We’ll start with oolong…
…and the finger sandwiches. Six different fillings combined into three sandwiches. On multigrain: ham/dill pickles and corned beef/wholegrain mustard.
On “light rye”: egg salad and smoked salmon/cream cheese/lemon.
On white bread: cucumber/cream cheese/dill and cheddar cheese/tomato jam.
Itty bitty scones in plain, pumpkin, and raisin. Most scones in China tend to be softer, sweeter, and more butter roll-esque.
Lemon curd, strawberry jam, and orange marmalade. Clotted cream on the side.
A dollop of each.
Mango and chocolate éclairs.
Lemon curd and raspberry macarons.
Carrot cake with cream cheese frosting.
Mango and blueberry tarts.