SINGAPORE, April 2018–Spring in Japan is more than just about the centuries-old tradition of Hanami (or “flower viewing”), it is also a time for seasonal festivals and foods-from lively parades to fruit picking and afternoon picnics in the park.

Tea Lounge welcomes the changing of seasons and the full bloom of spring with teatime delicacies inspired by the “Land of the Rising Sun”. Instead of an outdoor picnic, guests are  invited  to  beat  the  heat  and  stay  indoors  seated  in the  midst  of  a colonial  garden setting, as they indulge in quintessential Afternoon Tea with a Japanese twist.

Until  June 29,  the  weekday  three-tier  afternoon  tea  stand  will  feature  savoury  finger sandwiches  such  as Sesame  Tuna  Maguro  on  Japanese  Rice  Cake, Japanese Spider  Crab  Meat  with  Pickled  Ginger and Hibiki-infused  Kobe  Beef  Roll with Uni Terrine, among others.

Tea lounge Japan Tea time finger sandwich

Additional highlights   include   the quiche   duo   which   will   be   filled   with Shiitake mushrooms, sweet potato and kurobuta pork belly, or the season’s harvest of Japanese spring vegetables.

Fans  of  the plain  scone  will enjoy  it served  with  a house-made aromatic  sakura  jam spread, or  they can choose  to bite into Chef’s warm  buttery mikan (Japanese  citrus) scone; a refreshing yet subtly tangy alternative.

Since  its  reopening last  August,  taking  pride  of  place  at  the  heart  of  the  outlet  is the Chef’s Work  Table, an  interactive  station  with  chefs  sculpting  desserts,  pulling  sugar  and  building their sweet creations from scratch.

Gold culinary Olympian Pastry Chef Alex Chong and his team introduce a new individually-plated  interactive  dessert: Japanese  Pearl;  a  delicate shiny sugar  sphere  filled with a medley of crunchy black sesame, white chocolate yuzu cream, red bean compote, sakura pomegranate jelly and lychee foam, sitting atop a rich Uji matcha gelato.

Tea Lounge Japanese Pearl

Other signature plated desserts such as the Golden Apple, a delicate sucré masterpiece that cracks  open  to  reveal  a  tangy  iced  yuzu  apple  compote,  yoghurt  espuma,  hazelnut  molasses crumble and olive oil sponge with vanilla fromage blanc sorbet, will also be available.

In addition, a counter selection of mini pastries, salads, sandwiches, Italian cheeses and other small bites offer variety for a most indulgent afternoon tea.

On weekends, the Hotel’s popular High Tea Buffet continues to spoil for choice with an eclectic selection of western and eastern, with a touch of local flair. Guests can look forward to items such as Teriyaki  and  Sake-infused Wagyu  Beef Tataki; Japanese Chicken Katsu  Curry; Yoshinoya Pork  Rice  Bowl; a decadent Caviar  Station; a local counter featuring Chef’s signature Lobster  Laksa  with  Rice  Noodles  and  X.O.  Sauce; King Scallop   Congee   with Sea Cucumber   and   Goji   Berries; and other Singaporean favourites.

The  Weekday  Three-tier  Afternoon  Tea is  priced  starting  from  $45  per  person  and available from Monday to Friday from 12 p.m. to 5 p.m.

The  Weekend  High  Tea  Buffet is  priced  starting  from  $65  per  person  and  available  on Saturday and Sunday. 12 p.m. to 2:30 p.m. and 3 p.m. to 5:30 p.m.




From June18 to 24

Japanese pastries are known for their lightness, delicate beauty and subtle flavours. Bringing  with  her  a  menu  of  signature  sweets  that  showcase  flavours  of  Japan  and  the exquisite   intricacies   of her creations,  Four  Seasons  Hotel  Kyoto’s  Hokkaido-born Assistant  Pastry  Chef  Reiko  Yokota,  will  be  making  a  guest  appearance  at  Tea  Lounge from June 18 to 24, 2018.“

I am passionate about bringing natural flavours to their fullest. Continuing the search for the perfect balance while keeping it fun and exciting,” she says.

On weekdays, guests can look forward to sampling Chef Yokota’s plated desserts such as the Citrus  Eton  Mess; layers  of  Japanese seasonal  citrus  fruit  marinade,  yuzu  jelly, crème d’ange, yuzu cremeux, lime meringue and mandarin sorbet. Cacao lovers can indulge in the Chocolate Decadence of Kyoto chili-infused steamed chocolate cake with crunchy chocolate bits, chocolate mousse and a beautiful chocolate tuile.

Citrus Eton Mess
Dessert Chocolate Decadence

Other  counter desserts  that  will  be available  on weekdays include the Sakura-Matcha Pain  de  Gênes, Hōjicha-roasted  Tea Crème Brûlée, and  the Apple Chiboust Cake, while weekend  highlights  will  feature White  Chocolate  Ginger  Soufflé, Shiso  Panna  Cotta  with  Pomegranate  Jelly and Matcha-Azuki  Roll,  just  to name a few.

Chef Yokota’s passion comes through in her dessert masterpieces and for her inspiration for  this  special  Singapore  menu,  she  shares, “Natural  flavours bring  out  memories, something  that  makes  you  feel  nostalgic.  I constantly lay with ingredients trying to come up with the perfect balance of sweetness, sourness and bitterness. I also accentuate these with temperature and texture differences.  To me, the ultimate compliment is for people to have fun and to be excited when they eat my food.”

1) 50% off the second diner with every order of the weekday three-tier afternoon tea set
2) Special price of $55++ for weekend high tea buffet at Tea Lounge (u.p.. at $65++ per person)
The offers are valid until June 30, 2018 and subject to availability. Guest to mention promotion to avail of the promotional offer. Other terms and conditions apply.


Blackout dates:
Weekend promotion

Mother’s day  Sunday 13 May

Father’s day Sunday 17 June

Weekday promotion

Vesak Day Tuesday 29 May
Hari Raya Puasa Friday 15 June


Operation Hours and Pricing Information
Tea Lounge

1 Cuscaden Road, Lobby Level, Singapore 249715
+65 6725 3246
Daily – 12 p.m. to 7 p.m.

Weekday Afternoon Tea (Mon to Fri) – 12 p.m. to 5 p.m. | S$45++ per adult, S$22.50++ per child (children under the age of 5 dine for free)

Weekend High Tea Buffet (Sat and Sun) – 12 p.m. to 2:30 p.m. (1st seating) and 3 p.m. to 5:30 p.m. | S$65++ per adult, S$32.50++ per child (children under the age of 5 dine for free)


Note: All prices quoted above are subject to 10% service charge and/or other applicable government taxes.