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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Website
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]

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
Instagram
Website
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]

Kai Garden @ Marina Square - Celebrate 10th Anniversary with New Creations and 50% OFF Selected Dishes

Kai Garden celebrates its 10th anniversary this year with a specially curated menu by Group Executive Chef Fung Chi Keung, showcasing both signature favourites and new creations featuring premium ingredients like crab roe and black truffle. Diners can enjoy 50% off one selected dish from the anniversary menu (with no minimum spend), making this a great time to revisit or experience the restaurant.

Steamed Crystal Dumplings w Morel Mushrooms 4/5

The Steamed Crystal Dumplings with Morel Mushrooms ($11.80) stood out for their delicate execution. The skin has a thin, almost mochi-like texture, giving it a slight chew while still feeling light. The filling is fresh and flavourful without being overpowering, allowing the earthy notes of the morel mushrooms to come through nicely.

Baked BBQ Honey Pork Pastry 4/5

A dim sum classic, the Baked BBQ Honey Pork Pastry ($9.80) delivers with its buttery, flaky crust. What I appreciated most was that the char siew filling wasn’t overly sweet, striking a nice balance that makes it easy to enjoy without feeling cloying.

Steamed Soup Dumplings with Crab Roe 4/5

The Steamed Soup Dumplings with Crab Roe ($12.80) may come across slightly premium, but the quality justifies it. Each dumpling is juicy, packed with umami and surprisingly not greasy. The vinegar served alongside is also worth mentioning! It’s not your typical sharp vinegar, but slightly sweet and ginger-infused, pairing beautifully with the dumplings and elevating the overall experience.

Braised Seafood Thick Soup in Stone Pot 4.5/5

The Braised Seafood Thick Soup in Stone Pot ($38) is generous and indulgent, loaded with premium ingredients such as sea cucumber, fish maw, dried scallops, and even bird’s nest. It’s rich, collagen-packed and served piping hot in a stone pot, making it both comforting and luxurious. This is a classic Cantonese soup done well.

Crab Roe with Pan-Fried Hor Fun 4.5/5

Crab roe dishes seem to be having a moment, and Kai Garden’s version with Pan-Fried Hor Fun ($48) is a solid one. The rice noodles have a nice wok hei, complemented by the savoury depth of cai poh and fish sauce before being topped with a luscious crab roe sauce. I particularly liked that it’s served over a flame, keeping the sauce warm, as it can develop a slightly fishy note once cooled. Portion-wise, it’s generous and easily shareable among 3–4 diners.

Black Truffle Roasted Chicken 5/5

The Black Truffle Roasted Chicken ($32/half) was a pleasant surprise and a clear standout. The skin is crispy, the meat tender and juicy, and the truffle aroma is subtle. The truffle profile is not overpowering, with a slight hint of Chinese herbal notes that adds depth. A well-balanced dish that feels indulgent without being heavy.

Kai Garden’s 10th anniversary menu brings together the restaurant’s strengths, refined Cantonese classics with a touch of modern luxury through ingredients like crab roe and black truffle. While the dishes lean towards a more polished, fine-dining profile, the 50% off promotion on selected dishes makes this an especially worthwhile time to visit and try some of their highlights. If you’re planning a meal here, I’d recommend going with a group so you can try a wider variety, especially the soup, hor fun and roasted chicken.

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


Kai Garden
Marina Square
6 Raffles Boulevard
#03-128A/128B
Singapore 039594
Tel: +65 62504826
Facebook
Instagram
Website
Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 6pm - 11pm
Sat-Sun: 11am - 4pm, 6pm - 11pm

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

2) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Bulgogi Syo @ Suntec City - Limited Time Collaboration with Culinary Class Wars S2 Chef Jung

For a limited time, fans of Netflix's Culinary Class Wars Season 2 can experience an exciting collaboration as Chef Jung Ho-young, one of the Top 4 finalists, makes his first overseas appearance in Singapore at Bulgogi Syo. Bringing dishes straight from the show to the table, the exclusive menu also features signatures from his popular Udon Caden, offering diners a rare taste of his culinary repertoire beyond Japan.

Monkfish Liver Chawanmushi 4/5

The Monkfish Liver Chawanmushi ($10.90) is undoubtedly the most anticipated dish on the menu and one of the most talked-about creations from the show. Having witnessed Chef Jung butcher a whole monkfish during the launch event, just as seen on screen, adds to the appreciation of the dish. The flesh is charcoal-grilled with soy-based seasoning, while the liver, often dubbed the "foie gras of the sea," is braised with a kombu-infused soy glaze. These are then combined into a silky steamed egg custard, finished with yuzu skin and a hint of wasabi. While the custard is smooth and flavourful, the slight bitterness from the yuzu peel and the presence of wasabi may not appeal to everyone.

Crispy Prawn Croquette 3/5

From Udon Caden, the Creamy Prawn Croquette with Sesame Sauce ($12.90 for 2pc) delights with its crisp exterior and creamy, oozy interior reminiscent of corn cream soup. Each bite reveals juicy prawn chunks, while the accompanying house-made roasted sesame sauce adds a nutty depth that ties the dish together beautifully.

Grilled Sea Eel with Lotus Root Manju 3/5

Another highlight from Culinary Class Wars Season 2 is the Grilled Sea Eel Renkon Manju with Crab Sauce ($39.90). The eel is braised on one side and grilled on the other, resulting in a delicate yet flavourful finish. It is paired with a renkon manju, a lotus root pastry made from finely shredded lotus root, chilled and fried, and served in a luscious crab broth with sweet crab meat and a subtle ginger aroma. Accompaniments include kimchi salad, pickled radish and sotbap rice furikake. However, the eel contains many fine bones, making it less suitable for children. The lotus root manju, while unique, leans towards a soft and creamy texture that may feel somewhat one-dimensional. Diners can opt for the Grilled Codfish Renkon Manju with Crab Sauce ($29.90) as a more approachable alternative.

Yakibuta Skewer 3/5

Signature Beef Curry Udon 3.5/5

The Signature Beef Curry Udon ($19.90) is a comforting staple from Udon Caden. The udon noodles are chewy and springy, paired with a silky, mildly spiced curry filled with tender beef cubes and soft potatoes. For an additional $3, diners can add a Yakibuta Skewer, smoky, juicy pork belly glazed with caramelised shoyu tare. While the pork is well-executed, the leek pieces could be smaller for a more balanced bite.

Citrus-Soy Grilled Cod 3.5/5

The Citrus-Soy Grilled Cod Fish ($25.90) highlights the fish's natural sweetness. Lightly grilled and glazed with a dashi soy lemon sauce, the cod develops a caramelised exterior while remaining buttery and moist inside. Served alongside mushrooms, lotus root and vegetables, it makes for a wholesome and satisfying dish.

In all, this limited-time collaboration at Bulgogi Syo offers a unique opportunity to taste Chef Jung Ho-young's creations beyond Jeju Island. While not every dish may appeal to all palates, the experience of enjoying dishes inspired by Culinary Class Wars, brought to life by the chef himself, makes it a worthwhile visit for fans and food enthusiasts alike.

Note: This is an invited tasting.


Bulgogi Syo
Suntec City
3 Temasek Boulevard
#B1-133
Singapore 038983
Facebook
Instagram
Website
Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Daily: 1130am - 10pm

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]