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]

KA-MON @ Resorts World Sentosa - Three Traditional Japanese Grilling Techniques Under One Roof

Nestled within Resorts World Sentosa, KA-MON is the latest venture by celebrated Chef Hal Yamashita. It promises an authentic yet innovative Japanese grilling experience. What sets KA-MON apart is its integration of three traditional grilling techniques — irori, robatayaki, and warayaki — all within a single restaurant. It reminds me of Setsuri Ishinomake, which also embraces multiple grilling styles under one roof, showcasing the depth and versatility of Japanese cuisine.

Our meal began with an Amuse Bouche — a delightfully crisp fried fish paired with pickled vegetables in a sweet and sour sauce. The pickles' vibrant acidity perfectly balanced the fish's richness, making it a refreshing and appetising start.

Wagyu Beef Tartare 4.8/5

The Wagyu Beef Tartare is a reimagined take on Yukke, seasoned with soy, garlic, sesame, and gochujang. The quail egg yolk, resting atop the finely diced wagyu, added a luscious creaminess. Mixing everything together and scooping it up with the accompanying crisp papadam created a harmonious blend of sweet, savoury, and umami flavours.

Organic Egg & Ikura 4.5/5

One of the standout dishes was the Organic Egg & Ikura, a decadent layering of Ajitsuke Tamago, briny ikura, and luxurious Hokkaido uni. This dish offered a symphony of textures — from the silky yolk to the creamy sea urchin and the signature pop of salmon roe — all heightened by the sharp, fresh heat of wasabi.

Sakoshi Bay Oyster 4.2/5

Seafood took centre stage with the Sakoshi Bay Oyster, a prized delicacy from Hyogo Prefecture. Grilled over robatayaki until just 80% cooked, the oyster was then glazed with shio kombu butter and topped with a fragrant crumble of garlic, ginger, and shallots, enhancing its natural oceanic richness.

Tuna Wara Tataki 4.5/5

The Tuna Wara Tataki featured Big Eye Tuna, sustainably sourced from Australia's East Coast. Unlike traditional charcoal grilling, this dish was kissed by straw fire, resulting in a gently charred exterior while preserving the buttery, raw centre. The subtle smokiness complemented the bright ponzu sauce, thinly sliced myoga, and crisp garlic chips, perfectly balancing smoke and freshness.

Irori Grilled Jumbo Tiger Prawn 4.2/5

The Irori Grilled Jumbo Tiger Prawn was a prime example of traditional grilling techniques. Skewered and slow-grilled over charcoal in the irori style, a method dating back to the Jomon period, this dish showcased the prawn's natural sweetness and succulence. A touch of Maldon sea salt and a squeeze of lemon were all that was needed to highlight its pure, briny essence.

Aged Breast of Duck 4.8/5

For meat lovers, the Aged Breast of Duck was a revelation. Dry-aged for at least five days, the duck was slowly grilled over robatayaki to a perfect medium-rare, resulting in crisp skin and tender flesh. It was accompanied by burdock root purée for an earthy depth, while the spicy romaine and apple salad added a touch of sweetness and crunch, echoing the balance found in Korean BBQ and Japanese yakiniku.

Coriander Salad 4/5

One of the most polarising dishes on the menu is the Coriander Salad — a love-it-or-hate-it experience. Tossed in a white soy vinaigrette and topped with crispy fried sakura ebi and fragrant bawang goreng, the salad delivered a bright, herbal crispness that might not be for everyone but certainly intrigued the palate.

Saba Donabe 4.2/5

The meal culminated in the Saba Donabe, a tableside performance where rice was cooked in a traditional claypot over grilled fish bone dashi. Depending on the daily fresh catch from Nagasaki, our version featured grilled saba, which was folded into the rice at the tableside. The result? It is a deeply comforting dish with fluffy grains and crisped edges served with miso soup for a satisfying finish.

Mont Blanc "Flower" 4.2/5

To end on a high note, we were served the Mont Blanc "Flower", a delicate yet indulgent dessert. The chestnut mousse, piped atop a crisp French meringue, was paired with mikan yuzu jelly, creating a beautiful contrast between nutty richness and citrusy brightness. It felt like we were enjoying two desserts in one, perfectly encapsulating French pastry finesse and Japanese flavour precision.

With its seamless integration of traditional Japanese grilling techniques, premium ingredients, and meticulous execution, KA-MON at Resorts World Sentosa offers a one-of-a-kind Japanese grill experience in Singapore. Chef Hal Yamashita's expertise is evident in each dish, which celebrates both the purity of ingredients and the artistry of grilling. Whether you're a fan of seafood, premium meats, or comforting rice dishes, KA-MON delivers an elevated dining experience that is both exciting and deeply satisfying.

Note: This is an invites tasting.


KA-MON
(Opposite Resorts World Station) Resorts Word Sentosa
Hotel Michael
Level 1
Tel: +65 6577 6448/6688
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Nearest MRT: Harbourfront (CC, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Resorts World station. Alight at Resorts World station. Walk to destination. Jourrney time about 10 minutes. [Map]