Tea fit for a queen

They’ve been at this for the last 30 years, and is by far the best tea spread in town set in the  elegant Tea Lounge to boot. So popular is their weekend high tea ($48 per person)—the spread offers what’s essentially a high quality lunch—that you have to book at least three weeks in advance to secure a spot (five weeks to avoid disappointment).
The star of the show is the carving station—a wagyu roast cooked perfect pink and tender served with excellent Yorkshire pudding and sauce, and a tender slab of barely cooked salmon served with chillied sea salt. Three must-tries are the scones (a classic one, and a variation which changes) served with glossy thick Devonshire cream, strawberry conserve, a delicately balanced, tangy but not too sharp lemon curd, and a choice of 10 jams; the soufflé made only when you order, and the panna cotta. My personal must-have is the homemade duck rillette while the salmon, leek and potato quiche is moist and tender.
It is clear that much thought has gone into the menu, as its other offerings offers more than the predictable suspects at tea spreads. Consider pavlova cupcakes with blueberries, fluffy coconut-filled lamingtons, and silken chocolate-espresso pots de crème. There’s plenty to feed the kids too from meringues and marshmallows, colourful fruit cubes on sticks, desserts to savoury pastries, pork dumplings and satay. Choose from a menu of 19 teas by Canadian fine tea purveyor T Leaves, including a blend Regent developed exclusively for the hotel, and a flowery infusion called Harmony.
The best thing about it is, there’s one sitting, from 1pm all the way to 5pm. The afternoon tea spread is available only on Saturday and Sundays, while a traditional afternoon tea stand is served on weekdays.
Tel. +65 6725 3245/6 Email: tealounge.rsn@fourseasons.com

Excerpt from the May issue of epicure.