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METHOD:PUBLISH
X-WR-CALNAME:Spoonful
X-ORIGINAL-URL:https://spoonful.sg/ja
X-WR-CALDESC:Spoonful のイベント
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TZID:Asia/Singapore
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TZOFFSETFROM:+0800
TZOFFSETTO:+0800
TZNAME:+08
DTSTART:20170101T000000
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BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20171218T100000
DTEND;TZID=Asia/Singapore:20171218T133000
DTSTAMP:20260512T025044
CREATED:20171207T035727Z
LAST-MODIFIED:20171217T095156Z
UID:4580-1513591200-1513603800@spoonful.sg
SUMMARY: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
DESCRIPTION:クラス概要 \n\n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。 \n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！！ \n  \n\nSchedule: \n\n\n1030-11:00 Regent\, A Four Seasons Hotelのホテル内特別ツアー\n11:00-12:00 ティーマスターJeffrey Meese による紅茶ワークショップ\nとシェフAlex ChongによるThe Golden Appleデザートの作り方デモ\n12:00-13:30 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。\n\n  \n\n\nアフタヌーンティーメニュー \nFINGER SANDWICHES Dark Chocolate Crêpe with Confi t Duck RiletteCocoa-roasted Wagyu Beef with Truffl e Cream Cheese on Chocolate PaninoLobster and Avocado Tart with Chocolate FlakesLemon and Dill-Scottish smoked Salmon with Sour Cream on Rye BreadJapanese Cucumber and Organic Egg Mimosa with Caviar \nTEA SELECTIONS Smoked Turkey Ham and Cranberry Quiche \nREGENT’S SIGNATURE SCONESTraditional Butter Scone and Chocolate Scone served withDevonshire Clotted Cream\, Strawberry Preserve and Traditional Lemon Curd \n  \nINDULGE IN ONE OF THE FOLLOWING SWEETSGolden AppleIced Yuzu Apple Compote\, Yoghurt Espuma\, Hazelnut Molasses Crumble\,Olive Oil Sponge and Vanilla Fromage Blanc Sorbet \nThe Chocolate ForestCaramel Cream\, Banana Chocolate Gelato\, Pecan Brownie\,Chocolate Choux Puff \, Banana Coulis and Chocolate Crumble \nChocolate Snow on Fire33% White Chocolate Mousse with Amarena Cherry Confi t\, Light AlmondSponge Cake\, Ginger bread Spice Crumble\, Raspberry Jelly\, Stewed Cherrywith Vanilla\, Almond Blancmange Espuma and Raspberry Cherry Sorbet \nGelato in Cup (Nutcracker) Nutcracker Gelato\, Pecan Nut Brownie\, Caramelized Pecan Nuts\, Saltedcaramel Spread and Crunchy Milk Chocolate Pearls \nGolden Apple\n  \n  お茶（選択式） \nSEASONAL TEANutcracker \n\nFull-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 \nTHE EARLS Imperial Earl GreyEarl of RegentRussian Earl GreyFlowery Earl Grey \nTHE OOLONGSHigh Mountain OolongTea Lounge OolongDarjeeling OolongJasmine Green Oolong \nGREENS AND WHITESSilver LeafSencha FukujyuGyokura AsahiOrganic Health and Well-being GreenFortune Flowering Tea BallOrganic Jasmine Pearl \nBLACKS AND BLENDSOrganic AssamMasala ChaiPu-erh Tou ChaLapsang SouchongImperial English BreakfastShanghai Rose \nFRUITS AND FLOWERSOrganic Chamomile FlowersOrganic Peppermint LeavesMountain BerryOrganic Vanilla Rooibos \nCURATIVESChocolateCold & Flu BlendLife Through WaterHarmony \n  \nコーヒーセレクション \nEspressoCappuccino Macchiato Latte Flat White  \nPOUROVER 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 thefarmer who grew it\, the elevation of the plot\, and the details of the varietal. Ask your server for details on this month’s offering. \n\n  \nチケットに含まれるもの \n\nティーマスター、 Jeffrey Meeseによる特別紅茶ワークショップ\nシェフ Alex Chong によるGolden Appleデザートの仕上げデモ\nホテル内のツアー\nクリスマス版アフタヌーンティー\n\n  \n注意事項:子供席のおと相和せ： info@alchemist.sgWEBでの使用イメージ：イメージになります。 \n  \n\n \nABOUT CHEF JEFFREY MEESEA 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.   \n  \n  \n  \n  \n \nABOUT EXECUTIVE PASTRY CHEF ALEX CHONGPastry 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. 
URL:https://spoonful.sg/ja/event/a-festive-afternoon-tea-appreciation-workshop-at-tea-lounge/
LOCATION:Tea Lounge @ Regent Singapore Hotel\, 1 CUSCADEN ROAD\, SINGAPORE 249715
CATEGORIES:Featured Spoonful Workshop Events,Spoonful Workshops
ATTACH;FMTTYPE=image/jpeg:https://spoonful.sg/wp-content/uploads/2017/12/Regent-Singapore-A-Four-Seasons-Hotel_Tea-Lounge_Individually-plated-interactive-desserts_400x800.jpg
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