Pacific Emporium @ Pan Pacific Singapore - New English Afternoon Tea Experience

From now till 18 November 2026, Pacific Emporium at Pan Pacific Singapore welcomes guests to enjoy a cosy afternoon with its new English Afternoon Tea, inspired by timeless English classics.

English Afternoon Tea 3/5

Served daily, with two seatings available: 1pm to 3pm and 4pm to 6pm. On weekdays at $58++ per person, look forward to an elegant three-tiered afternoon tea set, complete with a choice of one main course.

On weekends, the experience transforms into a buffet spread for $68++ per person, with unlimited servings. Top up $20 per person to include a glass of Taittinger Brut Réserve Champagne.

Royale Lavender Earl Grey

We visited on a weekend, where the experience began with a refreshing Royale Lavender Earl Grey welcome drink. Delicately flavoured with Earl Grey tea, lavender and lemon, it had a lovely pink hue.

Corn Parfait

Mini Salmon Bagel

Virginia Ham Quiche

Bacon-wrapped Shrimp

Chicken Tea Sandwiches

The savoury selection featured Corn Parfait, Mini Salmon Bagel, Duck Rillettes Mille-feuille, Virginia Ham Quiche, Bacon-wrapped Shrimp topped with Blackcurrant Glaze, and Chicken Tea Sandwiches.

Duck Rillettes Mille-feuille

We preferred the Duck Rillettes Mille-feuille most, which had a crisp exterior topped with Siberian caviar. The plum confit added a pleasant tang.

Braised Beef Short Ribs

Fish and Chips

Among the Chef’s Speciality Showcase, the Mango Pani Puri is exclusive to weekends. The other four dishes, Classic Chicken Pie, Fish and Chips, Braised Beef Short Ribs, and Kedgeree, are offered as the main course choice on weekdays.

Mango Pani Puri

The Mango Pani Puri is a DIY station. Diners can fill the Pani Puri shells with vanilla sauce, mango compote, mango boba and rice krispies. While it was fun to DIY, we found the mango compote too sweet.

Kedgeree

Kedgeree is a classic English curried rice dish served with quail egg and smoked haddock.

Classic Chicken Pie

Our unanimous favourite, however, was the comforting Classic Chicken Pie, generously filled with mushroom chunks and chicken in a creamy Alfredo sauce.

Japanese Custard Pudding

Pink Grapefruit Mint Gateau

Corn Roulade

Overall, we found the sweet treats more memorable than the savouries. Highlights included the Raspberry Hazelnut Royaltine, Corn Roulade, Pink Grapefruit Mint Gateau, Japanese Custard Pudding and Pistachio Kunafe-style Tart.

Pistachio Kunafa-style Tart

While the Pistachio Kunafa-style Tart leaned on the sweeter side, we enjoyed the contrasting crunch from both the kunafa and the tart shell.

Raspberry Hazelnut Royaltine

The Raspberry Hazelnut Royaltine was rich and chocolatey, though we wished it had a little crunch for added texture.

Classic and Yuzu Scones

We appreciated that both the Classic and Yuzu Scones were served warm, accompanied by honey, raspberry jam and traditional English clotted cream.

For beverages, each diner may choose two selections from the TWG Tea collection or Robert Timms coffee menu.

To make a reservation, call +65 6826 8240, email dining.ppsin@panpacific.com, or visit https://bit.ly/ppsinpacificemporium.

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.


Pacific Emporium
Pan Pacific Singapore
7 Raffles Boulevard
Level 1
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
1st Seating: 1-3pm
2nd Seating: 4-6pm

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

Chef X @ Clark Quay Central - Welcomes Nonyanita, The Final Pop Up Residency Offering Modern Interpretation of Peranakan Cuisine

Nonyanita Cafe, the latest concept at Chef X, brings a refreshing take on Peranakan cuisine that feels both nostalgic and unexpectedly modern. Helmed by Chef Jean Tan, the menu reimagines heritage dishes in familiar cafe formats such as grain bowls, sandwiches, and soups, making traditional flavours more approachable for today's diners.

Most of the dishes leaned towards a lighter, more delicate flavour profile - very much reflective of Chef Jean's personal cooking style, where less salt allows the natural ingredients to shine.

Tempeh Fruits & Nuts Salad 4.8/5

We were recommended the Tempeh Fruits & Nuts Salad ($15), and I'll admit I was hesitant at first since I'm not usually a fan of tempeh, but this dish completely changed my mind. The combination of textures really stood out, especially with the juicy bursts of pomegranate and the crunch from the nuts. Everything comes together beautifully with the kecap manis dressing, which adds a gentle sweetness balanced with a slight tang. Surprisingly addictive, and this would make a hearty meal on its own.

Nonya Wings 3.8/5

The Nonya Wings ($5/2pcs, $12/6pcs) were made with fresh wings, which we appreciated. While the marinade was fragrant, we found the flavours a little on the lighter side for our palate. That said, it still makes for an easy, snackable side, especially if you prefer something less heavy.

Itek Sio Sandwich 3.5/5

This was our first time trying an Itek Sio Sandwich ($23), featuring Nonya braised duck. The duck is cooked down until tender and falls apart easily, with a pulled pork-like texture. However, the use of tamarind gives it a distinct tanginess that might be an acquired taste. It's an interesting take on a traditional dish, though the flavour profile may not appeal to everyone.

Papaya & Prawns Titek Soup 3.8/5

The Papaya & Prawns Titek Soup ($16, with rice) leans towards a lighter, more delicate profile, rather than the bold flavours you might expect. Chef Jean shared that she prefers not to rely heavily on salt, which explains the broth's clean taste. A nice touch was the tableside addition of fresh herbs, where we had basil added, along with a side of sambal for those who prefer a bit more punch. It's a comforting dish that feels very home-style.

