The menu, designed to commemorate Veganuary, contains elaborate plant-based savoury bites and indulgent desserts that will leave you in awe.

SINGAPORE, 9 January 2023 – In celebration of ‘Veganuary’, Anti:dote is partnering with Weiss and Classic Fine Foods to launch a decadent Vegan Afternoon Tea. With desserts designed by internationally-renowned Franco-Australian Chef Richard Hawke, who specialises in vegan, gluten-free and lactose-free pastry, the menu runs from 11 January to 11 February 2023 and showcases the limitless potential of plant-based offerings.

Classic Fine Foods, a company distributing some of the most refined food ingredients available in Singapore, is known for their extensive range of innovative and delicious plant-based products, from alternative protein to vegan egg products. Among their notable brands is Weiss, an artisanal bean-to-bar chocolatier that has been around since 1882 and features chocolates, pralines, and confectioneries that are 100 percent made from scratch in France, with the highest quality master craftsmanship and only the finest ingredients. Chef Hawke will curate a selection of tantalising vegan pastries featuring Weiss chocolates, while the savoury half of the menu is created by Executive Chef José Luis Del Amo from Classic Fine Foods. 

Begin your afternoon tea with a selection of sandwiches, including a hearty Impossible™ Beef Meatball with pomodoro and fresh basil microgreens seated on a crunchy tomato tart. Inspired by the cult-following sausage roll from Ginger Pig in London is the Homemade Sausage Roll stuffed with herbs de Provence-infused Impossible™ Pork. Another quintessentially British favourite, the TiNDLE™ Coronation Chicken adapts the traditional royal recipe with plant-based ingredients: TiNDLE™ chicken, folded into curry plant-based mayonnaise, and apricot chutney. A perfect balance between sweet and savoury, the OnlyEg™ Tamagoyaki contains Asia’s first plant-based whole egg substitute atop pillowy-soft shokupan glazed with a tangy tonkatsu sauce. The eponymous Mexican-style Karana™ Taco contains a marinated jackfruit meat substitute paired with piquant chilli crema, zesty pickled onion, and coriander cress in a mini taco shell to titillate your taste buds.

The desserts are a cause of excitement, designed by Chef Hawke using traditional techniques while cleverly integrating vegan ingredients to emulate textures resembling eggs and cream. The Carrot and Walnut Cake is sandwiched between a fresh carrot and ginger gel, topped with lemon and Weiss Vegan and Organic (VAO) 35% white chocolate frosting to elevate this homely treat. Easy, light, and refreshingly zesty, the moist Sesame Sponge features a sesame and almond praline cream filled with yuzu coulis. 

Dark chocolate lovers have much to look forward to, from the crisp yet delicate Macaron using potato protein to substitute eggs and filled with Weiss Mahoë 76 percent dark chocolate ganache, to the Cocoa Brittany Shortbread topped with Weiss Komelé 70% dark chocolate cream and a thin layer of crunchy chocolate. Irresistibly fudgy is the Hazelnut Dark Chocolate Brownie, with semi-liquid praline all enrobed in Weiss VAO vegan milk and toasted chopped hazelnuts. The luxuriant Pear Jelly Bonbon promises a pop of surprise as fresh pear jelly is encased in a thin chocolate shell. Guests will also enjoy Chef Hawke’s signature Chocolate Sponge, dipped on a vegan milk chocolate shell and topped with a creamy passion fruit cream.

Like all Anti:dote Afternoon Tea Sets, the Vegan Afternoon Tea Menu comes complete with scones served with strawberry marmalade and lemon curd made with Be Better My Friend, a 100% plant-based butter that does not compromise on taste. Flaky and moist, Anti:dote’s signature Raisin Scone is transformed into a vegan-friendly treat using Be Better My Friend, apple cider vinegar and Very Dairy milk, an animal-free milk featuring real dairy.

The menu can be accompanied by two scrumptious amuse-bouches: a panko-crusted TiNDLE™ Meatball that sits on a bed of sauteed mushrooms with velvety potato and truffle foam; and Karana™ pan-seared Gyozas stuffed with juicy meat made from jackfruit, fresh cabbage, ginger, and scallion filling, tossed in a spicy soya sauce.

Additionally, enjoy the meal with two refreshing vegan cocktails, a Colada Milk Punch (S$22++) with spiced rum, pineapple, ginger, citrus, and coconut milk, as well as a non-alcoholic version, the Colada Fizz (S$17++), which substitutes the rum for Seedlip Spice, a warm aromatic blend with citrus notes.

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 is Chef José of Classic Fine Foods, a highly trained pastry chef with a career that has included stops at esteemed establishments such as the Langham, Dinner by Heston Blumenthal, 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,” said Chef José.

Anti:dote 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.

For booking enquiries, please call 6431 6156 or email [email protected]. 

For more information, visit https://www.fairmont.com/singapore/dining/antidote/ or follow them on Instagram for updates.