SINGAPORE - Hilton Singapore’s Executive Pastry Chef Cindy Khoo takes the Saturday high tea affair at D9 Cakery up a notch with a new menu laced with some of the best dessert collections in town. This February, dessert fans can expect a perfect presentation of exquisite craftsmanship on artisanal cakes, sweet treats and a spot of local and international gourmet favourites with over ten selections of free-flow premium TWG teas. D9 Cakery Saturday High Tea Buffet is priced from $48 per adult and $24 per child.
Chef Cindy recommends beginning the Saturday indulgence with the desserts featuring a variety of artisanal cakes and sweets lined on the six-metre long glass showcase that is an artful treat for the eyes and taste buds. These edible art pieces are handcrafted with quality ingredients and premium French chocolates. High tea connoisseurs can look forward to seven new and all-time favourite cakes spotlighting on:
- Double chocolate cake: poised as one of the best chocolate cakes in town with eight layers of premium quality Valrhona dark chocolate;
- Fraise: a modern take of a classic strawberry shortcake with fresh strawberries, fluffy Japanese sponge and lightly whipped French Chantilly cream;
- Signature 47-year old recipe Hilton cheesecake that comes in three flavours: Classic American, Blueberry and Walnut.
Besides the irresistible cake selections, indulge in 16 other options of sweet delights, including homemade citrus and chocolate tarts; freshly baked loaves in fruit, banana and chocolate hazelnut flavours; an array of unique deconstructed cake shooters; homemade vanilla scones; assorted pralines; macarons; and a luxurious milk chocolate fountain.
Designed for an ultimate Saturday afternoon indulgence, complement the high tea experience with an array of over 40 local favourites and gourmet savouries spanning across seven live stations. Seafood lovers can dive into the ocean-fresh selection of tiger prawns, Japanese clams and black mussels. Drawing inspiration from the classic local hawker fare, diners can look forward to cooked-to-order live stations of wok-fried tiger prawn Hokkien mee, fried fresh oyster omelette, Singapore laksa, kueh pie tee, chicken and lamb satay, and stone-hearth oven-baked pizzas in local flavors of barbeque pork belly and chili crab.
In addition to local delights, experience the line-up of gourmet specialties with a local twist focusing on quality ingredients featuring à la minute stations of linguini with beef cheek rendang, slow-cooked tandoori lamb leg with raita and papadum, soft shell crab sliders, otak-otak croissant and ‘nasi lemak’ chicken burger. Other highlights of the high tea spread include Impossible™ kofta salad, fresh crab meat salad with laugen rolls, lemongrass chicken banh mi and an assortment of freshly steamed Chinese dim sums.
Tea connoisseurs are in for a treat with free flow of coffee and over ten selections of the finest teas by TWG Tea at D9 Saturday Afternoon High Tea. Diners can also take advantage of the “50 percent off every second diner” offer with two-day advance reservation for Citibank cardmembers from now until May 31, 2020.
D9 Cakery Artisanal Saturday High Tea Buffet | Every Saturday, Noon until 3pm
D9 Cakery, located at Lobby Level of Hilton Singapore
581 Orchard Road, Singapore 238883
Pricing details:
- $48 per person with free flow of coffee and TWG teas
- Additional $35 for free flow selected wines and beer
- $24 per child (aged five to 12 years old)/Child below the age of five dines for free.
For queries visit www.hiltonsingaporerestaurants.com/d9cakery, call +65 6730 3392 or email D9Cakery@hilton.com.
All prices printed herein are subject to seven percent GST and 10 percent service charge.
Media can access additional information about Hilton Singapore at newsroom.hilton.com/singapore.
About Hilton Singapore
Hilton Singapore is an institution in Singapore’s hospitality scene, being among the first international hotels to bring its trademark level of service excellence and culinary innovation to the city-state. Located in the heart of fashionable Orchard Road, the city’s most popular shopping and dining district, the 423-room hotel is a superb venue for both the business and leisure clientele. The stylish, contemporary rooms and suites offer modern amenities and equipped with WiFi capabilities. The hotel also offers guests quality dining experience in its award-winning restaurants. The hotel’s central location makes it an ideal choice for meetings and conferences. The Grand Ballroom can accommodate up to 500 guests and a further 11 versatile function rooms all fully equipped with natural daylight and advanced multimedia equipment that provide options for events and meetings of any nature. Visit singapore.hilton.com for more information, and follow us on Facebook and Instagram (@HiltonSingapore).
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Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms, in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years. Hilton has introduced industry-leading technology enhancements to improve the guest experience, including Digital Key Share, automated complimentary room upgrades and the ability to book confirmed connecting rooms. Through the award-winning guest loyalty program Hilton Honors, the nearly 190 million Hilton Honors members who book directly with Hilton can earn Points for hotel stays and experiences money can't buy. With the free Hilton Honors app, guests can book their stay, select their room, check in, unlock their door with a Digital Key and check out, all from their smartphone. Visit stories.hilton.com for more information, and connect with Hilton on Facebook, Twitter, LinkedIn, Instagram and YouTube.
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