thewanderingeater:
The Pavilion looking out towards the windows
thewanderingeater:
Desserts - Sencha green tea macaron; Black sesame entremet, banana Cream, vanilla mousse; Roasted Pineapple tart, coconut custard, rice tuile; Ginger tea cake, orange cremeux, mandarin gel
thewanderingeater:
Glasses of Perrier-Jouët Grand Brut Champagne
thewanderingeater:
Plain scone with our spreads - vanilla cream, orange marmalade, Devonshire cream, and blueberry jam
thewanderingeater:
Plain scone with our spreads - vanilla cream, orange marmalade, Devonshire cream, and blueberry jam
thewanderingeater:
Fresh baked scones - plain and almond
thewanderingeater:
Desserts tier
thewanderingeater:
Miso marinated tofu, shaved red cabbage, shitake mushrooms, snow peas, sprouts; Ahi tuna tartar, avocado, yuzu lemon, sesame seeds; Moo Shu Duck roll, confit duck legs, hoisin sauce, pickled cucumbers Char Siu Shrimp, charred baby corn, watercress, pineap
thewanderingeater:
Our savory spread for Chinese New Year afternoon tea
thewanderingeater:
My companion's Ginger Black tea
thewanderingeater:
Waitress pouring my Wedgewood Original tea blend
thewanderingeater:
Pianist performing
thewanderingeater:
Interior of the Pavilion