The Landing Point @ The Fullerton Bay Hotel Singapore - Matcha Expressions Afternoon Tea

Calling all afternoon tea enthusiasts and matcha girlies. The Landing Point at The Fullerton Bay Hotel Singapore has launched a seasonal Matcha Expressions Afternoon Tea, available from 1 July to 31 August 2026. Paying tribute to one of Japan’s most iconic drinks, the afternoon tea showcases premium usucha-grade matcha sourced from Uji, Kyoto, Japan’s most renowned tea-growing region.

Set against the picturesque Marina Bay waterfront, The Landing Point is a pretty spot for afternoon tea, especially if you’re lucky enough to book one of their sofa seats. The natural light-filled space, with its floor-to-ceiling windows and elegant interiors, makes it especially popular for leisurely catch-ups and, of course, plenty of photos.

Presented on an elegant 3-tiered stand dressed with pretty florals, this limited-time menu incorporates matcha across both the savoury and sweet selections with subtle Japanese influences. Chef Joan Octavi also shared that he was particularly excited for us to try the desserts, which turned out to be the highlight of the experience.

Matcha

As expected from a matcha-themed afternoon tea, each guest is welcomed with a glass of Matcha, served either warm or iced. The set also includes a choice of coffee or tea. I opted for the Crème Brûlée tea, a fragrant green tea infused with delicate notes of strawberries and red fruits. Light and floral with just a hint of sweetness, it paired very nicely with the pastries throughout the afternoon.

Norwegian Smoked Trout

We started our tea time with the Norwegian Smoked Trout, served on a soft blini and layered with smooth cream cheese, ikura and a light dusting of matcha powder.

Boston Lobster

Tuna Tataki

The Boston Lobster was one of the more luxurious bites, pairing sweet, succulent lobster with a bright yuzu-matcha mayonnaise and Nomad caviar, whilst the lightly seared Tuna Tataki was served with crisp kohlrabi and sesame-matcha aioli.

Duck Rillettes

Served on a crisp cracker, the Duck Rillettes came with matcha fig compote and cornichon. The duck was rich and savoury, while the fig compote contributed a mellow sweetness.

Classic Cucumber Sandwich

Truffle Egg Salad Sandwich

The Classic Cucumber Sandwich was simple but tasty, with crisp cucumber and cream cheese tucked between soft bread. The Truffle Egg Salad Sandwich’s creamy filling and fragrant truffle made for an easy crowd-pleaser.

To be honest, the matcha element wasn’t particularly evident in the savoury bites, as it was used more as a subtle accent rather than the main event. Regardless, each savoury bite was well-composed, felt premium and was very enjoyable. I thought that this also provided a nice balance before we moved on to the sweets where matcha was more prominently used.

Chitose Strawberry Matcha Shortcake, Matcha Cheesecake

From the dessert selection, what caught my eye first was the gorgeous Chitose Strawberry Matcha Shortcake, featuring layers of fluffy matcha sponge, fresh strawberries and light vanilla Chantilly. Given how trendy and popular matcha strawberry has been recently, I was pleased to see this combination on the menu.

Next to it was the Matcha Cheesecake, featuring a smooth matcha cream cheese filling atop buttery graham crumbs, finished with a glossy matcha glaze.

Matcha Yuzu Pecan, Matcha Custard Mochi, Matcha Raspberry

The Matcha Yuzu Pecan was my favourite sweet of the afternoon. It combines caramelised pecan praline, whipped matcha ganache and dark chocolate, all brightened with a touch of yuzu. I especially loved how the toasted, buttery pecans complemented the earthy matcha.

For a different texture, the Matcha Custard Mochi was equally enjoyable. The chewy mochi encased a silky custard filling with sweet azuki red bean. It’s not overly sweet either, and the flavours came together nicely.

The Matcha Raspberry paired smooth matcha crémeux with raspberry confit and airy matcha chiffon sponge. The tartness of the raspberry cut through the matcha cream, so it wasn't too heavy.

Citrus Baba Savarin

Instead of the traditional scones, the afternoon tea offers a Citrus Baba Savarin, served with green tea crème and tangy yuzu curd. I thought this was a unique change from the usual format. The baba was light, soft and pleasantly moist, while the citrus flavours made it feel much less filling than a classic scone with clotted cream and jam. It rounded off the sweet selection on a zesty note.

The Matcha Afternoon Tea offers a very pleasant take on matcha without overdoing it. The desserts in particular showcase it in a variety of ways, pairing it with strawberries, yuzu, raspberries and pecans. The Landing Point’s elegant waterfront setting and attentive service make for a lovely afternoon out as well.

