這次選了四季酒店的the lounge, 平日3點多來登記好, 在大堂坐了15分鐘就有位了
organic green lychee
等了不久三層架就來了, 服務員很有禮貌地為我們介紹了一下
scones 鬆餅
鬆餅質感蠻實的, 不是很鬆化的那種, 吃起來有點太硬了, 奶油香也不突出
是clotted cream本身的軟滑跟奶香配起來較好吃, 這邊的果醬蠻不錯, 吃起來不會死酸, 果香也蠻濃的
smoked salmon, ham and cucumber sandwiches 煙三文魚, 火腿和青瓜麥包或白麵包
strawberry macaron 草莓馬卡龍
因為我跟友人都不愛吃白巧克力, 就沒有選white chocolate mousse cake
apple pie 蘋果批
由於午餐食得很飽，我們要了一客一人份tea set，友人喝菊花茶，我就要了香檳。
飲品很快就到了。香檳凍度剛好，有淡淡果香，氣泡幼細，很清新。好喝！友人的菊花茶也香，不錯。
三層架點心到了。各樣水準都算平均，好吃！
其中我最喜歡的是迷你碎蛋bun和plain scone。友人則幾乎包辦所有甜品
這裡環境舒適，服務十分專業細心，讚！就這樣邊聊天和聽著live music，邊淺嚐美點飲品，享受窗外透進來的陽光，不知不覺就過了一個輕鬆寫意的下午了。
澳洲安格斯牛肉韃靼 ($180)
吃得出 100% 的新鮮。肉質嫩滑，顏色粉紅誘人，絕對不會有血水。輕輕加點黑胡椒及鹽調味，足夠了。
這個也頗不錯吃，唯一可惜是伴碟的鯷魚有點腥。。。但吞拿魚則是非常好吃的。
羊膝炆得不錯，汁料滲進剛熟的蝴蝶粉，好吃。
每杯約有 expresso 的分量，並附上產地認証「出世紙」及獨立編號，特別矜貴。本少爺的是 13399。
是日一行三人點了三杯。總結：嘗一杯此生無憾！現在已有點心思思想再試。以後若有喜慶事情慶祝，來這裡喝一小杯獎勵自己也很不錯！
We finally got a table when many people had finished their tea =]
My chocolat. tea came minutes later. Normal tea colour but not as black as other black tea. When I put it near my nose, I could smell the chocolate aroma!! According to the waiter, no chocolate was added. It was just simply tea. Its special aroma came from the leaf itself. It was so aromatic that I dared not to drink. It was because I knew it would taste like tea and would be disappointing. Yeah, it just tasted like tea definitely as it was actually tea. (I had to come back to reality!! XDD)
The High Tea Set came when I had nearly finished my half pot of 'chocolate'. This stopped me from drinking it.
For the 1st decker, there was strawberry macarons, mini cheesecake topped with mousse & raspberry, pineapple custard puff and yogurt with jelly on top. 
For the 2nd decker, it was the Raisin and Plain Scone with clotted cream, raspberry jam and apricot jam. I tried the raisin scone. It was okay. Not crumbly. Yet, Four Seasons' was not as light and fluffy as the one in Mandarin Oriental's. Yeah, this one was a bit too dense and missed the aroma. Fortunately, the clotted cream and the jam could hide its weakness. The famous rose pedal jam in MO was better, though.
For the 3rd decker, there were mainly sandwiches, mini quiche and a mini cheese cornflakes wrap. This deck didn't make me excited. Instead, I felt a bit disppointed when I considered the price of the set.
9. never order a la carte desserts, the high tea set tasted much better, like the so called fruit tart had actually no tart at all, being just whole large boring almond cake
這個high tea set不算差,但也不算太特別!
