Prego @ Fairmont Singapore - A Journey Through Campania Wine Dinner

PREGO at Fairmont Singapore recently hosted a six-course Campania wine dinner, A Journey Through Campania, featuring Mastroberardino wines and celebrating Campania's renowned wines and culinary traditions. Curated by Chef Davide, the six-course experience focused on the ingredient-driven simplicity and fresh Mediterranean seafood of Southern Italy.

Pizza Fritta

Bellavista Franciacorta Alma Gran Cuvée Brut

The evening began with a panipuri-shaped Pizza Fritta, a moreish bite of creamy Stracciatella with a savoury kick from anchovies, accented with lemon zest. It was paired with Bellavista Franciacorta Alma Gran Cuvée Brut, a premium Italian sparkling wine from Lombardy, crafted using the traditional bottle-fermented method similar to Champagne.

Panzanella di Mare

Mastro Campania Bianco IGT 2024

The main menu began with Panzanella di Mare, a classic Campania-style salad that offered an enjoyable interplay of textures, with chunky mixed Mediterranean seafood and crunchy Friselle bread. Tropea onions and baked Piennolo tomatoes brought sweetness, while celery and basil added freshness. I paired it with the bright, medium-bodied Mastro Campania Bianco IGT 2024.

La Genovese

Radici Fiano di Avellino DOCG 2019

My favourite of the evening was the following course, La Genovese, a family-style dish we learnt was born of scarcity, when adding a generous amount of onions to meat helped bulk up a meal. The eight-hour-cooked onion and beef ragu was unctuous, with sweet, jammy onions and beef that had fallen completely apart. The rigatoni was cooked just al dente, holding up well to the rich sauce. Balancing the course beautifully was Radici Fiano di Avellino DOCG 2019, a Campania white known for its crisp acidity.

Riso e Cozze

Mastro Rosso Campania IGT 2024

Next came Riso e Cozze. What stood out for me about this Carnaroli risotto was the heady black pepper and tomato 'Impepata' sauce, which accentuated the meaty black mussels. The risotto was a little undercooked for my liking, but the sauce's punchy flavours made for an on-point pairing with Mastro Rosso Campania IGT 2024.

Polpo alla Luciana

Radici Taurasi DOCG 2019

Concluding the savoury courses was a stunning Polpo alla Luciana, a traditional Neapolitan stew of octopus leg cooked in a vibrant tomato sauce, savoury and tart with a substantial amount of capers and olives. Because stewed octopus can be relatively mild, the punchy sauce gave the dish plenty of character, while creating a delicious contrast with the decadent, buttery mashed potatoes. Holding up to the richness of the dish was the bold and relatively intense Radici Taurasi DOCG 2019.

Il Babà

The sweet ending to the wine dinner was Il Babà, a traditional Babà soaked in Limoncello syrup, offering a bright, citrusy finish to the meal.

A Journey Through Campania was part of Prego’s wine dinner series held in collaboration with Mastroberardino. The six-course dinner was priced at S$138++ per person.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Prego
Fairmont Singapore
80 Bras Basah Road
Level 1
Singapore 189560
Tel: +65 64316156
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Mon-Tue, Thu-Fri: 12pm - 230pm, 3pm - 1030pm
Wed: 12pm - 2pm
Sat-Sun: 1215pm - 230pm, 3pm - 1030pm

Direction:
1) Alight at City Hall MRT Station. Take Exit A. Cut through Raffles City Shopping Centre and walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Esplanade MRT Station. Take Exit G. Walk to destination. Journey time is about 3 minutes. [Map]

Edge @ Pan Pacific Singapore - “The Cocoa Connection”, An Exclusive Chocolate-themed Buffet, Exploring Chocolate Across Cultures and Cuisines

Edge at Pan Pacific Singapore has partnered with leading gourmet food supplier Classic Fine Foods to present “The Cocoa Connection”, an exclusive chocolate-themed buffet. Available now through 8 November 2026, this limited-time dinner experience brings together Executive Chef Andy Oh and Executive Pastry Chef Edina Si from Pan Pacific Singapore, alongside Classic Fine Foods’ Executive Chef José Luis Del Amo. Exploring chocolate through their respective diverse culinary lenses, the buffet offers a lineup of unique and tantalising expressions of chocolate across both sweet and savoury creations.

I found the Grand Carving Theatre to showcase some of the best chemistry between cocoa and red meat. Oven-roasted Leg of Lamb with Cocoa Spice Rub, Slow-roasted Rib Eye and House-smoked Crispy Pork Belly are served with Cocoa-infused Rosemary Jus. The jus, with its accentuated dark undertones, was a fitting match for the meats, particularly the lamb and beef.

Over at the Chef’s Signature Creation counter, Charcoal-grilled Chocolate-fed Wagyu Beef comes with Caramelised Onion and Dark Chocolate Jus, further accentuating the rich, beefy notes of the buttery wagyu.

The International Delights selection features Braised Pork Rib with Dark Cocoa and Coffee Glaze, which reminded me of the coffee-glazed pork ribs commonly found at zi char stalls. Truffle and Wild Mushroom Ragout Pasta with 75% Dark Chocolate Shavings was an interesting combination, although I found the cocoa element less essential to the dish.

