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Digest One-Ninety Bar and Candlenut Team Up for a Peranakan-Inspired Afternoon Tea Spread

One-Ninety Bar and Candlenut Team Up for a Peranakan-Inspired Afternoon Tea Spread

Peranakan Weekend Afternoon Tea Spread
Peranakan Weekend Afternoon Tea Spread
By Dudi Aureus
By Dudi Aureus
March 17, 2021
Take a break and feast on chef Malcolm Lee’s signature dishes paired with bar manager Gabriel Carlos’ creative cocktails

We could all use an afternoon tea break from time to time. Hot on our radar is One-Ninety Bar’s Peranakan Weekend Afternoon Tea, a much-awaited collaboration with Candlenut’s chef-owner Malcolm Lee which will take place on the weekends of April and May (2pm to 5pm).

Tapping into his Peranakan heritage, Lee has prepared an enticing afternoon spread of Straits Chinese dishes, anchored in the essence and complexities of the traditional cuisine, but presented with a modern twist.

(Related: The Best Afternoon Tea Experiences in Singapore)

Chef Malcom Lee of Candlenut
Chef Malcom Lee of Candlenut

If you’re like us, start with the savouries that include the likes of kueh pie tee, otah toast, pang susi (sweet potato buns), and roti jala. The latter is a delicate coconut crepe that’s elevated with the accompaniment of Lee’s mum’s signature chicken curry.

It’s easy to indulge in savouries, so we’d like to remind you to save some space for the sweets. You’d wish for a separate stomach to fully enjoy the kaya and butter toast, kueh salat, kueh bingkah, buah keluak tart and lemongrass cake, among many others.

In addition, the hotel’s executive pastry chef Audrey Yee will also present her signature confections, including the popular freshly-baked vanilla and pandan scones served with homemade pineapple-gula melaka jam, strawberry-rose preserve and Devonshire clotted cream.

(Related: On The Pass: Malcolm Lee Of Candlenut)

Bar Manager Gabriel Carlos
Bar Manager Gabriel Carlos

Of course, bar manager Gabriel Carlos will pair these with his innovative tipples with a local touch. Why order plain coffee when you can have Kopi-O, comprising coffee-infused Mancino vermouth, 12-year Auchentoshan Scotch whisky and house cherry liqueur that will give you that much-needed caffeine boost in the afternoon. Enjoying your kuehs? Pair these with Pandan Kueh, Carlos’ boozy take on the classic combo of pandan and coconut.

After an afternoon feast of small bites and tipples, wind down the afternoon with the Candlenut Signature Tea Blend, a medley of oolong and butterfly pea flower with fragrant notes of jasmine and Pandan. Or, choose from a selection of speciality Monogram teas or Lavazza coffee that will be prepared at your table.

One-Ninety Bar | 190 Orchard Boulevard,  Four Seasons Hotel Singapore, S(248646)  | 6831 7671 one-ninetybar.sin@fourseasons.com

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Digest one-ninety bar four seasons hotel singapore candlenut chef malcolm lee peranakan spread straits chinese

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