How not to have your hopes up high when you see something like that greeting you as you step into Tea Lounge at Regent Hotel for their weekend high tea?
Fortunately, Tea Lounge lives up to the hype, and is worth every penny.
Tea Lounge’s weekend high tea is buffet style. While this means that you don’t get that atas feeling of being served little bites on a three tier fancy cake stand, but what you get in exchange is a whole selection of exquisite staples and sweets.
The Cold Dishes
Top left clockwise: Pistachio Crusted Tuna Salad with Avocado Cream, Pork Belly Salad with Anchovy Mayonnaise, Barbecued Duck Salad.
I liked the duck salad of the three. It’s wrapped in a thin slice of cucumber which makes the whole canape very refreshing.
Top left clockwise: Roasted Wagyu Beef with Truffle Mayonnaise, Smoked Duck Breast and Mango Sandwich, Chanterelle Mushroom and Raclette Cheese Tart, Champagne Poached Tiger Prawn on Squid Ink Toast.
The Chanterelle Mushroom and Raclette Cheese Tart was mind blowing. The unassuming savoury tart was really flavourful and fragrant. On the contrary, the Smoked Duck Breast and Mango Sandwich was a little off. It was wrongly paired, and the components on its own were unflattering as well.
Surprise after surprise. Caviar madness! They have a good variety of condiments to go along with the caviar. I had mine with the raspberry dressing. Yums.
Chicken Satay with Peanut Sauce.
From left: Kueh Pie-Ti, Braised Pork Belly, Fried
Wagyu Beef Rump.
Seafood Congee with Pork Meat Ball.
Surprise surprise. The best local delight was actually the Seafood Congee with Pork Meat Balls. Just look at the colour of the congee. Orange! Imagine the amount of prawns they had to put in to achieve this colour. So simple yet so delicious.
You can forgo the laksa. As tempting as it may look, the laksa wasn’t nice at all. I couldn’t bring myself to eat another spoonful of this.
Bonus dish! Char Siew with Passionfruit Sauce.
Halfway through the buffet the chef came out and started handing this dish out to everyone. The outermost layer was superbly well caramelised, and the fat to lean pork ratio was just nice. The Passionfruit Sauce cuts the oilyness very cleanly, making you crave for piece after piece.
Yay, the highlight of any high tea — cakes!
From left clockwise: Poached Pear with Sugar Syrup, Citrus Cheesecake Tart, Caramel Apple Yuzu with Tarte Tatin.
From top left clockwise: Raspberry Lychee Religieuse, Cassis Montblanc, Tahitian Vanilla Caramelised Pecan Eclair.
From top left clockwise: Vanilla Panna Cotta, Passionfruit Vanilla Macaroon, Caramel Chocolate.
Sauces for scones and waffles (not in picture), Croquembouche, assorted macaroons.
Asian desserts and assorted fruits.
Vanilla Gelato, Raspberry Sorbet.
This is where I feel that Regent Tea Lounge’s Weekend High Tea Buffet is worth your every penny. Just the cakes alone is enough to impress. And true to my expectations, the cakes were multilayered, just like those designer cakes you eat outside.
The bill came up to be about $150 for two pax. I know, with this amount you can eat a full fledge dinner buffet at a proper restaurant, but just consider the amount of effort required to make the dishes, and the exquisiteness of it. I don’t think you can get such food creativity in a single place elsewhere in Singapore. At least I can’t.
Tea Lounge, Regent Hotel Lobby
1 Cuscaden Road, 249715
Weekends: 12pm to 230pm, 3pm to 530pm
+65 6725 3246
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