Skip to main content
logo
Food Advertising by

Afternoon Tea in Cameron Highlands Resort @ Jim Thompson Tea Room



On my recent trip to the Cameron Highlands we stopped by at the Cameron Highlands Resort and adjourned for tea @ the Jim Thompson Tea room.  The Cameron Highlands Resort was formerly Merlin Hotel but had changed hands and had undergone extensive reburfishment and makeover.  We had stayed there before many, many years ago so we just had to stop by and take a look at this hotel again.


Afternoon tea was served here.  There wasn't much of a crowd, maybe it was a week day.





Tea is served in this tea room daily from 3 pm to 6 pm and it's Rm60 ++ for 2 persons or RM35 ++ per person.  We placed our order for 2 persons to be shared amongst the four of us as we just had  lunch at Tanah Rata not long ago.   Our choice of tea were Peppermint, English Breakfast and Earl Grey.


The delicacies were presented on a 3 tier stand.   


An assortment of cakes ~ fruit cake, lemon cake, strawberries and cream cake, chocolate layered cake and I call this the pyramid cake which tasted a bit like mousse.





Savoury sandwiches ~ tuna, smoked salmon, eggs & cress and cream cheese & cucumber.


Fresh local Cameron Highlands strawberries and chocolate dipping sauce.


I like this piece of chocolate layered cake, not too sweet and yummy with the white choc topping.



Last but not least, English scones served with homemade strawberry jam and clotted cream.  These scones were a bit of a disappointment for neither they were warm nor fluffy but the strawberry jam made up for it.  The best scones that I've ever tasted were from here.  Piping hot and fresh from the oven.






And I'll add two more pictures here.  It's a small boutique near to the Tea room where you can purchase some souvenirs or pamper yourself with some Jim Thompson silk shirts, bags etc. availabe for both He and She.




We didn't stay in this hotel but we stayed here ........ Hotel De'La Ferns.



I'm linking this post to  Muhibbah Malaysian Monday hosted by 3 Hungry Tummies.




Comments

  1. Gosh Cheah, I haven't been to Cameron ages. I remember the last time I was there. Hubby & his 4x4 gang driving all the way from Gua Musang across the unfinish highway straight to Cemeron. We were crossing under the bridge since it has yet fully built up. The sight is really beautiful along the way. But next time, I want to try going there from Simpang Pulai. :o)
    Kristy

    ReplyDelete
    Replies
    1. Yes, we also drove to Gua Musang from Cameron Highlands a few years back. Beautiful scenery, lushful greenery with so many bamboo trees along the way, reminds me of the movie, Crouching tiger, hidden dragon.

      Delete
  2. Hi Cheah, thanks for sharing your beautiful pictures. Love the dessert, all look so good and delectable.

    Have a nice week ahead.

    ReplyDelete
  3. is this hotel located across the golf course? i've never been to this new hotel, it looks very nice but i think i remember the old merlin.

    ReplyDelete
    Replies
    1. Yup, you are right and it's old Merlin, now under YTL group. They do have accommodation packages.

      Delete
  4. I like visiting Cameron Highlands more than Genting Highlands. The 1st ever weekend stay that I had with my hubby when we were dating was Cameron Highland & that was 14 years ago & we stayed at the Heritage Hotel. Not sure whether this hotel still exists! Your high tea food look very yummy compare to the one that I had been recently.

    ReplyDelete
    Replies
    1. Yes, I too agree with you. The environment in CH is more natural and the air is cool and fresh although there are lots of development there. Heritage Hotel is still there in Tanah Rata. I consider the afternoon tea @ Jim Thompson tea room to be a bit on the high side.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …