With a relatively brand new look at the newly revamped Pan Pacific Singapore Hotel, be prepared to be treated to an array of Southern Asian, specifically with a uniquely Singaporean twist on their high tea menu!
As we were ushered to our seats in the eye-catching pods floating above water in front of the restaurant, it immediately felt like we had stepped into a disneyland-esq ride! These private pods boost great privacy, making it perfect for you to enjoy your afternoon tea. Be sure to request for these pods seating upon reservation as they are quite limited and they can get quite popular during the weekends.
A handful of items on the menu are specially curated by some of the restaurants located within the hotel. It’s like adding their own personal touch but also creating something coherent and delicious when put together to celebrate our local heritage!
The stand out for me was Keyaki’s Wagyu Beef Sando and Hai Tien Lo’s Salted Egg Yolk Yam Puff. Sandwiched between two lightly buttered toast, the wagyu beef was juicy and tender, medium rare doneness as we’d like. If only these sandos came in a bigger portion! The yam puff in the shape of a swan was rather unique as it comes with a generous portion of salted egg yolk in the middle, which was slightly sweet and it definitely helped to balance the denseness of the yam puff. Overall, a nice combination as the yam puffs sold elsewhere are usually plain without any extra filling. Plus it wasn’t too oily!
If you love spice, the Singapore Chilli Crab Meat in Egg Custard with Mini Bun will be extremely memorable. Even for a local Singaporean like myself, I felt it was a tad too spicy, so eat with caution! The mini bun (mantou) does give extra authenticity to the chilli crab experience and plus points for using shredded crab so we have less shells to deal with. The egg custard was smooth but plain on its own. We recommend mixing it together with the chilli crab sauce for it to compliment better.
Unfortunately we did not get a chance to experience their local live station, which is only available on the weekend. This includes three more savory items including Penang Tangy Assam Laksa and Wok Hei Char Kway Teow with Pacific Crab Meat and two more desserts – the Local Fruit Rojak and D24 Durian Crepe. For an extra $10, this weekend option is definitely worth it!
Now that we’re done with the savory items, I was excited to move on to the desserts. The citrus sounding ones appealed the most as I was looking forward to having something lighter to wash down the strong intense flavors we had before.
The pastel coloured desserts were the ones I reached out to first due to how pretty it looked! Everything in the Apple Yuzu Citrus went really well together. Apart from having a refreshing pastel green exterior, the combination of real apple bits with light mousse was complimentary. Not overly sweet and the tart base added an extra crunch to the whole dessert. The Pulut Hitam Brulee Mousse turned out to be my favorite! You’re able to see the purple glutinous rice in the dessert and when you close your eyes to savor it, it’s like having a traditional bowl of local chinese dessert but this is in a western mousse form. I highly recommend this!
Another dessert with an unexpected local twist was the Coconut Bandung with Chendol. Sounds rather complex but I loved how the bandung flavor was infused with coconut cream. You would never imagine the white coconut cream would have hints of bundung by looking at it but it sure was a surprising pairing! Oddly, it didn’t go too well with the chocolate shell as it was too bitter.
Chocolate lovers will love their signature Hazelnut Crunchy Dark Coco. It’s one of those where the chocolatey notes are all present with the mousse and ganache extremely smooth. Most importantly, the hint of hazelnut was just right, and not too overpowering. Overall, quite a rich and decadent dessert but not too heavy. They even sell the original sized version of this cake over the counter if you’d like to bring it home to share the good stuff (as well as the calories)!
All in all, a very enjoyable afternoon tea at the Pan Pacific Singapore incorporates a lot of our local Singaporean flavors which makes us uniquely us! Definitely a treat for locals as it brings back a sense of nostalgia and familiarity and even more so for the foreigners and tourists, as it gives them a taste of how our local cuisine is like, in a more modernized and fun manner! This local inspired menu will run for a couple more months until the festive season kicks in at the end of the year!
Three-Tier Pacific Cuisine Menu:
Savoury:
- Keyaki’s Wagyu Beef Sando
- Baba Ghanoush Avocado Bowl in Tart
- Singapore Chilli Crab Meat in Egg Custard with Mini Bun
- Hai Tien Lo’s Salted Egg Yolk Tam Puff
- Penang Crispy Pork Lobak with Five Spices wrapped in Bean Curd Skin
Sweets:
- Hazelnut Crunchy Dark Coco
- Apple Yuzu Citrus
- Coconut Bandung with Chendol
- Mango Pomelo Sable
- Raspberry Sakura Red Velvet (available on Mondays to Fridays only)
- Pulut Hitam Brulee Mousse (available on Mondays to Fridays only)
Local Experience Live Station (available on Saturdays & Sundays only)
- Prawn Noodle Soup with Fresh Tiger Prawns, Water Spinach, Sliced Pork
- Penang Tangy Assam Laksa
- Wok Hei Char Kway Teow with Pacific Crab Meat
- Local Fruit Rojak
- D24 Durian Crepe
You may highlight any dietary requests while making your reservations, preferably 2-3 days before your visit so the kitchen can make the necessary arrangements.
High Tea Singapore – find more experiences
in our High Tea Venue Directory
