Edge @ Pan Pacific Singapore - Dive into ‘A Sea of Flavours’, an Indulgent Seafood Dinner Buffet Experience

Pan Pacific Singapore’s award-winning buffet restaurant, Edge, invites diners to embark on a seafood-filled culinary journey with “A Sea of Flavours”, an exclusive dinner buffet available from Fridays to Sundays, from 15 May to 21 June 2026. Curated by Executive Chef Andy Oh and his culinary team, the experience showcases an impressive selection of premium seafood, ranging from fresh seafood on ice and succulent crab creations to charcoal-grilled favourites and international specialities, making it a feast that seafood lovers will not want to miss.

The experience begins at the Seafood on Ice station, where an abundant selection of Sustainable Boston Lobster, Snow Crab, Tiger Prawn, Pacific Clam, Sea Whelk, Half Shell Scallop, Sea Conch, Black Mussel and Crawfish awaits. There is also a Japanese section featuring Norwegian Salmon, Maguro and Tako sashimi, alongside an assortment of Sushi and Maki served with wasabi, Japanese gari and shoyu.

Another highlight is the Steamed Oyster station, where plump and juicy oysters are steamed to order and served with garlic sauce and Thai Nam Jim. They were exceptionally fresh and flavourful - so much so that I found myself returning for more than a dozen throughout the evening.

For those who prefer lighter seafood preparations, the Cantonese-style Steamed Fish is not to be missed. Delicately cooked to preserve its natural sweetness and tenderness, it offers a comforting contrast to some of the richer dishes across the buffet.

Crab lovers will be thoroughly spoiled with multiple preparations available throughout the spread. The Stir-fried White Pepper Crab with Scallion delivers a fragrant, peppery kick. At the same time, the Salt-baked Mud Crab, served with chilli sauce and mantou, offers a satisfying combination of sweet crab meat and savoury accompaniments. Equally enjoyable is the Creamy Salted Egg Yolk Crab, coated in a rich and velvety sauce that clings beautifully to every piece.

Moving on to the carving station, the 24-hour Slow Roasted Whole Veal Leg takes centre stage. Slow-cooked to achieve remarkable tenderness, the veal remains juicy and flavourful, pairing wonderfully with the accompanying Yorkshire pudding. Other highlights at the station include succulent Lamb Chops and crispy Pork Knuckle, both equally tempting for meat lovers.

The Japanese Street Food Station offers another noteworthy item: Mayura Station Chocolate-fed Wagyu Beef, served with ponzu and braised leek. The wagyu boasts excellent marbling and a rich, beefy flavour, while the ponzu provides a refreshing, citrusy lift that balances the meat’s richness.

At the Chinese Roast Meats section, diners can enjoy Charcoal-grilled Ibérico Pork Char Siew served with fluffy lotus buns. The char siew is beautifully caramelised with a good balance of sweetness and smokiness. Also available are crispy Roasted Pork Belly and flavourful Roasted Duck, making this station a favourite among fans of traditional Cantonese roasts.

For local comfort food lovers, Edge’s Signature Singapore Laksa remains a must-order. The rich coconut-based broth is packed with flavour and topped with locally farmed Tiger Prawn, quail egg, fish cake, and bean sprouts. The combination delivers all the familiar flavours of a good laksa, elevated with quality ingredients.

Be sure to save room for dessert, as the spread is just as impressive as the savoury offerings. Signature creations include Edge’s Signature Hazelnut Royaltine and Edge’s Signature Durian Pandan Cake, alongside favourites such as Black Sesame Chocolate Cake, White Chocolate Orange Cake and Portuguese Egg Tarts. Hot desserts like Bread Butter Pudding, Snow Fungus with Nashi Pear and Goji Berry Soup, Durian Pengat and Classic Crème Brûlée provide comforting options. At the same time, Honey Jelly with Snow Bird’s Nest and Aloe Vera offers a lighter finish. Traditional sweets such as Assorted Nyonya Kueh and Kueh Lapis are also available. The Giant Chocolate Fountain, accompanied by assorted condiments, adds a touch of fun. There is also a selection of ice creams, including Banana Passion Fruit Sorbet and Red Bean Potong, to complete the indulgent finale.

