A Taste of Elegance: Dilmah Afternoon Tea at Sheraton Kota Kinabalu - The Storyteller | Writer On-The-Go by Lorena Binisol

There is a quiet kind of luxury that lingers in the ritual of afternoon tea, a pause between the rush of hours, where time softens and every detail matters. At Sheraton Kota Kinabalu, this tradition is reimagined with a graceful balance of vintage charm and contemporary flair.

The experience began on a warm late morning as guests, including media representatives and invited personalities, gathered at the venue affectionately known as the “World Gathering Place.” Among them was FAVSTYLE Magazine Editor-in-Chief, Alfred Allen Ginsos, who received an exclusive invitation to witness this refined culinary affair.

Tea Master/ Dilmah brand Ambassador for Malaysia,  Hans Lau

Before the first cup was poured, Tina Goh, Director of Marketing, welcomed guests with effortless warmth, setting a relaxed yet refined tone. Tables were thoughtfully arranged, adorned with an elegant selection of Dilmah teas and a beautifully bound book on tea, offering a visual prelude to the journey ahead.

The space itself speaks in whispers of sophistication. Clean architectural lines, soft neutral tones, and plush seating create an atmosphere that feels both intimate and expansive. Designed to host up to 60 guests, it is a setting equally suited for leisurely indulgence or meaningful conversation.

Jammaz Yassin Director of Food & Beverage

Executive Chef Ryan Poon who prepared the food in pairing with Dilmah Teas

As guests settled in, the program unfolded with an introduction by Jammaz Yassin, Director of Food & Beverage, who presented Sheraton’s newly launched afternoon tea experience. Each tea was carefully paired with delicacies crafted by Executive Chef Ryan Poon, whose culinary artistry elevated every bite into a deliberate expression of flavor and balance.

Favstyle Magazine | Favstyle Essentials Mr Alfred Allen Ginsos with Writer On-The-Go Editor-In-Chief Ms Lorena Binisol and Executive Chef Ryan

Adding depth and storytelling to the experience was Hans Lau Kim Han, Dilmah’s Brand Ambassador in Malaysia. With engaging clarity, he guided guests through the heritage, craftsmanship, and philosophy behind each tea. From the crisp notes of Ceylon Original to the floral elegance of Natural Jasmine Green and the soothing warmth of Pure & Natural Chamomile, every blend carried its own personality.

This exclusive selection belongs to Dilmah’s 25th Silver Jubilee series, a celebration of a quarter-century of tea excellence. As Hans revealed, fewer than ten hotels across Malaysia carry this prestigious portfolio, with Sheraton Kota Kinabalu standing as the only property in Sabah to offer it. The collection is intentionally kept off retail shelves, preserving its sense of rarity and distinction.

Beyond flavor, the story of Merrill J. Fernando, Dilmah’s founder, adds a deeper layer of meaning. His vision extends beyond tea into purpose. Through the MJF Foundation, 15% of pre-tax profits are channeled into environmental conservation and community support in Sri Lanka, weaving responsibility into every cup served.

Then came the moment guests had been quietly anticipating: the arrival of the tiered trays.

Each stand resembled edible architecture, meticulously arranged. Savory offerings included turmeric sourdough crowned with smoked duck breast and fruit gastrique, curried egg sandwiches layered with celery and cucumber, kurage sausage rolls, and Dorsetière smoked chicken vol-au-vent. Each bite carried a thoughtful interplay of texture and taste.

On the sweeter side, indulgence took center stage. Seasonal berry tartlets shimmered with freshness, pistachio Paris-Brest delivered nutty richness, and the aptly named “death-by-chocolate” brownies satisfied even the most devoted chocoholics. The carrot-pineapple cake added a comforting tropical note.

And no afternoon tea would be complete without its heart: the scones. Served warm, both classic and raisin varieties were accompanied by clotted cream and raspberry jam, inviting guests into that timeless ritual of spreading, layering, and savoring.

Chef Ryan Poon’s personal introduction of each dish added a human touch, transforming the menu from a list into a story of intention, technique, and creativity.

As conversations flowed and teacups were gently refilled, one sentiment echoed throughout the room: this was more than just an afternoon tea.

It was an experience.

A carefully composed symphony of flavor, culture, and hospitality.

At Sheraton Kota Kinabalu, every sip tells a story, and every moment feels just a little more meaningful.