Allure of Tiffany’s Tea at Four Seasons

Tiffany Blue sets the serene mood for Afternoon Tea with Tiffany at The Lounge, Four Seasons Kuala Lumpur. The signature light robin egg blue is on the limited edition tableware, and some of the treats for this tea are touched with the same shade of blue too.

The Tiffany blue setting on Tiffany’ table, brought in from The Blue Box Cafe at Tiffany’s, New York

It’s a colour that been Tiffany & Co’s since the jewellery company started in New York in 1837. An authentic Tiffany’s table sits at The Lounge, brought all the way from The Blue Box at Tiffany’s on Fifth Avenue, New York for this special Afternoon Tea here.

Tiffany Blue treats

We sipped on the fruity and fragrant signature tea from Tiffany cups as the tiered tray of savouries, desserts and scones was presented. I enamoured with the Royal Spice Cake in a miniature Tiffany Box made of blue fondant, Blueberry Macarons with Mascarpone Cream and Elderflower Choux. A white feather in icing tops the Elderflower Choux which was an absolute delight.

Tea is poured into Tiffany blue cups

Tiffany’s latest jewellery line

Executive Chef Junious Dickerson curated the delectable tea menu with a whimsical nod to Tiffany’s latest jewellery line “Believe in Love”.  The Royal Spice Cake evokes this, as do the Chocolate Praline with Mandarin Orange Gel, Gateau Napolitaines with Raspberry Jam and Chocolate Ginduja Plaisir Sucre Cake. I marvelled at how the right shade of blue was replicated in icing and cream in most of these desserts.

Savouries and desserts

I love the savouries too.  The Cucumber with Aged Feta Cream, Fennel Pollen and Olive Oil Pearls on Sundried Tomato Bread was so delicate and delightful. I wondered at the olive oil pearls and how each component of this came together with such aplomb.

Cranberry and plain scones srved with clotted cream, strawberry jam and Lescure butter

The New York  Reuben with Peppered Pastrami , Sauerkraut, Provolone, Rye was delicious as was the Egg Salad with Poached Asparagus and Truffle Crème on Pain au Lait, and Cured Salmon Rilettes on Purple Potato Blini.

Tea with scones

The Warm Plain and Cranberry Scones are so irresistible at Four Seasons, served with Devonshire Clotted Cream, Strawberry Jam and Lescure Butter.  The clotted cream got me; it was truly a match made in heaven with the scones, together with the strawberry compote. I persuaded the young writer beside me to have the scone with clotted cream instead of butter. She did and loved it!

Each tiered tray is for 2

There are only two Tiffany tables, seating 12, for this unforgettable tea, so advance booking is advised. Tiffany’s Tea will be served at The Lounge from 2.30pm to 5.30pm, at RM158 nett.  It’s available from now till June 15. Call +603 2382 8650.


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