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開飯介紹
Chihuly Lounge是以美國著名玻璃藝術家，戴爾・奇胡利的名字來命名的。歡迎來到Chihuly Lounge一邊享用輕食、下午茶、卡布奇諾或雞尾酒，一邊欣賞奇胡利絕美的玻璃藝術。
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營業時間
星期一至日
09:30 - 01:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
相關文章
I spent a luxurious afternoon dinning finger food at Chihuly Lounge. It was one of the ways to stay away from the hot sun. I ordered a few item. There were chicken nugget, mini burger, salmon with rod, sauage roll. The chicken nuggets were fried till red. The nugget had marginated with curry powder and to dip into the soury sauce. These were to enhance the nugget. The nuggets were dry but when mixed with the sauce, the nuggets were not dry. The next items were the mini burger. There were small slice of tomatoe, and mixed vegetables and a small slice of ham was stacked on top of the bread. When doing this, the ham had to be dry and could not hold too wait, otherwise the bread will turn soggy when the ham’s moisture sipped through the bread. The bread looked attractive. The salmon with rod spread just mini sashimi. The salmon was flesh and the rod was bubble and firm, together with the black and white sesame seed, these had added the aroma of the food. The sauage roll was not too dry. The roll was crispy. The filling to go with the roll was otak. The otak was contained mackerel. I enjoyed the food and the peaceful environment.
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So, after a hiatus from high tea indulgences, I finally managed to get *Charliez to go to Chihuly Lounge with me for afternoon high tea. Having heard good reviews about it from several sources, we both harbored rather high expectations. The lounge was comfortably done in rich earthly tones, complete with elegant furniture and plush carpetings, a pianist playing beautiful music to provide a soothing ambience, and rather attentive service crew constantly fluttering around our table.The First Course and Second Course were served once we were settled down - Passion Fruit Mocktails and a bowl of crackers - lobster crackers, fish crackers and kale chips. While the cocktails were cooling and tasty with its blend of sweet-sour overtures, we were a little surprised that these crackers formed part of the set. The XO chilli sambal dip was rather tasty though.Next, the Beef Wellington is from their Carving Station next to the glass window - served with horseradish cream and Port Wine Jus. The beef was very tender and well-marinated in a delicious Port Wine Jus - juicy and flavorful. The pastry skin around the beef was so thin it melted in the mouth.The 4th-5th courses came in a three-tiered tray, consisting of an assortment of sweet pastries and tiny sandwiches. The miniature pastries looked tantalizing, and the waitress explained to us what each item was in detail after setting it down upon our table.On the top tier lay two different types of Scones - the ones with tiny raisins and the plain ones. These were the fluffiest, softest scones I have ever came across - unlike the hard ones I was accustomed to. These had the texture of tarts, except looser, and tasted very lovely. The light dusting of powdered sugar atop the pastries added hints of sweetness to the fragrant pastries. We enjoyed the scones very much, especially eaten with their homemade butter.For more detailed information and photos, do check out:http://thearcticstar.blogspot.sg/2014/02/high-tea-at-chihuly-lounge-ritz-carlton.html
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For full reviews and pictures of all the food+ desserts, pls visit:http://madamechewy.com/2013/08/26/chihuly-lounge-afternoon-tea-buffet-summer-2013/Ritz Carlton’s Chihuly Lounge is undeniably one of Singapore’s top enticing afternoon tea destination. The grandeur of the surroundings is matched by the glamor of the afternoon tea offerings. Chihuly Lounge never fails to amaze with their unusual and creative spread, which are sensationally executed. New varieties are presented with every change in season. In Summer 2013, one can look forward to inspiring savories and gorgeous cakes.The buffet cost $52++ per pax which includes one beverage. You can have unlimited servings of teas, coffees and chocolate drinks with a $10 top up. I had strawberry yoghurt tea, which was pleasantly tart.
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A lovely venue for our company function. Had a 8 courses meal here with my fellow colleagues and bosses. Among all, three dishes are my favourite, which are the Double Boiled Superior Chicken Consomme, Braised Fresh Scallop with Broccoli and the Wok Fried fish noodles with diced seafood.THe chicken soup is full of the fragrant from the fresh chicken used to boil it. THe chicken meats inside are also fresh and juicy. Soup is also full with the sweetness from the wolfberries used in it. The fried broccoli are also very crunchy and lots ofcrab meat and fragrant crab roe sauce is used to cook this dish, which is very appetizing. The fried noodles is also smooth and tasty, with lots of crunchy beansprouts added in it which added that extra crunchiness to this dish. seafoods and fish meats are also very fresh and delicious. Restaurant was cosy and comfortable, service was friendly too.
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High tea on a weekend afternoon with my sisters, I decided to dine at this spacious and elegant looking restaurant after their Weekend Afternoon Tea Buffet caught my attention.They have so many assorted breads that is soft and fluffy that I don’t even know where should I begin from! Buttery and flaky croissant with salty smoked salmon; Scone is really tasty and crumbly tasted even better with cream and strawberry jam. I give this place 10/10 for their high tea.
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