Kai Duck @ Takashimaya - Celebrates SG61 With 50% Off Roasted Duck Cheong Fun & $18.80 Lunch Set

This August, Kai Duck at Takashimaya celebrates Singapore’s 61st birthday with a series of irresistible dining deals. From 50% off its viral Half Roasted Duck Cheong Fun to 61% off selected signature dishes and an affordable $18.80 lunch promotion, there are plenty of reasons to head down for a satisfying Cantonese feast this National Day month.

BBQ Pork with Homemade Sauce 4/5

Available daily with prior reservation, the Kai Duck Lunch Promotion offers diners a choice of four dishes from a selection of ten, making it a fuss-free option for a casual lunch with family or friends. The set also comes complete with steamed rice, dessert of the day and ice cream.

Among the dishes we tried was the BBQ Pork with Homemade Sauce. At first glance, the char siu appears rather fatty, but it surprisingly does not feel greasy. The meat has a pleasant tenderness, while the homemade sauce strikes a good balance with a savoury-sweet profile without becoming overly saccharine. The sauce works particularly well with the richness of the pork, cutting through the fattiness and keeping each bite moreish. It is the kind of dish that makes you go back for another piece without feeling too heavy.

Poached Chinese Spinach with Fish Beancurd served in Rice Broth 4/5

The Poached Chinese Spinach with Fish Beancurd served in Rice Broth was a comforting and clean-tasting dish that provided a nice contrast to the richer meats. The Chinese spinach retained a good crunch and freshness, while the delicate rice broth added a gentle savouriness without overpowering the vegetables. The fish beancurd brought a soft, bouncy texture to the dish, making it a hearty yet relatively light accompaniment to the meal.

Steamed Xiao Long Bao with Black Truffle Sauce 3.8/5

For something a little more indulgent, we had the Steamed Xiao Long Bao with Black Truffle Sauce. The dumplings arrive plump and generously filled, with juicy pork encased within the delicate skin. The black truffle sauce lends a distinct earthy aroma and richer finish to the dumpling. While the combination is enjoyable and certainly gives the classic xiao long bao a more luxurious touch, I personally prefer the natural porky flavours of the dumpling, where the savoury meat juices take centre stage.

Half Roasted Duck Cheong Fun 4.5/5

The viral Roasted Duck Cheong Fun from Guangzhou has been making waves for its indulgent combination of silky rice noodles and succulent roasted duck, and Kai Duck has brought its own rendition to Singapore. The roasted duck itself brings the essential richness to the dish, with tender meat and a fragrant roasted flavour that pairs beautifully with the smooth, delicate cheong fun. The contrast of textures makes this particularly enjoyable, with the silky rice noodles providing a soft base for the more substantial roasted duck.

For Singapore’s 61st birthday, Kai Duck is offering 50% off the Half Roasted Duck Cheong Fun at $18.80, U.P. $38, with a minimum spend of $88. It is also available as one of the selected dishes under the $18.80 Lunch Promotion, although diners will receive a smaller portion rather than the full half-duck serving.

Beyond the Half Roasted Duck Cheong Fun promotion, Kai Duck is also marking SG61 with 61% off selected signature dishes, including its Signature Peking Duck, giving diners even more reason to gather for a celebratory meal. With its mix of approachable lunch set and more indulgent signatures, Kai Duck’s SG61 promotions offer something for both casual weekday lunches and celebratory gatherings. The Half Roasted Duck Cheong Fun is the standout for us, especially at the promotional price, while the $18.80 lunch promotion makes it easy to sample several dishes without breaking the bank.

Note: This is an invited tasting.


Kai Duck
Takashimaya
391 Orchard Road
#05-10/11
Singapore 238872
Tel: +65 62355419
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 545pm - 10pm
Fri: 1130am - 5pm, 545pm - 10pm
Sat-Sun: 11am - 5pm, 545pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight to Ngee Ann City. Walk to destination. Journey time is about 8 minutes. [Map]

Tong Le Private Dining @ OUE Tower - A Taste of Tóng Lè’s New Seasonal Creations

The only revolving restaurant in Singapore with breathtaking city views, Tong Le Private Dining continues to set the bar for elevated Chinese dining with the unveiling of its latest seasonal menus. Helmed by Senior Executive Chef To Kwok Kim (Chef Dicky), the refreshed offerings span across its Executive Lunch, themed menus and the indulgent Tong Le Experience Menu, alongside a comprehensive selection of à la carte and vegetarian options. Thoughtfully curated, the menus bring together modern flavours, innovative techniques and premium ingredients, reflecting a refined interpretation of contemporary Chinese culinary artistry.

Parma Ham, White Pepper, Marinated Lettuce Stem 4.2/5

We began with the Parma Ham, White Pepper, Marinated Lettuce Stem ($18), a visually striking appetiser that showcases precision in both plating and flavour pairing. The lettuce stem, cut into neat cubes, delivered a refreshing crunch with natural sweetness, while the delicate saltiness of the Parma ham provided a savoury counterpoint. A gentle sprinkle of white pepper tied the elements together, enhancing the overall profile without overpowering the dish.

