This August, TWG is unveiling its newly redecorated TWG Tea salon and boutique at Siam Paragon and a range of new dishes made using specially selected tea blends to enhance flavors.

There are several options for starters. First, a tuna nicoise salad (B380) with quail eggs, black olives, cherry tomatoes, shallots and fresh vegetables topped with fresh-made dressing using red wine vinegar and its Eternal Summer tea blend. There’s a spicy and refreshing tiger prawn salad (B390) with heaps of aromatic herbs, strawberry and oranges with a dressing mixed with strawberry tea. Finally, the luxurious scallop carpaccio (B420) includes fresh scallops in spicy hibiscus dressing infused with Jade of Africa tea and topped with pink pepper.

For mains, TWG Tea is rolling out seven dishes. Highlights include the Norwegian salmon & matcha beurre blanc (salmon teriyaki served with baked coconut milk rice, edamame and butter sauce with matcha, B490), lamb shank with gravy made from red wine and Spice Route tea (B850) and the crab and truffle cappelletti (B420)—a homemade pasta filled with crab meat, truffle and edamame, served in pumpkin soup made from herb butter and Comptoir des Indes tea.

The new menu also features some sandwiches like the matcha club sandwich (matcha bread with slow cooked chicken breast, eggs, smoked turkey bacon, mayonnaise and pommery mustard, B290) served with salad and dressing made from 1837 green tea.

TWG let you finish delectable meal by sampling some soothing desserts. Try the strawberry panna cotta (vanilla panna cotta, strawberry coulis, cream made from Silver Moon tea, Sakura! Sakura! tea sorbet and fresh fruits, B240), the earl grey lava cake (B280) served with homemade ice cream made of Vanilla Bourbon tea or the classic chocolate souffle (B220) topped with vanilla bourbon sauce.

TWG Salon and Boutique, M/F Siam Paragon

Facebook: fb.com/TWGTeaThailand

Instagram: @TWGTeaTH