Sakura or cherry blossoms are the national flower of Japan, which represents renewal and optimism. They are known for their pink flowers, which usually bloom in late April or May, signifying the end of winter and the beginning of spring.
The Sakura-themed Afternoon Tea at Raffles Makati’s Writer’s Bar comes with an assortment of sweet and savory snacks. The savory snacks include matcha sesame tofu with black beans and lotus, teriyaki chicken sandwich and egg salad, white asparagus dengaku miso sauce, Japanese-style potato salad with salted plum, and a salmon roll with tofu, daikon radish, shiso leaf and ponzu jelly.
The sweet snacks include matcha Madeleines, Miratashi dumplings, Sakura and berry Mont Blanc, strawberry panna cotta and yuzu jelly, passion fruit and Sakura tart, and Sakura cream cheese mousse.
The set also includes classic and Sakura scones with clotted cream, preserved jam and honey, coffee or tea of your choice with options to upgrade to mocktails, cocktails, rosé wine or Moet Rose Champagne.
The Sakura Afternoon Tea is available from 2 p.m. to 5:30 p.m. daily until May 30. For reservations, you may book online through https://bit.ly/BookTheWritersBar.
European breads now available at Café Macaron
Starting this May, Café Macaron will be offering a selection of European breads introduced by German master baker Christian Bauer. An exciting selection of pretzels, ciabatta, multigrain, and various versions of sourdough and rye bread will be available.
To introduce the vast bread selection, different spreads and condiments were served for a bread tasting and pairing. The spreads served were hummus, tzatziki, garlic-curd dip and obatzda, which is a Bavarian cheese spread made mainly with Camembert, butter, paprika and beer. The obatzda was best paired with the pretzels.
There was also refreshing bruschetta salsa and an array of butters: unsalted, salted, roasted garlic, herb and house-made liver paté. A cheese display of Brie, Gruyere, Edam and Pont L’Eveque, as well as assorted charcuterie with chorizo, air-dried beef, salami, Black Forest ham and jamon Iberico were served.
On the sweeter side, an assortment of jams was available, including newly harvested honey from Raffles & Fairmont’s very own garden.