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]

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]

Ginger.Lily @ Hilton Singapore Orchard - Latest Botanical Afternoon Tea: From Root to Bloom

Nestled within Hilton Singapore Orchard, the serene tea lounge of Ginger.Lily offers a tranquil retreat amidst the bustle of Orchard Road. With its airy, conservatory-inspired interiors and lush botanical accents, it provides a lovely setting to savour their latest Botanical Afternoon Tea: From Root to Bloom, for an afternoon of elegant pastries, chit chat and warm brews.

Botanical Afternoon Tea: From Root to Bloom 4.2/5

This seasonal afternoon tea is presented by Executive Sous Chef Cindy Khoo in collaboration with premium French dairy brand Président Professionnel and Meilleur Ouvrier de France (MOF) chef-confectioner Gabriel Le Quang. Inspired by the journey "from root to bloom", the menu draws on nature's forms and flavours to create dishes that are both gorgeous and quietly inventive.

Guests enjoy free-flow coffee and an artisanal Pryce tea selection, a delightful opportunity to sample a variety of brews throughout the afternoon. And for a little extra charm, the tea experience comes with complimentary stickers featuring hand-drawn illustrations by local artist @pwendraws.

Bergamot Gougère

First, we were served a light bite of Bergamot Gougère, aromatic and delicate. The baked choux puff was airy, topped with a crisp Gruyère cheese crust and shaved cheese. An easy and enjoyable bite to start the afternoon.

Savouries tray

Next, a pretty silver 3-tiered stand of savouries arrived at the table. I enjoyed this course a lot, as the selection offered a refreshing departure from typical afternoon tea fare. I also appreciated that the bites were less bread-heavy than on their previous menu, making each piece light enough to leave room to savour the sweets that followed.

Cured Trout Crêpe

Delicate crêpes rolled into neat layers around Cured Trout, finished with a light shichimi cream. Popped this into my mouth, and it was gone in one bite.

Tartiflette Croquette with Curry Pearls

Inspired by the classic Alpine dish, this Croquette combines Reblochon cheese, Hokkaido potatoes, and caramelised bacon into a crisp golden ball. The filling is indulgent and hearty, while the Japanese curry pearls bring a subtle spice that cuts through the richness.

Fungi Gyoza

A highlight was the Fungi Gyoza, filled with locally farmed mushrooms and béchamel, where the earthy umami of the mushrooms was enhanced by the sauce's creamy richness.

Smoked Duck Chip

Dainty cubes of citrus-marinated smoked duck are paired with bright orange segments and a touch of yuzu, all balanced on a delicate rice paper chip. The crisp base contrasts with the tender duck, and the citrus adds freshness to the flavours.

Shrimp Toast

Marinated shrimp atop crisp, golden toast, finished with sriracha mayonnaise. Tiny lime pearls add bursts of tangy brightness, and together they make for a delicious toast. The prawn-to-toast ratio was very good.

Braised Wagyu Brûlée

Another highlight was the Wagyu puff pastry braised with Ginger. Lily's house-blend dark chocolate, an unexpected pairing that worked surprisingly well, the bittersweet chocolate adding depth to the buttery, flaky pastry and tender wagyu. This course is presented with a touch of theatre, prepared tableside with some flames.

Sweets resin case

The sweets were just so pretty, showcased in a clear resin case by Singapore social enterprise JOJOMAMA, adorned with colourful pressed dried flowers. Each cake inside resembled a miniature edible sculpture.

Top Tier: Matcha Swan, Rose & Olive Oil

The Matcha Swan caught my eye immediately. Shaped gracefully like a swan, it features airy matcha Chantilly, a crunchy pistachio praline, and fresh raspberries perched delicately on its back.

The Rose & Olive Oil cake had an interesting flavour combination. Fragrant rose is paired with lychee and raspberry compote. Crafted to resemble a pink rose, it is stunning, though the olive oil made it a slightly acquired taste.

Second Tier: Chocolate & Pomelo, Président's Cheesecake

I was pleased to have at least one chocolate dessert on the menu, and Chocolate & Pomelo offered just that. The tart is flaky filo dough, filled with chocolate cream, layered with tangy citrus gel and fresh pomelo. This was my favourite sweet of the afternoon.

Meanwhile, the Président's Cheesecake features a smooth pink-glazed exterior and showcases creamy Camembert, perfectly complemented by sweet-tart blueberry compote.

Third Tier: Pear & Shiso barquette, Japanese Strawberry & Dill

The Pear & Shiso barquette was fragrant with lemon curd, coconut cream barquette, fresh pear, and shiso, blending sweet, tart, and herbal notes in every bite that left me feeling pleasantly uplifted.

The Japanese Strawberry & Dill combines light citrus sponge with Japanese strawberry compote and dill pearls, though I found it a bit too sweet for my liking.

Bottom Tier: Scones

I was at this point getting a little too full to finish eating the scones at the table, and took home the Vanilla & Cranberry Seed Scones. They were delicious after being warmed up, and paired really well with the yuzu strawberry confit, citrus vanilla confit, and clotted cream.

An afternoon at Ginger.Lily is time well spent, with professional, friendly service and an afternoon tea that is charming to look at, and a pleasure to eat. For this particular menu, though, the savouries were the highlight for me, outshining the sweets. I left the tea lounge feeling refreshed and relaxed.

Time: 12pm to 5.30pm (last seating for walk-ins at 4.30pm) Please note each table is reserved for a two-hour seating.
Price: $65++ per diner, with coffee and tea served throughout
MOËT & CHANDON IMPÉRIAL BRUT CHAMPAGNE: additional $15 ++ for a glass or $65++ for a bottle

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 (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 the destination. Journey time is about 5 minutes. [Map]