How do you take your tea? Yes, yes, we know, in a cup. Ordinarily with milk and sugar and lemon we’d guess. That is if you’re ordinary…
Why, when you can be extraordinary and have your tea, infused. Into fine foods. Such as ME@OUE’s four-course dinner menu (priced at S$125) of foie gras (mango strawberry tea), beef tartar (Lapsang Souchong tea), steamed dorade (fruity berries tea), strawberry tart moderne (jasmine tea).
This exclusive experience of Newby Tea culinary delights brewed up by two French chefs is available only this September.
Executive Chef Jeremy Gillon and Pastry Chef Nicolas Vergnole have, together with the UK award-winning Newby Teas, collaborated to trigger off all your sensory parameters – sight, smell, taste, even evoking memories, of Downton Abbey perhaps.
Newby Teas is a luxury brand and is served in British cultural landmarks like palaces and castles and leading hotels. It has won 85 international awards.
So you’re in good company. Have a cuppa. And remember never to store tea in glass jars.
About the writer:
Sylvia Toh Paik Choo is author, broadcaster, columnist, debater (like to argue), elegant, fashionable, gourmet, hilarious, and we're out of alphabets (well there is i for idiot...)
