HIGH TEA AT ARTEASTIQ SINGAPORE: Review with 550 words and 13 photos

We were still under the impression of our last high tea in the sophisticated place Anti:dote when we were already looking for our next afternoon pampering. This time, I choose a surprise for Ian. This place was a bit artistically inspired and they even had a small art workshop where you can learn new painting skills. The place was beautifully decorated and the staff was nice. However, they weren’t very professional. The waiter didn’t present any of the food and we were on our own. O.K., this high tea was a little bit cheaper than the previous one, so it comes with the price I guess. Anyway, I need to admit, the teas were perfect. Ian’s was green tea with goji berries and it was marvelous. Fruity flavor of goji with tart Japanese green tea was the perfect combination. Mine was a Pu-er tea. Pu-er tea is actually fermented green tea, produced in Yunnan province in China. It was earthy, a bit bitter but still floral at the end. A mellow taste with woody notes was combined in the aftertaste. Great tea for a rainy afternoon like it was that day.

Arteastiq tea

Arteastiq ambiance

Arteastiq high tea set

The food was also very tasty. A few things were even better than in Anti:dote. We got Vol au vent with mushroom capers pate for Savouries. This small hollow case of puff pastry was delicious with well balsamic pate. Our second bite was foie gras terrine on toast with Yuzu marmalade and pistachios. Yuzu is a sort of citrus, mostly known in Japan and Korea. This fruit is believed to be a cross between a mandarin and a papeda fruit, a subgenus of the genus citrus which includes the kaffir lime, if not, in its turn, a cross between the lime and the citron. This marmalade pairs nicely with foie gras, because the acidity and sweetness is a great companion with a bitter salty taste of foie grass. Smoked salmon with cream cheese mousse and fried shallots was our next sandwich. This one was classic. The only imperfection was too much salmon for bread small like that. The last salty snack was tortilla with smoked duck breast, rocket salad, and horseradish mayo. Tasty and moisty canape. The duck was soft and smoked just right.

Arteastiq tea

Smoked salmon and tortilla with smoked duck breast

Foie gras terrine and Vol au vent

The dulcet is our thing. We need to admit it, those sweets weren’t just a treat for the eyes, but the taste was excellent. Actually, macarons were much better than those inAnti:dote and they almost remembered us on those ones in Paris. We also got a double raspberry choux pastry, which was delicious, but not even close to their chocolate truffles with a nut. This one was soft and rich with chocolate. Not too much buttery, but that real cacao taste. The chocolate cone with banana custard wasn’t so special. Looks like it was a difficult task to make me happy with those cones. Anyway, overall assessment for this high tea would be very good, but I really missed scones. In my eyes, they are essential at high tea

Macarons and chocolate truffles

The chocolate cone with banana custard

In that drawing workshop, Ian wasn’t very impressed. It was like drawing some preschool pictures and nothing more. We do believe they have some more serious workshops with some art guests, but they didn’t take place at the time we were there.

Art jam

Art jam

Art jam

Vivi waiting for sweets