Saturday, March 23, 2013

Shak Tea

March 23, 2013

Afternoon tea - 2+

Tsai Lo Mei: Diced Hong-Kong-style vegetarian pork and chicken nestled in a crisp leaf of endive 2+

Miniature Tofu Cucumber Wrap: Finely-sliced carrot, cucumber, and tofu, wrapped in a Peking-duck-style wrap - 2

Tea Egg Sandwich: Open-faced, sliced free-range egg with our house made, Asian-inspired tea dressing - 2

J's comment > note that all these were vegetarian items; given my preferences respecting veggie dishes, these were really not bad

Maple Pecan French Pastry: Flaky and sweet - 3

Freshly baked scone with Devonshire Cream and French Earl Grey Fruit Preserves - 2+

J's comment > the maple pecan french pastry is really flaky on the outside, and yet maintains a moist interior without having everything sticking together. Very well done indeed.

Lemon White Chocolate Pomponette - 3


Shaktea Tea Truffle: Handmade truffle made with single-estate chocolate and Jasmine with Flowers Green Tea - 2+

Macaron - 2
J's comment > the pomponette was phenomenal; the truffle, when paired with the 
Rooibos chai masala, was perfect

White Peony (Bai Mu Dan) - 2+

Rooibos chai masala - 2+

Cream Earl Grey - 2+

Blueberry Yogurt - 2+

J's comment > you can really taste the blueberry yogurt flavour!

Chamomile Flower - 2

J's comment > not a fan of chamomile so hard to be impressed

Shaktea on Urbanspoon


Extra Comment
Overall, I think this is the smallest portioned afternoon tea I have experienced, but the quality was most definitely not lacking at all. After polishing off every item, I had a light, airy, non-gut-bursting-full feeling, which is what afternoon tea should be like I think.



Labels: afternoon tea, main, mount pleasant

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