As I ascended to the 70th floor of Swissôtel The Stamford, the allure of SKAI’s latest high tea offering, inspired by Editions de Parfums Frédéric Malle, was already tugging at my senses. This elegant collaboration celebrates the perfume house’s signature fragrance, Rose Tonnerre, enveloping the entire experience in a floral and aromatic atmosphere that promises to tantalise both the palate and the imagination.
Upon arrival, the panoramic view of Singapore’s cityscape greeted me, setting the perfect backdrop for what would be a multi-sensorial journey. As the name suggests, Rose Tonnerre is a fragrance that brings together the dark, earthy allure of a rose in full bloom with hints of sweetness and intrigue. This very essence seemed to seep into every delicacy presented at SKAI’s high tea.
A Floral Feast: The Savoury Selection
I began the high tea by diving into the savoury bites. Each of them was elegantly inspired by the deep, complex layers of the Rose Tonnerre fragrance. Rich and indulgent, this bite-sized Smoked Eel Rillette and Kaluga Caviar was a symphony of smoky, briny flavours, reminiscent of an ocean breeze carrying hints of rose petals. It felt like an homage to the dark side of the rose, with each bite unfolding a story of depth and mystery.
The Bluefin Tuna Nori Roll followed, with its delicate combination of succulent tuna and pickled carrots wrapped in nori, offering a refreshing balance. The subtle infusion of floral notes lingered on the palate, much like the memory of a soft perfume on a cool evening. But it was the Hamachi and Truffle Ponzu that truly captured my attention. The truffle, with its earthy aroma, evoked the very heart of Rose Tonnerre. Combined with the lightness of the hamachi and the richness of the ponzu sauce, it was as though I had encountered the perfume’s essence in edible form.
However, as much as I revelled in these savoury bites, I found myself wishing for a little more. While the savoury offerings were undeniably exquisite, their fleeting presence left me longing for a few additional options to balance the sweetness that was to follow.
Photo © SKAI
A Rose by Any Other Name: The Desserts
Then came the sweets, and here is where the high tea truly blossomed. Executive Pastry Chef Yong Ming Choong had taken the essence of roses and crafted them into desserts that were both visually stunning and decadent. The Raspberry Rose Chocolate Tart was the first to arrive—a velvety almond sablé tart shell filled with rose-infused raspberry compote and topped with a chocolate ganache, sculpted into intricate roses. Each bite was a perfect interplay of tartness and sweetness, much like a fragrant bloom that reveals its complexities only upon closer inspection.
With its Chantilly cream and almond praline filling, the Madagascar Jasmine Vanilla Rose Choux was a delicate explosion of floral notes and creamy indulgence. The lightness of jasmine, combined with the velvety vanilla, created a fragrant cloud of sweetness that lingered long after the last bite.
But it was the final dessert—the Rose Berries Tahitian Vanilla Tea Cake—that stole the show. Adorned with fresh rose petals and bursting with the fruity brightness of berries, this cake was the perfect homage to Rose Tonnerre’s floral elegance. The balance of floral and fruity was reminiscent of a garden in full bloom, delicate yet powerful, leaving an unforgettable impression on both the palate and the senses.
Photo © SKAI
Sipping Fragrance: The Beverages
To accompany this culinary masterpiece, SKAI presented two signature beverages. The Scarlet Eden, a mocktail blending lychee rose cordial, raspberry syrup, and yuzu juice, was as fragrant as it was refreshing, evoking the same floral brightness found in Rose Tonnerre. But for those craving a more decadent experience, the Daydream of Lilac cocktail, featuring lavender syrup and Botanist gin, was a fragrant symphony that felt like a soft embrace from nature itself. Each sip was a gentle reminder that florals, whether in perfume or in a glass, can be as potent as they are delicate.
Photo © SKAI
SKAI’s collaboration with Editions de Parfums Frédéric Malle is a triumph of taste and fragrance, an elegant ballet of flavours that pays homage to the rose in its many facets. The high tea captures the essence of Rose Tonnerre—dark, mysterious, and rich with layers waiting to be discovered. While I was left wishing for more savoury options, the overall experience was nothing short of enchanting.
SKAI
2 Stamford Road
Level 70
Swissotel The Stamford
Singapore 178882
