At C Lounge, the afternoon tea takes its cue from fragrance.
Before the first sip or bite, guests are invited to explore a selection of Hermès fragrances, discovering how each one translates into a particular tea and, eventually, into the flavors on the table. Set against the late-afternoon glow of Manila Bay, Heures d’Orange turns the familiar ritual of afternoon tea into a sensory exploration of fragrance, flavor, and hospitality.
The exclusive experience at Conrad Manila is a collaboration with The Amenity Studio, inspired by the Hermès Hôtelier Collection and its distinctive world of hotel amenities and fragrances.
“And of course, this is infused and, you know, inspired with Oliver’s Orange, which is one of our bestsellers for Hermès,” said Mitch Garcia-Arce, the founder of The Amenity Studio.
The concept extends the language of fragrance beyond perfume, translating scent profiles into something that can be tasted and savored. At C Lounge, each tea is paired with a corresponding fragrance, giving guests a chance to explore the connection between aroma and flavor.
C Lounge outlet manager Giselle Lim explains the thinking behind the pairing. “So for every tea set, we’re actually presenting The Amenity Tea Box, the really true perfume, together with the herring tea collection,” she said.
“The different scent of the perfume, we’re actually pairing it with our flavor of the tea. So, we have five teas that we’re highlighting. And depending on the preference of the guests, if they like something floral, if they like something sweet, classic, gentle, less caffeinated teas or orange mint, and sea breeze teas.”
The fragrance discovery begins with five Hermès scent testers, each matched with a tea selected to echo its character.
Eau d’Orange Verte offers a fresh, uplifting profile alongside Earl Grey; Un Jardin sur la Lagune takes a fruitier direction with mango strawberry tea; while Eau de Merveilles Bleue is paired with jasmine tea for a lighter, more delicate impression.
Eau de Merveilles, presented as a wearable pendant, finds a softer counterpart in chamomile, while Terre d’Hermès brings an earthy depth to the pairing with sencha green tea.
The ritual gives guests a moment to pause over the fragrances before moving on to the food. It is less about identifying the “right” pairing than noticing how scent can influence the way a flavor is anticipated—and experienced.
That same idea carries through to the afternoon tea menu.
The savory selection draws on several Hermès fragrances, with Un Jardin en Méditerranée expressed through duck prosciutto, fig-orange compote, and brioche; Un Jardin sur le Toit through crab meat, green apple, and avocado emulsion; Twilly d’Hermès Eau Ginger through tuna, ginger, and savory crisps; and Eau de Citron Noir through cucumber, lemon labneh, and black lime dust.
The sweet course moves into more playful interpretations. Eau des Merveilles appears as orange and praline dark chocolate bonbons, while Un Jardin sur le Toit inspires apple and pear rose choux. A mango rose macaron takes its cue from Un Jardin sur le Nil, followed by grapefruit and thyme almond tartlets inspired by Eau de Pamplemousse Rose.
No afternoon tea would be complete without scones, which arrive in two versions: classic buttermilk and an Eau d’Orange Verte variation with orange peel.
Together, the menu creates a progression from fragrance to flavor without attempting to reproduce perfume literally. Instead, its citrus, floral, fruity, and earthy notes become a starting point for the kitchen, allowing the connection between the two to remain open to interpretation.
The experience also marks the opening of The Amenity Studio at Conrad Manila, a retail concept centered on the more intimate side of luxury hospitality. Rather than treating hotel amenities as functional details, the studio presents them as part of everyday rituals of scent, gifting, and self-care.
Its current offering includes the Hermès Hôtelier Collection, with its travel-sized fragrances and formulations that bring elements of the hotel experience into personal spaces. The collaboration with Conrad Manila takes that idea to the table, turning the language of hospitality into a culinary experience.
For Heures d’Orange, fragrance is not simply something to wear. It becomes a way of approaching tea differently—through scent first, then taste, with the atmosphere of Manila Bay completing the setting.
Available exclusively at C Lounge, Conrad Manila, the experience offers an afternoon built around the small pleasures of noticing: the character of a fragrance, the flavor of a tea, the texture of a pastry, and the warm glow of sunset.
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