10|SCOTTS @ Grand Hyatt Singapore - Relaunch of The Grand Afternoon Tea

Following the official completion of the redevelopment of Grand Hyatt Singapore, 10|SCOTTS welcomes you back with the relaunch of its Grand Afternoon Tea. This thoughtfully curated semi-buffet celebrates provenance and sustainability, and rounds off the experience with a tableside tier of desserts.

Artisanal Cheeses & Charcuterie

The savoury spread showcases artisanal Cheeses, Charcuterie, seasonal produce, and the chef’s signatures. The cheeses are specially selected from Les Frères Marchand, one of France’s oldest and largest cheese-maturing houses with a heritage spanning 7 generations. These prized cheeses are paired with freshly shaved charcuterie and the quintessential accompaniments of nuts, dried fruits, chutney, and olives.

ASC-certified Smoked Salmon

Sustainability takes centre stage with highlights such as the ASC-certified Smoked Salmon, responsibly sourced in line with Aquaculture Stewardship Council standards, paired simply with horseradish cream and capers.

ASC Seafood Vol-au-vent

Chef’s Signature presents ASC Seafood Vol-au-vent, a delicious buttery pastry generously filled with prawns, crab, and seafood bisque, delivering rich, crustacean-driven flavours.

Tomato Toast with White Anchovies

Spanish Gazpacho

On the day of our visit, a standout was the Tomato Toast with White Anchovies, where the natural sweetness of the tomato harmonised with the savoury anchovies. This was complemented by a Spanish Gazpacho, which brought out the bright, refreshing flavours of fresh tomatoes.

Salad Counter

Roasted Pumpkin with Yoghurt

At the Salad Counter, crisp organic vegetables were offered alongside antipasti, condiments, and house dressings. A plated salad of Roasted Pumpkin with Yoghurt added warmth, while fresh figs made a delightful seasonal appearance.

Scones

Scones were served warm to the table, accompanied by clotted cream, jam, and kaya. The kaya, with its mousse-like texture, was lighter than the traditional version, making it a perfect complement to the buttery scones. The jam leaned slightly tart, adding balance.

Vanilla Mille-Feuille

Red Wine Poached Pear

The dessert tier is also served at your table. A supposed Vanilla Mille-Feuille with Red Wine Poached Pear turned out closer to a French butter cookie, crunchy and buttery, though it veered a touch cloyingly sweet.

Citrus Pavlova

Opera Cake, Raspberry Fruit Tart, Chocolate Mousse

The Opera Cake stood out for its deep coffee intensity, while the Citrus Pavlova was dainty and airy. A Seasonal Fruit Tart rounded out the set, marrying tart raspberries with a sweet, custard-like base. While the savouries stood out, the sweets as a whole felt a little too sweet, which overshadowed some of their finer details.

Overall, while the sweet offerings leaned a little too sweet for my palate, the savoury selections were well-executed and memorable. With wooden bookshelves reminiscent of a library, plush couches, and inviting seating arrangements, 10|SCOTTS feels less like a restaurant and more like a grand living room, offering a warm, comfortable escape from the bustle of Orchard Road.

Grand Afternoon Tea
Weekdays: 2pm - 430pm
Weekends: 1130am - to 2pm and 230pm - 5pm
Price: $65++ per adult | $30++ per child (aged 6 to 12 years old)
Free Flow Beverage Package: $50++ for free-flow Moët & Chandon Impérial Brut Champagne; $70++ for free-flow Moët & Chandon Impérial Brut Champagne, selected red wine, white wine, cocktail and mocktail

Photos and words by Si An. A lady who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


10|SCOTTS
Grand Hyatt Singapore
Lobby Level
10 Scotts Road
Singapore 228211
Tel: +65 67381234
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 6 minutes. [Map]

FOC Restaurant @ Keong Saik - Relocates to Its New Home with an Elevated Menu

FOC Restaurant has recently resettled on Keong Saik Road. Since their debut on Hong Kong Street 11 years ago, FOC has been beloved for dishes steeped in Catalan tradition yet reimagined with bold, energetic flair that speaks FOC in every way.

