Chocolate Decadence at The Regent Hotel for a limited time

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Chocolate-Decadance-Bonbon-Chocolat

Chocolate-Decadance-Bonbon-Chocolat

23 November 2010, Singapore – I was at the Tea Lounge, at The Regent Hotel, for a “Chocolate Decadence” afternoon tea. “Chocolate Decadence” is a limited period promotion (till 5 December 2010) created by Guest Pastry Chef Jean-Marc Bernelin from premium cocoa and chocolate supplier, Cacao Barry.

Chef Jean Marc Bernelin - Cacao Barry

Chef Jean Marc Bernelin - Cacao Barry

At the “Chocolate Decadence” afternoon tea, you will get a three-tier stand of specially handcrafted chocolate delights and Regent Hotel’s signature freshly bake scones, along with selection of  savory finger sandwiches and chocolate inspired drinks. You may feel that $38 ++ for weekday tea is pricey.  However, if you were to compare buying pre-made chocolates from a premium chocolate chain, this price is totally worth it for these freshly and specially handcrafted chocolates by a flown-in professional pastry chef. I highly recommend this afternoon tea to Chocoholics out there. Chef Jean Marc Bernelin has created a great mixed of chocolate treats that let you taste the different sweet, citrus fruity and bitter sweet sides of chocolates.

a-shot-of-hot-chocolate-from-St-Domingue

A shot of hot chocolate from St Domingue

My personal favourites are Exolate and White Chocolate Scones with Devonshire clotted cream. Exolate is a combination hazelnut dacquoise with pineapple compote and hazelnut mousse, which is not too sweet for someone who does not have a sweet tooth, and you can taste the heavenly freshness of the pineapple compote that melts in your mouth!  Being a “Bread” person, I could not resist the delicious pastries.  Previously, I did not really fancy Scones because they were usually too dry for my liking.  The scones at Regent changed my perception totally.  To my surprise, the Regent’s signature scones (by Pastry Chef Philip Lee) are moist, fluffy and JIN HO JIA (pardon me, it means “very tasty / delicious ” in hokkien).  The scones are served with Devonshire clotted cream, traditional lemon curd and organic strawberry preserve, unlike the conventional scones served with whipped cream and jam.  The blend taste of the Devonshire cream and the sweetness of the White Chocolate Scones make a good pairing, giving you that rich and simple taste of a good pastry.

Chocolate-Decadance-Freshly-Baked-Scones

Chocolate-Decadance-Freshly-Baked-Scones

Chocolate-Decadance-Petit-Fours

Chocolate-Decadance-Petit-Fours

What more can you ask for in a weekday afternoon – afternoon tea with friends at the quiet and comfy Tea Lounge of Regent Hotel, enjoying a cup of hot chocolate and indulging in a selection of chocolate treats.  From now till 5 December, for those who can’t make it on weekdays, Regent Hotel offers weekend High Tea Buffet that comprises an Asian corner and a spread of sandwiches, Dim Sum, appetizers, salad and a Sushi station, with Chef Jean-Marc sweetens the experience with over 30 handcrafted chocolate selections at $46 ++. For inquiries and reservation you may call to 6725 3245.

Below is the menu for WEEKDAY afternoon tea.

Chocolate-High-Tea-at-The-Regent-Hotel-Tea-Lounge

Chocolate-High-Tea-at-The-Regent-Hotel-Tea-Lounge

CHOCOLATE DECADENCE” AFTERNOON TEA
AT THE REGENT SINGAPORE
Date
22 November to 5 December 2010
Time
Mondays to Fridays
12 noon – 5.30pm
Price
Adults $38++
Children $24++
With one glass of Champagne $60++
With Free-Flow Serving of Freshly Brewed Coffee
Or
Taylor’s of Harrogate Fine English Tea Selection
Or
Hot Chocolate from St. Domingue
Iced chocolate with Orange and Spices
Bateau de Coco
Fresh Finger Sandwiches
Ox Tongue on Multigrain with Pickles
McLelland Smoked Cheddar Cheese on Sour Dough
Organic Smoked Salmon on Sunflower Seed Bread
Egg Salad and Water Cress on White Toast with Cucumber
Prawn and Mango Salad on Mini Soft Bun
Petit Fours
Chocolate-Yuzu Tart with Pecan Nuts
Chocolate Madeleine
Choco-Vanille
Petit Four Financier with Pear
Exolate
Bonbon Chocolat
Dark Chocolate Noisette
Ganache Caramel
Gianduja Praline
Bonbon Caramel
Chocolat Nougat
Freshly Baked Scones
White Chocolate, Plain or Dark Chocolate
Served with Devonshire Clotted Cream, Organic Strawberry Preserve and Traditional Lemon Curd
Chocolate-Decadance-Fresh-Finger-Sandwiches

Chocolate Decadance Fresh Finger Sandwiches

Contributed by: Dennis Seow

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