Pacific Emporium @ Pan Pacific Singapore - Peranakan Afternoon Tea, Celebrating The Rich and Vibrant Flavours of Singapore's Heritage

In honour of SG60, Pacific Emporium at Pan Pacific Singapore has rolled out a Peranakan Afternoon Tea experience, celebrating the rich and vibrant flavours of Singapore's heritage.

Those with a good appetite will be pleased to know that the Weekend Afternoon Tea menu is served buffet-style and features live stations where chefs prepare dishes fresh to order. The spread offers traditional Peranakan classic dishes as well as a beautiful selection of sweets.

Welcome Drink- Nyonya Bloom

Our afternoon tea experience started with the Nyonya Bloom, a welcome drink that combined peach and passionfruit with the fragrance of pandan and a hint of gula melaka. It was a sweet and refreshing drink for the afternoon. We also got to choose two other beverages from a selection of TWG teas or Lavazza coffee.

Peranakan Rojak with Beetroot Pie Tee

Nyonya “Kerabu” with Baby Abalone

We then headed over to put together some light bites to start. The Peranakan Rojak with Beetroot Pie Tee stood out with its vibrant red shell and tangy-sweet flavours. At the same time, the Nyonya "Kerabu" with Baby Abalone offered a refreshing mix of herbs and spices, with the tender baby abalone for a touch of indulgence. The shells for both were nice and crispy!

Mackerel Mousseline in Soft Charcoal Bun

“Bakwa” and Meat Floss Double Decker

Instead of the typical finger sandwiches often seen at afternoon tea, they have Mackerel Mousseline in a Soft Charcoal Bun, as well as a playful "Bakwa" and Meat Floss Double Decker, both offering distinctly local flavours. These were presented in a pull-out drawer as part of the buffet format, though they would have been more enjoyable if warmed up, as the bakkwa was slightly tough when served at room temperature.

Nyonya Laksa

One of my favourite dishes at local-themed afternoon teas is always laksa, and the Nyonya Laksa from the Live Station did not disappoint. It was easily the best dish of the afternoon for me, thanks to its rich, thick, and flavourful gravy. You can choose toppings of shrimp, beansprouts, quail eggs, and fish puffs. I enjoyed this so much that I had multiple bowls, a perk of the buffet-style service.

Babi Pongteh

The Babi Pongteh with Blue Pea Rice and Achar was also quite enjoyable. The pork was soft and tender, and the rice had a lovely, subtle fragrance. The accompanying achar added a nice crunch to the dish.

Five Spice “Lor Bak”

Peranakan Stuffed Chicken Wing, Crispy Lobster Popiah

There were three other savoury bites, the Five Spice “Lor Bak”, the Peranakan stuffed Chicken Wing in Inche Kabin style, and the Crispy Lobster Popiah with tamarind-pineapple gravy. These unfortunately did not appeal to me, as I found them a bit dry with a slightly processed mouthfeel.

Bananas Foster

Moving on to the sweets, the Bananas Foster live station is a highlight of this buffet experience. Watching the bananas being sautéed in butter and brown sugar adds a touch of theatre to the experience. The warm, caramelised bananas and crepes are served with your choice of whipped cream, chocolate sauce, mango compote, vanilla ice cream, or raspberry passionfruit sorbet. Very delicious and indeed decadent!

You will want to leave some stomach space to sample all the pretty cakes on display. The cakes were well done, and I enjoyed all of them.

Strawberry Shortcake

The Strawberry Shortcake was lovely and light, with fresh strawberries layered between soft vanilla sponge, Speculoos crumble, and Madagascan vanilla Chantilly. Each bite felt like eating a delicate cloud.

Hukambi Salted Caramel Tart

The Hukambi Salted Caramel Tart was equally delightful, featuring a luscious blend of sea salt caramel and Hukambi milk chocolate cream nestled in a crisp, buttery tart shell. It's slightly on the sweet side due to the caramel, but still very enjoyable.

Fish Tank

The Fish Tank immediately catches your eye, with vibrant blue pea jelly resting atop a matcha financier, finished with a light and zesty yuzu whipped ganache. A highly photogenic cake!

Passion Fruit Pistachio Bar

Hazelnut Praline Puff Choux

The Passion Fruit Pistachio Bar features a vibrant, tangy passion fruit mousse atop a pistachio sponge and crunchy base, offering a refreshing balance of tart, sweet, and nutty flavours in every bite. The Hazelnut Praline Puff Choux, meanwhile, is light and airy, filled with a rich, velvety hazelnut praline custard that melts in your mouth.

Golden Sultana and Classic Scones

Golden Sultana and Classic Scones are served to the table, presented in a cloth wrap to keep them nice and warm. They are accompanied by orange marmalade, strawberry jam, and rich English clotted cream. A must-have at any afternoon tea experience.