A Sea of Flavours at Edge
15 May to 21 June 2026, Fridays to Sundays
Available for dinner from 6:00pm to 10:00pm
$128++ per adult* | $64++ per child* (6 to 12 years old)
*Inclusive of free flow of soft drinks
Top up an additional $78++ for a bucket of five bottles of beer

Words and photos by Crystal. A lady who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


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]

Man Fu Yuan @ Frasers House - Unveils Refined Cantonese Menu Rooted in Tradition and Transformation

Award-winning Cantonese restaurant Man Fu Yuan (满福苑) at Fraser House, a Luxury Collection Hotel, Singapore, unveils a thoughtfully refreshed à la carte menu under the direction of Executive Chinese Chef Aaron Tan (陈健倫). Rooted in his evolving culinary philosophy, the menu reflects a deep respect for the foundations of traditional Cantonese cuisine while embracing modern reinterpretations and regional Chinese influences. Rather than reinventing, Chef Aaron focuses on transformation — preserving the discipline, finesse and depth of Cantonese culinary heritage, while presenting dishes through a more contemporary and refined lens. We had the opportunity to explore several highlights from the new menu, each showcasing a balance of craftsmanship, technique, and innovation.

168-hour Cured Fresh Mantis Prawns 3.8/5

One of the most technically intricate dishes on the menu, the 168-Hour Cured Fresh Mantis Prawns ($118 per 250g) is a labour-intensive showcase of curing and fermentation. The mantis prawns are meticulously cured for seven days in a blend of Hua Diao wine, Rose Dew wine, and Shuang Zheng double-distilled rice wine, before being layered with aged first-drawn soy sauce and refined using white rice wine cleansing techniques. While the result is deeply aromatic and complex, the pronounced wine notes leaned slightly overpowering, overshadowing the natural sweetness and delicate brininess of the mantis prawns.

Stuffed Prawn Paste Chicken Wing 3.8/5

A luxurious reinterpretation of the beloved local Har Cheong Gai, the Stuffed Prawn Paste Chicken Wing elevates the familiar with refined technique and premium ingredients. The chicken wing is carefully deboned while keeping the skin intact, then stuffed with a rich paste of prawns, water chestnuts, abalone, and minced pork. The exterior is glazed in a savoury-sweet sauce reminiscent of Korean fried chicken, offering a crisp, flavourful bite. Inside, the filling delivers a bouncy, juicy texture, creating a delightful contrast between the crisp skin and succulent interior.

Shredded Silken Tofu, Spinach Soup with Premium Fish Maw 4.8/5

Inspired by the imperial dish Wensi Tofu (文思豆腐), the Shredded Silken Tofu, Spinach Soup with Premium Fish Maw ($48 per person) is a masterclass in knife skills and broth craftsmanship. The silken tofu is painstakingly hand-shredded into fine strands, suspended in a clear, superior broth alongside vibrant spinach and premium South African fish maw. Light yet deeply flavourful, the dish embodies elegance and technical precision, with each spoonful delivering a clean, comforting depth that lingers gently on the palate.

Steamed Yellow Croaker 4/5

Bringing in subtle Northern Chinese influences, the Steamed Yellow Croaker ($180 per 800g) is prepared using classic Cantonese steaming techniques. The delicate, naturally sweet fish is paired with minced Iberico pork, water chestnut, mushroom and aged orange peel. The addition of pork fat enriches the dish, resulting in a savoury, aromatic broth that pools beneath the fish. The interplay of textures — tender fish, crunchy water chestnut, and umami-laden pork — creates a well-rounded and satisfying dish.

Eight Treasures Golden “Hulu” Gourd Duck 4.8/5

A visually striking and symbolically meaningful dish, the Eight Treasures Golden “Hulu” Gourd Duck ($128) is meticulously deboned and shaped into a traditional gourd, representing prosperity and abundance. Instead of the usual glutinous rice stuffing, Chef Aaron opts for a lighter filling of premium ingredients, including ginkgo nuts, dried oysters, roasted pork belly, lotus seeds, wild mushrooms, and dried shrimp. The result is a beautifully balanced dish that is rich yet not overly heavy, with each component contributing layers of flavour and texture.

Braised Morel Mushroom Stuffed with Prawn Mousseline 4.2/5

Another standout creation is the Braised Morel Mushroom Stuffed with Prawn Mousseline ($48). Each morel mushroom is carefully stuffed with prawn mousseline, showcasing consistency and precision in execution. Braised in superior stock and paired with water chestnut and broccoli, the dish delivers a harmonious blend of earthy, sweet and umami notes, allowing the natural flavours of each ingredient to shine.

