Going International: Indonesian Honey Proves Premium Quality at Swissôtel The Stamford Singapore

Jakarta, VIVA – The Ministry of Tourism has published its research findings in the Indonesian Tourism Journal, which found that the concept of thematic destinations contributes 23.5 per cent to consumers’ interest in visiting.

In line with this, a similar thematic holiday destination concept has also succeeded in bringing a number of original Indonesian products, namely honey, to break into their own market in the neighbouring country of Singapore.

Director of Marketing Communications at Fairmont Singapore and Swissôtel The Stamford, Elizabeth Wan, acknowledged that the quality of honey from Indonesia had led the hotel to bring the commodity into a programme at the SKAI Restaurant at Swissôtel The Stamford, Singapore.

Until 31 August 2026, SKAI Restaurant will present a high tea experience themed “Disney’s Winnie the Pooh and Friends”, inviting guests to enjoy premium-flavoured dishes accompanied by the Singapore skyline.

“The presence of honey from Indonesia is not merely a sweetener, but an important part of a gastronomic journey that introduces the diversity of flavours and culinary heritage of Indonesia to guests from various countries visiting Singapore,” said Elizabeth in her statement on Saturday, 25 July 2026.

Designed by Executive Chef Enver Can Gumus and Executive Pastry Chef Yong Ming Choong, the experience titled “Tea with a Little Hunny” translates the story of the friendship between Winnie the Pooh and the inhabitants of the Hundred Acre Wood into a series of sweet and savoury dishes evoking nostalgia.

Behind the world-famous Disney characters, this culinary experience also showcases one of Indonesia’s natural riches, namely pure natural honey from various regions. Guests are invited to taste three types of pure honey from Indonesia, each with distinct characteristics.

These include Black Forest Honey from Flores, naturally harvested from wild Apis dorsata bees living in tropical forest areas, producing a rich flavour. There is also Cotton Flower Honey from Central Java, produced by European honey bees that collect nectar from expanses of cotton flowers, giving it a soft and light taste.

Meanwhile, Dark Acacia Honey from the peat forests of Java offers a more complex flavour profile with a touch of natural caramel. All three are paired with a variety of dishes to demonstrate how Indonesian honey can perform as a premium ingredient in international gastronomy.