The Peranakan Afternoon Tea will be served daily from 2 August to 16 November 2025, with two seatings available: 1:00pm to 3:00pm (First seating) and 4:00pm to 6:00pm (Second seating).

On weekends, the afternoon tea is presented buffet-style with live stations and is priced at $68++ per person, or $88++ per person with a glass of Taittinger Brut Réserve Champagne. For children aged 6 to 12, it is priced at $34++. On weekdays, the afternoon tea is served at the table and is priced at $58++ per person, or $78++ per person including a glass of Taittinger Brut Réserve Champagne.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Pacific Emporium
Pan Pacific Singapore
7 Raffles Boulevard
Level 1
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
1st Seating: 1-3pm
2nd Seating: 4-6pm

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

Uncle Fong Hotpot Restaurant (方叔叔重庆老火锅) @ Suntec City - Launches New Fresh Fruit and Vegetable Broth and Freshly Chopped Kampung Chicken Tower

Founded by Fong Chi Chung, the visionary behind the well-loved PUTIEN chain, Uncle Fong Hotpot Restaurant (方叔叔重庆老火锅) is his dedicated tribute to the bold and fiery flavours of authentic Chongqing hotpot. Uncle Fong’s deep-rooted passion first materialised in Hong Kong before the brand made its way to Singapore in 2022 with outlets in Suntec City and Great World City.

The restaurant places great emphasis on using premium ingredients free from artificial additives, especially evident in their signature Chongqing Spicy Soup. This fiery broth is brewed using a traditional Chongqing herbal tea, "Lao Ying Tea". We learned that the tea's cooling properties work well to balance the contrasting spice blend and enhance the complexity of the base.

Fresh Fruit and Vegetable Broth with Eight Natural Ingredients 4.5/5

Diners seeking a lighter, cleaner hotpot experience can try the newly improved Fresh Fruit and Vegetable Broth (Small $22.80, Large $29.80), which has made a comeback on the menu. Brewed daily without preservatives, the broth features a nourishing blend of apple, white pear, corn, tomato, sugarcane, red dates, water chestnut, and coriander. It begins refreshingly light but gradually develops a natural sweetness and rounded depth as ingredients are added throughout the meal.

Freshly Chopped Kampung Chicken Tower 4.2/5

The new launch of the nutritious broth is also accompanied by the new Freshly Chopped Kampung Chicken Tower ($29.80), which is highly recommended to order together. Presented across five tiers, it showcases fresh boneless kampung chicken and innards. The top tier features offcuts like heart, gizzard, liver, neck, wings, and drumstick bones, followed by layers of thin-sliced breast and thigh meat. The addition of these cuts not only enhances the broth's flavour but also delivers firm yet tender textures in each bite.

Chongqing Spicy Soup 4.8/5

For those craving heat, the Chongqing Spicy Soup (Small $22.80, Large $29.80) is an unmissable signature. Made with a slow-fried potent mix of Shizhuhong chilli, Hanyuan pepper, high-purity beef tallow, Pixian bean paste, and Yunnan yellow ginger, it’s a bold, aromatic broth that spice lovers will relish. Diners who don’t take beef can inform the restaurant beforehand to omit the beef tallow.

Pork Shoulder

The menu offers a diverse spread of hotpot ingredients, including meats like Pork Shoulder ($27.60) and US Prime Beef Short Ribs ($45.60), seafood such as Truffle Cuttlefish Paste, Abalone, and Tiger Prawns, and vegetables like Mountain Yam, Bamboo Shoots, and Pumpkin. For something more unique, options like Putien Soft Bean Curd, Ox Liver, and Sliced Pork Heart add variety.

Some standout items from our visit included the juicy and texturally delightful Handmade Ebiko Prawn Paste ($17.60 Full), Crunchy QQ Mushroom ($13.60 Full), and the Live Razor Clams ($24 Full), which were plump and fresh.

Sea Cucumber Intestine, Red Sea Cucumber Intestine

We also tried the Sea Cucumber Intestine and Red Sea Cucumber Intestine (both $21.80 for Half), which were new to us but pleasantly surprising. They were crunchy with a mild, clam-like flavour, especially enjoyable when dipped in the spicy broth.

