391 Orchard Road
Level 2 Takashimaya
Singapore 238873

(open in Google Maps)

10:00am - 09:30pm

10:00am - 09:30pm

10:00am - 09:30pm

10:00am - 09:30pm

10:00am - 09:30pm

10:00am - 09:30pm

10:00am - 09:30pm

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From the Burpple community

This used to be the best scones in Singapore for me. Sadly it became a thing of the past during my recent visit, for my favourite English tea time treat came rock hard with brittle bits.

Nothing the pristine, vintage interior and classy ambience to spent a weekend afternoon in, and premium tea blends with precise brewing temperature and a no refill policy, could salvage.

I hope this is not the same to be said of other TWG salons.

Flaky, buttery puff pastry encasing smooth, creamy custard and topped with a layer of fresh cream and berries which provides a refreshing sourness to tone down the sweetness of the crème pâtissière. This dessert is light, but still provides a high level satisfaction, especially when paired with their fragrant teas.

One of the rare few jewels that didn’t have a price hike over the years.

Both flavours are not jarringly sweet with a pleasant accompanying tea scent. Just the way I like my macarons. Will be back for more.

So fine, so delicate. I've never had a black tea with such floral aroma and taste that's this delicate and sweet. It's has the elegance of a green tea, with the strength of black. Quite an eye opener for me.
First flush harvests are first blooms of delicate buds that have been left untouched for months. It's nourished during winter, and freshly bloomed in spring, when it's harvested. Which explains why while Darjeeling is a black tea, it has a bright olive hue (swipe for photo of leaves)
TWG serves a variety of such Darjeeling First Flush Harvests, from Phuguri, Puttabong, or Orange Valley, each with nuances in aroma, taste, strength and complexity. Of special mention is the Darjeeling First Flush 2020 Haute Couture Tea Collection, which smells of fresh and floral leaves with hints of fruits. It's sweet and smooth, without any astringency.

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Foie gras, duck breast combine in a medallion that is tender, juicy and sinfully good. Balanced out by heirloom carrots and Brussel sprouts, its the perfect comforting lunch this celebratory season. Only till 3rd Jan. 55 for main course, tea, dessert and a mocktail.

If this is how all salads tasted I would definitely eat salads more often. A generous serving of lobster sits atop a bed of creamy avocado chunks. Still one of my absolute lunch favourites and go to meals. Healthy and clean is a bonus, zero carb if you don't eat the bread crisps. Try it!

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