A much-loved destination for an elegant high tea with panoramic city views; the culinary greats behind SKAI are now elevating their play with the launch of a quarterly Luxury SKAI High Tea on Sunday, 12th February.
The Luxury SKAI High Tea takes the afternoon dining experience to new heights, presenting the finest ingredients and the best service, all set to the iconic backdrop of Singapore’s city skyline. Offering the delightful decadence to the palate, guests can indulge in Krug Grande Cuvée, Caviar, Lobster, Wagyu Beef and desserts adorned with 22 carat gold flakes.
Created by Senior Executive Sous Chef Paul Hallett and Executive Pastry Chef Yong Ming Choong, this specially created menu truly exudes luxury. The savoury line-up focuses on elevating much loved flavour pairings using the very best of ingredients. Conceptualised by Chef Paul, highlights include a King Crab Chawanmushi with morel mushrooms and Ikura, king crab being a discovered favoured ingredient for Chef since his move to Asia; Lobster & Uni served in a savoury ice-cream cone, SKAI’s exclusively packaged Kaviari Oscietre Caviar; Iberian Ham & Manchego Quiche featuring free-range acord-fed Joselito Jamon and a Blackmore Wagyu morsel served with smoked roe and Japanese Nori.
With two decades of pastry experience, Chef Ming demonstrates his refined sensibility for flavours with a repertoire of innovative desserts, such as aJapanese Strawberry Tart,his personal favourite featuring the freshest white Japanese strawberries delicately balanced with cream chantilly and an almond soufflé sponge; Orange Saffron Tea,a unique choux puff filled with spanish-saffron infused orange marmalade and his take on a Lollipop, where elderflower cream is spun in an almond base, wrapped in a lychee marmalade and adorned with 22 carat gold.
Guests will also be presented with a keepsake from the inaugural event; a box of Uji Matcha Nama Chocolates which are hand-crafted in-house using the best 70% guanaja nama chocolate and matcha powder.
The afternoon experience is elevated with a selection of luxurious Bacha coffee and TWG teas. A selection of premium teas include Castleton, considered one of the prestigious gardens in Darjeeling, Lotus Jade, one of the most extraordinary green teas of Vietnam yields and White Happy Tea, a tea that blends rare sweet mints with the finest silver tips of Yin Zhen. Bacha’s Premium Coffee Selection includes a Le Berlina Gesha, the Panama Gesha produces sparkling flavours of berry, peach, mango, papaya and guava, with distinctive notes of bergamot and an aftertaste of jasmine and Flame Tree Coffee which is a thick and unctuous brew with striking notes of almond and warm caramel aftertaste. Set as the perfect complement is the option to add on a glass or free flow of Krug Grande Cuvée, an exceptional blend of over 120 different wines from more than 10 different years increasing a fullness of flavours and aromas for a luxurious finish.
The Luxury SKAI High Tea experience is priced at $168++ per person, inclusive of TWG tea or Bacha coffee, $268 ++ per person including a glass of Krug Grand Cuvée and $748 ++ per person free-flow Krug Grand Cuvée between 3 to 4.30pm.
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