SINGAPORE, April 2018–Spring in Japan is more than just about the centuries-old tradition of Hanami (or “flower viewing”), it is also a time for seasonal festivals and foods-from lively parades to fruit picking and afternoon picnics in the park.
Tea Lounge welcomes the changing of seasons and the full bloom of spring with teatime delicacies inspired by the “Land of the Rising Sun”. Instead of an outdoor picnic, guests are invited to beat the heat and stay indoors seated in the midst of a colonial garden setting, as they indulge in quintessential Afternoon Tea with a Japanese twist.
Until June 29, the weekday three-tier afternoon tea stand will feature savoury finger sandwiches such as Sesame Tuna Maguro on Japanese Rice Cake, Japanese Spider Crab Meat with Pickled Ginger and Hibiki-infused Kobe Beef Roll with Uni Terrine, among others.
Additional highlights include the quiche duo which will be filled with Shiitake mushrooms, sweet potato and kurobuta pork belly, or the season’s harvest of Japanese spring vegetables.
Fans of the plain scone will enjoy it served with a house-made aromatic sakura jam spread, or they can choose to bite into Chef’s warm buttery mikan (Japanese citrus) scone; a refreshing yet subtly tangy alternative.
Since its reopening last August, taking pride of place at the heart of the outlet is the Chef’s Work Table, an interactive station with chefs sculpting desserts, pulling sugar and building their sweet creations from scratch.
Gold culinary Olympian Pastry Chef Alex Chong and his team introduce a new individually-plated interactive dessert: Japanese Pearl; a delicate shiny sugar sphere filled with a medley of crunchy black sesame, white chocolate yuzu cream, red bean compote, sakura pomegranate jelly and lychee foam, sitting atop a rich Uji matcha gelato.
Other signature plated desserts such as the Golden Apple, a delicate sucré masterpiece that cracks open to reveal a tangy iced yuzu apple compote, yoghurt espuma, hazelnut molasses crumble and olive oil sponge with vanilla fromage blanc sorbet, will also be available.
In addition, a counter selection of mini pastries, salads, sandwiches, Italian cheeses and other small bites offer variety for a most indulgent afternoon tea.
On weekends, the Hotel’s popular High Tea Buffet continues to spoil for choice with an eclectic selection of western and eastern, with a touch of local flair. Guests can look forward to items such as Teriyaki and Sake-infused Wagyu Beef Tataki; Japanese Chicken Katsu Curry; Yoshinoya Pork Rice Bowl; a decadent Caviar Station; a local counter featuring Chef’s signature Lobster Laksa with Rice Noodles and X.O. Sauce; King Scallop Congee with Sea Cucumber and Goji Berries; and other Singaporean favourites.
The Weekday Three-tier Afternoon Tea is priced starting from $45 per person and available from Monday to Friday from 12 p.m. to 5 p.m.
The Weekend High Tea Buffet is priced starting from $65 per person and available on Saturday and Sunday. 12 p.m. to 2:30 p.m. and 3 p.m. to 5:30 p.m.
JAPANESE AFTERNOON TEA DELIGHTS WITH FOUR SEASONS HOTEL KYOTO ASSISTANT PASTRY CHEF REIKO YOKOTA
From June18 to 24
Japanese pastries are known for their lightness, delicate beauty and subtle flavours. Bringing with her a menu of signature sweets that showcase flavours of Japan and the exquisite intricacies of her creations, Four Seasons Hotel Kyoto’s Hokkaido-born Assistant Pastry Chef Reiko Yokota, will be making a guest appearance at Tea Lounge from June 18 to 24, 2018.“
I am passionate about bringing natural flavours to their fullest. Continuing the search for the perfect balance while keeping it fun and exciting,” she says.
On weekdays, guests can look forward to sampling Chef Yokota’s plated desserts such as the Citrus Eton Mess; layers of Japanese seasonal citrus fruit marinade, yuzu jelly, crème d’ange, yuzu cremeux, lime meringue and mandarin sorbet. Cacao lovers can indulge in the Chocolate Decadence of Kyoto chili-infused steamed chocolate cake with crunchy chocolate bits, chocolate mousse and a beautiful chocolate tuile.
Other counter desserts that will be available on weekdays include the Sakura-Matcha Pain de Gênes, Hōjicha-roasted Tea Crème Brûlée, and the Apple Chiboust Cake, while weekend highlights will feature White Chocolate Ginger Soufflé, Shiso Panna Cotta with Pomegranate Jelly and Matcha-Azuki Roll, just to name a few.
Chef Yokota’s passion comes through in her dessert masterpieces and for her inspiration for this special Singapore menu, she shares, “Natural flavours bring out memories, something that makes you feel nostalgic. I constantly lay with ingredients trying to come up with the perfect balance of sweetness, sourness and bitterness. I also accentuate these with temperature and texture differences. To me, the ultimate compliment is for people to have fun and to be excited when they eat my food.”
1) 50% off the second diner with every order of the weekday three-tier afternoon tea set
2) Special price of $55++ for weekend high tea buffet at Tea Lounge (u.p.. at $65++ per person)
The offers are valid until June 30, 2018 and subject to availability. Guest to mention promotion to avail of the promotional offer. Other terms and conditions apply.
Mother’s day Sunday 13 May
Father’s day Sunday 17 June
Vesak Day Tuesday 29 May
Hari Raya Puasa Friday 15 June
Operation Hours and Pricing Information
1 Cuscaden Road, Lobby Level, Singapore 249715
+65 6725 3246
Daily – 12 p.m. to 7 p.m.
Weekday Afternoon Tea (Mon to Fri) – 12 p.m. to 5 p.m. | S$45++ per adult, S$22.50++ per child (children under the age of 5 dine for free)
Weekend High Tea Buffet (Sat and Sun) – 12 p.m. to 2:30 p.m. (1st seating) and 3 p.m. to 5:30 p.m. | S$65++ per adult, S$32.50++ per child (children under the age of 5 dine for free)
Note: All prices quoted above are subject to 10% service charge and/or other applicable government taxes.