The buffet spread’s key draw was undoubtedly the dessert selection, with an array of chocolate creations adorned with cacao beans. At its purest, the buffet offered a luxurious Weiss Chocolate Tasting Flight, followed by Assorted Chocolate Pralines that surprised me with their velvety fillings.

We also tried Chef José’s speciality desserts, including the Chocolate Vanilla Caramel Cake and the visually attractive Gianduja Yuzu Petit Four, which contrasts rich hazelnut chocolate with bright citrus notes.

Chef Edina’s creations showcased different cocoa profiles. The Chocolate Tart with Kumquat uses Kacinkoa 85%, pairing its deep, bitter notes with the fruit’s tartness, while the French Chocolate Mousse uses Mahoe 76%. Don’t miss Edge’s Signature Hazelnut Royaltine, where creamy Mahoe Milk Chocolate 43% meets a satisfying hazelnut crunch.

For something more comforting, the Chocolate Bread and Butter Pudding uses Tevenn 38%, offering a softer, sweeter profile. One of my favourites was the Blackout Cake, with its dense texture and intense chocolatey character. The staple Chocolate Fountain with Assorted Condiments was also a mainstay, rounding off an indulgent dessert selection.

“The Cocoa Connection” offers an extensive selection of chocolate-inspired sweet and savoury creations, making it a haven for chocolate aficionados.

‘The Cocoa Connection’ at Edge
1 October to 8 November 2026, available daily.
Weekday Dinner: Mondays to Thursdays, from 6pm to 10pm, $108++ per adult, $54++ per child (6 to 12 years old)
Weekend Dinner: Fridays to Sundays, from 6pm to 10pm, $118++ per adult, $59++ per child (6 to 12 years old)
All buffet prices are inclusive of free-flow soft drinks.

Words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Edge
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
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Nearest MRT: Promenade (DT, CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to the destination. Journey time is about 5 minutes. [Map]

Chin Mee Chin @ Nex - The 101-Year-Old Confectionery Ventures Beyond Katong

After more than a century in Katong, Chin Mee Chin has finally ventured beyond its East Coast home with a new outlet at NEX. Founded in 1925, the heritage confectionery is best known for its old-school bakes, kaya toast and traditional kopi, served against its unmistakably nostalgic backdrop.

Ham & Cheese Danish 2.8/5

Choux au Craquelin

Kaya Custard & Dark Chocolate Choux au Craquelin 2.8/5

Among the new and outlet-exclusive offerings are the Ham & Cheese Danish ($3.60) and Choux au Craquelin, available in Kaya Custard ($3) and Dark Chocolate ($3). Unfortunately, neither really impressed us. The Danish was served at room temperature and was rather hard, and given its small size, I didn’t find it particularly worth the price. The Choux au Craquelin fared slightly better, although the cream filling tasted somewhat artificial to me. Between the two flavours, I preferred the Kaya Custard over the Dark Chocolate. On the plus side, both were thankfully not overly sweet.

Smashed Fried Chicken w Housemade Sambal Sandwich 3.5/5

They also offer a selection of ready-to-eat sandwiches, and we tried the Smashed Fried Chicken with Housemade Sambal ($8.80). The portion is decent, with soft bread and well-seasoned fried chicken, but the sandwich doesn’t quite hold everything together—be prepared for a slightly messy meal. I was hoping for a stronger kick from the housemade sambal as its flavour was rather faint, but the nicely seasoned fried chicken helped make up for it.

Kaya Toast 4/5

The best thing we tried was, unsurprisingly, one of Chin Mee Chin’s classics — the Kaya Toast ($2.80 à la carte). Its signature kaya has that familiar slightly curdled appearance and is generously spread over a soft, round bun with a slab of butter. Unlike at the original outlet, the buns here are not charcoal-toasted. In fact, the ones we had barely seemed toasted at all, which was a little disappointing. Still, the combination of soft bun, kaya and butter remains comforting and nostalgic, and this is easily the one item I would return for.

Kaya Cloud Kopi 3.5/5

We also tried two outlet-exclusive drinks. The Kaya Cloud Kopi ($5.50) comes topped with a creamy foam carrying a subtle kaya flavour. It reminded us of Starbucks’ recent National Day creation, though once the foam mixes into the kopi, the kaya flavour becomes almost indistinguishable.

Roselle Cucumber Tea 1/5

The Roselle Cucumber Tea ($4.50), unfortunately, was the weakest item of the meal. It tasted predominantly like cucumber-infused water and didn’t leave much of an impression. I’d stick to Chin Mee Chin’s regular local-style kopi or teh instead.

The 26-seat self-service cafe gives Chin Mee Chin’s nostalgic identity a more contemporary interpretation. It features familiar details from the original outlet, with an open bakery display and a visible coffee counter.

Being inside NEX makes Chin Mee Chin much more accessible for those who don’t often make the trip to Katong, although the limited seating means the outlet can get very busy. The new and exclusive items were a mixed bag for us, with some needing a little more refinement.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.

Chin Mee Chin
NEX
23 Serangoon Central
B2-60/61
Singapore 556083
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Nearest MRT: Serangoon (CC, NE Line)

Opening Hours:
Daily: 8am - 930pm

Direction:
1) Alight at Serangoon MRT Station. Take Exit B, G or H. Walk to the destination. Journey time is about 3 minutes. [Map]