1819 is a whimsical play of ingredients, infusing Sir Stamford Raffles’ British heritage with Singapore’s multicultural food scene. Made with natural oils of Calabrian Bergamot, Ginger Flower, and high grown Ceylon tea, it brews into a refreshing brisk of Pamplemousse.
The smooth winey profile of this blend emanates from the impeccable marriage of the finest 10-year vintage Pu Erh with Tibetan Winter Chrysanthemum and Osmanthus flowers. A non-caffeinated brew that is popularly paired with Dim Sum served in restaurants along Chinatown.
Made from high quality leaves from Yunnan, China, Glutinous Pu Erh is shaped into birds nest like shape with a herb call “nuo mi xiang”. This herb imparts a warm glutinous rice aroma to the Pu Erh highlighting its fig-like sweetness.
Cereal prawn is a household favorite popularized by the ‘zi char’ stalls in Singapore. In this cookie, flavors of cereal and dried shrimp are bound in harmony with overtones of salted egg yolk baking into its luscious golden crust.