Step into a classical, luxury oasis amidst the bustling cityscape of Singapore and embark on a culinary journey at the Fullerton Bay Hotel. Here, Senior Pastry Sous Chef Jamie Ho has created 'With Love, from the Tropics' Afternoon Tea.
From the moment you enter the elegant Fullerton hotel, classical music sets the tone while breathtaking views of the harbour and Marina Bay Sands greet you. Chef Jamie Ho has masterfully combined divine flavours, including vanilla, mango, passionfruit, and surprise combinations, creating a tropical paradise that leaves you craving more.
As the cake tiers arrive adorned in tropical flowers, each bite reveals an explosion of flavour. Chef Jamie Ho’s creations are a masterclass in balance and harmony, with flavours ranging from the familiar comfort of vanilla and mango to the unexpected delights of passionfruit and ginger flower.
My personal favourites included the Lobster with mango, vanilla bean, kohlrabi, and caviar, a divine and light savoury delight. The cage-free egg roll with truffle on a charcoal sesame bun was equally memorable, with its melt-in-your-mouth texture and rich flavours. The Smoked Salmon Trout with mango, jalapeno, ikura, and granola offered a delightful combination of smoky salmon with a hint of sweetness and crunch.
For those with a sweet tooth, the Trio of vanilla financier, mango crémeux, and ginger flower was a delightful journey of flavours. Each component melted effortlessly, transporting me to a lush tropical oasis. The Tart with vanilla frangipane, mango cardamom, and pistachio crème offered a unique twist with spicy notes of cardamom and a subtle crunch from the pistachio.
While the majority of the offerings had bolder and vibrant tropical flavours, a few options, such as the Exotic, Trifle and Passion, presented more subdued taste profiles. For instance, the Exotic, featuring mango passion fruit curd and milk chocolate, had a delicate sweetness in comparison to the Trio. Similarly, the Trifle, with its coconut, mango cubes, and pandan chiffon, offered a subtler taste experience.
To accompany the decadent savoury and sweet selections, which stood out far more than the scones, just a quick mention for the frequent high tea venturer, was an amazing selection of TWG teas and Bacha coffee. I opted for the creme brûlée tea, a delightful choice that complemented the array of flavours perfectly. Meanwhile, my friend indulged in the orange sky coffee, a delicate blend with subtle hints of orange that provided a nice balance between both the savoury and sweet. The additional accompaniment of the cream and sugar stick added an extra touch of luxury to the experience.
The menu also offers thoughtful options for dietary preferences, such as the supplement of Eggplant for the Duck Rillettes, a delightful alternative for pescatarians. This attention to detail ensured that all guests could fully enjoy the culinary journey.
But it’s not just about the food—the experience itself is a testament to Chef Jamie Ho’s talent and innovation. A trailblazer in a predominantly male-dominated field, her passion and creativity shine through in every delicate presentation and elegant fusion of flavours.
Throughout the experience, the attentive service and stunning views of Singapore’s iconic skyline added to the magic. Initially, I would have rated the high tea a 3.5, however, given its phenomenal location, iconic views, and impeccable service with Chef Jamie Ho’s innovative touch, I’m inclined to round up to a 4-star rating for overall experience.
Featuring locally grown vanilla beans and Alphonso mangoes from India, this afternoon tea is a match made in tropical heaven. From May 6th to June 30th, 2024, The Fullerton Hotel Singapore and The Fullerton Bay Hotel Singapore invite guests to indulge in the ‘With Love, from the Tropics’ Afternoon Tea, complete with a mango mimosa for an extra touch of indulgence.
Don’t miss this chance to escape the heat and embark on a culinary journey through the tropics. Whether you’re savouring the savoury treats like the Lobster or indulging in the sweet delights like the Trio, this afternoon tea promises a harmonious blend of flavours and a refreshing escape from Singapore’s tropical heat.
The Landing Point Afternoon Tea Menu:
Savoury:
- LOBSTER mango, vanilla bean, kohlrabi, caviar
- HOKKAIDO SCALLOP espelette pepper, passion fruit, vanilla bean, tobiko
- DUCK RILLETTES passion fruit vanilla bean gelée, dehydrated prune, roasted pistachio
- SMOKED SALMON TROUT mango, jalapeno, ikura, granola
- CUCUMBER passion fruit, cream cheese v
- CAGE-FREE EGG truffle, charcoal sesame bun v
Sweet:
- EXOTIC mango passion fruit curd, milk chocolate, vanilla almond joconde
- TRIFLE coconut, mango cubes, pandan chiffon, gula melaka
- PASSION guanaja chocolate, almond chocolate, passion fruit crème
- TART vanilla frangipane, mango cardamom, pistachio crème
- TRIO vanilla financier, mango crémeux, ginger flower
- MACARON vanilla yoghurt, white chocolate, mango, passion fruit
- Classic scones and raisin scones, clotted cream and jam
- Mango mimosa and a pot of TWG tea or bacha coffee
The Courtyard Afternoon Tea Menu:
Savoury:
- CRAB mango, vanilla bean, kohlrabi, caviar
- TUNA espelette pepper, passion fruit, vanilla bean, tobiko
- DUCK RILLETTES passion fruit vanilla bean gelée, dehydrated prune, roasted pistachio
- SMOKED SALMON TROUT mango, jalapeno, ikura, granola
- CUCUMBER passion fruit, cream cheese v
- CAGE-FREE EGG truffle, charcoal sesame bun v
Sweet:
- EXOTIC mango passion fruit curd, milk chocolate, vanilla almond joconde
- TRIFLE coconut, mango cubes, pandan chiffon, gula melaka
- PASSION guanaja chocolate, almond chocolate, passion fruit crème
- TART vanilla frangipane, mango cardamom, pistachio crème
- TRIO vanilla financier, mango crémeux, ginger flower
- MACARON vanilla yoghurt, white chocolate, mango, passion fruit
- Classic scones and raisin scones, clotted cream and jam
- Mango mimosa and a pot of TWG tea or bacha coffee
V: Vegetarian
*Prices are subject to service charge and prevailing government taxes.
^Children aged six to 11 years old.
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