St. Regis Hong Kong launches an all new Afternoon Tea menu

To celebrate the changing of season, The Drawing Room at St. Regis Hong Kong launches an all new Afternoon Tea menu, inviting guests to experience exquisite flavours taste from all over the world until January.

Served daily at The Drawing Room, the Afternoon Tea is available from 2:30pm – 5:30pm, one of the signature rituals at St. Regis hotels, guests at The St. Regis Hong Kong can experience a reimagined Afternoon Tea inspired by dim-sum trolley in a three-sequence serving, with savoury treats, followed by homemade scones with a wide selection of bespoke jams by Andrésy Confiture, finished with sweet treats in a relaxed and inviting residential setting at The St. Regis Hong Kong that resonates with Western and modern Asian influences, transforms from day to night along with its spectrum of offerings.  

 

Created by Executive Sous-Chef Vincent Leroux and Executive Pastry Chef Chad Yamagata, the all-new menu is an infusion of delectable flavours of fall. The menu has a touch of everything “around the world” as Chef Leroux and Chef Yamagato aims to delight guests with delicate dishes using seasonal ingredients such as French chestnuts, Canadian maple syrup, American pecan and Japanese pumpkin and sweet potato.

In the savoury trolley, Chef Vincent Leroux curates a selection of inventive savouries treats such as Seafood Rêves, a savoury bite layered with king crab under a bed of cauliflower puree topped with lobster jelly and garnished with salmon caviar; The Name of the Game, this perfect autumn gamely dish is a mini burger served with 12-hours cooked duck leg confit and red onion pickles, mustard and tomatoes; Terrine Forest, a duck foie gras terrine infused with French Armagnac brandy, topped with chestnut puree; A Touch of America is Chef Leroux’s own reinvention of the popular BLT, fresh baguettes are made daily mixed with bacon, on top there’s carrots, celery, lettuce, mayonnaise and wasabi for a touch of spice and Sweet Bao, a melt-in-the-mouth shredded pork belly seasoned with Chinese five spices slow-cooked for 24 hours.

 

For sweet treats, highlight dishes include Sweet Potato, a bright and pink pastry made with sweet potato and expresso mousse, infused with the flavour of orange blossom water; Chestnut Baba, a new presentation of the classic French Baba au Rhum with sponge cake soaked in Jamaican dark rum and filled with candied chestnuts inside; Pumpkin, is a pumpkin cream cheese mousse on top of a chocolate and pecan mix, the perfect fall dish using Hokkaido pumpkin; Maple Walnut, a maple butter creamed cake with maple sugar and dates from the Middle East; the walnuts are soaked in water and honey to add to the sweetness of the cake; Carrot and Matcha, a mousse cake that combines whipped white chocolate and carrot ganache with matcha sponge cake, topped with roasted carrot mousse folded with a light touch of grapefruit for a zesty taste; and Caramel Apple, a vanilla cream based dessert with Granny Smith apple sautéed with butter caramel and honey.

 

During the festive period, from 20 December till 5 January, Chef Leroux and Chef Yamagato will introduce two new savouries and sweets items to celebrate the festive season, Gold Ornament, is an avocado and king crab ball topped with royal Oscietra caviar; Chicken Ballotine, is a chicken foie gras ballotine with black truffle jelly, ballotine is a traditional Christmas meal usually served with turkey. Chef Leroux’s invention adds a touch of glamour and elegance to the chicken foie gras ballotine with a touch of gold. For sweet treats, the Chocolate Chestnut Yule Log, a chocolate sponge, with dark Rum, chestnut cream, chocolate creameux and chocolate shards with chocolate reindeer. And Mandarine Candy Cane Religieuse, a whipped white chocolate cake with mandarine gelee, candy cane mousse and gingerbread, the perfect festive treat. 

Each Afternoon Tea is accompanied by the Craft Tea Collection by Plantation with aromatic blends from around the world including Jasmine Phoenix Pearls, a scented green tea from Fujian, China that creates a sensory experience as the pearls unfurl in the water; and Chamomile Reverie is a scented tisane with a beautiful bouquet of flowers made from Egyptian chamomile and Honeybush Chai, a naturally sweet caffeine-free herb from South Africa. To add a sparkle to the event, guests can have a glass of Ruinart Blanc de Blancs NV, Ruinart Rosé NV or Chartogne-Taillet Cuvée, Sainte Anne NV to accompany the Afternoon Tea.

The Afternoon Tea is available every day at 2.30pm – 5:30pm, priced at HKD388 per person, and HKD 688 for two persons including coffee and tea. For reservations, please call +852 2138 6800 or email srhk.drawingroom.bar@stregis.com