Slow-cooked Rock Lobster 4.5/5

The Slow-cooked Rock Lobster impresses with its perfectly tender, juicy texture — a testament to precise cooking technique. The highlight lies in the aromatic duo of garlic: fragrant fried garlic adds a nutty crunch, while steamed raw garlic brings a sharp sweetness and pungency. The addition of black truffle lends an earthy depth without overwhelming the natural sweetness of the lobster. At the same time, a touch of Man Fu Yuan’s superior soy sauce ties everything together into a glossy, umami-rich finish. Crisp scallions provide a fresh contrast, cutting through the richness elegantly.

Wok-seared A5 Wagyu Beef in Mangolia Sauce 4/5

A luxurious take on the classic beef rice bowl, the Wok-seared A5 Wagyu Beef in Magnolia Sauce with Steamed Wuchang Rice and Egg Yolk pairs wok-seared A5 Wagyu with Magnolia sauce, Wuchang rice and egg yolk. The beef is expertly seared to achieve a caramelised crust while remaining buttery and tender within. The Wuchang rice, known for its fragrance and chewy texture, serves as the perfect base. When combined with the rich Wagyu fat and silky egg yolk, it creates a luscious, velvety coating that envelops each grain, delivering deep satisfaction with every bite.

Bird’s Nest Egg Tart 4/5

A refined dessert that balances richness and delicacy, the Bird’s Nest Egg Tart features a buttery, flaky shell filled with smooth custard and topped with premium bird’s nest. The bird’s nest adds a subtle gelatinous texture, gently absorbing the flavours around it while lightening the overall richness of the tart for a more elegant finish.

Chilled Mango Puree with Peach Collagen and Pomelo 4.2/5

Ending the meal on a refreshing note, the Chilled Mango Puree with Peach Collagen and Pomelo reimagines the classic mango pomelo combination with a modern twist. The addition of peach collagen introduces a soft, jelly-like texture, enhancing the mouthfeel. Juicy pomelo sacs punctuate the sweetness with bursts of citrusy brightness, keeping the dessert light, vibrant and well-balanced.

Man Fu Yuan’s refreshed menu is a compelling reflection of Chef Aaron Tan’s culinary direction — one that respects tradition while embracing thoughtful evolution. From intricate knife work to nuanced flavour layering, each dish showcases a commitment to technique and ingredient integrity. While certain creations lean bold in flavour, the overall experience is one of refinement, balance and craftsmanship, making it a noteworthy destination for those seeking elevated Cantonese cuisine with a contemporary edge.

Note: This is an invited tasting


Man Fu Yuan
Frasers House
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

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

Linkus (临家) Singapore @ Suntec City - A Taste of Minnan Heritage in the Heart of Singapore

If you have ever found yourself craving the refined, ingredient-driven comfort of Minnan (Hokkien) cuisine without the flight to Fujian, a new culinary landmark has quietly taken root at Suntec City. Linkus (临家), a celebrated institution founded in Xiamen in 2004 with over two decades of heritage, has officially opened its first international outpost in Singapore.

Stepping away from the bustling mall corridors into the restaurant’s dark-wood, lantern-lit dining hall feels less like entering a typical mall eatery and more like being welcomed into a neighbour’s home—true to their name, “Linjia” (临家). Moving beyond the familiar local Hokkien favourites, Linkus invites diners to rediscover the roots of Minnan cuisine, which champions natural flavours over heavy seasoning. With accolades such as the “Golden Wutong” award under its belt, expectations are naturally high. Here’s how it fares.

Xiamen Tusundong Jelly 厦门土笋冻 4.2/5

Xiamen Tusundong Jelly 厦门土笋冻 ($3.50) may be a bold introduction for the uninitiated, but it is also one of the most culturally authentic offerings on the menu. A traditional chilled snack from Xiamen, Tusundong is crafted using marine sipunculid worms, commonly known as sand worms, harvested from coastal mudflats. The preparation is meticulous. The worms are thoroughly cleaned before being boiled, releasing natural collagen into the broth. Once cooled, the liquid sets into a clear, firm jelly with the worms suspended inside. The result is a visually intriguing dish with a cool, bouncy “QQ” texture. Each bite delivers a gentle crunch from the worms, reminiscent of bamboo clams, paired with a savoury, tangy dipping sauce that lifts the overall profile. Surprisingly refreshing and texturally fascinating, it is an adventurous start that pays off.

Original Flavour Native Pork Soup 临家土猪肉汤 4/5

The Original Flavour Native Pork Soup 临家土猪肉汤 ($12.90) is a seemingly simple dish, yet one that embodies the soul of Minnan cooking. This clear, unadorned soup highlights Linkus’ “farm-to-table” philosophy, using high-quality native pork (土猪肉) prized for its depth of flavour. Slow-boiled with patience, the broth emerges crystal clear yet deeply flavourful, carrying a natural sweetness that lingers on the palate. There are no heavy seasonings or embellishments; it’s just pure, honest cooking. The pork pieces are tender yet retain a pleasant bite, free from any gamey notes. It is comforting, restorative, and quietly impressive in its restraint.

