Savour seven high tea sets from $25.90

Straits Times

31-05-2025

SINGAPORE – School is out and the sun is up, which means most of the country is flocking east – to the airport.
If you have opted out of the mid-year vacation crush, there are still ways to take a well-deserved break in Singapore. Why not put on your Sunday best and treat yourself to a leisurely afternoon tea?
The British tradition originating in the 19th century has yet to fall out of fashion, even with patrons gravitating towards casual dining.
'Its relevance has remained strong, primarily because afternoon tea is viewed not as an everyday meal, but as an indulgent and experiential occasion. Guests seek it out to mark special moments – be it a birthday, bridal shower or leisurely weekend catch-up,' says InterContinental Singapore executive pastry chef Jason Goh, 40.
However, diners these days expect more than just scones and cucumber sandwiches.
Pullman Singapore Hill Street's general manager Mazen Abilmona, 49, notes: 'They are more intentional with their spending, and are looking for offerings that feel purposeful, personal and layered with meaning. Rather than just a mid-afternoon indulgence, afternoon tea has evolved into a platform for storytelling.'
In response, some hotels have teamed up with snack chains to offer trendy bites.
In March and April , Sofitel Singapore City Centre collaborated with Japanese confectioner Warabimochi Kamakura on its springtime afternoon tea, while Pullman Singapore Hill Street worked with local finger foods stalwart Old Chang Kee to offer a taste of heritage.
'For many of our local guests, Old Chang Kee is a brand they grew up with. By reimagining these iconic local flavours in a refined format, from mini Curry'O and Sardine'O puffs to laksa vol-au-vents topped with caviar, we created an experience that felt both deeply personal and delightfully unexpected,' adds Mr Abilmona.
High tea remains operationally strategic for restaurants too, allowing them to maximise business and manage costs with forecasted covers.
Ami Patisserie chef-director Makoto Arami, 36, says: 'It fills the post-lunch, pre-dinner lull, turning what would usually be quiet hours into an opportunity.'
Here are seven afternoon tea sets to check out in June.
Taiwan-inspired high tea
Choose from two high tea sets at Typhoon Cafe.
PHOTO: TYPHOON CAFE
Where: Typhoon Cafe, 04- 63 Plaza Singapura, 68 Orchard Road
When: 2 to 6pm, Mondays to Fridays
Info: typhooncafe.com.sg
Get a taste of Taiwan's bustling night markets without having to jostle through a sweaty crowd.
At Taiwanese eatery Typhoon Cafe, these treats are served on a tray and interspersed with cups of Gifel Tea, a home-grown brand that prides itself on handpicked exotic brews.
Opt for the Exploration Menu, which pairs golden chicken fritters with fruity black tea, mala pancake with lemongrass detox tea, lu rou Momofuku bun with melon oolong tea, and coffee tiramisu cake with earl grey tea.
Or try the Discovery Menu: deep-fried shimeiji mushrooms with white ginger pear tea, chilli oil dumplings with Moroccan mint tea, mei cai Momofuku bun with breakfast tea, and ondeh-ondeh cake with a blend of goji berries, tea leaves and floral scents.
Each set, available only at Typhoon Cafe's Plaza Singapura branch, can be shared among two people and costs $25.90++. Guests have the option to add free-flow tea for $5.90++.
Bubble tea high tea
High tea at Kebuke in Sembawang Shopping Centre.
PHOTO: KEBUKE
Where: Kebuke @ SSC, 01-01 Sembawang Shopping Centre, 604 Sembawang Road
When: 11am to 9.30pm, Sundays to Thursdays; 11am to 10pm, Fridays and Saturdays
Info: @kebukesg on Instagram
If you are the kind of person whose idea of sustenance starts and ends with bubble tea, this one is for you.
Kebuke launched its high tea set ($28.80 a person) earlier in 2025 . Blending the Western tradition with artisanal Taiwanese tea, the tiered dessert platter consists of two medium classic teas or milk tea lattes, two sliced cakes, four cream puffs and six cookies.
New bakes include a choux pastry filled with rice oolong tea-infused cream, a cream puff flavoured with peach black tea, butter and coffee cookies, as well as a fudge chocolate cake.
'To us, tea is more than just a beverage, it's a lifestyle. The high tea set was born from our desire to showcase the versatility of our artisanal tea leaves, not only in drinks, but also in food,' says Kebuke Singapore director Remus Kan, 29. 'By incorporating our signature brews into freshly made pastries, we offer a refined yet approachable way to enjoy tea culture in every bite.'
