If you’ve never had high tea in Singapore, add it to your bucket list.
These feasts, often buffets, typically unfold over a few hours in posh hotels — all the better if they’re of the colonial variety such as the country’s fabled Raffles — and feature heaping tables of sweets (scones, clotted cream, jam, tiny tarts) as well as hearty servings of local savory dishes such as curry, noodles, steamed Chinese buns and more.
I always look forward to the scones, cakes and tarts — what proper post-Colonial Anglophile wouldn’t? But it’s often the dainty finger sandwiches that I covet first. Cucumber, sweet curried chicken — I can never get enough.
So when my monthly virtual lunch-group, the Let’s Lunch bunch, decided on doing high tea for October, little sandwiches immediately went on my docket …