KAYA @ The Standard - Introduces New Sharing Plates with a Modern Japanese Twist

Back at Kaya at The Standard again, this time to check out its new menu. Known for its Modern Japanese cuisine with creative fusion touches, Kaya continues to offer an inventive take on familiar Japanese flavours through a selection of sharing plates designed for the table. The new menu brings together interesting combinations of ingredients and cooking techniques, complemented by an equally creative cocktail selection from Kaya Bar.

Raw Fish and Fruit 4/5

Starting with Raw Fish and Fruit, this refreshing appetiser features a marinated mix of raw fish dressed in a housemade fermented sauce, served with fresh pear and shiso leaf. The fermented sauce lifts the delicate sweetness and clean flavours of the raw seafood, adding savoury, umami-rich depth. Meanwhile, the crisp pear provides a refreshing sweetness and crunch, while the aromatic shiso lends a distinctive herbal fragrance. It is a light and vibrant opening that whets the appetite.

Kombu Fried 3/5

For something to nibble on, Kombu Fried offers an interesting take on the usual bar snack. Fermented chilli kombu is deep-fried until light and crispy, then finished with sansho pepper. The combination delivers layers of savouriness from the kelp, a gentle chilli kick and the distinctive citrusy, numbing sensation of Japanese sansho. With its crisp, brittle texture, this makes an addictive accompaniment to the drinks.

Good Egg, Bad Egg 3.5/5

The Good Egg, Bad Egg is Kaya's playful take on the classic Scotch egg. A jammy ramen egg is wrapped in minced, shoyu-marinated chicken and deep-fried to a beautiful golden crisp. Cutting into it reveals a soft, rich yolk, while the chicken casing provides a savoury contrast. It is served over curry hollandaise, which adds another layer of creamy richness with a gentle curry fragrance. A comforting yet creative combination that brings together familiar Japanese and Western influences.

Skewered Porktaku 4/5

Moving on to the skewers, the Skewered Porktaku features pork belly braised in soy and sake, then grilled and glazed with shio capsicum coulis. The braising process gives the pork belly a tender, succulent texture, allowing the fat to render while retaining its rich flavours. A final grilling adds smokiness and char to the exterior. The accompanying shio capsicum coulis adds subtle sweetness and a savoury note from the bell pepper, helping balance the richness of the pork.

Tori Skewer 4.2/5

The Tori Skewer features grilled chicken glazed with a fermented sweet-spicy sauce, delivering savoury depth, sweetness, and gentle heat. What makes it more interesting is the finishing touch of aburi kaya butter shoyu. The torch-seared kaya butter melts over the warm chicken, bringing together the creamy sweetness of kaya with the savouriness of soy sauce. It is an unexpected pairing, but one that gives the familiar chicken skewer a distinctly local-inspired twist.

Highball 4/5

For those who enjoy Japanese-inspired cocktails, Kaya Bar offers a selection of creative highballs, priced between $13 and $22. The range pairs well with the restaurant's sharing plates, whether you prefer something light and refreshing or a more flavour-forward concoction.

Kani Meshi Nabe 4/5

One of the meal's highlights is the Kani Meshi Nabe, a claypot rice dish meant for sharing among three to four people, though smaller groups with poor self-control may find it hard to resist finishing it. The hot rice is folded through with sweet snow crab meat, briny pops of ikura, and luscious uni cream that coats the grains with rich seafood flavour. What makes this particularly satisfying is the contrast in textures. While the rice is creamy and infused with the sweetness of the seafood, the crispy burnt rice grains clinging to the sides and bottom of the claypot provide an addictive crunch. It is a luxurious, comforting rice dish that ties the meal together nicely.

Burnt Hojicha & Ume 4/5

Ending the meal on a sweet note is the Burnt Hojicha & Ume, featuring a burnt hojicha cheesecake topped with a white chocolate cloud and ume honey. The cheesecake has a rich, creamy centre with deep roasted hojicha notes, while the burnt exterior adds a subtle caramelised bitterness. The airy white chocolate cloud introduces a gentle sweetness and creamy contrast, while the ume honey brings a pleasant fruity tartness that cuts through the richness. The combination of roasted tea, white chocolate and Japanese plum makes for a well-balanced dessert to round off the meal.

Kaya at The Standard continues to explore the possibilities of Modern Japanese cuisine, taking familiar ingredients and giving them an inventive twist. From the playful Good Egg, Bad Egg to the indulgent Kani Meshi Nabe, the new menu offers a variety of dishes suited for sharing, while the creative highballs from Kaya Bar add another dimension to the dining experience. It is a place worth returning to for those who enjoy Japanese flavours presented with a contemporary and unexpected touch.

