It was a rainy October afternoon and the streets of Bangkok's central business district were quiet.
But the 15th floor of Waldorf Astoria hotel was rather summery and cheerful.
Flocked by urban diners in camera-ready attire, the bright and spacious Peacock Alley bar was featuring new tea-time culinary dainties mimicking a walk in a botanical garden.
Elegant scent of French lavender was offered side by side a fruity taste of a sun-kissed pear. The divine fragrance of oriental jasmine was matched with lemon florets and sweet cherries. There's also a sublime marriage of chamomile and blackberries.
The colourful gastronomy, dubbed "Blossom & Bloom Afternoon Tea", was designed by the hotel's Italian executive pastry chef Andrea Noli to lift up a good feeling after the lockdown gloom.
The afternoon tea comprises a 15-item selection of finger sandwiches, savoury pastries, sweet pastries and desserts, accompanied by a warm pot of loose-leaf tea. Each set, a total of 28 bite-sized pieces plus a sharing cake and two choices of drink, serves two diners.
On the savoury repertoire you will find the likes of smoked salmon in paper-thin pastry roll with cheese gel, lemon confit, pickled ginger, ikura (salmon roe) and dill; French foie gras mousse with Granny Smith compote, apple cider jelly and pistachio; and fluffily crispy taro ball filled with scallop and sweet plum sauce.
There are avocado rolls on rye bread with olive oil pearls, vinegar caviar, crispy leek and Parmesan-like grated cured yolk topping.
Beef tartare is presented with smoked Wagyu beef smothered in house-concocted Korean chilli sauce. The tartare is served in a bite size with horseradish and caviar on pan-toasted brioche.
Adding a more sophisticated feel to the selection are chawanmushi (Japanese egg custard) prepared with Royal Project egg and served in its shell with dashi foam and ginko and a small slice of pâté en croûte, a scrumptious mixture of minced duck meat and bacon with chicken consomme and truffle.
The sweet side of the afternoon tea set offered a more flowery feel and Western flavour profiles compared to its savoury counterpart.
There are lovely chocolate choux pastry with pear and lavender cream; a silky green tea and strawberry mousse topped with strawberry jelly; a minature chamomile-infused cake with blackberry filling; and a chocolate tartelette with orange blossom jam.
A match made in heaven, rose and lychee are showcased through aromatic Rose & Litchi macaron with pink chocolate rose petals.
It is guaranteed that diners will love the jasmine mousse cake, which hides inside complementing flavours of cherry and lemon.
Scones here are baked daily with rotating flavour options including cinnamon-walnut, raspberry, Madargasca vanilla and passion fruit. The scones are served with clotted cream, fruit compote and homemade strawberry jam.
A set for two persons is priced at 2,200 baht inclusive of two choices of drink from the beverage menu.
Reservations are recommended. Specific dietary requirements such as allergens and vegetarian can be discussed prior to a visit.
The Blossom & Bloom Afternoon Tea is available from 2-5pm at the Peacock Alley bar on the upper lobby floor of Waldorf Astoria Bangkok. The hotel is located at 151 Ratchadamri Road. For more information, call 02-846-8888.
