- このイベントは終了しました。
Xmas特別イベント！ 紅茶ワークショップ＋アフタヌーンティー＠Regent Hotel
月曜日 18/12/2017 @ 10:00 - 13:30
$56.50 – $57.50
クラス概要
紅茶マスターJeffrey Messeによる美味しい紅茶の淹れ方のワークショップに加え、パティスリーオリンピックでゴールドメダルに輝いたパティスリーシェフAlex Chongによる美しすぎる、ラウンジのシグネチャーデザートGolden Apple 作り方（仕上げ工程を見ていただきます。）デモも加わった豪華イベント。
今回Regentホテルの特別協力により魅力的な価格設定が実現できました！！
Schedule:
- 1030-11:00 Regent, A Four Seasons Hotelのホテル内特別ツアー
- 11:00-12:00 ティーマスターJeffrey Meese による紅茶ワークショップ
- とシェフAlex ChongによるThe Golden Appleデザートの作り方デモ
- 12:00-13:30 クリスマスヴァージョンのアフタヌーンティーセットをお楽しみ下さい。
アフタヌーンティーメニュー
FINGER SANDWICHES
Dark Chocolate Crêpe with Confi t Duck Rilette
Cocoa-roasted Wagyu Beef with Truffl e Cream Cheese on Chocolate Panino
Lobster and Avocado Tart with Chocolate Flakes
Lemon and Dill-Scottish smoked Salmon with Sour Cream on Rye Bread
Japanese Cucumber and Organic Egg Mimosa with Caviar
TEA SELECTIONS
Smoked Turkey Ham and Cranberry Quiche
REGENT’S SIGNATURE SCONES
Traditional Butter Scone and Chocolate Scone served with
Devonshire Clotted Cream, Strawberry Preserve and Traditional Lemon Curd
INDULGE IN ONE OF THE FOLLOWING SWEETS
Golden Apple
Iced Yuzu Apple Compote, Yoghurt Espuma, Hazelnut Molasses Crumble,
Olive Oil Sponge and Vanilla Fromage Blanc Sorbet
The Chocolate Forest
Caramel Cream, Banana Chocolate Gelato, Pecan Brownie,
Chocolate Choux Puff , Banana Coulis and Chocolate Crumble
Chocolate Snow on Fire
33% White Chocolate Mousse with Amarena Cherry Confi t, Light Almond
Sponge Cake, Ginger bread Spice Crumble, Raspberry Jelly, Stewed Cherry
with Vanilla, Almond Blancmange Espuma and Raspberry Cherry Sorbet
Gelato in Cup (Nutcracker)
Nutcracker Gelato, Pecan Nut Brownie, Caramelized Pecan Nuts, Salted
caramel Spread and Crunchy Milk Chocolate Pearls
お茶（選択式）
SEASONAL TEA
Nutcracker
Full-bodied Ceylon black tea infused with the rich flavors of hazelnut and aromatic vanilla.
Wonderful on its own and richly decadent with a drop of milk
THE EARLS
Imperial Earl Grey
Earl of Regent
Russian Earl Grey
Flowery Earl Grey
THE OOLONGS
High Mountain Oolong
Tea Lounge Oolong
Darjeeling Oolong
Jasmine Green Oolong
GREENS AND WHITES
Silver Leaf
Sencha Fukujyu
Gyokura Asahi
Organic Health and Well-being Green
Fortune Flowering Tea Ball
Organic Jasmine Pearl
BLACKS AND BLENDS
Organic Assam
Masala Chai
Pu-erh Tou Cha
Lapsang Souchong
Imperial English Breakfast
Shanghai Rose
FRUITS AND FLOWERS
Organic Chamomile Flowers
Organic Peppermint Leaves
Mountain Berry
Organic Vanilla Rooibos
CURATIVES
Chocolate
Cold & Flu Blend
Life Through Water
Harmony
コーヒーセレクション
Espresso
Cappuccino
Macchiato
Latte
Flat White
POUROVER COFFEE
Our selection of single origin roasts come from the high plateaus of Ethiopia, mountainsides of Columbia or Sumatra. Each coffee can be traced down to the
farmer who grew it, the elevation of the plot, and the details of the varietal. Ask your server for details on this month’s offering.
チケットに含まれるもの
- ティーマスター、 Jeffrey Meeseによる特別紅茶ワークショップ
- シェフ Alex Chong によるGolden Appleデザートの仕上げデモ
- ホテル内のツアー
- クリスマス版アフタヌーンティー
注意事項:
子供席のおと相和せ： info@alchemist.sg
WEBでの使用イメージ：イメージになります。
ABOUT CHEF JEFFREY MEESE
A lifelong coffee aficionado, Jeff fell in love with tea during his tenure as Managing Director of The New Black, a Singapore-based café concept where he also curated the tea menu tasting hundreds of teas in the process. That exploration has continued four years now and he has explored the intricacies of tea from the avant-garde to the traditional, from oolong and rooibos to pu-erh and gyokuro. After The New Black Meese opened his own consulting firm where he helps brands elevate the quality of their coffee and tea offering by focusing on in-depth education, training, and excellence in execution. When not enjoying a warm beverage he is also a lawyer, former private and venture capital professional, and leadership consultant. He fundamentally believes that well prepared tea should be the expectation not the exception.
ABOUT EXECUTIVE PASTRY CHEF ALEX CHONG
Pastry Chef Alex Chong oversees all aspects of patisserie and baking for Regent Singapore and has also represented Singapore in numerous international competitions, including the worldwide pastry cup competition Coupe du Monde de la Pâtisserie in France. A seeker of perfection and a maestro of creative desserts, bear witness to his culinary vision in the artful creations from his kitchens.