Note: This is an invited tasting.


Kaya
The Standard, Singapore
12 Orange Grove Road
#02-00
Singapore 258353
Tel: 6040 1888
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Sun-Thu: 630am - 1030pm
Fri-Sat: 630am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. At Wheelock Place, turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down Orchard Road to the end. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]

Wan Hao Chinese Restaurant @ Marriott Tang Plaza Singapore - Presents Seasonal White Eel & Coral Trout Delicacies

From 1 October to 31 December 2026, award-winning Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel shines the spotlight on two prized ingredients in Cantonese cuisine – White Eel and Coral Trout. Featuring pristine white eel from China and sustainably sourced coral trout from a local Singapore farm, the seasonal menu showcases a collection of traditional Cantonese preparations alongside contemporary interpretations, allowing diners to appreciate the natural sweetness and distinctive textures of these prized seafood delicacies.

We savoured several dishes from the seasonal menu, featuring cooking techniques ranging from deep-frying and claypot cooking to traditional steaming.

Braised Golden Superior Stock with Abalone, Fish Maw, Sea Cucumber and Bamboo Shoot 4.2/5

We started with the Braised Golden Superior Stock with Abalone, Fish Maw, Sea Cucumber and Bamboo Shoot ($26/pax), a luxurious Cantonese classic that sets the tone for the meal. The highlight is the golden superior stock, which is simmered for hours to develop a deep, savoury flavour and luscious consistency. Rich and velvety, the broth has a comforting depth that coats the palate without being overly heavy.

The bowl is generously filled with an assortment of prized ingredients. The abalone is tender and succulent, offering a natural oceanic sweetness, while the fish maw has a soft, gelatinous texture, having absorbed the flavours of the rich broth. The sea cucumber is delicately braised until smooth and tender, almost melting in the mouth, while the bamboo shoot provides a subtle crunch that adds a welcome textural contrast to the dish. This is a comforting yet indulgent take on a traditional Cantonese delicacy.

Crispy Osmanthus Honey-Glazed White Eel 4/5

One of the more interesting preparations of the featured white eel is the Crispy Osmanthus Honey-Glazed White Eel ($38). Deep-fried until golden brown, the eel has a crisp exterior while retaining tender, succulent flesh within.

What makes this rendition distinctive is the osmanthus honey glaze. The honey's sweetness is complemented by osmanthus's delicate floral fragrance, giving the dish an aromatic finish that differs from the usual sweet-and-sour or savoury sauces that accompany fried seafood. The glaze adds gentle sweetness without completely masking the eel's natural flavour. I enjoyed the contrast between the crispy exterior, moist flesh and fragrant floral sweetness.

Traditional Cantonese White Eel in Claypot 4.2/5

For a more traditional interpretation, the Traditional Cantonese White Eel in Claypot ($48) showcases the comforting flavours of classic Cantonese home-style cooking. The white eel is cooked in a claypot with aromatics such as garlic, shallots, ginger and scallions, with Shaoxing wine adding another layer of fragrance and depth.

Served piping hot, the dish arrives with an inviting aroma as the ingredients continue to sizzle in the claypot. The white eel takes on the savoury flavours of the aromatics and sauce while retaining its naturally tender and succulent texture. Compared with the honey-glazed version, this preparation is more robust and savoury, letting the eel's natural richness shine through. The combination of ginger, garlic and Shaoxing wine also gives the dish a warming quality, making it a comforting accompaniment to steamed rice.

Traditional Cantonese Steamed Coral Trout with Aged Preserved Radish 4.5/5

My favourite seafood dish of the meal was the Traditional Cantonese Steamed Coral Trout with Aged Preserved Radish ($68). Finely minced aged preserved radish is layered over the fish before steaming, allowing its savoury, slightly salty and earthy umami flavours to permeate the flesh. The coral trout is moist and flaky, with a firm texture that holds up beautifully to steaming. I particularly enjoyed how the aged preserved radish added character without overpowering the fish's natural sweetness. Finished with light soy sauce, hot scallion oil and fresh coriander, the dish is lifted by an aromatic fragrance that brings everything together.

