meringue sable tart
And off to the next tea! Singapore is like afternoon tea heaven.