Silks is a restaurant that I have been wanting to try for some time, and when I saw that they serve a unique Cantonese style afternoon tea on Saturdays, I couldn’t resist giving it a try.
There is a choice of cocktails and mocktails, and I chose a refreshing Lime and lemongrass cooler from the mocktail range.
The afternoon tea menu also includes Butterfly flower tea which changes colour from vivid blue to vivid purple with a touch of acid such as lemon.
The meal was served in a bamboo steaming basket which was quirky, colourful and very appealing. I couldn’t wait to tuck in, and the centrepiece – a bao bun with cumin lamb – was a triumph, a very well crafted bun, and I would happily have eaten two of them.
The wok fried king prawn with chilli sea salt was equally magnificent, and again a whole basket of these would have gone down a treat. How do they get those chilli strings so fine?
Next came a sesame ball with black sesame and beetroot, not really savoury but not really sweet either, but tasted nice. Quite typical of the non-sweet Asian desserts.
I then tried the green tea choux. Adorned with green tea chocolate and filled to the brim with sweetened green tea cream, it was surprisingly good and incredibly light.
The blueberry and lime sphere looked beautiful and tasted equally good with intense flavours of blueberry and the bright element of lime complementing it superbly.
The next basket was the raspberry, coconut and lemongrass roulade and wow it was incredible. The intense raspberry flavour was so good, I think this was my favourite sweet.
I finished up with the mandarin macaron, choc full of mandarin flavour and a really good macaron – macaron perfection.
This was certainly an unusual and surprising afternoon tea. It wasn’t particularly filling though, and I would have liked a ‘go large’ option, maybe three extra dishes with a few more savouries. I can’t fault any of the dishes, flavours were intense, the appearance of the meal was appealing, and the dining room is beautifully decorated with open tables and private booths. I would happily dine here again, maybe for dinner next time.
Last visit date – March 2022