Double-Boiled Peach Gum with Red Date, Longan, Candied Melon, White Fungus and Malva Nut 4.2/5

To end the meal, we had the Double-Boiled Peach Gum with Red Date, Longan, Candied Melon, White Fungus and Malva Nut ($20/pax). A traditional Cantonese dessert, it is a light and refreshing bowl that provides a pleasant contrast to the richness of the preceding dishes.

Overall, Wan Hao Chinese Restaurant's seasonal White Eel and Coral Trout menu offers an enjoyable showcase of two prized seafood ingredients through a selection of traditional Cantonese cooking techniques. For those who appreciate classic Cantonese cooking and seasonal seafood, this menu is worth checking out. Available from 1 October to 31 December 2026, the seasonal showcase is a good opportunity to enjoy these prized ingredients prepared with the finesse and culinary heritage of Wan Hao Chinese Restaurant.

Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to the destination. Journey time is about 5 minutes. [Map]

Scott's Grill @ Shaw Centre - Discover Abagold, South Africa’s Premium Farmed Abalone In Its Second Edition of Abagold Abalone Festival

Abagold returns for the second edition of its Abagold Abalone Festival, running from 10 October to 12 December 2026. Farmed in Hermanus at the southern tip of Africa, Abagold abalone is known for its clean ocean minerality and natural sweetness. Its distinct flavour and texture make it versatile, whether served raw, braised, grilled or steamed. For this edition, Abagold has partnered with eight restaurants, each creating a special abalone dish available exclusively during the festival.

House Smoked Trout Salad 5/5

We had the chance to try Abagold Gold over a four-course meal at Scott’s Grill. The meal started with a House Smoked Trout Salad ($26), followed by a Cauliflower Veloute. We enjoyed the salad, which came with crisp mesclun, meaty slices of smoked trout, tender potatoes and tart blood orange. The bread tuile added a nice crunch, while the tangy yuzu dressing brought everything together.

Cauliflower Veloute 3/5

The Cauliflower Veloute was creamy and rich, though a tad too heavy for us.

Grilled Abalone Pasta with Liver Emulsion 4.5/5

Then came the highlight of the meal – Grilled Abalone Pasta with Liver Emulsion ($58). Before being grilled to order, the abalone was steamed in its shell for three hours to achieve the desired texture. Its liver was poached in cream and blended into a sauce with garlic, dashi, shiso and chicken jus. The abalone had a firm, chewy bite that paired well with the al dente linguini. Diced French beans added a subtle earthy note, while the sauce was mildly garlicky and savoury. Together, the flavours complemented the pasta without overpowering the abalone's natural sweetness.

Signature Burnt Cheesecake 4/5

For dessert, we were served the Signature Burnt Cheesecake ($15) paired with a refreshing Blood Orange Sorbet.

The Abagold Abalone Festival offers a chance to explore abalone beyond its more familiar appearances in Chinese restaurants and the perennial Chinese New Year menus. With eight restaurants putting their own spin on this prized ingredient, it is an opportunity to discover how abalone can be prepared and enjoyed in different ways.

Diners can embark on The Gold Trail, a collectable passport that transforms into an Abagold Food City artwork with every stamp collected from festival dishes across six participating restaurants, including special-edition stamps featuring Abagold’s mascot, Abby.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Scott's Grill
Shaw Centre
1 Scotts Road
#01-13
Singapore 228208
Tel: +65 8940 3879
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Take the underpass to Shaw House. Walk to ground level. Walk to Shaw Centre next door. Journey time is about 5 minutes. [Map]

Bomul @ Scotts Square - Opens Second Outlet with New Organic Samgye Baekban and Speciality Noodles

Drawing long queues since its debut in Singapore, Korean restaurant BOMUL has expanded with a second outlet at Scotts Square, bringing its nourishing Korean-style ginseng chicken soup to the Orchard shopping belt. The new outlet offers its signature samgyetang and introduces Northern Korean-style Organic Samgye Baekban, a traditional dining concept gaining popularity in Seoul, alongside an expanded menu of speciality noodles made fresh daily and served à la minute.

With a wider selection of samgyetang, hearty Kalguksu, and even a zero-calorie Konjac Noodle option, there's more to explore at BOMUL Samgyetang beyond its signature ginseng chicken soup.

Organic Samgye Baekban 4.5/5

One highlight at the new outlet is the Organic Samgye Baekban ($29.90), a Northern Korean-style dining tradition that serves the components of a chicken rice meal separately. Rather than serving everything together in a single bowl, the set includes tender shredded chicken, premium Korean aromatic rice, and a rich gomtang-style chicken broth on the side.