Buddha Jumps Over the Wall in Original Broth with Shark Fin 佛跐墙原汤烧鱼翅 4.5/5

Buddha Jumps Over the Wall in Original Broth with Shark Fin 佛跐墙原汤烧鱼翅 ($58). Instead of the traditional, lavish medley associated with Buddha Jumps Over the Wall, Linkus presents a refined interpretation focused on the broth itself. Using the essence of the original dish as a base, the soup delivers a rich, collagen-laden depth without the full extravagance. The shark fin adds a delicate, slightly crisp texture, beautifully absorbing the luxurious broth. This approach allows diners to experience the iconic dish’s signature richness at a more accessible price point, while retaining its essence of indulgence and sophistication.

Braised Pork Wonton with Taiwan Daylily 台湾黄花菜煮肉燕 4.5/5

The Braised Pork Wonton with Taiwan Daylily 台湾黄花菜煮肉燕 ($22.90) showcases one of Fujian cuisine’s most prized delicacies — Rouyan (肉燕). Unlike conventional wontons, the wrapper here is crafted from a hand-pounded mixture of lean pork and sweet potato starch, resulting in a translucent, paper-thin skin with a distinctive “snappy” bite. The texture is silky yet resilient, offering a refined mouthfeel that sets it apart. Filled with seasoned pork and served in a light, savoury broth, the dish is further elevated by the addition of Taiwan daylily. The vegetable introduces a subtle floral sweetness and gentle crunch, balancing the richness of the meat. Each bite is layered, delicate, and deeply satisfying.

Quanzhou Mee Sua with Fritters 泉州舌尖面线糊 5/5

The Quanzhou Mee Sua with Fritters 泉州舌尖面线糊 ($19.90 Small) is arguably the heart and soul of the menu. This dish is a masterclass in comfort food. Unlike typical noodle soups, the mee sua here is simmered until it dissolves into a thick, velvety, almost porridge-like consistency. The result is a rich, starchy broth that is smooth, warming, and incredibly soothing. The addition of You Tiao (fried dough fritters) is essential—crisp on the outside yet airy inside, they soak up the broth while retaining structure. The interplay between the silky noodles and the crunchy fritters creates a deeply satisfying textural contrast. Simple in appearance but profound in execution, this is a must-order.

Hand-Picked Crab Meat with Amaranth 手剥蟹肉浸苋菜 4/5

The Hand-Picked Crab Meat with Amaranth 手剥蟹肉浸苋菜 ($25.90) exemplifies how humble ingredients can be elevated through thoughtful execution. The vibrant amaranth greens, known for their earthy sweetness and striking magenta hue, are gently simmered in a light broth. Topped with generous portions of hand-picked crab meat, the dish achieves a delicate balance between land and sea. The sweetness of the crab enhances the greens’ vegetal notes, while the broth remains light and clean, allowing both elements to shine. Nutritious, elegant, and comforting all at once.

Puff Pastry Curry Snow Beef Steak 酥皮咖喱雪花牛排 4.2/5

The Puff Pastry Curry Snow Beef Steak 酥皮咖喱雪花牛排 ($32.90) is a creative fusion that bridges Minnan sensibilities with Southeast Asian influence. This dish presents a marbled “snow beef” steak encased in a golden puff pastry. The pastry is light, flaky, and buttery, shattering delicately with each bite. Inside, the beef is tender and succulent, slow-cooked to a melt-in-the-mouth texture. Paired with an aromatic curry sauce, the dish delivers layers of flavour, from the richness of the beef to the warm spice of the curry, while maintaining a balanced profile. It is indulgent without being overwhelming.

Linkus (临家) brings something refreshingly different to Singapore’s dining scene, not just another Chinese restaurant, but a thoughtful revival of Minnan culinary heritage. Its strength lies in its restraint, allowing premium ingredients and time-honoured techniques to take centre stage. From the adventurous Tusundong Jelly to the deeply comforting Mee Sua, the menu offers both discovery and nostalgia. While some dishes may challenge the uninitiated, they ultimately reward with authenticity and depth. For those willing to explore beyond familiar flavours, Linkus offers a meaningful and memorable dining experience.

Note: This is an invited tasting.