Matcha Expressions Afternoon Tea
Date: 1 July to 31 August 2026
Daily: 12.00pm to 2.30pm | 3.30pm to 6.00pm
Price: S$68++ per adult | S$34++ per child (6 to 11 years old)

Note: This is an invited tasting.


The Landing Point
The Fullerton Bay Hotel Singapore
80 Collyer Quay
Singapore 049326
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hour:
Afternoon Tea
Daily: 12.00pm to 2.30pm | 3.30pm to 6.00pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to destination. Journey time about 8 minutes. [Map]

Ginkyō by Kinki @ Holland Village - Japanese-Inspired Ochaji Teishoku Afternoon Tea

Sat on the third floor of One Holland Village is Ginkyō by Kinki, a modern Japanese bistro featuring a menu that spotlights Japanese fusion creations using both Japanese and international ingredients. This concept is by the same team behind Kinki at Customs House.

Ochaji Teishoku 4/5

The restaurant has now launched a new experience, the Ochaji Teishoku, a Japanese-inspired Afternoon Tea available every Friday and Sunday from 2.30pm to 5pm. The 8-course experience is priced at $68 per set, served in an elegant wooden shiraki box. Unlike the usual afternoon teas built around a mix of sweet and savoury bites, Ginkyō’s rendition focuses on 7 savoury Japanese dishes and 2 types of desserts.

Pitan Tofu

We started with the earthy Pitan Tofu, featuring a smooth base of house-made egg tofu topped with tobiko and snow crab flakes.

Tai Tiradito

Next was the Tai Tiradito, thin slices of sea bream dressed in a citrusy marinade, paired with cherry tomato and shio konbu. We would have preferred it to be less citrus-forward for better balance.

Sashimi Trio

The Sashimi Trio featured seasonal cuts, and ours was impressively fresh.

Tori Tsukune

The fourth course was the Wagyu Tataki, but as we do not take beef, the chef kindly swapped it for Tori Tsukune. This was one of our highlights, tender and grilled to a lovely char, finished with a sweet soy glaze.

Tasai Kakiage

The crunchy Tasai Kakiage was a pleasant surprise. The mix of napa cabbage, carrot, capsicum, onion and shimeji mushroom was well-balanced, paired with a savoury-sweet dipping sauce.

Ikura Rice

While the Ikura Rice may look simple, the briny, fresh ikura provides a welcome burst of flavour.

Truffle Tamagoyaki

The final savoury dish was the Truffle Tamagoyaki, pairing sweet egg with truffle paste.

For dessert, two types of sweets were served: seasonal Japanese Mochi and Ichigo Panna Cotta. We preferred the latter for its smooth texture and lightly sweetened profile.

Reservations are encouraged and can be made at www.ginkyo.sg/reservations or by phone at +65 9337 7451.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣) and a good cup of matcha latte. Note: This is an invited tasting.


Ginkyo by Kinki
One Holland Village
7 Holland Village Way
#03-01 to 04
Singapore 275748
Tel: +65 9337 7451
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Thu: 1130am - 230pm, 5pm - 10pm
Fri-Sat: 1130am - 230pm, 5pm - 1030pm
Sun: 5pm - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to the destination. Journey time about 5 minutes. [Map]

Ya Ge (雅阁) Welcomes the Year of the Horse with “Prosperity in Full Bloom” – A Refined Chinese New Year 2026 Celebration

Ushering in Chinese New Year 2026 with quiet confidence and understated luxury, Ya Ge (雅阁) at Orchid Hotel Singapore presents Prosperity in Full Bloom, a thoughtfully curated festive showcase that honours tradition, craftsmanship and auspicious flavours. Available for both dine-in and takeaway from 1 January to 3 March 2026, the offering spans six meticulously designed set menus, à la carte highlights, and an extensive range of festive takeaway delicacies, making it equally suited to intimate family gatherings or grand reunion feasts.

Prosperity Yu Sheng with Yellowtail and Crispy Eel 4.2/5

The celebratory journey begins, as tradition dictates, with the Prosperity Yu Sheng with Yellowtail and Crispy Eel. Visually vibrant and texturally engaging, the platter layers silky yellowtail sashimi with crisp eel and dried shredded codfish over a bed of freshly shredded vegetables, nuts and seeds. What truly elevates the toss is Chef’s house-made citrus dressing — freshly squeezed orange and lemon juice gently reduced for intensity. Bright, aromatic and refreshing, it sets an uplifting tone of abundance and good fortune.

Double-boiled Golden Fish Maw with Asian Moon Scallop and Imperial Tribute Chrysanthemum 4/5

A clear standout among the festive offerings is the Double-boiled Golden Fish Maw with Asian Moon Scallop and Imperial Tribute Chrysanthemum. Slow-simmered old hen forms a deep, full-bodied broth that cradles prized fish maw and Asian moon scallop, perfumed with Huangshan wild tribute chrysanthemum. Silken in texture and deeply restorative, this soup speaks of patience, tradition and indulgent well-being. It is a luxurious expression of festive nourishment.

