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]

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]

French Fold @ Great World - An All-day Dining Contemporary Crêperie Serving Wholesome Galettes And Sweet Crêpes

French Fold's newest outlet at Great World is a delightful spot to enjoy galettes and crêpes any time of the day, from breakfast through to dinner. Each galette is crafted using 100% organic buckwheat flour from Brittany.

Wild Trout Galette 4/5

On my visit, the seasonal option was Wild Trout Galette with leek fondue and lime. Creamy leek has always been one of my favourites, so I couldn't resist this classic pairing. The galette came with its characteristic lacy holes and crispy edges, holding the filling well, unlike some I've tried that turn soggy within minutes. Despite being gluten-free, it had a pleasantly chewy texture, particularly at the corners and folding edges. The leek fondue was tender and just the right level of creaminess, though the sliced trout didn't quite deliver the moist, flaky texture I'd expected.

Duck Confit Galette 5/5

For a heartier option, we tried No. 15 Duck Confit, served with baby potatoes, caramelised onion, cream, Meule cheese, and Parmesan. The shredded duck confit was fatty and tender, each bite indulgent with a mix of cream and cheeses and mouth-filling with soft baby potatoes. A finishing sprinkle of thyme punctuated the richness with a subtle citrusy and herbaceous note, making this dish even more satisfying.

Crepe with Caramelised Apples 3.5/5

For desserts, Crepe No. 29 featured caramelised apple with a drizzle of salted caramel. The crepe itself was buttery and delicious. The apples nestled beneath the crepe were lightly softened rather than truly caramelised, and the salted caramel lacked depth, making the overall flavour lean more towards simple sweetness than a balanced sweet-salty profile.

Crepe with Dark Chocolate Sorbet 3/5

Crepe No. 31 paired a dark chocolate sorbet from Birds of Paradise with white chocolate sauce and chocolate crumble. While visually appealing, I preferred a richer, more intense dark chocolate ice cream to better complement the crepe.

Overall, French Fold at Great World City offers a charming space for galettes and crêpes, with thoughtful attention to ingredient quality and presentation.

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.


French Fold
Great World City
1 Kim Seng Promenade
#01-153
Singapore 237994
Tel: +65 6047 0248
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
Alight at the Great World MRT station. Take Exit 6. Walk to the destination. Journey time is 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
Facebook
Instagram
Website
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]