Recently, we saw that Ritz Carlton Singapore has just introduced a new menu for their Spring 2011 Weekend High Tea, and as we had not been here since 2010, it is timely we make a revisit to Chihuly Lounge again.
It's a very relaxing place to have your afternoon tea with a small live band and very relaxing atmosphere.
For those who need the details, here it is: The Spring Weekend Afternoon Tea Buffet is $46 per adult (inclusive of freshly brewed and decaffeinated coffee and a selection of teas), available on Saturdays and Sundays in Chihuly Lounge from 2:30 to 5 p.m.
Included in the weekend high tea is free flow of Ronnefeldt tea served in ‘Feuille d'or’ line of Bernardaud Porcelain imported from France. Each diner is allowed to sample as many varieties of tea during the entire stretch of afternoon tea, and there is no limit as to how many types of tea you can sample. We had a few varieties of tea, including this aromatic Light & Fit variety which had hints of floral fragrance.
Milk, sugar, honey and lemon to go with each pot of tea.
What is afternoon tea without all the small nibbests of food? Although the choices at Chihuly Lounge may not be as big as the high teas in other places, but the quality is pretty good for us.
On display are smoked salmon with spinach salad in soft rolls, beef pastrami and gherkin in beetroot focaccia, and cucumber and egg mayonnaise with crème fraîche sandwiches, among other different kinds of sandwiches.
We also ordered ice-tea (both original and peach). As ice tends to dilute the drinks, hence the ice cubes here are made of frozen tea so that nothing gets diluted. Before served, cold tea is poured into the special ice cubes.
The end result is a glass of beautiful iced tea and served seperately with the sugar syrup (flavoured syrup such as peach syrup is served if requested).
At the dessert tables, there is a small but comprehensive selection of special desserts and cakes including baked pistachio cream with cherry tarts, pate de fruits, seasonal berries in vanilla agar and parmesan cheesecake.
(Clockwise from bottom right) Vine Tomato Confit with Bocconcini and Pesto, Prosciutto Ham Rolls with Fig, Tomatoes and Arugula Salad , Baked Pau with Dried Shrimp and Minced Chicken, steamed scallop and salted egg yolk siew mai with XO chilli bean sauce, and Vietnamese spring rolls wrapped with crystal prawn tail
Fillings inside the Baked Pau with Dried Shrimp and Minced Chicken - The skin of the baked pau is not too thick and dry, and the fillings were moist and tasty.
Chicken and Iceberg Salad in Tomato Buns. At the background is Seafood Fu Pei Pockets with Pineapple Chili Sauce.
Prosciutto Ham Rolls with Fig, Tomatoes and Arugula Salad
Another shot of the Ronnefeldt tea - They even had this Strawberry & Yogurt variety which we found it to be pretty good.
Some cold appetizers were also served, such as this Marinated Tuna on Japanese Edamame Seaweed Salad
and also the Smoked Duck and Portobello with Green Mango Salad
Behind the sofas was a Live station and a small ice-cream "stall".
The Live Station was dishing out caramelized bananas and chocolate chip toasts. On first look, the toast looks like the familiar "rainbow" bread use by the ice-cream man. I had mine served together with lychee ice-cream. The bread was toasted to a crisp and the bananas and chocolate chips were warm and caramelized inside the tasted bread.
I tried this Berries³ - Seasonal Berries in Vanilla Agar. To be frank, it was nothing more than 3 types of berries set inside agar agar.
The Raisin Scones and Cranberries Scones with Crème Fraîche and Fruit Jam served here was good.
For extra antioxidant, we had lots of Raspberries to go along with our food and tea.
We enjoyed the new Spring Weekend Afternoon Tea which is served from March 5 to May 29, 2011, and definitely looking forward to their new menu in Summer.
Chihuly Lounge
7 Raffles Avenue,
Lobby
Ritz-Carlton Millenia