This May, together with Swarovski, SKAI invites guests to enjoy a visually stunning high tea experience. Swarovski’s Mother’s Day jewellery and the artistry high tea concept will celebrate the flavours of Spring with sweet and savoury seasonal treats, blooming florals, all set to the backdrop of SKAI’s stunning city views.
William J. Haandrikman, Managing Director at Fairmont Singapore and Swissôtel The Stamford shares “Much like the creative process of our very talented culinary team, Swarovski’s focus is on trend curation, design, and storytelling, embodying over 125 years of mastered craftsmanship. We are honoured to work with such a revered brand in presenting culinary creativity and beauty in new and delightfully surprising ways.
“SKAI, with its breathtaking cityscape views and superb culinary talent, provides the perfect setting to indulge in this engaging experience in more ways than one. We are confident that it will win the hearts of discerning culinary and Swarovski enthusiasts”, he concluded.
Key pieces from the newly launched Mother’s Day jewellery will be on display throughout SKAI, as well as the Swarovski visual identity, showcasing the brand colours – Green, Pink, Yellow, and Blue. Guests will be greeted at the entrance of SKAI with a photowall highlighting Swarovski’s pink hue and an LED brand icon, offering the perfect photo opportunity. The brand’s signature packaging, crystal stands, crystal droplets, and fresh flowers will complement the stylish interiors of SKAI. Swarovski will also host a pop- up store, featuring the timeless and elegant Mother’s Day jewellery pieces, in the lobby of Swissôtel The Stamford throughout the duration of the high tea experience.
Created by Executive Chef Seumas Smith and Executive Pastry Chef Yong Ming Choong, the menu is inspired by the luminance of Swarovski’s jewels. Vibrant colours and shapes are presented through thoughtfully selected ingredients and flavours, enhanced with SKAI’s focus on fresh produce, presentation, and culinary techniques. Guests will be in awe of both the savoury and dessert masterpieces, each of which is not only visually stunning but also offers the perfect balance of flavours.
Savouries begin with Mortadella, Cherry, and Salsa Verde. Here, a brioche is infused with cherry, topped with sliced mortadella cheese, and finished with a classic salsa verde aioli. The pink hues evoke the brand’s colours, and the presentation is enhanced with a nasturtium leaf sourced from the hotel’s own Aquaponics farm. The Scottish Salmon Rillette Kueh Pie Tee features smoked salmon rillette with dill crème fraîche, glazed with cream cheese dusted with silver powder, creating a stunning canapé. The King Crab, Yuzu, and Sorrel stand out as Chef Seumas’s preferred choice from this menu, showcasing fresh Japanese king crab mixed with a black pepper emulsion and yuzu gel, served on an octagon-shaped savoury sablé and garnished with pretty chrysanthemum flowers.
Blue Fin Tuna, Ponzu, and Caviar put the focus once again on the produce available at SKAI, featuring blue fin tuna topped with N25 Caviar, which Chef appreciates for its texture and flavour profile. It is served with crème fraîche and garnished with gold leaf and blue flowers. The Coronation Smoked Chicken, Mango Chutney & Coriander comprises a yellow saffron coffin bun stuffed with smoked chicken, classic coronation sauce, house-made mango chutney, and garnished with chervil and pentas flowers. For the final savoury offering, expect a delicious Brie Cheese Quiche.
The desserts are equally exquisite works of art, drawing inspiration from Swarovski’s brand icon, shapes, and colors. The Hazelnut Praline Yuzu Vanilla Swan Choux is a beautifully handcrafted piece, presented to resemble the brand’s distinct elegant swan. The choux is filled with a delicate balance of hazelnut praline and yuzu. With the Golden Raspberry Rose Mascarpone Octagon Sable, Chef Ming presents fresh raspberries with rose mascarpone cheese atop a fruit tartlet, finished with a pink diamond-shaped jelly.
The Swarovski Pistachio Cherry Almond Genoa features sandwich buns made with a green-tea infused almond sponge, filled with cherry marmalade and vanilla chantilly cream. Next, presented as whole cakes and sliced tableside, are the stunning Yuzu Blackberry Vanilla Tea Cake and SKAI Chocolate Entremet. The former is a vanilla sponge cake filled with yuzu cream and fresh blackberries, adorned with the Swarovski brand logo in its iconic shade of pink, and served with rosemary-infused chantilly cream. The latter is a vibrant yellow diamond-shaped cake featuring a tropical coulis of passion fruit, mango, papaya, and coconut, topped with 64% dark chocolate mousse, hazelnut crunch, and tastefully garnished with white chrysanthemum tea flowers. Completing the treats are Chef Ming’s signature Madagascar Vanilla Scones, served with Devonshire cream, and strawberry marmalade.
To round off the experience, guests can opt for a Mocktail aptly called “Zimmy Snipper”. Banana Bols, elderflower syrup, citrus and tonic is mixed and poured over block ice and garnished with a Banana Leaf and yellow octagon – inspired by Swarovski brand shape. A version of the beverage is also available with Bacardi Rum as its base (priced at an additional $10).
Available from 1 May to 31 May 2024, the experience will run daily from 3-5pm at SKAI, located on Level 70 of Swissôtel The Stamford. The menu is priced at $68 ++ per adult and $34 ++ per child (6 to 12 years old). This includes a choice of mocktail (+$10 for cocktail), TWG or Gourmet Coffee Selections. Click HERE to view the full menu for the Swarovski Mother’s Day high tea. Purchase a high tea set and receive an exclusive offer for 10% off regular-priced items at Swarovski Raffles City. Additionally, three lucky diners stand to win a Swarovski gift worth over SGD120. Reservations can be made at +65 6431 6156, email at [email protected] or book online at www.skai.sg.
