Escape for an afternoon delight and feast on a fusion of flavours from France and Japan at Ginger.Lily, where a menu is crafted by two chefs, offering a perfect blend of Japanese artistry and French precision
Afternoon tea, a cherished tradition dating back to the 1840s and once exclusive to the wealthy, has become an accessible experience for all. Located at Hilton Singapore Orchard, Ginger.Lily offers a timeless tea-time ritual with by a new menu crafted by Président Professionel and Michelin-starred chef Adrien Descouls, alongside Hilton Singapore Orchard’s executive sous chef Cindy Khoo.
Symphony of Origins: Terroir and Bloom menu is inspired by the lush landscapes of France and Japan—a meeting of flavours from land and sea. Descouls draws inspiration from the landscapes of his native Auvergne, France to create savoury masterpieces that subtly reflect the flavours of home. Meanwhile, Khoo brings her signature blend of French precision and Japanese artistry to her intricate pastries. Together, they craft a magical afternoon tea that pays tribute to heritage and nature, expressed through their clever use of flavours.
The culinary journey begins with a fresh oyster served with floral tea jelly and vin jaune (white wine from France’s Jura region). This refreshing start is followed by Descouls’ signature Tartare de Bœuf, a delicate raw minced beef infused with spicy tea and complemented by roasted artichoke sabayon.
Next, is the Pink Radish Flower Tarte infused with herbs from the Sancy Mountains, paired with cold-smoked trout, that offers a beautiful flavour of the ocean with every bite. We are then transported to Auvergne with slow-cooked veal baked in hay, served with a classic sauce gribiche (a French cold sauce made from finely chopped or blended hard-boiled egg yolks and whites), all these served on a slice of milk bread.
When we say indulge, we mean it—especially with the luxurious hen’s egg and caviar, served with dashi and vodka mousse, providing an umami-rich aftertaste. Follow this with the seven-grain French Baguette topped with cured Salers beef and Président’s Saint-Nectaire cheese.
The grand finale features a storybook-shaped case that opens to reveal eight delicate desserts—each a perfect marriage of French precision and Japanese artistry. Highlights include Hakuto peach chouquettes with herb gel and raspberry jam, macarons filled with black sesame praline and tea-infused ganache, and almond tart topped with avocado whipped cream and lemon crémeux or sauce. Additional delights include Hokkaido potato churros to dip in tangy kumquat cream, and the Berries en Fleurs Gâteau, featuring Khoo’s signature chocolates.
Complement your tea with an in-house crafted cocktail, such as the mushroom cocktail made with sous-vide shiitake, Lapsang Souchong tea, and gin. If you prefer a non-boozy drink then opt for the peach sour, a citrusy mocktail made with slow-pressed guava and yuzu juices. Now this is what we call an afternoon delight.
