Setting itself apart from indulgent family feasts, Tian Fu Tea Room introduces its unique take on Lunar New Year Celebrations. Its popular Reunion Imperial High Tea (团圆宫廷下午茶) returns from 8 to 22 February 2016, 2.30pm to 6.00pm, served up in the warm and tranquil setting of its three Tian Fu Tea Room outlets in Singapore.

The oriental high tea set menu features a thoughtful line-up of all the festive season’s auspicious must-haves, as well as the tearoom’s exquisite dim sum creations, paired with three premium Chinese brews at a pocket-friendly price of only $38 per person.

We visited Tian Fu Tea Room at PARKROYAL on Beach Road yesterday for a taste of their Reunion Imperial High Tea. Located within our Chinese restaurant, Tian Fu Tea Room is an ideal prelude to a delectable meal at the Si Chuan Dou Hua Restaurant. The talented dim sum chefs then take diners on a journey of exquisitely handcrafted dim sum creations in both Sichuan and Cantonese styles, before the high tea wraps with a rice or noodle – a staple in Chinese cuisine – and a New Year Cake (年糕) that symbolises rising prosperity.

The delectable midday feast begins with a Prosperity Yusheng (鱼生) specially customised for the number of diners in each party, signifying an abundance of wealth in the coming year of the Monkey. After tossing for good fortune, we were served with salted egg wrapped with sliced duck and chilled chong qing chicken with spicy bean paste. At first sight, chong qing chicken can appear terrifying but this is what Si Chuan Dou Hua does best! Serving you something spicy, but carries so much flavour. Yes, it is extravagant with the oil and chillies, but what better occassion to cook it at home than the traditional feast for CNY? Bring the firecrackers!

Don’t worry about having mala throughout your tea, because up next, it is steamed sliced prawn in black bean sauce and steamed fish balls with black moss, both bringing good luck for your new year. The sliced prawn is huge and fresh, carrying much aroma and fragrance from the black bean sauce. The steamed fish balls decorated with some broccoli are milder in flavour, and doesn’t have any fish aftertaste.

Take a bite on the deep fried radish puff with dried scallop, it’s sooooo soft on the inside and the radish kinda cleans the palette a little with it’s light and refreshing note. Unfortunately, I am not a fan of their pan-fried glutinous pancake with minced duck meat. The fried rice with waxed meat wrapped in lotus leaf was a little dry for me. But the finale is excellent – a platter of pan fried new year cake (specially nian gao) and deep fried crispy custard bun. Peel open the custard bun with caution as the golden yellow lava is hot, creamy and runny!

The sumptuous food menu is paired with a combination of three premium Chinese brews that will introduce you to the world of Chinese tea, which is full of depth and flavours. The Bi Tan Piao Xue (碧潭飘雪) is a delightful flower tea from the Xinjin county in Sichuan, boasting digestive and anti-ageing qualities. Its name is a reference to ‘snowflakes’ because it resembles snowflakes falling when infused. The Dong Ding Oolong (冻顶乌龙) on the other hand, is a tea from the Nantou county of Taiwan, with low tannic content and hence suitable for those suffering from gastric problems.

The Reunion Imperial High Tea (团圆宫廷下午茶) is available from 8 to 22 February 2016, 2.30pm to 6.00pm at all three Tian Fu Tea Room outlets in Singapore. UOB Cardmembers enjoy a 4-dine-1-free privilege. Menus differ in all three outlets. For more information or dining reservations, please call Tian Fu Tea Room at:

PARKROYAL on Beach Road 

7500 Beach Road, Singapore 199591
Tel: +65 6505 5724

PARKROYAL on Kitchener Road 

181 Kitchener Road, Singapore 208533

Tel: +65 6428 3170

TOP of UOB Plaza 

80 Raffles Place, #60-01, UOB Plaza 1, Singapore 048624
Tel: +65 6535 6006

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