H O S T E D
The view from the 70th floor of Swissotel pretty much speaks for itself but in my opinion, the food and beverage offering in the “Skai High Tea” is worthy of attention too.
A collaborative effort between Executive Chef Paul Hallett of @skai.sg and Swissotel’s Executive Pastry Chef Ming, every petite creation, be it savoury or sweet, felt and tasted very special. Clearly, a lot of thought and care went into their individual concept and execution.
The scones were my favourite of all that I have eaten this year. Whether plain or cranberry, the texture suited me perfectly as they didn’t get sticky upon being chewed. Plus the fact that they were served with proper clotted cream from England (so heavy, thick, beautiful!), as well as the best housemade strawberry jam and lemon curd ever, totally sealed the deal for me. Honestly, I would return just for these.
The savoury bites on the bottom tier of the pretty display stand were not simply sandwiches with different fillings but unique standalone creations. The two I loved most and would have easily gobbled up half a dozen of, were the Maitake Mushroom with Celeriac Wrap, and the Egg Truffle Brioche with Yolk Jelly. They were really, really good.
The desserts also have Japanese and Asian culinary touches incorporated delectably into them as well. I would vote the Candied Black Sesame, Mango Strawberry Gateau and Matcha Tea Mascarpone as the most delightful examples.
As part of the $60++ per head High Tea set menu, Skai serves premium teas from TWG. I picked the Royal Orchid while my niece went for the Chocolate Moroccan Mint. I enjoyed mine as I felt its delicate floral note complemented the dainty bites very nicely.
There is the option to have coffee from Suzuki or Taittinger champagne instead for those of you who don’t fancy tea.