Singapore recently witnessed two remarkable celebrations of Dilmah Tea, each reflecting the depth, versatility and artistry of this ancient herb.
At Hilton Singapore Orchard, the theme ‘Future of Tea’ unfolded through an evening of refinement led by Dilmah CEO Dilhan C. Fernando, renowned mixologist Jay Gray, and Dr. Benjamin Haddon Parmenter – Research Fellow at the Nutrition & Health Innovation Research Institute from Edith Cowen University. Guests explored how tea harmonises with gastronomy and mixology, while providing benefits for wellness. From a delicate Crab Remoulade with Rose & French Vanilla Tea Jelly to the indulgent Mango Sensation, a Berry Tea–infused dessert of mango compote, mousse and almond crumble, every dish revealed the timeless ability of tea to inspire creativity. The evening reached its crescendo as food, tea and music intertwined, offering a multisensory glimpse into how tea continues to shape culture and connection.
The journey continued at Kotuwa by Chef Rishi Naleendra, where Dilmah marked its 40th anniversary in Singapore with a tribute to Sri Lankan flavours. Here, tea softened spice, elevated cheese and unveiled new textures in chocolate. Guests savoured Sri Lankan favourites, Pol Roti with Fried Beef Cheek, Devilled Cashews and Polos Cutlets paired with the finest Ceylon Teas. A highlight was the elegant cheese and tea pairing: Craighead Estate Silver Curls alongside Henri Willig’s Goat Gouda and Park Estate Emerald Hills Green Needle matched with French Craquant des Moëres. The exploration extended to chocolate, where Silver Curls’ floral creaminess enhanced Ecuadorian dark chocolate, while Emerald Hills cut through the richness of the Salted Egg Cereal White Chocolate with grassy brightness.
Together, these evenings paid homage to Dilmah’s legacy while embracing its future. As Dilhan C. Fernando shared: “Tea is an incredible herb… luxurious yet deeply relevant to modern lifestyles.” In Singapore, guests discovered not only the story of tea but also its boundless possibilities.
