PHOTO COURTESY OF TIFFANY & CO.
Somewhere, Holly Golightly is nodding in approval. Tiffany & Co. has brought its famous Blue Box Café to Southeast Asia for the first time. Tucked inside the newly renovated three-storey flagship at ION Orchard, Singapore’s version comes with its own local twist. The menu comes courtesy of Julien Royer, the chef behind three-Michelin-starred Odette.
PHOTO COURTESY OF TIFFANY & CO.
The café sits on the third floor of the boutique, dressed head to toe in that unmistakable robin-egg blue. Tiffany Blue boxes dangle from the ceiling and custom chinaware lines every table. In fact, the whole room feels like you’re stepping inside an actual gift box. Reservations split across three signature seatings, each with its own mood and menu.
PHOTO COURTESY OF TIFFANY & CO.
Breakfast at Tiffany’s is the Blue Box Café’s namesake meal, and it certainly delivers. Priced at SGD78++ per person and served from 10 AM to 11.30 AM, it comes on a two-tier silver stand. Expect seasonal fruit, house-made granola, warm viennoiserie and fresh baguette with Beillevaire butter and seasonal jam. The showstopper is Chef Royer’s take on the soft-boiled egg, finished with a generous spoonful of Oscietra caviar. Do note that everyone at the table needs to order a set.
Then from 3 PM to 5.30 PM, Tea at Tiffany’s is available at SGD98++ per person. This is the café’s answer to a proper high tea, presented on Tiffany’s signature three-tier stand. Look forward to a filo-wrapped Croque Madame, potato millefeuille with caviar and crème fraîche, and wagyu cecina rolls with black truffle. Then the sweet course leans local, with pandan chouquettes and calamansi tartelettes amongst the lineup. As with breakfast, it’s also ordered per guest upon reservation.
Finally, for à la carte dining from 11.30 AM to 2.30 PM and 6 PM to 9 PM, Chef Royer gets playful with Singaporean classics. Chicken rice becomes Confit Yellow Chicken, cooked claypot-style with an Asian-inflected beurre blanc. The Tiffany & Co. Burger features a Wagyu-Angus patty. The Alaskan Spot Prawn Dumplings, meanwhile, riff on a bowl of prawn noodles. For dessert, SniX is a mash-up of Snickers and Twix with salted caramel ice cream, while Tiffany Island puts a twist on the French île flottante with an orange-blossom lift.