The high tea set is available only at Kebuke's outlet in Sembawang Shopping Centre.
Peter Rabbit-inspired high tea
Peter Rabbit-inspired high tea at Skai Restaurant.
PHOTO: SKAI RESTAURANT
Where: Skai Restaurant, Level 70 Swissotel The Stamford, 2 Stamford Road
When: Till June 30, 3 to 5pm daily
Info: skai.sg
Hop over to Skai Restaurant for its Peter Rabbit-inspired high tea. Themed after English writer Beatrix Potter's beloved character, it injects pastoral flair into classic high tea bites.
The foie gras and apple filled tartlet, for instance, is fashioned into one of Mr McGregor's – the antagonist in the children's book – shiny red apples. The croissant with tomato, melon and honey ricotta pays tribute to the garden's vibrant bounty, while the wild mushroom mousse with parmesan, cep and sherry vinegar recalls the secret hideaways of another character, Squirrel Nutkin.
There are sweet treats too, like a waffle basket brimming with blueberries and edible flowers, as well as a toadstool-shaped vanilla raspberry cheesecake.
'Themed afternoon teas are part of how we stay relevant and creative. It's not just about food, it's also about storytelling. Peter Rabbit offers a nostalgic yet whimsical lens that resonates across generations,' says Mr Marshall Orton , 59, general manager of food and beverage at Swissotel The Stamford, where Skai is located.
He adds that by tying in cultural icons or artistic inspiration, the restaurant is able to surprise and engage guests, who are starting to skew younger. Alongside families and mother-daughter duos are now Gen-Z clients, who are drawn to the Instagram- worthy experience.
The high tea is available till June 30 and runs daily from 3 to 5pm. The menu is priced at $68++ an adult and $34++ a child aged six to 12 , inclusive of a choice of mocktail, TWG tea or gourmet coffee.
Drinks can be upgraded to cocktails like Mischief In The Garden – a sweet and earthy concoction with vodka and carrot juice – for an extra $25.
Savoury skewers and sliders
Opus Bar & Grill's skewers and sliders stack.
PHOTO: OPUS BAR & GRILL
Where: Opus Bar & Grill, voco Orchard Singapore, 581 Orchard Road
When: Noon to 5pm, Mondays to Fridays; 3 to 5pm, Saturdays and Sundays
Info: str.sg/dxAb
Opus Bar & Grill has noticed a shift in its afternoon tea crowd. Gone is the monopoly of silver-haired sybarites. Today's diners are younger, more diverse and drawn to bolder flavours.
In response, the steakhouse has revamped its midday experience, moving away from traditional finger sandwiches and petit fours to feature savoury light bites that appeal to a wider range of tastebuds.
There are skewers spiced up with Asian influences – think teriyaki salmon, bulgogi wagyu beef, chicken masala and miso eggplant – alongside sliders in the form of mini cheeseburgers, smoked beef brisket and crispy fish fillet combos. A trio of desserts consisting of a cheesecake and dark chocolate brownie with hazelnut creme completes the set.
'We wanted to move away from a traditional afternoon tea – where sweets often take centre stage – and have curated a menu with a more savoury-forward approach,' says executive chef Dean Bush, 53, of voco Orchard Singapore , where Opus Bar & Grill is located.
Since diners prefer personalised experiences , the restaurant invites them to pick a teacup that resonates with their mood and style from its eclectic collection.
It can accommodate dietary preferences where possible – for instance, by swopping proteins for plant-based alternatives or adjusting marinades.
The Skewers & Sliders Stack is available at $54++ for two diners, including free-flow speciality coffee, artisanal teas and soft drinks.
Spring journey
The Chef's Table Discovery Experience at Ami Patisserie includes a Hokkaido crab tartlet.
PHOTO: AMI PATISSERIE
Where: Ami Patisserie, 27 Scotts Road
When: Noon and 6.30pm, Wednesdays; noon, 3 and 6.30pm , Thursdays to Sundays
Info: amipatisserie.com
Spring at Ami Patisserie brings with it a fresh six-course journey ($118++ a person) through chef Makoto Arami's pastry finesse. Light and airy yet filling, the menu highlights seasonal ingredients like citrus, young ginger and tender asparagus.
It starts with a miso madeleine topped with a smoky puree of charred eggplant, before diving into a Hokkaido crab tartlet encased in buttery layers of honey-brushed filo pastry. Bits of ginger and green apple add a burst of springtime brightness.