Nonya Chicken Curry 3.8/5

You can't have Peranakan cuisine without a Nonya Chicken Curry ($15). This version is rich and lemak, but we found it slightly sweeter than what we personally prefer. Still, it's a solid rendition and likely to appeal to those who enjoy a more rounded, mellow curry.

Keluak Cookies 5/5

The desserts left a much stronger impression overall. The Keluak Cookies ($3/pc, $30/12pcs) were especially memorable; despite containing no chocolate, they have a surprisingly deep, cocoa-like flavour. They're less sweet, slightly crumbly, and feel like a "healthier" indulgence.

Sugee Cake 5/5

Another standout was the Sugee Cake ($6.30/pc, $98/whole). It has a light, crumbly texture rather than being dense and the toasted almond flakes add a lovely crunch and fragrance. Definitely one of a kind.

Pulut Hitam with Dried Logans 4/5

Lastly, the Pulut Hitam with Dried Longans ($8, +$4 for ice cream) is served warm and comforting. It's less sweet than usual, but the dried longans bring natural sweetness and added depth, giving it a fresh twist on a familiar dessert.

Nonyanita Cafe offers a thoughtful and modern interpretation of Peranakan cuisine, one that leans lighter in seasoning while staying rooted in tradition. While some dishes may feel more subtle than expected, the desserts and overall concept stand out for their uniqueness and creativity.

As the final residency at Chef X, it's definitely worth checking out if you're curious to experience Peranakan flavours presented in a different, more contemporary way!

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Nonyanita Cafe @ Chef X
Clarke Quay Central
6 Eu Tong Sen Street
#03-103/104
Singapore 059817
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Nearest MRT: Clark Quay (NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 5pm - 930pm

Direction:
1) Alight at Clark Quay MRT Station. Take Exit E or F. Walk to the destination. Journey time is about 3 minutes. [Map]

Tea Lounge @ Conrad Singapore Orchard - Art of Chocolate, An Indulgent Afternoon of Valrhona-infused Delights

Tea Lounge at Conrad Singapore Orchard has launched a decadent Weekday Afternoon Tea in collaboration with Valrhona, featuring a curated selection of pastries and cocoa-infused creations crafted with Valrhona's signature couverture chocolates.

We started with a warm, creamy, indulgent Hot Chocolate, though a more bittersweet profile might have made for a better opening given the sweets ahead.

Finger Sandwiches

The tier of savoury finger sandwiches was nothing short of elegant and satisfying. The ratio of soft, fluffy bread to fillings was spot on. The Devilled Mimosa Sandwich offered a classic egg mayo filling, while the Cured Cucumber Sandwich delivered a pleasant savoury crunch. The Smoked Salmon Sandwich with Caviar was mouth-filling and luxurious, while the Smoked Roasted Chicken Sandwich leaned more towards a shaved ham sandwich, though still delectable with its tender bite.

Vanilla Moist Layer Cake

The tea cakes and pastries tier showcases some of Valrhona's key couverture chocolates, including Guanaja 70% that goes into making the Vanilla Moist Layer Cake. I learnt that Guanaja 70% is regarded as the world's first intensely bitter chocolate with 70% cocoa, when it was first introduced in 1986!

Crémeux and White Miso Tart

The Crémeux and White Miso Tart stood out the most for me. It features Matcha inspiration, made with Kagoshima matcha and cocoa butter. The savoury white miso tart also draws on umami, reinforcing the creation's Japanese flair. Among the sweets, I thought this had the most balanced sweetness.

Raspberry Crémeux and Coco Biscuit features Opalys 33%, known for its pure white colour and velvety texture. Coconut is infused into the pastry as well, imparting a gentle tropical note. The Hazelnut Travel Cake is a vegan-friendly cake made using Amatika 46%, Valrhona's first vegan couverture. The nuttiness of the cake came through beautifully. Roasted Buckwheat Mandola is created with Hukambi 53% milk chocolate and elevated with a nutty crunch from roasted buckwheat.

Mushrooms Royale and Dark Chocolate Quiche

In between, we were also served Mushrooms Royale and Dark Chocolate Quiche, both of which were among my favourite items. The dark notes of the pastry tart complemented the creamy and savoury filling especially well. The scones are served with clotted cream, salted caramel chocolate jam, strawberry jam, and calamansi curd.

Scones

In addition to the Classic Plain, there is also the Manjari 64% Chocolate and Candied Orange Zest Scone. Studded with chunks of luscious Manjari 64% chocolate in every bite, it was delicious enough to enjoy with just the clotted cream.

Sweet Risotto

Sweet Risotto was served à la minute, with a choice of three flavours — dark chocolate, raspberry, and matcha. During our visit, guest Pastry Chef Arief Rusli of Valrhona was in residence at Tea Lounge, and we had the privilege of having him finish our risotto with a pepper-spiked mousse. Its contrasting peppery note offset the milky sweetness of the risotto, creating a more balanced and nuanced finish.

Beyond the existing selection of teas and coffee, you can also customise your own Gryphon tea at a dedicated tea station with a variety of ingredients to choose from.

Art of Chocolate is available Mondays to Fridays from 30 March to 10 July 2026, 12pm to 5pm.

Pricings
$54++ per adult
$27++ per child with selection of tea and coffee
An additional $50++ per adult for free-flow prosecco and wines
An additional $70++ per adult for free-flow champagne and wines

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.


Tea Lounge
Conrad Singapore Orchard
Lobby Level
1 Cuscaden Road
Singapore 249715
Tel: +65 67253245
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Mon-Fri: 12pm - 5pm
Sat-Sun: 12pm - 215pm, 3pm - 515pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn right and walk down Cuscaden Road. Walk to the destination. Journey time is about 3 minutes.[Map]