大部分甜品都帶有酸味,應該是減低甜膩的感覺吧!所以吃上來頗醒胃
兩時多到達留下聯絡方法之後，大約二時四十五分便收到酒店的電話表示可以入座。坐下之後，便先點了飲品，然後再研究餐牌。二人份的三層塔包括兩杯飲品，所以我們三人只需額外點一杯飲品便行了。我點了熱的有機荔枝茶，以白色瓷壺送上，份量大約是三杯的茶。荔枝味不算香濃，喝起來也沒有甜甜的味道，反而茶味幽香，茶和荔枝比例不太平均。媽媽的檸檬香草茶($55)的檸檬味來得自然，而且茶香濃郁，不過香草味就不太突出。
至於妹妹的有機荔枝柚子茶(+$25)冰凍無比，是相當消暑的夏日飲品。柚子茶清甜，反而荔枝味則跟我的荔枝茶一樣淡薄。
單叫的甜品比三層塔更早送到，先來的是特濃朱古力蛋糕配鹽味焦糖雪糕($110)。最頂的朱古力慕絲香滑甜美，中間夾著一層薄脆，朱古力味同樣香濃。底層的朱古力蛋糕不是一般的鬆軟，是較硬身的類別，口感跟朱容力硬餅類似。鹽味焦糖雪糕是較少接觸的一種雪糕口味，焦糖味香甜但又不會太甜膩，大概是因為雪糕中加了鹽，中和了焦糖的一點甜，吃起來特別清爽。
另外一款是法式焦糖巧克力燉蛋配咖啡雪糕($110)，不過在我放下相機之前雪糕已被清空。妹妹表示咖啡雪糕滑溜，而且咖啡味亦相當濃郁。至於燉蛋，表面的焦糖薄脆燒得剛剛好，沒有燒過火的焦味，薄薄的一層也不會令人吃後太膩。加入了朱古力的燉蛋，雖依然相當滑溜，不過滑溜的程度令人覺的口感較像慕絲，失去了燉蛋的精粹。
差不多完成兩款甜品，Afternoon Tea Set for two($398)便送到了。
我們先從中間的一層入手，始終鬆餅還是要熱熱的才好吃。拿上手時是暖暖的，切開鬆餅可以看到微微的煙，是新鮮的表現。牛油香直走進鼻子裡，果醬的甜味自然清新，塗了厚厚的一層更是令人吃得特別滿足。
一個半的鬆餅看似不多，可是吃起來果腹感相當大，不過甜品總是不能抗拒。先是草莓蛋白脆餅，頂著一片薄薄的爽甜草莓，蛋白脆餅沒有甜至舌頭變麻，甜味自然而且帶出淡淡的草莓味，很容易便能吃畢兩件了。雲呢嗱芝士撻是以奶凍配上芝士，奶凍表面佈滿密密的雲呢嗱籽，吃起來奶香突出，不過質感較硬實，跟下面的芝士層的質感十分相似。至於最底的撻底，吃起來有點鬆散，味道只屬平平橙味泡芺包著細滑的吉士，不過那淡淡的橙味總是覺得有點格格不入。草莓乳酪用玻璃小杯載著酸酸的乳酪，加上一層較甜的草莓醬，兩者剛好中和了大家較極端的味道，不過又是獨自完成兩杯的確有點吃力。
當我還在甜品層打滾的時候，媽和妹已經開始向鹹食層入手。圍繞著三文治的有三文魚酥皮撻丶蕃茄酥皮撻和芝士酥皮撻，以蕃茄這個配搭較好，清爽的蕃茄配上香脆的小撻，相反配上芝士就沒有吃得那麼舒爽。味道較特出的有蛋沙律多士，魚籽的鹹味配在蛋沙律上，比起一般的蛋沙律更令人回味，多士亦烘得香脆可口。除了中間一件件小方形的三文治，三文魚丶火腿和青瓜各配上麥包或白麵包，可是也不夠放在旁邊的火腿卷突出。利用微煎過的麵包卷著薄薄的火腿，吃起來不像一般冷冰冰的三文治，也更突顯它在鹹食層的不平凡。
後來再從五款補充甜品中選出另外四款的甜品，Apple Pie是屬有酒的甜品，利用青蘋果較酸的特質，令整件甜品不會太甜膩。清爽的蘋果粒更是令人吃得越來越起勁。
Chocolate Truffle Cake 是以可可濃度較高的朱古力醬包著，吃起來朱古力味濃而醇，不錯。
Chestnut Napoleon同樣是含酒精的甜品，不過比例當然是相當低。栗子蓉是相當香滑，加上薄薄的酥皮層，只怪份量較細，回味度大大減低。
脆皮布朗尼雪條外型相當討好，加入果仁的脆皮跟脆皮雪條的口感十分相似，內裡的布朗尼味道濃郁，軟硬適中。
底層 -
We learnt from the magazine that The Lounge@Four Seasons Hotel would be offering an Easter afternoon tea set which includes not only the afternoon tea tower as well as a tableful of festive snacks and smallbites, including the extremely cute-looking Lemoncello cake in the shape of chicks and the macaroon with the bunny's ears. Who could have resisted such nicely shaped and made sweets? So we went, and luckily we were able to secure a table in the first round.
