St. Regis unveils the Tea Room, a fresh addition to the hotel’s elegant revival in mid 2025. Inside, plush sofas and polished wood tables set the tone, accented by delicate floral platings and porcelain teapots. The lighting is soft and warm; inviting you to stay a while, while gentle instrumentals float through the space.
It all began in 19th-century New York, where Caroline Astor introduced the afternoon tea ritual that defined the legacy of St. Regis. Today, that tradition continues, with each St. Regis property offering its own interpretation. At our local Tea Room, the ritual takes a fresh, seasonal turn with the Summer Garden Afternoon Tea, starting with a glass of tea and followed by coffee or a pot of tea brewed tableside by a tea sommelier (there's always a sommelier for everything, these days).
If one finds the oppressive Singapore heat too much to bear, a glass of Copenhagen Sparkling Tea—might be the cure. Before the first sip, we had the privilege of the head chef stepping out and walk us through the tea ritual himself; laying down the ground rules for proper indulgence. First, savouries. Then, sweets.
The experience begins on a delicate note with five types of savouries served in a wooden box. And it's not just any box—this one is presented atop a chilled glass case. Alongside the selection comes a mini glass of Prawn Mousse, Beetroot Cone, Avruga, topped with caviar (I could have this on a daily basis). It was so artfully arranged, I almost felt guilty disturbing such a beautifully composed set.
Sweets follow. I understood exactly why the chef recommended starting with the savouries. The sweets, while beautifully crafted, were rich, chocolate-forward, creamy, and heavy on the palate. For lighter eaters, they’d be more than enough to fill you up. Beginning with the savouries helped balance the experience, easing you in before the sugar hit, rather than overwhelming your taste buds right out of the gate.
Displayed on a three-tiered stand, as a fruit lover, one of the pastries that stood out, was the Tropical Garden Tartlet, filled with a creamy vanilla texture. The Almond Sable is a perfectly balanced bite and the Jasmine Citrus hits with its layers of yuzu cream and mandarin confit bring sharp, sunlit acidity that's tempered by the cream cheese mousse. Rounding off, with final touches of lightness and bite, a delicate Vanilla Macaron and a zesty Lime Caramel Praline.
Following the ritual, the tea sommelier arrived with a trolley of curated blends from Taylors of Harrogate. There’s something charming about lifting each glass bowl of tea leaves, taking in the aroma, and choosing your tea based purely on scent. My pick? The Earl Grey Tea. Light, aromatic, and delicately infused with bergamot, it stood out as a clear favourite. Apparently, I’m not alone. Even the sommelier admits it’s his go-to.
Just when I thought we were done, out came the scones—a classic St. Regis Scone and a zesty Lemon Scone, served with clotted cream and a trio of jams. Baked to perfection, they struck that ideal balance: neither too dry nor too moist. Layering on the cream, butter, jam, and a pop of mango pearls, not a bad end to an indulgent afternoon.
If you can't stay for tea, you can still take the experience home. Make a stop at The Patisserie, located just outside the Tea Room.
The Tea Room is located at St. Regis, 29 Tanglin Rd, Singapore 247911
