Swissôtel The Stamford - Luxury hotel - Anti:dote Collaborates with Renowned Chefs Richard Hawke and José Luis Del Amo to Launch Vegan Afternoon Tea Menu

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Celebrate Veganuary with a decadent Vegan Afternoon Tea experience at Anti:dote, located at our sister hotel, Fairmont Singapore. Partnering with renowned chefs, Weiss and Classic Fine Foods, we present a menu crafted by internationally acclaimed Franco-Australian Chef Richard Hawke. From 11th January to 11th February 2023, embark on a delicious journey showcasing the limitless potential of plant-based offerings. Chef Hawke specializes in vegan, gluten-free, and lactose-free pastries, so everyone can enjoy this delightful afternoon treat!

By Internationally-Renowned Vegan Pastry Chef Richard Hawke

This exclusive menu is a collaboration between Anti:dote and Classic Fine Foods, a distributor of innovative plant-based ingredients. Expect scrumptious vegan pastries featuring artisanal chocolates from Weiss, a renowned bean-to-bar chocolatier known for their quality craftsmanship since 1882. Executive Chef José Luis Del Amo from Classic Fine Foods completes the experience with a selection of savory delights, ensuring a well-rounded vegan afternoon tea experience.

Your Vegan Afternoon Tea journey begins with a selection of delectable savories: Impossible™ Beef Meatball with pomodoro sauce and microgreens on a crunchy tomato tart. Herb-Infused Homemade Sausage Roll with a twist on the classic British sausage roll, featuring Impossible™ pork infused with herbs de Provence. TiNDLE™ Coronation Chicken is a plant-based take on a British favorite features TiNDLE™ “chicken” in a creamy curry sauce with apricot chutney. Sweet & Savory OnlyEg™ Tamagoyaki, indulge in Asia’s first plant-based whole egg substitute atop fluffy shokupan, glazed with a tangy tonkatsu sauce. Mexican-style Karana™ Taco contains a flavor adventure with a mini taco filled with marinated jackfruit, chili crema, pickled onion, and coriander cress.

Close-up of Anti:dote’s Vegan Afternoon Tea

Chef Hawke takes plant-based desserts to a whole new level at the Vegan Afternoon Tea. Elevated Carrot & Walnut Cake with a refreshing carrot and ginger gel layer. Topped with a tangy lemon and rich Weiss VAO 35% white chocolate frosting, it’s a familiar treat with a delightful twist. Indulge in a light and zesty Sesame Sponge. The creamy sesame and almond praline filling explodes with flavour, complemented by a tangy yuzu coulis for a refreshing finish.

Experience a delightful Macaron made with potato protein instead of eggs, it boasts a rich Weiss Mahoë 76% dark chocolate ganache filling.
This luxurious Cocoa Brittany Shortbread combines a layer of Weiss Komelé 70% dark chocolate cream, topped with a touch of crunchy chocolate, it’s a symphony of textures and flavors. This irresistible Hazelnut Dark Chocolate Brownie features a semi-liquid praline enrobed in Weiss VAO vegan milk chocolate and sprinkled with toasted hazelnuts. The Pear Jelly Bonbon offers a delightful pop of fresh pear jelly encased in a thin chocolate shell. Don’t miss Chef Hawke’s signature Chocolate Sponge, dipped in vegan milk chocolate and topped with a creamy passion fruit cream.

Just like our regular Afternoon Tea Sets, the Vegan Menu includes freshly baked scones served with delicious accompaniments. We use Be Better My Friend, a fantastic 100% plant-based butter that delivers on taste without compromise. This allows us to transform our signature flaky and moist Raisin Scones into a delightful vegan treat, made with apple cider vinegar and coconut milk.

Experience a delightful panko-crusted TiNDLE™ Meatball that sits on a bed of sauteed mushrooms and is elevated by a luxurious potato and truffle foam. Karana™ pan-seared Gyozas are filled with a flavorful jackfruit, cabbage, ginger, and scallion mixture. Tossed in a spicy soy sauce, they offer a delightful explosion of taste and texture.

Complete your tea experience with Colada Milk Punch (S$22++) combine spiced rum, pineapple, ginger, citrus, and creamy coconut milk for a taste of paradise. For a non-alcoholic option, the Colada Fizz (S$17++) offers a refreshing alternative. Seedlip Spice, a warm aromatic blend with citrus notes, replaces the rum, creating a delightful mocktail.

Colada Milk Punch

Colada Fizz

Originally from Sydney, Chef Hawke moved to France in 2009 to learn from the best, joining the team of Jérôme Languillier (Pastry World Champion, 2009). Since then he has carved his identity into something truly unique, mastering desserts while keeping them vegan. Chef Hawke has also taught at internationally renowned schools, such as the Cordon Bleu in London and the École Nationale Supérieure de la Pâtisserie (ENSP) in France. Accompanying him by crafting the savoury sandwiches, Chef José of Classic Fine Foods is a highly trained pastry chef with a career that has included stops at esteemed establishments such as the Langham, Dinner by Heston Blumenthal, and Zuma in London, and finally, Singapore.

“I’m thrilled to launch this menu with Anti:dote, Weiss and Classic Fine Foods,” said Chef Hawke. “Innovation is key; eggs are used a lot in baking, whether it’s for bases, cakes, custards, and so on. However, with a little creativity, you will find ways to substitute egg whites, such as using potato protein, banana puree, applesauce or aquafaba (from chickpeas), depending on the dessert. Classic Fine Foods has also done a great job bringing in many high-quality vegan ingredients, such as the Weiss chocolates used in my creations, making it easy for more bakers in Singapore to create exceptional vegan desserts.”

Chef José is no stranger to innovation in the kitchen. “My goal is to get chefs excited and to understand that alternative proteins are not a compromise in taste and texture and inspire them to create new culinary experiences that are kinder for the planet,” he says.

The Vegan Afternoon Tea runs daily from 12pm to 2pm and 3pm to 5pm, from 11 January to 11 February 2023. It is priced at S$58++ per guest for the standard menu, S$70++ with the addition of one amuse-bouche, and S$75++ for both. An option to further elevate the experience with free-flowing tipples is available from S$75++ per guest for Laurent Perrier Brut or S$90++ per guest for Moët & Chandon Rosé Impérial for two hours.

View menu here

For booking enquiries, please call 6431 6156 or email dining.singapore@fairmont.com.