The place was already half-full when we returned at three, with the biggest crowd being around the supply table. No wonder - the table was covered with a rich variety of nicely crafted (and mouth-watering too!) sweets, including the nicely crafted chicken cakes, macaroons, and many more!
The Classic Tiramisu was served in tall glasses and was a popular item - was it because of the dessert or the Easter egg on top of the glass cup? Anyway, it was a truly authentic interpretation of the 'classic' Italian dessert - at least the original ingredients were used. Ladyfingers were used instead of the horrifying spongecake; mascarpone cheese and egg yolks were clearly used.There could have been more cocoa powder but the taste of the dessert itself was really nice. It was fresh as the ladyfingers were still crunchy, contrasting with the softness of the cheese. It was really nice - the only thing i got to complain would perhaps be the lack of liquor (an adaptation to suit the taste of the children in an Easter's festive meal?)
Another popular item on the supply table got to be this cute little chicken, in fact a Lemoncello cake. It was the focal of the various cameras flashing and flicking before the supply table was opened. Luckily the plate was soon replenished that i could secure myself one of this, despite being so careless in cracking the crust of it. My bad! The chick was made of crushed spongecake and marzipan - and it was quite nicely crafted, despite not being very tasty. A little oversweetened it was.
There was also the Granny Smith macaroon with the bunny's ear. How cute! Even the coolest person would not be able to hold back but smile at the cute little thing - imagine a bunny hiding itself in the bush, exposing only its long ears - how imaginative and thoughtful of the chef! IIt tasted quite refreshing due to the thin and crunchy green apple strips between the two layers and its sourness balanced the heaviness of the greenapple cream sandwiched between. The macaroon itself had a thin and crunchy crust, and the interior was moist, however not sticky to the teeth - a nicely made macaroon for god knows how hard it was to make one with such high standard! The bunny's ears and the bush were also edible - being made from marzipan - and i happily ate the whole thing within 2 bites, not wanting to waste any of it as a way of showing my appreciation and respect for the chef - people who took it and leave it on the plates and stuff were not doing justice to him and his artwork, and for this i condemn and despise.
Next was the French pastries on the silver tray...being petite in bite-size, i could try a round of everything without stuffing myself to death. There were six cute little snacks, 3 being made of chocolate. I ate according to the intensity of the flavour and thus started with the lightest pear tartlet (the green little one). It was light and refreshing, and among the six i like the lemon tart most. The chocolate snacks were a little too heavy however, with the brownie being the driest. 
The trilayered afternoon tea tower swiftly came as we were so busily indulging ourselves in the arrays of sweet-and-cute Easter festive snacks....
Traditionally speaking the lowest deck of savoury bites should be first eaten, followed by the scones and lastly the sweet snacks and bites on the top deck. So we obliged...
Middle: of course, there were the plain and raisin scones. They were quite big in portion and it was beyond my ability to finish two on my own! It was a pity to waste as they were, indeed, very nicely baked. They were of the appropriate moisture and texture; not too flaky when cut open, and the crust was the best to taste. What you should not skip is the clotted cream scooped to form an enlongated oval shape; although fattening, they certainly tasted good. Two jams were available - the sweeter raspberry compote and the sourer but refreshing apricot jam. Both were equally tasty. What a pity that i did not have a bottomless stomach to fill!
And finally the top deck of sweet delicies, which consists of a panna cotta-like sweet, pineapple puff pastry, cheesecake mousse and strawberry macaroon. We were almost full after stuffing ourselves with the festive snacks on the supply table we enthusiastically helped ourselves, we had to almost struggle to finish the sweet bites on the toppest dish. They were good tho; its just that we were way too full!
影片
