Afternoon Tea at The Regent Hotel Singapore

Afternoon Tea at the Regent Singapore
Afternoon Tea at the Regent Singapore

The Regent Hotel in Singapore is a Five Star Four Seasons Hotel, located in walking distance to the main shopping district.

The Regent Hotel in Singapore is a Five Star Four Seasons Hotel, located in walking distance to the main shopping district. In 1992, the Four Seasons hotel group purchased the Regent Hotel brand and the hotel was renovated in 2013. I’m not sure what it looked like before the renovations, but now it’s a very luxurious hotel with extremely knowledgeable and friendly staff.

Afternoon Tea at the Regent Singapore
Afternoon Tea at the Regent Singapore

Regent Hotel adapts their English Afternoon Tea to specific events throughout the year including Christmas, Chinese New Year, Valentine’s Day etc. The one we went to was the Festive Afternoon Tea in December.

Afternoon Tea is served in the gorgeous Tea Lounge, in the lobby with marble floors and chandeliers. The Singapore floral emblem is the Pink + White Orchid, also known as, Vanda Miss Joaquim and is strewn throughout the hotel!

Due to space, Singapore has limited farming + agriculture and is reliant on overseas imports. Considering this, the food was extremely fresh.

The Tea menu is extensive and a breakdown is provided on what flavour the leaves are, the aroma and the taste on the palate. The Regent purchases their tea from a Canadian based company, tealeaves.com. Their own Regent Tea blend is made up of Indian Darjeeling, China Keemun, Jasmine and golden Calendula petals. It has a lovely, floral flavour and is served with homemade Almond and Ginger Biscotti. There is also an alternative choice of Coffee or Hot/Cold Chocolate.

Afternoon Tea is served on white Narumi Bone China from Japan with white etchings and a pretty silver edging.

Pastry Chef Alex Chong, beat 29 other countries to win Gold in the Culinary Olympics in Germany, in late 2016 and I can tell why!

Pastry Chef Alex Chong
Pastry Chef Alex Chong

I’m a huge fan of putting pumpkin into anything, sweet and savoury, so the Pumpkin Mousse with Honey-roasted Pecan Nut in a Savoury Tart was the winning dish for me! So fresh and melt in your mouth.

Roasted Leg of Lamb with Pistachio Mascarpone on Rye Bread was delicate and fresh.

Flavours of the Smoked Turkey Breast, Chestnuts + Cranberry Coulis on Pumpkin Bread, were created in line with the roast turkey which was available to be ordered over Christmas, cooked and ready to take-away from their café, Dolcetto by Basilico. It tasted like it too. Delicious!

Lobster Medallion with Mango and Green Asparagus on Squid Ink Bread, was a great combination of flavours with the Mango adding a refreshing twist.

Cucumber + Egg Mimosa on White Bread had a nice flavour with a nice modern twist on a classic high tea item.

Mushroom Pie was so buttery and melted in your mouth.

I love mushrooms and I loved this!

Tuna Puff was really soft and tasty.

Cheese Straw was crunchy with an ice flavour.

Smoked Duck with Asparagus Quiche was a delicious flavour combination and was really fresh.

Afternoon Tea at the Regent Singapore
Afternoon Tea at the Regent Singapore

Pistachio and Raspberry Mont Blanc was a delicious flavour blend with a cake like yellow star on the top. It’s called a Mont Blanc as it resembles a snow-capped mountain.

Milk Chocolate Ginger Mini Log Cake was so delicate and gorgeous looking. It was delicious!

Cranberry and White Chocolate Fudge with a gold leaf had a really interesting and tasty flavour.

English Fruit Cake with Lemon Marzipan was a nice traditional item on the menu. It’s not Christmas if there isn’t Fruit Cake!

Vanilla Panna Cotta with Poached-Blackberry slid down very easily. The blackberry was refreshing.
Passionfruit Macaron had the right amount of crunch and flavour.

Traditional Butter Scone and the Cranberry Cinnamon Scone were served with English Devonshire Clotted Cream, Austrian Strawberry Preserve and Traditional Lemon Curd. The Lemon Curd is made in-house and was so soft and fluffy, as were the scones. If I wasn’t so full I would have fitted in a few more! My dining companion said they were the best scones he’s ever tasted!

The Festive Afternoon High Tea at the Regent Hotel Singapore was just lovely. Lovely food, lovely service, a lovely experience!

Next time I’ll have to try the Weekend high tea buffet. It looks amazing!

Make sure you head to Level two afterwards and have a cocktail at the Manhattan Bar, which is one of the best bars in the world!

Festive Afternoon Tea Menu at the Regent Singapore

FINGER SANDWICHES
  • Pumpkin Mousse with Honey-roasted Pecan Nut in a Savoury Tart
  • Roasted Leg of Lamb with Pistachio Mascarpone on Rye Bread
  • Smoked Turkey Breast, Chestnuts and Cranberry Coulis on Pumpkin Bread
  • Lobster Medallion with Mango and Green Asparagus on Squid Ink Bread
  • Cucumber and Egg Mimosa on White Bread
SAVOURY SELECTIONS
  • Mushroom Pie
  • Tuna Puff
  • Cheese Straw
  • Smoked Duck with Asparagus Quiche
PASTRIES AND TEA CAKES
  • Pistachio and Raspberry Mont Blanc
  • Milk Chocolate Ginger Mini Log Cake
  • Cranberry and White Chocolate Fudge
  • English Fruit Cake with Lemon Marzipan
  • Vanilla Panna Cotta with Poached-Blackberry
  • Passionfruit Macaron
REGENT’S SIGNATURE SCONES
  • Traditional Butter Scone and Cranberry Cinnamon Scone served with Devonshire Clotted Cream, Strawberry Preserve and Traditional Lemon Curd

 

Dietary requirements catered for.

Regent Singapore, A Four Seasons Hotel:

Email

1 Cuscaden Road, Singapore, 249715

When:

Weekday Afternoon Tea
12 - 5pm (Mon-Fri)

Tea and Pastries
5 - 7pm (Mon-Fri)

Weekend High Tea Buffet
12 - 2:30pm (1st seating)
3 - 5:30pm (2nd seating)

Cost:

$48 SGD plus GST + taxes per Adult
$24 SGD plus GST + taxes per Child
Additional cost with Prosecco or Champagne.

Prices are correct at the time of publishing, but subject to change. Please contact the venue for further details.

About
Angie McBride

Angie got her passion for high tea, in particular scones from her Nanna. She would stay at her house regularly and they would bake scones, pasties and cakes for hours. Angie’s scones are quite popular amongst her friends. She says they need to be traditionally made though – kneading the butter and making a well for the milk! Not cream and lemonade thank you! She is a self-confessed tea snob and loves a great quality tea. She says it’s lovely, soothing and there’s nothing like a pretty tea cup.