Ginger.Lily @ Hilton Singapore Orchard - Newly Refreshed Afternoon Tea Experience with Nikkei-inspired Delights

Embark on a four-part journey of Savoury, Sweet, Thirst and Take Me Home with Ginger.Lily's newly refreshed Nikkei-inspired Afternoon Tea menu. Thoughtfully curated by Director of Culinary Vijay and Executive Pastry Chef Cindy, they seek to bring diners to experience a fusion of Japanese and Peruvian flavours and ingredients.

A minimum of 2 diners per table is required, at $58++ per person for food only or $78++ per person for an additional glass of champagne. Included in the set is a choice of 2 hot teas per diner from an extensive range of 10 premium tea varieties.

If you prefer delicately flavoured teas like me, I would recommend Ginger.Lily's house blend, The Ginger.Lily. It is a specially put-together blend of tea leaves paired with goji berries and perfumed with mild florals and exotic fruits.

Welcome Drink

We were first served with a Welcome Drink of tangy-sweet pink guava and yuzu.

Nikkei-style Salmon 4/5

The trio of Nikkei Savouries started with an appetite lifter, the Nikkei-style Salmon. It had fresh cubes of salmon paired with crispy quinoa, cucumber strips and a generous pour of yuzu sauce.

Shishamo 4.2/5

Next, we had a fried piece of meaty Shishamo sandwiched between a lightly grilled mantou bun. It had a mild kick of heat from jalapenos and sriracha.

Sando 4.2/5

The last of this segment of savouries was the satisfying Sando, a well-fried chunky piece of Kurobuta pork laced with sweet tonkatsu sauce and black garlic aioli in bread.

Nikkei Nigiris 4/5

We were surprised to find out about this next part! Not only was it the first time for us to have sushi at an afternoon tea, but it was also carefully torched to finish by the chef at our tableside. The Nikkei Nigiris feature three pieces - the Foie-Gras, Maguro Chu-Toro and White Fish.

Nikkei Nigiris

While the sushi rice was a little more loose than we would prefer, we appreciated the freshness of each. The Maguro Chu-Toro was served with orange ponzu glaze and wasabi, while the White Fish had Shiromi chilli. My favourite was the melt-in-the-mouth Foie-Gras with a brush of ginger-flavoured teriyaki sauce.

Japanese Inspired Sweets 4.2/5

We moved into the Japanese-inspired sweets gorgeously presented in a layered turquoise drawer. Aside from the Red Tea Azuki Dorayaki and Scones, we were recommended to make our way through from the top to the bottom, progressing from the lighter to the more decadent flavours.

Matcha & Sudachi

Despite hoping for more intense matcha notes in the soft Matcha & Sudachi roll cake, it was a lovely, refreshing piece with tangy sudachi notes.

Japanese Mango Cheesecake, Muscat Anise Shortcake, Strawberry Miso Tart

Other featured sweets were the Japanese Mango Cheesecake, Muscat Anise Shortcake and Strawberry Miso Tart, which had an oozing filling of strawberry bits upon halving.

Mikan Cacao Pepper Choux, Sesame Finger Cookies, Hokkaido Potato Moelleux

The more assertive flavours are brought out in the unique Mikan Cacao Pepper Choux, nutty Sesame Finger Cookies and Hokkaido Potato Moelleux.

Scones 3.8/5

We ended off with an afternoon tea staple, scones. The Cranberry Scones and Vanilla Scones came in two pairs, accompanied by a side of strawberry apple jam, yuzu chocolate creme and clotted cream.

I found the scones a tad doughy, but I was particularly surprised to find myself enjoying the yuzu chocolate creme. I'm not usually a fan of a similar citrusy combination of chocolate and orange, but the yuzu here is distinctly bright and balanced off very well with the darker chocolate.

Nikkei Sour 4.5/5

I adored the new Nikkei Sour concocted in-house. It is part of a selection of Nikkei-inspired cocktails designed to pair with the refreshed afternoon tea pieces and their all-day dining. The Nikkei Sour is crafted using Matcha distillate and a Macchu Pisco base, boasting a light, fruity and citrusy profile.

