Virtuoso Insights - June/July 2008 - (Page 40) Photo ©laura Totten Photography Steeped in tradition. The pièce de résistance. through Trounce Alley, a cozy, pedestrian-only alley lined with a diverse mix of fashion boutiques, world shops, and restaurants. Then we returned to the hotel for the highlight of our journey, High Tea. A note: The Empress’ Tea Lobby has a dress code of “smart casual,” and an important part of the afternoon High Tea experience is dressing for the occasion. Appropriately attired, we were led across the opulent room to a window table, the beautiful, newly laid oak floor glowing under our feet. Even on a Tuesday, the room was quite full, a testament to the popularity of this Victoria tradition. (During the summer months, up to one thousand people partake in the ritual each day — more than most London hotels.) Our gracious waitperson, Raymond, bowed low as he walked us through the menu’s many tea blends. We opted for the Empress’ signature blend, and sipped our flutes of Steller’s Jay Brut from Sumac Ridge, one of British Columbia’s oldest wineries, while a pianist played “Misty” and other standards. Our silver pot of tea arrived piping hot, which Raymond carefully poured into our fine bone china cups, produced exclusively for the hotel by Royal Doulton. Then came the pièce de résistance: a three-tiered tray overflowing with finger sandwiches, scones, and sweets. For the better part of the afternoon, Laura and I sipped our tea and nibbled smoked salmon pinwheels, crostini with mushroom pate, and, of course, the proverbial cucumber sandwiches, along with lemon tarts, chocolate-cherry truffles, and other mouth-watering goodies. As the saying goes, this was the life. L ater that afternoon, we wandered down to the Bengal Lounge, the hotel’s Indian-themed club bar noted for its curry buffet. We passed the two teak elephants (gifts from the King of Siam) that guard the entrance, and settled into comfortable wing chairs as our Nehru-jacketed waitperson brought our tasty, signature Bengal Tiger cocktails. Having traveled from England to India, we decided it only appropriate to dine in Chinatown. During the 1870s, Victoria’s Chinatown was the second largest in North America after San Francisco. While smaller today, it still claims many interesting shops and markets, along with Fan Tan Alley which, at just four feet across, is one of the world’s narrowest streets. The Empress’ concierge had recommended the atmospheric restaurant Don Mee (538 Fisgard Street), and its authentic Szechwan didn’t fail to impress. our silver pot of tea arrived piping hot, which raymond carefully poured into our fine bone china cups. More High tea on page 42 P 40 Virtuoso insights Photo ©davis herbig / danitadelimont.com
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