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Afternoon tea usually resonates with assortment of dainty sandwiches, salads, pastries and the likes of scones, complete with a pot of tea. So, what is the difference between afternoon tea and high tea, one may ask?

Even though we may spent some eight years living in the UK, I was never quite a huge fan of afternoon or high tea until I had the true experience at Bettys in Yorkshire on a road trip. The tea room in Harrogate which opened in 1919 is probably one of the oldest and most popular spot in the U.K. for afternoon tea. So this hasn't quite answered the question posed above - the difference with high tea but allow me to provide some history.

Afternoon tea originated in the early 19th century, a time where tea consumption was on the rise. Initiated by Anna, the 7th Duchess of Bedford, who complained of 'having that sinking feeling' during the late afternoon, As such, afternoon tea was introduced at about 4pm daily just before the fashionable promenade that takes place at Hyde Park. It is however not intended to replace dinner but rather to fill in the long gap between lunch and dinner as the latter is typically served at 8pm. As such, afternoon tea typically comprises light snacks such as sandwiches and scones with a pot of tea to revive flagging spirits. Lifestyles however have changed since and afternoon tea is somewhat regarded as a treat, rather than a stop-gap in the modern world.

The high tea that some may be more familiar with is actually a more substantial meal of the day than an afternoon tea as it was meant for the middle and lower classes. Timing of service is also typically later at 5-6pm, in place of a late dinner and the differentiation in name came from the height of the tables on which the meals are served - high tea being served at the dinner table while afternoon tea served in the comfort of parlour chairs (usually lower in height) or in the garden.

Now that we had the 101s to afternoon tea, let us share our experience at L'Espresso, Goodwoodpark Hotel, often regarded by many as the "place for elegant teatime pursuits".

blueberry. Served warm alongside an assortment of strawberry jams, orange marmalade, blueberry jam and clotted butter & cream, we could not resist helping ourselves to a second serving.

Apart from the usual sandwiches, these open-faced sandwiches, almost canapes-like, caught our attention. With each thoughtfully planned to be bite-sized portions, it is almost inevitable to over-indulge, unknowingly. Our favourites have got to be the Atlantic shrimp cocktail with raspberry aioli and the handmade pork terrine with rosemary apricot chutney! However, if your preference is indulgence, duo of smoked salmon with Avruga caviar or the salami & truffle mille-feuille should please.

Inconspicuously tucked away on the 9th level of M Hotel on Anson Road sits the first Japanese restaurant that introduced the concept of omakase to Singapore years back. Importing fresh seafood directly from Tsukiji and Sapporo, diners can be assured about the quality of Japanese cuisine served at Hokkaido Sushi.

While the regulars would be familiar with their omakase and ala-carte items, their recently launched buffet experience is a real steal. Priced at $38++ for lunch and $43++ for dinner, I could hardly find any reasons not to give it a shot. Unlike the usual buffet that has all the items on display, Hokkaido Sushi offers free flow ordering of selected items from their ala carte menu off a chit.

Fresh and generously thick slices of sashimi is no doubt a crowd drawer. With every order serving up three slices of the selected sashimi, expect the usual suspects such as tuna (maguro), swordfish (mekajiki), yellowtail (hamachi), octopus (tako) and salmon (sake). 

Even though it is a buffet meal but as the orders are ala carte, it helps to ensure the freshness of the sashimi as they are prepared upon order. Also, presentation looks grand if you are planning to host some business associates.

With each diner entitled to one special sashimi order, expect to be impressed with delights such as scallop (hotate), sea bream and king-sized prawn! The sea bream was treated with utmost respect by the chef who cleverly littered truffle onto the finely sliced delicacy. This not only introduced an added dimension of fragrance to the dish but delivered an element of exclusivity to the meal.

While I skipped the appetisers and went straight to the sashimi and sushi, those were the real highlights of the buffet. Also, quite frankly, nobody visits a buffet with appetisers in mind. That being said, be sure to check out some of the interesting signature dishes such as Pitan Tofu. The silken tofu was drenched in a savoury century egg dressing, imparting rich flavours and creamy consistency on the otherwise plain protein-laden dish.

For the egg-lovers, rejoice. The classic omelette (tamagoyaki) was a delight, bearing a hint of sweetness and just the right density for it to be an indulgence on its own. The Ikura Chawanmushi is a must-try in my opinion as the salinity from the salmon roe cut through the richness of the steam egg custard perfectly to leave a refined finishing on the after-taste.

