18/09/2026
Afternoon tea sets tend to blur into one another, so a MICHELIN-starred Chūka Szechwan kitchen writing the menu was reason enough to head up to Level 5 of Hilton Singapore Orchard.
Ginger.Lily’s Botanical Afternoon Tea is now in its chapter, the restaurant’s first afternoon tea collaboration, shaped with the hotel’s Executive Sous Chef Cindy Khoo. $68++ per person for two, running till 3 November.
The best part, and the reason I’d come back, is the drinks. Free flowing artisanal teas, specialty coffees and handcrafted drinks — as many as you can work through in the two-hour seating. Not one pot and done.
Everything arrives in a book-shaped resin case pressed with real florals, beside a two-tiered bronze stand. It photographs beautifully, and that turned out to be a recurring theme.
My savoury pick was the Duo of Duck, Sablé, foie gras and Zhangcha duck with a wh**ky and Shaoxing-infused fig compote between crisp sablé biscuits. The tea-smoked duck is the thing that lands. The Black Vinegar Chicken Roulade is a decent canapé, though fairly ordinary next to it.
I’ll declare my bias on the next two. I’m not one for dried shrimp or mushrooms, so the Eight Treasure Glutinous Rice Wrap and the Truffle Mushroom Pavé were never going to be mine, and neither made a strong enough case to change my mind.
The desserts are where the styling really shows. The Botanique en Fleurs 68% Chocolate Tart is Chef Cindy’s signature creation, showcasing her bespoke dark chocolate blend developed with Cacao Barry. The Matcha Ichigo Daifuku, house-made matcha mochi with fresh cream and Japanese strawberry, is hard to say no to at any time of year. The Pecan ‘Ma Lai Gao’ came tepid, and I wished it had been left simpler.
Then the scones, which are usually my barometer. I wished they were lighter — these came across dense and dry.
Creative, generous with the drinks and very Instagrammable. It’s a craft to perfect aesthetics and taste. Something was missing for me, but it might be the one for you.
[Verdict: SatisfacTerry ✌🏻]
