The Courtyard @ The Fullerton Hotel Singapore - An Exclusive Afternoon Tea Collaboration with Ami Patisserie

From 10 October to 30 November 2025, The Fullerton Hotel Singapore presents Aki 秋, an exclusive afternoon tea collaboration at The Courtyard with award-winning Chef Makoto Arami, La Liste's Pastry Talent of the Year 2025.

Afternoon Tea 4.8/5

Chef Makoto, who helms AMI Patisserie at Scotts Road, is celebrated for his masterful creations that harmoniously blend refined flavours, delicate textures, and exceptional craftsmanship. This afternoon tea experience also captures the tranquil beauty of the Japanese autumn, a season evocative of a graceful dance of change sweeping across the landscape.

Yuzu Blossom Mocktail

To begin, guests are welcomed with a Yuzu Blossom Mocktail, a blend of TWG Sakura! Sakura! Tea, yuzu juice, honey and butterfly pea flower tea, made using butterfly pea flowers freshly harvested from The Fullerton Farm. The drink's purple and yellow hues make it so pretty! Guests can also select a serving of TWG tea or Bacha coffee to accompany their food.

Savouries plate

Afternoon tea is served on a classic three-tiered stand, with a menu of five savouries, five sweets, and a plated dessert. As expected of an award-winning pastry chef, the afternoon tea set is pastry-forward, showcasing creative techniques and imaginative flavour combinations.

Sansho Miso Yaki Nasu Madeleine

We began with a delightful bite-sized treat, the Sansho Miso Yaki Nasu Madeleine, where smoky grilled eggplant meets a touch of parmesan.

Burrata Cheese and Parma Ham Sando

The Burrata Cheese and Parma Ham Sando is a spin-off of the memorable Burrata Cheese & Parma Ham Croissant that Chef Makoto also serves at AMI Patisserie. It's light yet indulgent, and creamy burrata paired with savoury ham is always a great combination.

Smoked Salmon Tarte

Tomato Tartelette

With the Smoked Salmon Tarte, what I appreciated most was the uniquely crafted tarte pastry, beautifully layered and flaky, adding a light, buttery contrast to the rich smoked salmon and capers topping. Meanwhile, the Tomato Tartelette showcases ripe tomatoes atop a crisp, savoury and golden base.

AMI Signature Caviar Choux (Nomad Caviar)

Last but certainly not least, the AMI Signature Caviar Choux is filled with creamy egg mayo and crowned with Nomad Caviar. Definitely one of my favourite bites of the afternoon!

Sweets Plate

Moving on to the sweets, some of these creations feel familiar, as Chef Makoto's signature dishes are featured on this menu. I was thrilled to taste them again, and they were as delicious as I remembered!

Black Forest Choux

My favourite amongst the sweets was the Black Forest Choux, filled with 70% chocolate ganache, kirsch cream, and a tart sour cherry compote. I love the choux's airy, light yet satisfyingly crisp exterior, as well as the rich chocolate component.

Strawberry Pistachio Tarte

Mont Blanc

The Strawberry Pistachio Tarte is as pleasing to the eyes as it is to the taste buds, topped with vibrant, sweet strawberries. Meanwhile, the Mont Blanc is an autumn essential, rich, creamy, and perfectly seasonal. For both of these tartes, there is an unexpected touch, a little cake base beneath, adding an extra layer of texture.

Caramel Banana Mousse

The Caramel Banana Mousse has a sweet and silky texture, with smooth mousse layered over a crisp base. Light yet indulgent, it offers a gentle sweetness that's perfectly balanced, with subtle caramel notes enhancing the natural richness of the banana.

Kinako and Matcha Tropézienne with Yuzu Jam

To my surprise, this afternoon tea set did not include scones. Instead, it features a Kinako and Matcha Tropézienne with Yuzu Jam. The kinako and matcha cream were delicious, and the yuzu jam added a bright, citrusy note to the bread. However, I found the bread too thick to finish entirely.

Mango Coconut Rice Pudding with Mango and Passion Fruit Sauce

Served in an elegant glass, the Mango Coconut Rice Pudding with Mango and Passion Fruit Sauce is reminiscent of summer's brightness more than autumn's, but it stands out as one of the most refined and elegant interpretations of mango sticky rice I've ever tasted.

Overall, fans of Chef Makoto will not be disappointed. The pastry craftsmanship is consistently superb, promising a most wonderful tea time experience, enjoyed within the luxurious surroundings of The Fullerton Hotel Singapore, one of the city's most iconic heritage landmarks.

To continue enjoying Chef Makoto's treats at home, two of his best-selling pastry creations —the Caramel Passion Banana Mousse Cake and the Apple Tatin Tarte —will also be available for takeaway from The Fullerton Cake Boutique, adjacent to The Courtyard.

The Courtyard, The Fullerton Hotel Singapore
10 October to 30 November 2025
S$68++ per adult, S$34++ per child (six to 11 years old)
inclusive of a Yuzu Blossom mocktail and a serving of TWG Tea or Bacha Coffee beverage

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.


The Courtyard
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778911
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Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Afternoon Tea Mon-Thu: 230pm - 530pm
Fri-Sun, PH: 12pm - 230pm, 330pm - 6pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

Ginger.Lily @ Hilton Singapore Orchard - New Afternoon Tea Chapter, "A Symphony of Origins: Terroir and Bloom"

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. [Map]