Next comes the chef's version of a wagyu sando – smoked Omi beef on pan-seared brioche, crowned with uni and wasabi cream – followed by an asparagus tart with Parma ham and sauteed shiitake mushrooms.
To round off the meal, there are three desserts featuring the season's bounty of mandarin oranges, dark chocolate and strawberries.
'Each course draws from my food memories and favourite flavour combinations,' says chef Arami , 36. For example, the strawberry sakura dessert that includes rice pudding and coconut is a tribute to his grandfather's traditional sakura mochi .
'I aspire to change diners' perspectives on the role of pastries with the Japanese concept of ' tsudo' – a pastry should be savoured at any time of the day, even as a meal in itself.'
As such, the menu is available for lunch, afternoon tea and dinner. Guests are served in a nine-seater room, where pastries are assembled and plated on a counter before their eyes.
Golden Nectar Afternoon Tea
Golden Nectar Afternoon Tea at The Lobby Lounge.
PHOTO: INTERCONTINENTAL SINGAPORE
Where: The Lobby Lounge, Level 1 InterContinental Singapore, 80 Middle Road
When: Till July 15, 1 to 3pm, 3.30 to 5.30pm daily
Info: str.sg/iiyL
It is golden hour at InterContinental Singapore, which has built its latest afternoon tea menu around one sweet ingredient – honey.
Flowing in courtesy of New Zealand honey retailer Comvita, this nectar is infused into The Lobby Lounge's many delicate bites, presented on a rustic tiered stand for a homely feel. Among the menu's gilded creations are a delicate vanilla panna cotta sweetened with multifloral honey and crowned with meringue and a little bee made of chocolate, as well as a sweet and tart honey redcurrant mousse made of financier sponge , lemon yuzu compote and rewarewa honey.
It also includes a ginger manuka honey tartlet, clover honey-miso glazed salmon and pistachio manuka honey choux puff.
'We wanted to create something that felt both indulgent and intentional. Comvita's manuka honey not only adds a naturally sweet, floral complexity to our creations, but also aligns beautifully with the growing desire among guests for ingredients that offer health benefits alongside taste,' says executive chef Jason Goh, 40.
Wash it all down with Queen Bee ($20++), a cocktail that packs a citrusy punch, stirred with kumquat liqueur , lemon, yuzu, lemon bitters and manuka honey. For a non-alcoholic option, try the Honey Buzz mocktail ($16++), which blends Comvita Manuka Leaf Blend Tea, manuka honey, cloudy apple juice and lemon.
Each foray into this candied colony costs $65++ a person on weekdays and $70++ a person on weekends, inclusive of a serving of coffee or loose-leaf tea, and free-flow ice cream.
Gluten-free and dairy-free options are available too, as well as a vegan afternoon tea set – one of few in Singapore.
Tropical Fruits Afternoon Tea
Tropical Fruits Afternoon Tea at Singapore Marriott Tang Plaza Hotel.
PHOTO: SINGAPORE MARRIOTT TANG PLAZA HOTEL
Where: Lobby Lounge, Level 1 Singapore Marriott Tang Plaza Hotel, 320 Orchard Road
When: 3 to 5.30pm, Mondays to Thursdays; 2 to 3.30pm and 4 to 5.30pm, Fridays to Sundays
Info: lobbyloungesg.com
Nothing spells summer like a basket – or delicately plated tray – of tropical fruit. And in the sun-speckled Lobby Lounge of Singapore Marriott Tang Plaza Hotel, they sit ripe and ready for picking.
Passionfruit, coconuts, mangoes, kiwis and bananas are turned into pastries like a sponge cake topped with tangy kiwi compote and silky yogurt chantilly, as well as a chocolate banana choux finished with hazelnut praline.
There is also a tart draped with mango-passionfruit jelly, and a coconut and mango panna cotta dotted with nata de coco.
Balancing out these sweet nibbles are savoury bites, such as a smoked salmon seaweed roulade with wasabi mayonnaise and a Thai-style chicken with pineapple tartlet.
'Our high tea experience distinguishes itself by embracing local culture and flavours. We curate themed menus that celebrate our rich heritage, incorporating local produce and ingredients to create unique and memorable offerings,' says Ms Marisa Ng, 40, the hotel's director of sales and marketing.
The set, served until the end of June, costs $68++ for two people from Mondays to Thursdays, and $58++ a person on Fridays to Sundays.
Check out ST's Food Guide for the latest foodie recommendations in Singapore.