4 New Afternoon Tea Experiences to Try in Singapore

Whether you fancy an afternoon tea with a Peranakan twist or Japanese-inspired creations, here’s where to go for your next tête-à-tête.
Text by: Eris Choo

Pan Pacific Singapore

Pan Pacific Singapore extends the SG60 celebrations with its Peranakan Afternoon Tea at Pacific Emporium, available until 16 November 2025. The experience starts with a refreshing Nyonya Bloom, a harmonious blend of peach, passionfruit, pandan, and gula melaka, followed by savouries such as Peranakan Rojak with Beetroot Pie Tee, Nyonya Kerabu with Baby Abalone, Mackerel Mousseline in a Charcoal Soft Bun, and Crispy Lobster Popiah.

Sweet creations delight with playful touches, including the whimsical “Fish Tank” Matcha Financier with Blue Pea Jelly, alongside Strawberry Shortcake, Hazelnut Praline Puff, and golden scones, paired with TWG tea, Lavazza coffee, or champagne. On weekends, the experience is elevated into a lavish buffet with live stations, featuring classics like Nyonya Laksa and Babi Pongteh. Seatings are available from 1pm to 3pm and 4pm to 6pm and are priced from $58 per adult. To book, call +65 6826 8240, or visit https://www.panpacific.com/

The Fullerton Hotel Singapore

The Fullerton Hotel Singapore ushers in autumn with the AKI 秋 Afternoon Tea, presented in collaboration with award-winning guest chef Makoto Arami, La Liste’s Pastry Talent of the Year 2025. Running from 10 October to 30 November 2025 at The Courtyard, the experience is a Japanese-inspired reinterpretation of the timeless afternoon tea tradition. The menu opens with the Sansho Miso Yaki Nasu Madeleine, a delicate bite that marries smoky eggplant with parmesan. Savoury highlights follow in an elegant quartet of Burrata Cheese and Parma Ham Sando, the umami-rich Tomato Tartelette, Smoked Salmon Tarte, and the indulgent AMI Signature Caviar Choux crowned with glistening Nomad caviar. In place of traditional scones, Chef Makoto has created a light and fluffy Kinako & Matcha Tropézienne with Yuzu Jam, plus other delicate creations that honour classic flavours, such as a reimagined Mont Blanc brimming with smooth chestnut paste in a crisp tart shell, and a Black Forest choux cream puff. Accompanying each afternoon tea set is The Courtyard’s specially crafted Yuzu Blossom mocktail, where cherry blossom tea and yuzu are layered with butterfly pea flower tea and a splash of soda water for a sparkling lift. The AKI 秋 Afternoon Tea is priced at $68++ per adult. To book, visit: https://www.fullertonhotels.com/dining/.

Grand Hyatt Singapore 

Following a multi-year-renovation, Grand Hyatt Singapore unveils refreshed concepts such as at 10|SCOTTS, a popular spot for afternoon tea. The restaurant’s new ‘Grand Afternoon Tea’ experience now offers a curated semi-buffet that blends provenance, sustainability, and indulgence: guests are welcomed with a sparkling Saicho Jasmine tea, followed by a spread of responsibly sourced delights, including smoked salmon, vol-au-vent with prawns and crab, and artisanal cheeses from Les Frères Marchand, one of France’s largest and oldest cheese-maturing companies. No afternoon tea would be complete without warm scones served with clotted cream and jam (plus kaya for a local twist). This is accompanied by tableside desserts such as vanilla mille-feuille with red wine poached pear, opera cake, and citrus pavlova; and paired with a bespoke Monogram tea list, with the option to upgrade to free-flow Moët & Chandon Impérial Brut Champagne, wines, cocktails, and mocktails. The Grand Afternoon Tea experience is available weekdays from 2pm to 4.30pm, and on weekends from 11.30am to 2pm and 2.30pm to 5pm, priced at $65++ per adult. To book, visit: https://www.singapore.grand.hyattrestaurants.com/10-scotts.

Violet Oon Singapore 

Violet Oon Singapore brings back its much-loved High Tea with a refreshed menu at its elegant new ION Orchard outpost. Set against the charm of a tropical, colonial-inspired indoor veranda, the experience features handmade delicacies from the Violet Oon Kueh Collection, crafted from Chef Violet’s archival recipes. Indulge in traditional sweet treats such as Kueh Kosui with grated coconut, the fragrant Bika Ambon honeycomb cake, and Ang Ku Kueh filled with sweet mung bean paste. Savoury highlights include Chili Crab in a Crispy Shell, Coronation Chicken on Wonton Leaf, Kuay Pie Tee, and the signature Dry Laksa. The moreish bites are complemented by heritage-inspired teas like Pandan & Blue Pea or Rosella—perfect for a leisurely afternoon tête-à-tête. To book, visit https://violetoon.com/reservations/#booking.