Inspired by Disney’s Winnie the Pooh and friends, you’re invited to partake in SKAI’s charming new high tea experience, set against panoramic views of Singapore’s skyline where familiar characters are reimagined through refined flavours and clever culinary craft.
Led by newly appointed Executive Chef Enver Can Gumus and Executive Pastry Chef Yong Ming Choong, the menu translates beloved moments into a series of playful savouries and intricately detailed sweets.
Image courtesy of SKAI/Swissotel Singapore.
Marking one of his first thematic showcases at SKAI, Chef Enver approaches the savouries with a delightful balance of flavour, colour and storytelling.
Key items to look out for include Garden Harvest Basket (a carrot hummus set), inspired by Rabbit’s love for fresh produce; Herb Garden, a playful composition of savoury labneh and green pea dip paired with a crispy crouton to capture Tigger’s spirited energy; A Little Blue Puff, which combines char siu shrimp with ponzu mayonnaise and Oscietra caviar to reflect Eeyore; and Hunny Butter Picnic Bun, which features a fluffy corn bun infused with honey, filled with fig jam and mascarpone and topped with honey jelly as a homage to Winnie the Pooh.
For the sweets, leave space for items like the Blushing Strawberry Delight, which is inspired by Piglet’s gentle spirit through layers of Sengana strawberry cream, basil coulis and almond Genoa sponge, finished with delicate strawberry chocolate detail; and the Golden Hunny Lemon Choux, a technically intricate creation inspired by Winnie the Poooh, shaped like a floating balloon and filled with forest honey lemon and mascarpone Chantilly.