Oolong Iced Tea, Iced Bayberry Juice

To wash it all down, we had the Oolong Iced Tea ($9.80) and Iced Bayberry Juice ($9.80), which were pricey but came in bigger shareable portions.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Uncle Fong Hotpot Restaurant
方叔叔重庆老火锅
Suntec City
3 Temasek Boulevard
#02-391
Singapore 038983
Tel: +65 6513 9565
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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 destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Embu @ Mandarin Oriental Singapore - Flavours of Singapore Buffet Theme in Celebration of The Nation's 60th Birthday

Embu at Mandarin Oriental Singapore presents 'Flavours of Singapore' with a special SG60 Nostalgic Gourmet Series from 30 June to 10 August 2025, in celebration of the nation's 60th birthday. As part of Mandarin Oriental's SG60-themed experiences, the SG60 Nostalgic Gourmet Series features pop-up stations that pay tribute to local culinary heritage. On selected days, celebrated pastry and Chef Pang Kok Keong will present his signature Mee Tai Mak. You can also look forward to Haig Road Putu Piring, a beloved name in traditional Malay steamed rice cakes, and Ah Mah's Legacy, known for their nostalgic renditions of Muah Chee and Orh Nee.

Hakka Mee Tai Mak

On the evening I visited, it was Chef Pang in action, dishing up his signature Hakka Mee Tai Mak. The star of this dish lies in the handmade rice noodles, which boasted a noticeably more bouncy and chewy texture than the typical version. Guests could choose between a dry or soup rendition. The dry version highlighted the rich umami of savoury minced pork, while the soup offered a comforting, flavourful broth that made for a heartwarming bowl.

Hakka Abacus Seeds

Hakka Radish Balls

Adding to the exclusivity of the evening were Hakka Abacus Seeds and Hakka Radish Balls. I was pleasantly surprised by the execution of these traditional dishes, especially considering they were served buffet-style. The taro dumplings were satisfyingly chewy, while the radish balls were a rare and nostalgic highlight that brought unexpected joy to the lineup.

Fried Carrot Cake

Over at the Chef's Live Station, a variety of local hawker favourites were made to order. The Fried Carrot Cake leaned slightly on the salty side but was still deeply moreish, with savoury radish bits adding subtle sweetness. The Oyster Omelette was a standout, featuring crisp edges, gooey bits, and generous helpings of plump, fresh oysters.

Popiah and Kueh Pie Tee

Popiah and Kueh Pie Tee were both well done too. The popiah skin had a nice springy bite, and the kueh pie tee shells were crisp, carrying well-seasoned turnip filling that balanced sweet and savoury notes.

Singapore Bak Kut Teh

Singapore Chilli Crab

The Local Favourites station offered comforting staples that many Singaporeans would instantly recognise. The peppery-style Singapore Bak Kut Teh warmed the soul with its heady broth and fork-tender pork ribs, while the Singapore Chilli Crab was indulgently rich, served with golden fried mantou perfect for soaking up the sauce.

Singapore Hokkien Mee

The Singapore Hokkien Mee brimmed with juicy prawns and crunchy pork lard.

Baked Whole Fish

Australian Grass-fed Angus Sirloin

Baby Back Ribs

At the Chef's Speciality Carving Board, Baked Whole Fish impressed with its moist, tender flesh, elevated by a piquant Nonya spice sauce. The slow-roasted Baby Back Ribs were coated in a sticky barbecue glaze that made them finger-licking good. Meanwhile, Australian Grass-fed Angus Sirloin was slow-roasted and paired with red wine sauce, offering a hearty Western touch to the spread.

Singapore Rojak

You could customise your own Singapore Rojak at the DIY station. The spread included pineapple, cucumber, bean sprouts, apple, turnip, youtiao, prawn paste sauce, and crushed peanuts. I appreciate the youtiao, which was crisp on the outside and soft on the inside, soaking up the punchy rojak sauce beautifully.

Seafood Colosseum

The Seafood Colosseum, a highlight of the buffet, was extremely popular due to its impressive array of seafood. There were seasonal oysters, Boston lobster, mud crab, tiger prawns, green-lipped mussels, and white clams.

Chendol

To round off the experience, the dessert section featured a lavish assortment of both local favourites and Western pastries. My personal favourite was the Chendol, which was delightful with fragrant coconut milk and soft, chewy green jelly. It was a sweet and refreshing way to end an evening that truly celebrated Singapore's culinary richness.

Flavours of Singapore
30 June to 10 August 2025
6:30pm - 10pm
SGD 98 per adult inclusive of free flow of chilled juices, coffee and tea (Sunday to Thursday)
SGD 118 per adult inclusive of free flow of chilled juices, coffee and tea (Friday and Saturday)

SG60 NOSTALGIC GOURMET SERIES
Mee Tai Mak by Chef Pang Kok Keong: 18–19 July and 8–9 August.
Muah Chee & Orh Nee by Shiny Phua of Ah Mah’s Legacy: 4–5, 11–12, 25–26 July and 8–9 August.
Haig Road Putu Piring: 27 July and 3 August.

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


Embu
Mandarin Oriental Hotel Singapore
5 Raffles Avenue
Singapore 039797
Tel: +65 68853500
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 630am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]