Steamed Yellow Croaker in Chicken Broth with Fennel 4.2/5

Seafood lovers will appreciate the finesse of the Steamed Yellow Croaker in Chicken Broth with Fennel. Marinated for hours with fennel, thyme, rosemary and bay leaf, the fish is gently steamed in a rich chicken broth, resulting in flesh that is delicate yet flavourful. Clean, subtly aromatic and elegantly restrained, the dish showcases Ya Ge’s precision-driven approach to classic Cantonese techniques.

Stir-fried Australian Lobster with Glutinous Rice Wine Sauce 4.2/5

For a bolder expression, the Stir-fried Australian Lobster with Glutinous Rice Wine Sauce delivers festive indulgence with restraint. Inspired by Beijing-style stir-fry traditions, fermented glutinous rice wine and Pi Xian broad bean paste lend warmth and complexity, enhancing rather than overpowering the lobster’s natural sweetness. The flavours are layered and fragrant, making this a celebratory centrepiece worthy of the occasion.

Deep-fried Deshelled Prawn coated with Fish Floss and Shrimp Roe Salad 4.5/5

Texture and crunch come into play with the Deep-fried Deshelled Prawn, coated with Fish Floss and Shrimp Roe, and served with a Shrimp Roe Salad. Golden and crisp, the prawns are tossed in a savoury-sweet house dressing enriched with shrimp roe and fish floss, offering immediate satisfaction and an addictive interplay of flavours.

Sautéed Eight Treasures Vegetables with Yunnan Black Tiger Palm Mushroom 4/5

Vegetarian offerings are no afterthought here. The Sautéed Eight Treasures Vegetables with Yunnan Black Tiger Palm Mushroom wrapped in Lotus Leaf is quietly luxurious. A medley of premium ingredients — from ginkgo nuts and lotus seeds to macadamia nuts, white fungus and bamboo shoots — is gently wrapped in lotus leaf and steamed, releasing a delicate fragrance when unveiled at the table. It is elegant, nourishing and deeply comforting.

Steamed Lotus Leaf Jasmine and Glutinous Rice with Chinese Sausages and Wax Meat 4/5

Anchoring the feast is the Steamed Lotus Leaf Jasmine and Glutinous Rice with Chinese Sausages and Wax Meat. Fragrant jasmine rice and sticky glutinous grains absorb the savoury richness of Chinese sausage and waxed meat, offering familiar comfort and balance, a gentle reminder that prosperity is best shared.

Chilled Red Ruby with Jackfruit and Corn, Mandarin Orange Mochi 4/5

Desserts provide a refreshing close, from the Chilled Red Ruby with Jackfruit and Corn to Mandarin Orange Mochi filled with custard and mandarin pulp, ending the meal on a light, sweet-tart note.

Nian Gao with Gula Melaka and Sweet Potato

Prosperity Lion Nian Gao

Steamed Radish Cake with Conpoy and Chinese Sausage

Beyond the dining room, Ya Ge extends the festivities with an impressive lineup of takeaway and gifting options. Highlights include the generously layered Ya Ge Prosperity Pen Cai, Prosperity Yu Sheng in two sizes, roasted boneless suckling pig, dry-aged Irish duck, premium roast platters and handcrafted radish cake. New festive additions such as Prosperity Lion Nian Gao, Duo Happiness Nian Gao with Gula Melaka and Sweet Potato, Ya Ge Ingot Nian Gao with Dried Longan, and a delicately balanced Red Bean Pudding add variety to the offerings. Curated takeaway reunion sets make hosting effortless, with 15% savings on pre-orders, ideal for early planners and corporate gifting.

Ya Ge Ingot Nian Gao with Dried Longan

Ya Ge’s Chinese New Year menu will be available for dine-in from 1 January to 3 March 2026, with reservations highly recommended due to limited seating and high demand. The takeaway sets and goodies can be made online 3 days in advance at https://eshop-yage.myshopify.com or at the restaurant. Guests can enjoy a 15% discount on pre-orders. For more information on all Chinese New Year menus and takeaway festive goodies, please log on to https://www.orchidhotel.com.sg/offers/yage-2026-chinese-new-year.