When it comes to the grill, go for the salt-grilled halibut, a white fish similar to cod which left a nice layer of natural oil. Give that wedge of lemon a gentle squeeze to marry acidity to the fish and anyone would be smitten.

With a capacity big enough to house 120 diners, there are also private rooms which would make it particularly appropriate if you are looking to hold intimate discussions with your dining companions. Apart from the buffet set meals, there are also lunch sets ranging from mid $20 to $38 for the monthly seasonal special. For the quality of the sashimi and sushi, it would be hard to barter for a better deal in the CBD area!

Hokkaido Sushi Restaurant

M Hotel Singapore, Level 9

81 Anson Road

Singapore 079908

Tel: (65) 6221 3075

Website: www.hokkaidosushi.com.sg

P.S: Special thanks to Francesca for the invite and Hokkaido Sushi for having us!

Many people generally associate buffets with sub-standard quality food and more often than not, a meal where it is about quantity over quality. Much as I would like to be the contrarian, I do agree that most buffet offerings are good but not the best.

Stepping in to the newly opened Park Hotel Alexandra and onwards to the buffet restaurant on the 7th floor, one would be greeted with a gorgeous sunset view if you visited in the evening. It is hard to miss the three-metre long meat carving station that fronts the restaurant - well it is called The Carvery afterall. 

For those who love to be surprised, expect the buffet menu to change daily with three meat options for lunch and an additional roast for dinner. Feel free to check with the servers for wine pairing as the restaurant also carries over 50 wine labels to complete the carvery experience. 

Beef Prime Rib

One of the most prized cut, the prime rib of grain-fed beef is from the back of the upper rib section of the steer and is loved for its rich and robust flavour. The beauty of this roast lies not in the premium selection of Australian beef but Chef Robert also dry-ages it to intensify the taste. Cooked perfectly to medium rare, the meat was carefully slow roasted at a controlled temperature for some eight hours to give the nice and tender texture. 

What defines a true carvery experience is not just a perfect cut nor spot-on cooking techniques but a complete selection of side dishes that harmoniously complements the assortment of meats. 

Yes, we drooled at the sight of these golden brown Yorkshire puddings! If this was not enough to make you get off your seat, the truffle and umami-packed anchovy butter surely would!


Apart from the home-made butter, be sure to check out the premium salt variants ranging from Black Lava, Pink Himalayan, Maldon sea salt to Chilli-infused! If sprinkling extra salt is not quite your thing, then the house-made sauces would certainly fit the bill. Check out the veal jus and red wine sauce to go with your red meat.


Some greens to balance out the meat? If you love some olive oil to dress your salad, be sure to give the wide selection a go!


While the roast meats are the highlight of the buffet, there is no lack of seafood offering ranging from fresh oysters to Canadian black mussels and chilled Tiger prawns.

While the common notion is not to tuck yourself silly with carbs, please give these petite rolls and baguette a go and you will not regret. Prepared in-house daily from scratch, Chef uses all natural ingredients including the yeast so expect a chewy texture on the inside and a gorgeous golden brown crust on the surface.

Anyone for desserts?


For apple crumble lovers - get ready to be pampered as generous wedges of Granny Smith apples are dredged in cinnamon and topped with buttery crumble. Can I have more please?


If the apple crumble is not rich enough, then this English Trifle will nail it. Layered with luscious thick custard and sponge cake soaked with Baileys, fresh fruits and berries are added to give a balance in acidity to the sweetness. Perfect with a nice cup of tea!


While we were scratching our heads wondering what Harry's Choice was - we found the answer with Jeanette as we later learnt that our late founding father, Mr LKY had the dessert at an event which the Chef cooked for. He liked the chocolate mousse so much that he went to get another helping on his own! And if you did not already realise, Mr LKY's English name was Harry!


For those looking for an international spread that includes your usual Japanese or Indian cuisine, this buffet will fall short of expectations. If you are looking some some quality roasts alongside some very tantalising hot and cold dishes, The Carvery makes a brilliant choice. This is particularly so when it is priced reasonably at just S$38/++ for lunch and S$52/++ for dinners on Sundays through to Thursdays. Dinners on Fridays and Saturdays are priced at a slight premium of S$62/++ but you can expect additional choice of premium roast which honestly more than make up for it!

With a cosy ambience and exceptional service rendered, we are already planning a family get-together session sometime soon!