There’s an instant shift in mood when you step into Ginger.Lily, nestled inside the Hilton hotel. The soft amber glow of the lighting paired with the gentle scent of brewing tea and fresh floras drifting through the air begin to soothe the senses.
Afternoon tea here is not just a simple spreading of scones and jam. The culinary collaboration, A Symphony of Origins, finds orchestration by Michelin starred chef Adrien Descouls and Executive sous chef Cindy Khoo. With Descouls from the rustic heart of Auvergne and Khoo from the refined balance of Japanese minimalism and French techniques; together, they craft a carefully composed menu.
The opening hors d'œuvre—Huître—is a freshly shucked oyster. Dressed in a dollop of floral tea jelly with a dash of lemongrass and foam vin jaune; a dry white wine from Jura. For those new to oysters i.e. me, it’s an assertive start with the initial brine. But once settled, there is something creamy in the aftertaste that catches you off guard.
You can opt for the Champignon Mushrooms, a cocktail that mixes sous-vide shiitake, Lapsang souchong tea, and gin. The other option, Peach Sour, is a citrus-forward mocktail with yuzu and guava. Tea, of course, is one of the highlights. My first selection being Shizuoka Muskmelon; light amber in colour with dewy notes of melon and nectarines alongside a delicate peony white tea base. It was slightly tart, and I found myself reaching for it between every course.
The Shepherd’s Truffle Broth—a signature dish of Descouls—is easily one of the best soups I’ve tasted. The soup is creamy yet refreshing, its richness lifted by Président cheese and marabel potato, further elevated with shaved truffle. The ensuing Tartare de Bœuf, though reworked with artichoke due to allergies, didn't feel like a compromise. The artichoke reminded me of a soft potato, resting in a pool of spiced tea and artichoke sabayon.
Then came a box, theatrically opened to reveal a set of miniature savouries crafted by Descouls. The Hen’s Egg, a creamy mousse of egg and vodka presented with a small sphere of caviar is flavourful yet well-balanced on the palette. Next, the Cold Smoked Trout, slightly nutty and charred around the edges, lingers in the best way possible.
Before the dessert course began, I picked the Pink Ginger.Lily tea as my second tea of choice. It was light to the stomach and wasn’t nearly as gingery as the name might suggest, pairing beautifully with the dessert course. Of the eight desserts, two stood out most. The Hokkaido Potato Churros has a lovely golden shell and a soft, airy centre, served with a kumquat cream that holds back just enough on the sugar. Reimagining the Tarte Aux Amandes with an avocado whip and lemon crémeux gives it an acidic lift, breaking the sugar spell where it needed to.
If you’re the sort who notices the colour of your tea as much as the taste, Ginger.Lily offers something thoughtful without feeling overdone. The afternoon tea is priced from SGD78 per person, which includes one drink and two pots of tea with a minimum of two guests per booking.
The Ginger.Lily is located at 333 Orchard Road Level 5, Singapore 238867
