Feeling blessed this year feels like an understatement.
I celebrated my 30th surrounded by amazing people, quiet laughter, and moments that felt deeply considered, one of them being a birthday surprise planned by my best friend. I’ve yet to make a proper birthday post or even sit down to think about my resolutions and wishes, but before all that, I wanted to share my very first high-tea experience.
And what an introduction it was.
Hosted at the Lobby Lounge of Conrad Singapore Marina Bay, Alchemy of Chocolate (Papaya Edition) is a seasonal chocolate-themed afternoon tea created in line with the race season, inspired by the McLaren F1 team. The papaya-orange accents, a nod to McLaren’s signature hue, immediately set the tone for something playful yet polished, indulgent yet thoughtfully restrained.
The Alchemy of Chocolate series is Conrad’s ongoing exploration of chocolate as an art form, with rotating themes introduced across the year. This particular edition leans into tropical flavours, incorporating papaya and citrus notes while spotlighting five exceptional Valrhona chocolate blends: Dulcey, Komuntu, Caraïbe, Manjari, and Ivory. These chocolates are reimagined across inventive French patisserie, savouries and decadent desserts, blurring the line between sweet and savoury in the most delightful way.
The experience began with a Papaya Pitstop welcome drink, inspired by McLaren’s iconic papaya orange. Made with fresh carrot, turmeric, apple, and ginger, it was refreshingly vibrant, lightly spiced, and surprisingly clean on the palate. A subtle chocolate twist lingered at the end, offering a gentle preview of the cocoa-forward journey ahead.
Everything was presented together on the table: savouries, sweets, classic scones, and chocolate drinks, forming a generous, almost overwhelming spread. I soon learnt the importance of starting with the savouries, because once you cross into the sweets, there is no turning back.
One of the first items I tried was the Cocoa Pod, featuring a rich Guanaja ganache paired with a lighter Manjari mousse. The deep, bittersweet chocolate was softened by subtle fruity acidity, creating a layered bite that felt immensely indulgent. From the savoury selection, my absolute favourite was the Confit Truffle Egg Yolk on Wafer (yes, that scallop look-alike pastry). The yolk was luxuriously creamy with both the truffle notes and shaved parmesan adding depth. It was decadent without feeling excessive.
A standout moment came with the theatrically served smoky chocolate espuma. Presented in an edible espresso “cup” made entirely of chocolate, the dish arrived cloaked in aroma. The dried papaya bits introduced a gentle chew and tropical sweetness that lifted the smoky cocoa flavours beneath.
By the time I was halfway through the course, I was already comfortably full, but some desserts were simply impossible to resist. My favourite was the Ivory Chocolate Cake from the sweet selection, made with soft vanilla sponge layered with sea salt caramel, ivory vanilla whip, and almond crunch. The sweetness was measured with the salt cutting through just enough to keep each bite light and moreish. Classic scones followed, warm and crumbly, served with clotted cream and wild strawberry jam, a comforting, familiar finish amidst all the creativity.
Drinks flowed generously throughout the afternoon, with refillable classic teas from TWG and coffee from Bacha Coffee, allowing us to linger without feeling rushed. Complete with a surprise birthday cake, the experience felt incredibly heartwarming and indulgent.
And as if the experience hadn’t already felt special enough, we were also gifted an F1-themed Conrad teddy bear as a keepsake. An adorable, unexpected memento that perfectly encapsulated the wonderful afternoon.
All of this unfolded beneath Conrad Singapore Marina Bay’s iconic 24-carat gold leaf ceiling. Bathed in warm light, the Lobby Lounge felt almost like an art gallery, grand yet intimate, making the entire experience feel elevated and luxurious.
By the end of it all, I felt thoroughly pampered.
For my very first high-tea experience, and as a birthday surprise no less, I couldn’t have asked for a more beautiful way to mark the beginning of a new decade.
Not a sponsored post.