The broth comes from more than 12 hours of slow simmering with whole chicken, plus blended chicken for extra body and depth. Cultured Wild Ginseng further enhances it, lending an earthy aroma and a delicate bitterness. The set also features Uiseong Six-Clove Garlic, slow-cooked until soft and mellow, adding another layer of natural sweetness.

You can enjoy this set in two ways. You can savour the tender chicken and aromatic rice with the comforting broth on the side, or dip the chicken into either of the two house-made sauces – Ginger Scallion Sauce or Hanbang Sauce – before pairing it with the rice. I particularly enjoyed the latter, as the sauces add different dimensions of flavour to the naturally delicate chicken.

The rice deserves a mention too. BOMUL uses Suhyangmi, a premium Korean aromatic rice prized for its naturally nutty fragrance and warm roasted-corn notes. Completing the spread are fresh ginseng kimchi, sweet-and-spicy pickled garlic, soy-pickled radish and green chillies. These accompaniments provide a refreshing mix of acidity, sweetness and spice, balancing the richness of the chicken and broth. It is a comforting yet thoughtfully composed meal that offers a different way to appreciate Korean chicken soup.

Abalone Perilla Bibim Noodles 4.5/5

Beyond its samgyetang offerings, the new Scotts Square outlet introduces a speciality noodle series featuring homemade buckwheat noodles, hearty Kalguksu and even konjac noodles for those looking for a lighter alternative.

For something refreshing, the Abalone Perilla Bibim Noodles ($26) is a good choice. The chilled homemade buckwheat noodles are tossed in fragrant roasted perilla oil and a savoury bibim sauce, creating a lovely combination of nutty, aromatic and umami flavours. Topped with grilled fresh abalone, the dish gets an additional touch of indulgence. The abalone is cooked to a tender bite, offering a delicate brininess that complements the earthy fragrance of the perilla oil. The buckwheat noodles also have a pleasant springiness, making this a refreshing alternative to the restaurant's more substantial soup-based offerings.

Nourishing Abalone Kalguksu 4.2/5

For a heartier noodle dish, the Nourishing Abalone Kalguksu ($26) features homemade noodles served in BOMUL's signature herbal chicken broth. The soup is slow-simmered with a blend of traditional Korean herbs and premium whole ginseng aged between four and six years, with one whole ginseng used for each pot. The broth carries a comforting herbal fragrance, with natural sweetness and depth developed through slow cooking. A grilled chicken thigh adds another layer of savouriness, while the sweet caramelised onions bring a gentle sweetness to the bowl. Charred shishito peppers complete the dish with a subtle smokiness, providing a pleasant contrast to the nourishing broth. The homemade Kalguksu noodles have a satisfying bite and soak up the soup's flavours well. This is a comforting bowl for those who enjoy the more traditional herbal flavours of Korean cuisine.

Spicy Cure Konjac Noodles 4.2/5

For diners looking for a lighter noodle option, the Spicy Cure Konjac Noodles ($22) is an interesting addition to the menu. Instead of conventional wheat or buckwheat noodles, this bowl uses konjac noodles, offering a zero-calorie noodle alternative with a slippery, springy texture. The noodles are served in BOMUL's signature Spicy Cure broth, which delivers warming, savoury heat with a rich, comforting finish. A tender whole organic chicken thigh accompanies the noodles, adding substance to what would otherwise be a relatively light bowl. While konjac noodles naturally have a different texture from traditional noodles, they pair well with the bold, spicy broth, making this a good option for those who want a comforting bowl without the usual noodle calories.

Spicy Octopus & Prawn Kalguksu 4/5

For those who prefer a punchier flavour, the Spicy Octopus & Prawn Kalguksu ($24) is another option. This is quite different from the restaurant's nourishing soup-based Kalguksu, with the noodles stir-fried together with tender octopus and succulent prawns in BOMUL's signature spicy sauce. The homemade Kalguksu noodles have a satisfying al dente bite and are well coated in the smoky, savoury sauce. The seafood adds a natural sweetness and a pleasant contrast to the heat, while a fragrant hint of perilla helps round off the flavours. This is a more robust, flavour-forward noodle dish for those who enjoy a little spice.