Note: This is an invited tasting


Ya Ge (雅阁)
Orchid Hotel Singapore
1 Tras Link
Singapore 078867
Tel: +65 6818 6831
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards the Orchid Hotel. Journey time is about 3 minutes. [Map]

Crystal Jade Group Celebrates SG60 with a Delicious Culinary Tribute

To mark Singapore’s Diamond Jubilee, the Crystal Jade Group has unveiled a limited-time menu titled ‘SG60 Flavours’, a delicious tribute to the nation’s 60th birthday. The celebratory offerings span across various Crystal Jade dining concepts, featuring dishes inspired by local flavours, patriotic red and white colour themes, and bold, fiery spice profiles. We had the opportunity to savour a selection of these unique creations.

Singaporean Chicken Rice Siew Mai 4.5/5, Steamed Prawn Dumpling 4.2/5

We began our dinner with two dim sum items that were as innovative as they were delicious. The Steamed Prawn Dumpling topped with Chilli Crab Sauce ($9.80 for 3pcs, Crystal Jade Hong Kong Kitchen) was a delightful fusion of the classic har gow and Singapore’s iconic chilli crab. The result was a harmonious pairing of sweet prawns with a spicy, umami-laden sauce that added just the right punch.

Equally memorable was the Singaporean Chicken Rice Siew Mai ($8.80 for 4pcs, Crystal Jade Golden Palace). This bite-sized dim sum reimagines the beloved chicken rice into a dainty morsel, with all the familiar flavours of ginger, garlic, and fragrant chicken in one savoury parcel. A clever and tasty interpretation that left a strong impression.

Duo Cheong Fun 4/5

The Duo Cheong Fun ($8.80 per portion, Crystal Jade Golden Palace) impressed with its red-and-white visual play, resembling the Singapore flag. The white version featured diced chicken and mustard greens, while the red cheong fun was filled with egg and tomato. It’s a dish that not only looks patriotic but also brings layered textures and flavours to the palate.

Wild Coral Trout Poached in Hot & Sour Tomato Broth 5/5

If there was one dish that stole the night, it was the Wild Coral Trout Poached in Hot & Sour Tomato Broth ($28 per 100g). Served tableside, the fresh coral trout was delicately poached in a vibrant broth brimming with sour, spicy, and umami notes. The fish was incredibly tender, soaking up the flavours of the broth beautifully. This dish drew so much praise that all of us went for second servings. It was easily one of the most outstanding dishes I’ve had this year.

Golden Phoenix Glutinous Rice Roll in Traditional Style 4.2/5

Available at all Crystal Jade fine dining restaurants, the Golden Phoenix Glutinous Rice Roll in Traditional Style ($88 whole) is an impressive centrepiece. The glutinous rice stuffing was fragrant and packed with flavour, while the roasted chicken was cooked to perfection with wonderfully crisp skin. A well-executed classic that evoked nostalgic flavours in a celebratory format.

Dry Curry Prawn with Yoghurt served in Banana Leaf 4.5/5

The Dry Curry Prawn with Yoghurt served in Banana Leaf ($26.80 per portion) was another standout, presenting an Indian-inspired local dish in a modern way. The prawns were plump and coated in an aromatic dry curry, with the yoghurt adding a lovely tang and richness. Presented in a banana leaf, it was a great representation of Singapore’s multicultural culinary heritage.

Youpo Shanxi Knife-cut Noodles with Minced Meat 5/5

From Crystal Jade La Mian Xiao Long Bao, the Youpo Shanxi Knife-cut Noodles with Minced Meat ($20.80 regular) delivered comfort and character. The hand-cut noodles had a satisfying chew, topped with fragrant minced meat and finished with sizzling hot oil poured tableside. The aroma of spices was enticing, and the julienned vegetables added freshness and crunch. A hearty, flavour-packed bowl not to be missed.

Red Ruby Sago with Coconut Milk 3.8/5

To end the meal on a sweet note, the Red Ruby Sago with Coconut Milk ($6.80 per pax, Crystal Jade Hong Kong Kitchen) was a refreshing treat. Crunchy red rubies and soft sago pearls bathed in creamy coconut milk made for a delightful texture contrast and a light finish.

Cute Animal Pastry with Brown Sugar Mochi 4.2/5

The final bite came in the form of the Cute Animal Pastry with Brown Sugar Mochi ($12.80 for 3pcs, Crystal Jade Pavilion). Not only was it visually adorable, but the pastry also delivered on flavour — with a crisp exterior and a chewy mochi centre filled with deep, caramel-like brown sugar. It is a fun and sweet end to a memorable meal.

Crystal Jade’s SG60 Flavours is more than just a festive menu — it’s a thoughtful and well-executed culinary tribute to Singapore’s rich food culture. Each dish showcases creativity while staying true to local flavours. Whether you’re after dim sum, noodles, or a show-stopping whole chicken, there’s something in this celebration menu to love.

Note: This is an invited tasting.


Crystal Jade Group
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