Tucked away from the Orchard Road bustle, Ginger.Lily at Hilton Singapore Orchard offers a refined escape with A Symphony of Origins, a beautifully composed culinary collaboration between Michelin-starred chef Adrien Descouls and Executive Sous Chef Cindy Khoo.
This is a culinary collaboration you’ll want to put on your list. Descouls draws from the rustic heart of Auvergne in his savoury creations, while Khoo brings her signature blend of French precision and Japanese artistry to the pastries.
A journey through flavours
The experience starts strong with the Huître, a freshly shucked oyster dressed with floral tea jelly, a touch of lemongrass, and a light foam of vin jaune. Briny, creamy, and a memorable way to start the high tea.
The next course, The Shepherd’s Truffle Broth, is a signature from Chef Descouls. It’s both creamy and refreshing, its richness deepened by cheese and marabel potato, then lifted with shaved truffle. Even the Tartare de Bœuf, thoughtfully re‑imagined with artichoke sabayon and spiced tea, feels inventive yet comforting.
Tea; the Orchestral Accompaniment
As each course arrives, there’s a curated selection of drinks to match. The Champignon “Mushrooms” cocktail blends sous‑vide shiitake, Lapsang souchong tea, and gin for something earthy and intriguing. Or you might prefer the Peach Sour mocktail, bright with yuzu and guava.
Tea, of course, leads the symphony. There are five Pryce teas for choosing: Vanda Miss Joaquim, Pink Ginger.Lily, Forest Berries, Kyoho Oolong, and Shizuoka Muskmelon.
My pick was the Shizuoka Muskmelon, a light golden tea with notes of melon and nectarines on a delicate peony white tea base. It’s subtly tart and refreshing, and I found myself instinctively reach for a sip between every dish.
Then comes a beautiful box, gently opened to reveal five miniature savouries and seven desserts.
Savouries:
- Pink Radish Flower Tarte (vegetable top pesto, beurre noisette)
- Slow-Cooked Veal (veal cooked in hay, sauce gribiche, milk bread)
- Hen’s Egg with French Caviar (vodka mousse and dashi)
- Seven-grain French Baguette with Beef Ham (cured Salers beef, Saint-Nectaire cheese)
- Cold-Smoked Trout (house-smoked trout, strained fresh cheese, white bread)
Sweets:
- Tarte Aux Amandes with Avocado (avocado whip, lemon crémeux)
- Hakuto Peach Chouquette (herb gel, peach tea, framboise jam)
- Hokicha Honey Madeleines (honey olive glaze)
- Tahitian Vanilla & Strawberry Scones (served with passionfruit compote, lychee muscat marmalade, clotted cream)
- Hokkaido Potato Churros (served with kumquat cream)
- Pink Lady Macaron (black sesame praline, tea-infused ganache)
- Berries en Fleurs Gâteau (tea-infused Crémeux, freeze-dried raspberries, Botanique en Fleurs 68% house-blend chocolate)
If you’re someone who notices the small things: the hue of your tea in the light, the way flavours linger and spark conversation, then Ginger.Lily feels like time well spent. It isn’t showy or overworked; it’s thoughtful, layered, and quiet. Afternoon tea here (from SGD78 per person, with a minimum of two guests) lets you pause in good company, with each bite and sip remind you how pleasure often lives in the details.
Available daily: 1pm to 3pm and 3.30pm to 5.30pm
Address: 333 Orchard Road, Level 5, Singapore 238867