Anti Ageing Organic Samgyetang 4.2/5

Of course, a visit to BOMUL isn't complete without exploring its signature ginseng chicken soup offerings. Among the selections is the Anti Ageing Organic Samgyetang ($48), a more premium rendition of the restaurant's nourishing chicken soup. The bowl is loaded with premium ginseng, tender octopus, and fresh abalone, bringing together land and sea ingredients in a nourishing herbal broth. The ginseng lends its characteristic earthy fragrance, while the seafood adds another layer of flavour. The result is a more luxurious take on the traditional Korean samgyetang, especially for diners who enjoy their chicken soup enriched with premium ingredients.

Grilled Fresh Abalone 4/5

For a simple seafood addition to the meal, the Grilled Fresh Abalone ($9.90 per piece) is available with a minimum order of two pieces. The fresh whole abalone is gently pan-seared in fragrant butter until golden, allowing its natural sweetness to shine through. The cooking preserves the abalone's delicate tenderness while the butter adds a subtle richness. This straightforward preparation makes a worthwhile add-on, especially if you are sharing a few dishes at the table.

With its second outlet at Scotts Square, BOMUL Samgyetang has expanded its offerings beyond the traditional Korean ginseng chicken soup that first drew long queues at its debut outlet. The introduction of Northern Korean-style Organic Samgye Baekban provides a different way to enjoy its slow-cooked chicken and nourishing broth. At the same time, the new speciality noodle series adds more variety to the dining experience.

Note: This is an invited tasting.


Bomul
Scotts Square
6 Scotts Road
#B1-08/09
Singapore 228209
Tel: +65 89859838
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Tampopo @ Takashimaya - Tampopo x Unazen: #01 Tempura Selection, First Tampopo Collection Featuring Thematic Collaborations

Tampopo, a longstanding Japanese cuisine brand in Singapore, recently launched its first-ever Tampopo Collection, an exclusive collaboration space within Tampopo Takashimaya. The new extension will feature a rotating series of thematic collaborations, each offering diners a different experience of Japanese cuisine. Kicking off the series is Tampopo x Unazen: #01 Tempura Selection, available for lunch and dinner from 1 September to 31 October 2026.

Priced from $15.80, each Tempura Selection set comes with an assortment of freshly fried tempura, a mini bowl of unagi rice, umami-rich miso soup, and a choice of hot or iced green tea. You can choose from four options: The Little One ($15.80) with a four-piece selection, The Easy One ($21.80) with six pieces, The Perfect One ($25.80++) with eight pieces, and The Big One ($28.80), which we had the pleasure of trying.

The Big One

The Big One ($28.80) features two Anago (sea eel), two prawns, four seasonal vegetables, tempura egg, Wakasagi tempura and sashimi.

Mini Unagi Don

The Mini Unagi Don was ever so moreish, with the sweet-savoury unagi pairing well with the rice to make a comforting accompaniment to the tempura assortment. One highlight of the tempura platter for me was the Anago, plump and tender, with a lovely contrast between the soft flesh and its crisp, golden batter.

Tempura Egg

The Tempura Egg was the most surprising element! It might look like an ordinary piece of egg tempura, but cutting into it revealed a luscious, golden yolk that oozed out like lava. It paired particularly well with the umami-rich unagi rice, making each mouthful even more satisfying.

Among the seasonal vegetable tempura, we especially enjoyed the juicy whole mushroom and pumpkin slices, with an intense natural sweetness beneath their crispy coating.

Sashimi

Except for The Little One Set, the other sets include a portion of sashimi, making them a more complete meal.

What sets this tempura selection apart is the thoughtful pairing of crispy tempura with a mini unagi don, plus anago and the delightful surprise of oozy egg tempura. These touches make the offering more than just another tempura set, giving diners something a little different to look forward to.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Tampopo
Takashimaya
Tower B
391 Orchard Road
#B2-33
Singapore 238872
Tel: +65 6235 2318
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 845pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight to Ngee Ann City. Walk to the destination. Journey time is about 5 minutes. [Map]

10|Scotts @ Grand Hyatt - The Weekend Grand Afternoon Tea

On weekdays, afternoon tea at 10|SCOTTS takes on a more traditional format, with a selection of savouries and sweets presented on a tiered stand. On weekends, however, the experience becomes a little more indulgent. The Weekend Grand Afternoon Tea features a more substantial semi-buffet spread, allowing diners to graze at their own pace through salads, charcuterie, cheeses, sandwiches, appetisers and hot dishes, before ending on a sweeter note with freshly baked scones and a selection of dainty desserts presented on a stand.

Hot Chocolate and Coffee

Juices

The spread is complemented by a generous selection of drinks, including a welcome drink of Saicho Jasmine Sparkling Tea, free-flow juices, and two servings of coffee, tea, or hot chocolate.

