Does not lounging about on a weekend afternoon, replete with a sweeping view of the Marina Bay and Raffles Place while relishing on tantalising delights created by Chef Desmond – a member of the winning Singapore team in the Asian Pastry Cup – sound ideal? If that does not leave you into a state of nua-ness yet, I am sure the live pianist will lead you straight into it.
What makes me a return patron (I have lost count on the number of times I have been back here personally), other than the entire ambience you get from dining at the lounge, is the fact that (a) the themed-menu changes on a monthly basis, (b) they serve a set menu rather than buffet-style (while not always true, I believe sets are generally better executed than a buffet line), (c) there is a list of more than ten TWG tea to choose from, and (d) the quality of it all. This month, it is sour, sour, toil and trouble (I am berry sorry, this is not the official name for the theme this month); well, okay, while some items are predominantly sour, most are just a light enhancing pairing. You will be started off with the above photographed Violet Berries Jelly with Crème Fraîche Emulsion.
The second and third courses are the savoury items, served canapé-style. A platter is what I like to call them, the ordinary platter, and the other, the luxurious one. I must admit though, this month’s ‘ordinary’ platter is more extraordinary than ordinary: Duck Rillete and Foie Gras with Raspberry Jam and Truffle-scented Egg and Chives Sandwich, just to name a couple, while one can have sight of a good chunk of Crab, Asparagus and Lime Crème Brûlée, and Poached Lobster with Cilantro Aioli on the exquisite plate.
No afternoon tea is complete without the quintessential scones; and to add a bit of a local flavour, puff and pie complement the fourth course too. In line with the theme, one of the scone flavours is the Mixed Berries Rosella Scone which we adore, owing to its light but aromatic scent, and the pie is of Farm Butternut and Cranberry. You get a total of two scones, a puff and a pie each, and it is served with a side of clotted cream, lemon curd and berries jam.
And the best is saved for the last – both aesthetically and level of satisfaction. From cakes to macarons to mille-feuille, it is promised to be a (sweet, duh) treat, and it was necessarily a pleasure and honour to be able to taste creations from Chef Desmond, who, I am proud to announce, will be participating in the World Pastry Cup next year in Lyon, France.
What is photographed here will last until the end of June. While they look petite, together with the refillable tea, they can actually be quite filling in totality. Comparing prices with others of its kind, Axis Bar & Lounge @ Mandarin Oriental Singapore is one of the more reasonably priced afternoon tea it at $42++/pax or $80++/pair.
Photos by Kathleen.
Address: 5 Raffles Avenue, Marina Square, Mandarin Oriental Singapore, Level 4
Telephone: 6885 3500 (Takes Reservation)
Opening Hours (for Afternoon Tea): 3pm – 5pm (Weekdays); 12.30pm – 2.30pm & 3pm – 5pm (Weekends; PH); Bar & Lounge opens from 11am – 12am (Sun– Thurs), 11am – 1am (Fri – Sat).
This was a media session.