Hand-cut Ibérico Jamón 4.5/5

Toasted Bread with Tomatoes 4/5

We began with snacks and tapas. A plate of skillfully hand-cut Ibérico Jamón (100% Acorn, cured 36 months, $36) was paired with Toasted Bread with Tomatoes ($6 for 2 pc). Draping the unctuous jamon over the tomato toast brought everything together, with the richness of the ham balanced by the refreshing juiciness of the tomatoes, all anchored by the crunch of the bread.

Smoked Cantábrico Anchovies on Charcoal Brioche 3.5/5

Smoked Cantábrico Anchovies on Charcoal Brioche with Salted Caramel Butter resembled a patisserie treat, with the butter piped elegantly on the charcoal brioche, and a whole smoked anchovy laid atop. Visually stunning, it offered an intriguing interplay of sweet and savoury with the toffee-like butter against the briny anchovy, alongside a pleasing textural contrast between the rich topping and crunchy toast. I would have preferred a saltier, darker caramel to heighten the contrast of the flavours.

Dry-aged Wagyu Beef Tartare 4.5/5

A playful spin on a beef tartare dish is the Dry-Aged Wagyu Beef Tartare, served on Dry Chipotle Brioche with Caramelised Onion Ice Cream ($20 for 2pc). Similar to the previous dish, there was a textural contrast between the creamy beef tartare and the crunchy Dry Chipotle Brioche, alongside a boost of mouthfeel and a sweetness from the Caramelised Onion Ice Cream to round out the flavours.

'Patatas Bravas' FOC Style 5/5

'Patatas Bravas' FOC Style ($6 for 2pc) were simple yet utterly satisfying. Each bite offered a crisp exterior with a soft, tender, layered potato inside, enriched by creamy aioli and spicy brava sauce that provided both punch and an indulgent mouthfeel.

Momotaro Tomato 4.5/5

Having access to new ingredients such as the Momotaro Tomato allowed the team to present a seasonal dish commonly found in Spain during tomato season — the Momotaro Tomato Salad ($20), elevated with Tomato Sorbet, Chive Oil, Spanish Onion, and Hazelnut. Two types of vinegar were used to create a lightly acidic dressing that highlighted the natural sweetness of the tomatoes. At the same time, the sorbet kept the dish chilled, amplifying its refreshing character. Croutons were tossed in as well, soaking up the delicious dressing left at the bottom of the plate, made even tastier by the tomato juices drawn out from the fruit.

Charcoal-grilled Octopus 4.5/5

Another new tapas to savour is the Charcoal-grilled Octopus with Pork Jowl, Cabbage 'Trinxat' & Paprika Ajada ($34). The rustic trinxat, chunky with cabbage, potato, and fatty pork jowl cubes, paired beautifully with the octopus, which was cooked just right with a satisfying char on the exterior.

Braised Oxtail 4/5

For mains, we had one of FOC's long-time signatures — Braised Oxtail stuffed with Foie Gras, served with port wine sauce, parsnip purée, parsnip chip, and basil pesto. A classic Spanish comfort dish made more indulgent with a slab of foie gras terrine nestled in the middle, its funkiness amplifying the deep beefy notes of the oxtail. The thick port wine sauce offered a sweet, tart, and aromatic lift that cut through the richness of the gelatinous oxtail. The herbaceous basil pesto felt a little muted against the stronger flavours, hence a touch more could have helped layer and lift the dish.

Seafood 'Senyoret' Paella 4.5/5

At FOC Keong Saik, paella is now served in cast-iron pans instead of the traditional carbon steel ones. The switch allows for a generous layer of socarrat to develop a deeply charred crust that contrasts beautifully with the rice, which was plumped with crustacean flavours. The Seafood 'Senyoret' Paella ($42) features succulent Mediterranean red prawns, while the scallops are well-seared on the outside yet tender at their core.

Molten Chocolate & Hazelnut Gianduja Cake 4/5

To close, we indulged in a decadent Molten Chocolate & Hazelnut Gianduja Cake. Its thick, luscious chocolate lava oozed luxuriously onto the plate, paired with a scoop of nutty pistachio ice cream for balance.

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.


FOC Restaurant
32 Keong Saik Road
Singapore 089139
Tel: +65 62065810
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 12pm - 1130pm
Fri-Sat: 12pm - 12midnight
Sun: 6pm -1130pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Keong Saik Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 3 mintues. [Map]