The Peninsula’s gracious tea service attracts local families in a festive mood, deal-making business people, and travelers eager to experience this midday ritual. The Lobby makes an impressive backdrop, with its palatial columns and the light notes played by string musicians. Three-tiered stands show off savories (egg salad, crab meat brioche) and sweets (raisin scones, citrus-honey madeleines) dreamt up by Executive Pastry Chef Lucien Gautier. But the true showstopper is the caviar menu, featuring “lake-to-table” Beluga sourced from China’s first caviar farm as well as Ocietra and Schrencki pearls with blinis or crème fraiche. And with a moment’s request, you can upgrade from a cup of tea to a glass of bubbly.