The next chapter in
Ginger.Lily's storybook-inspired afternoon tea concept invites guests to discover
"A Symphony of Origins: Terroir and Bloom", a collaboration between Michelin-starred Chef Adrien Descouls and Hilton Singapore Orchard's Executive Sous Chef Cindy Khoo. Inspired by the landscapes, traditions, and artistry that define their culinary journeys, this menu is a whimsical tribute to heritage and nature reimagined on the plate.
From savoury creations that echo the volcanic soils and rolling hills of Chef Adrien's native Auvergne, to delicate pastries where Chef Cindy infuses French precision with Japanese finesse, each bite tells a story of place, memory, and imagination. Together, they present an afternoon tea experience that is both refined and poetic, a celebration of origins transformed into flavours that linger.
Afternoon tea at Ginger.Lily is available in two seatings, 1:00pm to 3:00pm and 3:30pm to 5:30pm. The experience is priced at
$78++ per diner and includes one glass of cocktail or mocktail and two pots of tea, with a minimum of two diners required. Guests are kindly encouraged to inform the team of any dietary restrictions at the time of reservation.
Tea Scent Bar
Before diving into the food, I must first share my love for the artisanal tea selection, thoughtfully curated with Pryce Tea. The offerings are pretty special, featuring floral and fruity blends such as Vanda Miss Joaquim, Pink Ginger.Lily, Forest Berries, Kyoho Oolong, and Shizuoka Muskmelon. There is a tea scent bar, where guests can smell the various tea blends before making a choice. Coffee is also available, with a regular selection of black coffee, Americano, Latte, Flat White and Cappuccino.
Peach Sour Mocktail
Guests are also treated to a welcome drink, either the
Champignon "Mushrooms" Cocktail, an interesting blend of sous-vide shiitake, Lapsang Souchong tea, and Stranger & Sons gin, or the
Peach Sour Mocktail, crafted with Hakuto peach oolong, slow-pressed guava, and yuzu. We opted for the mocktail, which was bright, refreshing, and a perfect start to the afternoon.
Huître - Oyster
To begin, we were served freshly shucked
Oysters, delicately paired with floral tea jelly, lemongrass, and a hint of vin jaune.
Shepherds’ Truffle Broth
The next course was a heartwarming
Shepherds’ Truffle Broth, where the velvety richness of Marabel potatoes blended with cheese, finished with fresh truffle shavings for an earthy, comforting, and luxurious touch.
Tartare de Bœuf
The
Tartare de Bœuf features Fin Gras du Mézenc, a prized beef from the Auvergne region, paired with spiced tea and a roasted artichoke sabayon. Whilst this is of course meant to be served raw, I opted to have the beef cooked to suit my preference. It is a tasty, moreish appetiser.
Savouries In A Pink Box
The selection of savoury tea treats arrived in a charming pink, storybook-like box. On the top layer were the Pink Radish Flower Tarte, Cold-Smoked Trout, and Hen’s Egg with French Caviar, all of which I thoroughly enjoyed.
Pink Radish Flower Tarte
Cold-smoked Trout
The
Pink Radish Flower Tarte was so pretty, and had vegetable top pesto as well as beurre noisette. The
Cold-smoked Trout was a delicate finger sandwich with strained fresh cheese and some ikura.
Hen’s Egg with French Caviar
In particular, the
Hen’s Egg with French Caviar was a luxurious miniature masterpiece, featuring a smooth vodka mousse crowned with exquisite French caviar, and with a whisper of umami from dashi.
Drawer of Sandwiches
In one of the drawers, there were heartier savoury options. There was the
Seven-Grain French Baguette with Beef Ham and creamy Saint-Nectaire cheese, alongside the
Slow-Cooked Veal Milk Bread Bun. However, there was too much bread for me, and this was quite filling.
Sweet Ending - In A Blue Box
The dessert selection was a charming array of inventive sweets, beautifully presented in a storybook-like box.
Plate of 4 Sweets
The
Hakuto Peach Chouquette was a delicate puff, layered with herb gel, peach tea, and framboise jam, while the
Pink Lady Macaron combined black sesame praline with a subtly tea-infused ganache. The
Tarte aux Amandes with Avocado paired creamy avocado whip with tangy lemon crémeux for a surprisingly fresh twist, dressed with delicate purple edible flowers. There were also soft, fragrant
Hojicha Honey Madeleines, glazed with a honey olive drizzle.
Hokkaido Potato Churros
I was very pleasantly surprised by the
Golden Hokkaido Potato Churros, which were served hot and crispy, and tasted like a cross between French fries and sweet churros. These were super good! It was also served with a bright kumquat cream for dipping.
Berries en Fleurs Gâteau
The
Berries en Fleurs Gâteau was a decadent composition of tea-infused crémeux, freeze-dried raspberries, and rich Botanique en Fleurs 68% house-blend chocolate.
Scones
No afternoon tea is complete without scones and Ginger.Lily offering features
Tahitian Vanilla and Strawberry Scones, accompanied by passionfruit compote, lychee muscat marmalade, and rich clotted cream.
Overall, it was a thoughtfully curated afternoon tea experience, with lovely presentation, nuanced flavours, and a delightful play of floral and fruity notes that I really enjoyed. Warm and thoughtful service too from the team, who made our afternoon very enjoyable and relaxing.
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.
Ginger.Lily
Hilton Singapore Orchard
Level 5
333 Orchard Road
Singapore 238867
Tel: +65 6831 6273
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Nearest MRT: Somerset MRT (NS Line)
Opening Hours:
Daily: 8am to 1am
Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [
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