Janice Wong Elevate Local Flavours into Haute Pastry at The St. Regis Singapore for High Tea
CONTENT: Michelle Ng
Steeping in The Tea Room over at The St. Regis Singapore is a culinary-driven collaboration with acclaimed pastry chef Janice Wong with an exclusive high tea menu designed to celebrate Singapore’s rich hawker heritage. The high tea is curated by chef Janice Wong bringing to life her childhood flavours and also features her signature bons bons, which are also available at The Patisserie.
The St. Regis has undergone an extensive rebranding, and the Tea Room sits in a private corner of the lobby of the hotel. Start the afternoon with a refreshing glass of Copenhagen Sparkling Tea, and a complementary pot of tea, where you can pick from The St Regis Singapore blend, a green and bleck tea blend with hints of nuts, rose, and jasmine, or other blends by Taylors of Harrogate. The roaming tea cart allows for an immersive experience where you can smell the blends before making your selection. Coffee is also available, which is made in collaboration with Tanamera coffee, where the Indonesian beans are roasted locally in Singapore.
First up: five Peranakan-inspired savoury bites designed to jumpstart your palate. Highlights include laksa with somen, Wagyu rendang puff, and a interesting take on Chwee Kueh with a mushroom broth. Each bite was reinterpreted from beloved hawker dishes, like the Ginger Sesame Chicken Roulade served on a Potato Blini that tastes exactly like it came straight from a plate of Hainanese Chicken Rice from your favourite coffee shop.
The sweets arrive on a three-tier display, inspired to resemble a vibrant garden in full bloom. The top tier has a selection of cakes including a Kuet Salah cake and the Kaya and Coffee Entremet that infuses kaya and coffee together in a tart. The Osmanthus Sweet Bean Pastry is garnished with red flowers, and reminds us of the childhood honeycomb snack usually eaten during Chinese New year. In signature St Regis fashion, the bottom presents none other than the classic St Regis Scone is free-flow during the high tea, with clotted cream and a pot of fruit caviar that burst with sweetness with every bite. Just for this collab, we also had a Panda Kaya Mochi Scone that came with kaya and blueberry jam on the side for an indulgent pastry.
Despite the flurry of flavours throughout the afternoon, each of the bites were more than enough to satisfy our cravings and still left room for Janice Wong’s beloved bon bons. The chocolate bon bons come in four delicious burst of flavours – Gula Melaka, a refreshing Calamansi, Kaya, and a lovely Chili Padi that pops right into your mouth with just a hint of spice. Served on classic china for a true English tea experience, the St Regis Singapore ht
The St. Regis Singapore x Janice Wong afternoon tea menu is available at The Tea Room from 3 August to 30 September 2026, from 3:00 PM to 5:00 PM daily. Prices start from S$65.00++ per person with a glass of Copenhagen Sparkling Tea or from S$95.00++ per person with a glass of R de Ruinart Brut Champagne.
