Skip to main content

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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set