The Worlds Best High Tea

Posted on

unnamed (1)
MY CUP OF TEA…AMANDA HYNDMAN, CHEF AURELIEN POIROT AT THE HISTORIC AUTHOR’S LOUNGE.

Over the years, I’ve been sipping and tasting my way through many a high-teas across UK and Europe. From  London’s grand historic hotels, The Ritz, The Dorchester, The Lanesbrough to The Ritz in Madrid and The Ritz in Paris. And strangely enough, the very finest of this very British tradition is the best in the cacophonic, exuberant but exasperating, 200-year-old, over-populated, traffic-choked Bangkok.

Right here in this tumultuous city, there is a space which is not just  stunningly beautiful and gracious but also a cocoon of comfort. Since over 140 years, this gorgeous Mandarin Oriental hotel has retained it’s essentially, stylishly Oriental soul and still manages to preserve its British colonial spirit.

SIPPING LITERARY HISTORY

It breathes timelessness. It is here in it’s  elegant and historic “Authors Lounge” that I sip (literally too) over a century of legendary literary history. Two of my passions come together in a sacred union…High tea and English literature.  I enjoy the classic British High tea, served in the Author’s Lounge.

I have been going back regularly past three decades. Each time fall even more in love with it. Helmed by the dynamic Amanda Hyndman, the Mandarin Oriental continues to breathe colonial charm and high end luxury. The brilliant and charming dynamo Amanda takes me through the colourful and amazing history of the Authors lounge through all the photographs, paintings, books  and many an interesting anecdote. The Oriental has welcomed world renowned authors, celebrities and heads of state over 140 years and has long been famous for its service, style and elegance. The whopping USD18 million restoration last year has recreated the magic of the past

The la grande dame has been immortalised by globally renowned authors who lived and wrote here. “The Oriental is the worlds most glamorous hotel in the world” said the prolific British Romantic novelist  Barbara Cartland, who lived here regularly and her suite bears her name.

In 1923 Somerset Maugham contracted malaria and almost got evicted from The Oriental. But he loved it so much that he came back and wrote “The gentleman in the Parlour” here.

Through it all we nibble on superlative finger sandwiches (cucumber,chicken, ham). Outstanding pastries, tarts, madelienes and a meltingly, rich, chocolate cake. And the most delightful scones with clotted cream and  rose petal and pomelo jams.

The well known Noel  Coward wrote “Lord Jim” and “The heart of darkness” here. Amanda explains that it was originally an open roofed garden featuring a pond signposted ‘please don’t feed the tortoise’, the Authors’ Lounge has since 1976, featured a glass roof and is the place to enjoy afternoon tea. In keeping with the great literary heritage of the hotel, it has been recently restored  and the ‘Heritage Authors, are now immortalised in four new private lounges.

HIGH TEA CEREMONIES

I salute Duchess Anna of Bedford for having  sent out the invite for “tea and a walk in the fields” over a hundred and fifty years ago. The lovely lady set in motion High tea, the most dainty of all culinary traditions.   Now, Tea Council Inspectors check standards and coveted annual awards are given  for the Top London Afternoon Tea. Which Tea ceremony do I get most high one? The Chinese tea ceremony “Yumcha” server fills the cup just over half way, because the Chinese believe the rest of the cup is filled with friendship. The Japanese tea ceremonies of the Chanoyu, the Sencha are performed sitting on the floor around a low table. But it’s the fabulous historical elegance and daintyness, the graciousness of Amanda Hyndman and the charm of the Authors Lounge that sets part this high tea in Bangkok as the worlds best, It sure is my cup of tea.

Scone

The brilliant French maestro, Executive chef Aurelien Poirot infuses  French gourmet excellence into food here. He keeps to the traditional British Scone recipe and very generously shares it with us.

500 g Butter /1,900 g Flour /500 g Icing sugar /100 g Baking powder /800 ml Milk /200 g Raisins

Method

Mix dry ingredient together/  Add butter little by little  until it become crumbly / Add milk  and beat until dough combined / Take the dough out & knead by hand until the surface is smooth / Roll out & cut /Turn each scones upside down onto tray / Brush with egg wash / Bake at 180ºc for about 15 mins (Rotate tray after 7 mins)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s