Salad Bar

At the Salad Bar, diners can choose a pumpkin salad or build their own plate from a selection of fresh greens and leafy vegetables, accompanied by assorted condiments and dressings. It is a light way to begin before moving on to the other items.

Charcuterie and Cheese

The Charcuterie selection features freshly sliced meats accompanied by chutney, pickled onion, cornichons and olives. Cheese lovers can also stop at the Artisanal Cheese counter, which features a curated range from Les Frères Marchand, served with chutney, dried fruits, seeds, nuts, and crackers.

Sandwiches

The Sandwiches section features an assortment of simple finger sandwiches, including familiar favourites such as egg mayo, lobster and chicken buns. While the flavours were decent, the selection felt conventional and didn’t leave a strong impression.

Smoked Salmon Waffle

I preferred the Smoked Salmon Waffle with Cream Cheese from the live station. Prepared fresh in small batches, the waffle was still warm and crisp when I tried it.

Roast Beef with Roasted Vegetables

Butter Chicken with Biryani Rice

For something hearty, we also offer dishes such as Roast Beef with Roasted Vegetables, Butter Chicken with Biryani Rice, and Mushroom Soup. These warmer dishes give the afternoon tea a more substantial feel and make it feel closer to a light lunch than a conventional afternoon tea.

Sweets

Scones

Once you have had your fill of the savouries, the scones and sweets are brought to the table on a tiered stand. This also ensures that the scones arrive warm. Both traditional plain and raisin scones are available, accompanied by clotted cream, seasonal jam, and an interesting kaya foam that adds a local touch to the classic afternoon tea staple. I was also impressed by the selection of five sweets, all thoughtfully composed and distinct from one another.

Calamansi Meringue Tart

The Calamansi Meringue Tart was one of the more refreshing options, with citrusy calamansi curd balancing the meringue’s sweetness on a crisp tart base. Interestingly, the curd is made using fresh calamansi harvested from the hotel’s own garden.

Black Glutinous Rice Mousse with Thai Mango

The Black Glutinous Rice Mousse with Thai Mango is another contemporary take on familiar Asian dessert flavours. I particularly enjoyed the contrast from the little bits of glutinous rice within the mousse, which made it rather unique.

Date Sponge

The Date Sponge was another delicious confection, paired with gula melaka and vanilla Chantilly. The combination brought together warm caramel notes with a light creaminess.

Bandung Pudding

Local flavours continue with the Bandung Pudding, comprising layers of smooth milk pudding and fragrant rose jelly. I am usually not much of a pudding person, but this was surprisingly enjoyable.

Banana Chocolate Moelleux

My favourite, however, was still the Banana Chocolate Moelleux, made with Guanaja dark chocolate and banana compote. Chocolate and banana is a classic combination that is hard to go wrong with, and this was pure chocolatey goodness.

Overall, the Weekend Grand Afternoon Tea at 10|SCOTTS makes for a relaxing afternoon with plenty to eat and drink. The elegant yet comfortable lounge setting complements the unhurried nature of the experience. With weekend seating from 2pm to 4.30pm, you have ample time to settle in, linger over a drink, and leisurely work your way through the spread. Do note, however, that takeaways are not permitted for the afternoon tea, including any remaining items from the sweets stand.

Weekend Grand Afternoon Tea:
One Seating 2:00PM - 4:30PM (Saturday to Sunday and Public Holidays)
SGD 65++ per adult | SGD 30++ per child (6-12 years old)
Beverage Package at SGD 50++ per adult, includes Moët & Chandon Impérial Brut Champagne
Beverage Package at SGD 70++ per adult, includes Moët & Chandon Impérial Brut Champagne, selected red wines, white wines, rosé wines, cocktails and mocktails

Weekday Afternoon Tea Set:
2:00PM - 4:30PM (Monday to Friday)
SGD 50++ per adult | SGD 25++ per child (6-12 years old)
Beverage Package at SGD 50++ per adult, includes Moët & Chandon Impérial Brut Champagne
Beverage Package at SGD 70++ per adult, includes Moët & Chandon Impérial Brut Champagne, selected red wines, white wines, rosé wines, cocktails and mocktails

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


10|Scotts
Grand Hyatt
Lobby Level
10 Scotts Road
Singapore 228211
Tel: +65 67381234
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 10pm

Direction:
1) Alight at Orchard MRT Station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to the destination. Journey time is about 5 minutes. [Map]