Save a table for Ginger.Lily's afternoon tea at https://www.hilton.com/en/hotels/sinorhi-hilton-singapore-orchard/dining/ginger-lily/. There are 2 seatings, with the first seating from 1pm to 3pm and second seating from 3.30pm to 5.30pm.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. 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 destination. Journey time about 5 minutes. [Map]

Jia Wei Chinese Restaurant (嘉味) @ Grand Mercure Singapore Roxy - Timeless Flavours, Modern Twists: Rediscovering Jia Wei's Culinary Charms

After a hiatus, I recently dined at Jia Wei Chinese Restaurant (嘉味) at Grand Mercure Singapore Roxy, and I was delighted to discover that the restaurant's culinary standards remain consistent. Jia Wei offers a unique blend of homely, traditional dishes infused with a modern touch while staying true to its classic roots.

Crispy Local Soft Shell Crab, Ice Plant Ume infused Tomato, Yuzu Dressing 4.2/5

I had previously enjoyed the Crispy Local Soft Shell Crab with Ice Plant ($23), and I was pleased to find that it still featured the refreshing salad dressed in vibrant yuzu dressing. The use of ice plant, not commonly found in Chinese cuisine, provided a delightful combination of crispiness from the soft shell crab with the crunch and refreshment of the ice plant.

Ah Ma Prawn Hae Chor 4.2/5

The Ah Ma Prawn Hae Chor ($22) was deep-fried to a golden brown. Unlike the usual Hae Chor, which tends to be meaty, this version had a delightful crunchy bite enriched by the sweetness of prawns.

Braised Beetroot Soup, Sweet Corn, Beancurd 4.2/5

Having tried the Kale Soup on a previous visit, I opted for the Braised Beetroot Soup ($14) this time. The sight of the colourful soup was already appetising, and the addition of sweet corn balanced the earthy profile, resulting in a delicious finish. The beancurd added an extra layer of texture contrast.

Wok Fried A4 Wagyu Striploin, Fresh Wasabi 4.8/5

The Wok Fried A4 Wagyu Striploin ($68) was thickly cut into cubes, showcasing impressive marbling. It was cooked to perfection—tender and juicy, complemented by asparagus to cut through the richness of the beef.

Wok Fried Scallop, Japanese Mountain Yam, Edamame, Yuzu Miso Sauce 4.5/5

The Wok Fried Scallop with Japanese Mountain Yam ($40) featured plump and sweet scallops, complemented by fresh and crunchy Japanese mountain yam. Edamame provided extra texture and enhanced the overall enjoyment, all brought together by a delicious yuzu miso sauce.

Jia Wei Ocean Gems Vermicelli in Opeh Leaf 4.2/5

For a taste of nostalgia, the Jia Wei Ocean Gems Vermicelli ($28) was served in an opeh leaf, a tradition that's somewhat uncommon nowadays. The opeh leaf infused the dish with a subtle aroma. Despite its pale appearance, the dish was bursting with robust flavour from a variety of seafood.

Chilled Homemade Coconut Pudding, Vanilla Ice Cream 5/5

A must-try dessert is the Chilled Homemade Coconut Pudding with Vanilla Ice Cream ($16). The coconut pudding is crafted from fresh coconut water, resulting in an extremely light, smooth, and refreshing treat. Served with vanilla ice cream and lychee pops, it's a delightful conclusion to the meal.

Chilled Osmanthus Jello 4.2/5

Another delightful dessert is the Chilled Osmanthus Jello ($7.80), which strikes a perfect balance of sweetness and features the beautiful aroma of osmanthus.

Jia Wei Chinese Restaurant continues to offer a delightful dining experience with its harmonious blend of traditional and contemporary flavours. Whether you're savouring familiar classics or innovative creations, there's a treat for every palate.

Note: This is an invited tasting.


Jia Wei Chinese Restaurant (嘉味)
Grand Mercure Singapore Roxy
50 East Coast Road
Marine Parade Road
Singapore 428769
Tel: +65 6340 5678
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Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line), Marine Parade (TE Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 31. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop along Paya Lebar Road (Stop ID 81111). Take bus number 43, 76, 134 or 135. Alight 8 stops later. Walk to destination. Journey time about 18 minutes. [Map]

3) Alight at Marine Parade MRT station. Take Exit 2. Walk to destination. Journey time about 3 mintues. [Map]