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2014-03-06
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After our morning outing to the River Safari on my birthday, the husband and I headed home to get changed and left for the Fullerton Bay Hotel where we enjoyed a relaxing afternoon, indulging in an elegant high tea in full view of the waterfront panorama of the Marina Bay.“Built in 1933, Clifford Pier was a landing point for immigrants and other sea passengers. The Landing Point derives its name as it signifies the long passage way the early settlers took upon setting foot at the pier.” – Fuller
“Built in 1933, Clifford Pier was a landing point for immigrants and other sea passengers. The Landing Point derives its name as it signifies the long passage way the early settlers took upon setting foot at the pier.” – Fullerton Bay HotelWe love the breathtaking architecture and ambience of the hotel (in fact, there were a couple of times when hubby and I just stopped by the lobby area to rest our feet) that exudes this refined elegance and luxurious grandeur.
While waiting for our high tea set to arrive, we were first served a plain scone and a raisin scone each. Not the best scones I’d eaten but at least they were warm and fresh.
The unique part about the high tea here was that food would be served on this three-tier stand instead of a buffet line so we could just sit back, relax and indulge without the need of walking around to grab bites or catching the attention of a service staff to place our orders.
This mini lobster cone was filled with succulent pieces of lobster meat in a crispy outer covering. The cone itself had a lovely aromatic flavour of black sesame that was a little overpowering in flavour.
The duck rillette crepe was my favourite among all savouries. I can never resist soft, moist, rich and creamy duck rillette! This was beautifully rich and flavoursome that would leave behind a salty after-taste just like luncheon meat.
Another winner if you like prosciutto. The bagel was a little soft for me (I prefer mine firmer) but I loved the combination of the ham, with cheese, tomato and lettuce in between. Salty and sweet.
These tarts were kick-ass! The creme brulee with a nice caramelised top was just delicious! I could eat more of these creme brulee (without the crust) anytime! The chocolate crusts weren’t too bad, crumbly enough but could be slightly more moist.
I couldn’t resist taking a picture of the cross-section of the salted caramel tart because it just looked delish. Bottom was a layer of gooey sweet caramel, followed by the dark chocolate custard and then sprinkled with some sea salt on top. Every bite was a burst of flavours in the mouth.For full review and pictures, please go to http://www.springtomorrow.com/2014/02/09/exquisite-afternoon-high-tea-the-landing-point-fullerton-bay-hotel/
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