Linkus (临家) Singapore
Suntec City
3 Temasek Boulevard
#01-436
Singapore 038983
Tel: +65 8985 7888
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 5pm - 930pm

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to the destination. Journey time is about 6 minutes. [Map]

Satori @ Amoy Street - Vibey Yakitori Spot Serving Over 50 Skewers at Wallet-Friendly Prices

Satori at Amoy Street fires up the grill with a lively, no-frills yakitori concept that strikes a compelling balance between omakase-level precision and the spirited energy of a modern Japanese tavern. Helmed by Chef Wilson, a protégé of yakitori master Chef Shyong from sister restaurant Sapōto, the concept brings serious grilling credentials into a more accessible, vibey setting.

With over 50 skewers on the menu priced from just $3.80, Satori is designed for both casual diners looking for a quick bite and enthusiasts eager to explore a wide spectrum of yakitori cuts.

Nori Salad 3.5/5

We began with the Nori Salad ($9.80), a refreshing starter that goes beyond the usual greens. Crisp lettuce and nori form the base, but what sets it apart is the addition of crispy whitebait scattered throughout. These tiny fish lend a delightful crunch and an umami punch, elevating the dish with both texture and depth. It’s a simple yet thoughtful composition that whets the appetite nicely.

Truffle Chawanmushi 4/5

The Truffle Chawanmushi ($9.80) is a crowd-pleasing classic done right. Silky smooth and delicately steamed, the custard melts effortlessly on the palate. The truffle oil is unmistakable, perfuming each spoonful with an earthy richness that feels indulgent without overwhelming the dish’s inherent lightness. It’s a comforting prelude to the heavier grilled items.

Tsukune (Minced Chicken)

Seseri Neck

Cherry Tomato

Bonjiri (Tail)

Sunagimo (Gizzard)

Shishito (Green Pepper)

Tebasaki (Mid Wing) / Chef’s Yakitori Set 4/5

To get a proper sense of Satori’s yakitori prowess, the Chef’s Selection Yakitori Set ($29.80) is an excellent starting point. Comprising seven skewers — including four chicken cuts, one organ, and two vegetables — it offers a well-rounded introduction to the menu. Each skewer is grilled over binchotan charcoal, imparting a deep, smoky aroma while preserving the ingredients’ natural juiciness.

The tsukune (minced chicken) is tender and well-seasoned, with a slight bounce and savoury glaze that lingers. Seseri (neck) delivers a satisfying chew with rich chicken flavour, while bonjiri (tail) stands out for its fatty, melt-in-the-mouth decadence. The sunagimo (gizzard) offers a firmer bite, adding textural contrast to the lineup. On the vegetable front, the shishito pepper provides a mild, smoky sweetness, and the cherry tomato bursts with juicy brightness, acting as a refreshing counterpoint. The tebasaki (mid-wing) rounds out the set with juicy meat beneath lightly crisped skin.

Mini Unagi Don 4/5

For something more substantial, the Mini Unagi Don ($16.80) makes for a satisfying companion. The grilled eel is glazed with a luscious sweet-savoury sauce that seeps into the fluffy Japanese rice beneath. A glossy egg yolk adds creaminess, balancing the sweetness, while slices of cucumber inject a welcome crunch and freshness. Despite its “mini” label, it feels hearty enough to anchor the meal.

Chicken Heart 4/5

Pork Belly with Lettuce 4.2/5

We also explored a few additional skewers. The Chicken Heart ($3.80) impresses with its clean, rich flavour and springy texture, free from any metallic aftertaste that sometimes plagues organ meats. The Pork Belly with Lettuce ($6.80) is particularly enjoyable — the pork belly renders beautifully over the grill, achieving a smoky, slightly crisp exterior. At the same time, the lettuce inside remains lightly wilted yet refreshing. It’s a clever combination, with the lettuce acting as a natural palate cleanser against the richness of the pork.

Beef Tongue 4.2/5

The Beef Tongue ($13.80) is grilled quickly over high heat, resulting in a caramelised char on the edges while retaining a tender bite. Its inherent fattiness and deep beefy flavour are enhanced by the smokiness from the binchotan, making it one of the more indulgent skewers on the menu.

Overall, Satori succeeds in delivering quality yakitori without the stiffness of a traditional omakase setting. The skewers are thoughtfully executed, the menu is extensive yet approachable, and the atmosphere encourages lingering over drinks and multiple rounds of skewers. It’s the kind of place where you can drop by for a casual bite or settle in for a full-on yakitori feast with friends — all without breaking the bank.

Note: This is an invited tasting.


Satori
89 Amoy Street
Singapore 069908
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 3pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 8 minutes. [Map]