- This event has passed.
A Festive Afternoon Tea Appreciation Workshop at Tea Lounge
Monday 18/12/2017 @ 10:00 - 13:30$56.50 - $57.50
About The Class
Indulge in an afternoon of festive cheer and excellent tea & pastries as we bring you another collaboration with Tea Lounge at Regent Singapore, A Four Seasons Hotel.
Delve into the beautiful, aromatic world of teas this holiday season and let Guest tea master Jeffrey Meese, take you through an intimate session of tea discovery; from its origins to present day. Discover the art of tea with a demonstration on tea preparation and steeping techniques, and taste the diversity of flavours that comes through with different leaves. Under Jeffrey’s expert tutelage, all guests will also have the opportunity for an engaging hands-on experience to brew their own tea, which can be enjoyed with the delicious offerings of the limited edition Tea Lounge festive three-tier afternoon tea set.
The workshop continues with a display of craftsmanship by award-winning Pastry Chef Alex Chong. Chef Alex will showcase his masterful skills working with sugar as he creates the intricate signature dessert – the Golden Apple – a delicate masterpiece that cracks open to reveal Iced Yuzu Apple Compote, Yoghurt Espuma, Hazelnut Molasses Crumble, Olive Oil Sponge and Vanilla Formage Blanc Sorbet!
The perfect afternoon tea session awaits.Tea-lightful, indeed. $48++ per person, inclusive of a three-tier afternoon tea set for enjoyment with your personal brew!
- 1030-11:00 Tour of the Regent, A Four Seasons Hotel
- 11:00-12:00 Tea Appreciation talk by Tea Master Chef Jeffrey Meese followed by a show-and-tell of Tea Lounge’s individually plated interactive dessert – The Golden Apple by Pastry Chef Alex Chong.
- 12:00-13:30 Enjoy afternoon tea (Christmas Edition)
MENU of AFTERNOON TEA SET
Dark Chocolate Crêpe with Confi t Duck Rilette
Cocoa-roasted Wagyu Beef with Truffl e Cream Cheese on Chocolate Panino
Lobster and Avocado Tart with Chocolate Flakes
Lemon and Dill-Scottish smoked Salmon with Sour Cream on Rye Bread
Japanese Cucumber and Organic Egg Mimosa with Caviar
Smoked Turkey Ham and Cranberry Quiche
REGENT’S SIGNATURE SCONES
Traditional Butter Scone and Chocolate Scone served with
Devonshire Clotted Cream, Strawberry Preserve and Traditional Lemon Curd
INDULGE IN ONE OF THE FOLLOWING SWEETS
Iced Yuzu Apple Compote, Yoghurt Espuma, Hazelnut Molasses Crumble,
Olive Oil Sponge and Vanilla Fromage Blanc Sorbet
The Chocolate Forest
Caramel Cream, Banana Chocolate Gelato, Pecan Brownie,
Chocolate Choux Puff , Banana Coulis and Chocolate Crumble
Chocolate Snow on Fire
33% White Chocolate Mousse with Amarena Cherry Confi t, Light Almond
Sponge Cake, Ginger bread Spice Crumble, Raspberry Jelly, Stewed Cherry
with Vanilla, Almond Blancmange Espuma and Raspberry Cherry Sorbet
Gelato in Cup (Nutcracker)
Nutcracker Gelato, Pecan Nut Brownie, Caramelized Pecan Nuts, Salted
caramel Spread and Crunchy Milk Chocolate Pearls
Full-bodied Ceylon black tea infused with the rich flavors of hazelnut and aromatic vanilla.
Wonderful on its own and richly decadent with a drop of milk
Imperial Earl Grey
Earl of Regent
Russian Earl Grey
Flowery Earl Grey
High Mountain Oolong
Tea Lounge Oolong
Jasmine Green Oolong
GREENS AND WHITES
Organic Health and Well-being Green
Fortune Flowering Tea Ball
Organic Jasmine Pearl
BLACKS AND BLENDS
Pu-erh Tou Cha
Imperial English Breakfast
FRUITS AND FLOWERS
Organic Chamomile Flowers
Organic Peppermint Leaves
Organic Vanilla Rooibos
Cold & Flu Blend
Life Through Water
Our selection of single origin roasts come from the high plateaus of Ethiopia, mountainsides of Columbia or Sumatra. Each coffee can be traced down to the
farmer who grew it, the elevation of the plot, and the details of the varietal. Ask your server for details on this month’s offering.
What’s included in the ticket fee
- Tea Appreciation by Tea Master Chef Jeffrey Meese
- Show-and-Tell of Tea Lounge’s signature interactive dessert – the Golden Apple, by Pastry Chef Alex Chong
- Hotel Tour of Regent, A Four Seasons Hotel
- Christmas Edition Afternoon Tea at Tea Lounge
Child’s seat – Please enquire at email@example.com
Images are for illustrative purpose only.
ABOUT CHEF JEFFREY MEESE
A lifelong coffee aficionado, Jeff fell in love with tea during his tenure as Managing Director of The New Black, a Singapore-based café concept where he also curated the tea menu tasting hundreds of teas in the process. That exploration has continued four years now and he has explored the intricacies of tea from the avant-garde to the traditional, from oolong and rooibos to pu-erh and gyokuro. After The New Black Meese opened his own consulting firm where he helps brands elevate the quality of their coffee and tea offering by focusing on in-depth education, training, and excellence in execution. When not enjoying a warm beverage he is also a lawyer, former private and venture capital professional, and leadership consultant. He fundamentally believes that well prepared tea should be the expectation not the exception.
ABOUT EXECUTIVE PASTRY CHEF ALEX CHONG
Pastry Chef Alex Chong oversees all aspects of patisserie and baking for Regent Singapore and has also represented Singapore in numerous international competitions, including the worldwide pastry cup competition Coupe du Monde de la Pâtisserie in France. A seeker of perfection and a maestro of creative desserts, bear witness to his culinary vision in the artful creations from his kitchens.