“Sometimes, the sweetest meals are the ones that remind us to slow down.”
There is something quietly effective about bringing childhood nostalgia into a dining room, especially when it is done with restraint. When I visited SKAI’s Tea With A Little Hunny, the Winnie the Pooh-inspired high tea at Swissôtel The Stamford, I expected something cute, perhaps even a little playful. What I found was a polished afternoon tea experience that understood its theme without turning the meal into a gimmick.
Set on Level 70 of Swissôtel The Stamford, SKAI already has one advantage before the first pastry arrives. The view gives the meal its pace. From that height, Singapore feels slightly calmer, and that suits the idea behind this high tea. Inspired by the gentle charm of picnics in the Hundred Acre Wood, the experience celebrates Winnie the Pooh’s 100th anniversary through honeyed sweets, soft colours, and savouries that feel familiar but still considered.
The sweet items carry most of the nostalgia. The Blushing Strawberry Delight brings a bright, fruit-led start, while the Golden Hunny Lemon Choux leans into the honey theme without feeling too heavy. I also liked the idea behind the Nectar Garden, made with honey white peach and yoghurt gelato, because it gives the set a cooler and fresher finish. The Bouncy Striped Roll feels like the sort of piece that guests will notice immediately; it is comforting, easy to enjoy, and clearly designed with the theme in mind.
k too much from the diner. A plate usually arrives with rice, a rich curry sauce, and something crispy or hearty on the side. It is the kind of meal people turn to when they want something filling, predictable, and satisfying.
Soup curry feels different.
It still belongs to the same family of Japanese comfort food, but the experience is not the same. Instead of a thick curry sauce that coats everything heavily, soup curry is built around broth. It is lighter, clearer, and more open. You do not simply eat it; you move through it. Each spoonful can taste slightly different depending on what it touches first, the vegetables, the meat, the spices, or the rice.
That is what makes soup curry interesting. It does not feel like regular Japanese curry only made thinner. It feels like a different way of thinking about curry altogether.
The first thing we usually notice is the role of vegetables. In many curry dishes, vegetables can feel like supporting ingredients. They are there to add colour, sweetness, or texture, but they rarely lead the meal. In soup curry, the vegetables are not side characters. They matter.
A bowl can come with pumpkin, eggplant, lotus root, okra, cabbage, carrot, potato, broccoli, bell pepper, or mushrooms, and each ingredient brings something different to the broth. Some vegetables soften and release sweetness. Some hold their shape. Some absorb spice. Some add crunch. The result is a curry that feels layered without being heavy.
The savouries are where the high tea becomes more balanced. The Picnic Blanket Roll, with Parma ham and truffle beetroot cream, gives a richer bite against the sweeter items. A Little Blue Puff, filled with char siew shrimp and caviar, brings a more savoury local-Asian touch, while the Hunny Butter Picnic Bun with fig jam and honey feels like the dish that best connects the concept to the table. It is sweet, savoury, and soft enough to fit the afternoon tea mood.
I also appreciated that the drinks were alcohol-free and still thematic. Options such as the Sweet Snuzzle Fizz and A Smackerel of Hunny keep the experience light, which makes sense for an afternoon setting. They are not just add-ons for the sake of having a themed beverage; they help round off the meal, especially for families or guests who want something refreshing without making the tea feel too formal.
What makes this high tea work is the setting. SKAI is not trying to recreate a cartoon world. Instead, it uses the idea of Pooh, honey, picnics, and quieter joys as a starting point for a softer dining experience. It feels suited for families, friends, couples, and anyone who wants an afternoon that is a little slower than usual. Dining is limited to a maximum of two hours, so it is still structured, but not rushed if you settle in properly.
The high tea runs from 12:15pm to 5:30pm, with seatings at 12:15pm, 12:30pm, 2:30pm, 2:45pm, 3:00pm, 3:15pm, and 3:30pm. From 1 June to 19 June 2026, it is priced at $78++ per adult and $39++ per child aged 6 to 12 daily.
From 20 June to 31 August 2026, weekday pricing remains $78++ per adult and $39++ per child, while weekend pricing is $88++ per adult and $44++ per child. Reservations must be confirmed in advance.
For me, this is the kind of themed high tea that works because it knows when to stop. It is sweet without being childish, nostalgic without being overdone, and polished enough to feel like a proper afternoon out.
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