Crispy Bean Curd Sheet Rolls 5/5

The Crispy Bean Curd Sheet Rolls ($18) followed, offering a satisfying textural contrast. Golden and crisp on the outside, the rolls encased a hearty filling of porcini mushrooms and mixed vegetables. Each bite revealed an earthy depth from the porcini, complemented by the vegetables’ natural sweetness and crunch, making it both comforting and flavourful.

Caramelised Barbecued Pork 4.2/5

A highlight from the barbecue selection was the Caramelised Barbecued Pork ($38). Executed with finesse, the cut struck a desirable balance between lean meat and a hint of fat, resulting in a tender yet structured bite. Served theatrically on a hot stone, the sauce was poured tableside, caramelising upon contact to form a lightly charred, glossy coating. Importantly, the glaze leaned towards a restrained sweetness, allowing the natural flavours of the pork to shine.

Double-boiled Fish Maw and Boneless Chicken in Jasmine Tea and Bamboo Fungus Consomme 4/5

For a lighter interlude, the Double-boiled Fish Maw and Boneless Chicken in Jasmine Tea and Bamboo Fungus Consomme offered a soothing clarity. The consomme was delicately perfumed with jasmine tea, lending a subtle floral aroma that elevated the clean, comforting broth. The fish maw and bamboo fungus added gentle textural contrast, making it both nourishing and refined.

Baked Western Australian Lobster 4.5/5

Chef Dicky’s expertise truly came through in the Baked Western Australian Lobster. The lobster was impeccably cooked, retaining a succulent, bouncy texture. Cloaked in a creamy mild cheddar cheese sauce, the dish leaned into a rich, indulgent profile, further layered with the earthy notes of morel mushrooms and the sweet-savoury nuances of Chinese sausage. This East-meets-West composition was luxurious yet thoughtfully balanced, delivering complexity in every mouthful.

48 Hours Slow-cooked Pork Belly in Aged’ Hua Diao’ 4.8/5

Equally memorable was the 48 Hours Slow-cooked Pork Belly in Aged’ Hua Diao’ ($20/pax). The pork belly was cooked to perfection, achieving a melt-in-the-mouth texture that spoke of patience and precision. The aged Hua Diao lent a deep, aromatic richness to the sauce, enhancing the overall depth of flavour. Accompanied by soft, fluffy mantou, it invited diners to savour every last drop of the luscious gravy.

Claypot Foie Gras, Fried Jasmine Rice, Saga-gyu, Black Pepper, Caramelised Soy Sauce 4/5

The Claypot Foie Gras, Fried Jasmine Rice, Saga-gyu, Black Pepper, and Caramelised Soy Sauce ($16/pax) delivered comfort with a touch of decadence. Fragrant and hearty, the dish combined the richness of foie gras and Saga-gyu with well-seasoned fried jasmine rice. The addition of crispy puffed rice introduced a delightful crunch, elevating both texture and enjoyment.

Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie 4.2/5

Dessert came in the form of Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie ($20/pax), elegantly presented in a cocktail glass. Light and refreshing, it resembled a delicate smoothie, with the sweetness of strawberry and lychee brightened by the tartness of raspberry. The rose cookie added a subtle floral finish, rounding off the meal on a gentle and uplifting note.

Tong Le Private Dining’s latest seasonal offerings demonstrate a confident interplay between tradition and innovation, in which classic Chinese flavours are reinterpreted with finesse and creativity. From refined soups to indulgent mains and thoughtful desserts, the experience reflects Chef Dicky’s commitment to delivering a cohesive and elevated dining journey.


Note: This is an invited tasting.


Tong Le Private Dining
OUE Tower
Level 10
60 Collyer Quay
Singapore 049322
Tel: +65 6634 3233
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to the destination. Journey time is about 8 minutes. [Map]

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]

Edge @ Pan Pacific Singapore - Celebrates The Festive Season with Well-Loved Local and International Spread Alongside Festive Seasonal Creations

Celebrate the festive season at Edge at Pan Pacific Singapore with one of its most abundant spreads of the year. The line-up features festive seasonal creations alongside the restaurant's well-loved local and international offerings.

Traditional Roasted Whole Turkey, Maple-glazed Gammon Ham

At the Festive Carving Station, highlights include the Traditional Roasted Whole Turkey, classically paired with cranberry sauce, and a succulent, sweet-savoury Maple-glazed Gammon Ham served with zesty spiced pineapple marmalade.

Charcoal-grilled Grass-fed Lamb Leg

The Charcoal-grilled Grass-fed Lamb Leg rubbed with Ras El Hanout spice stood out for its heady, aromatic flavours. Alongside it was a Slow-roasted Tomahawk, finished with a final torching of the exterior to add an extra layer of char and smokiness.

We also tried an interesting take on Duck Confit, served with Savoy cabbage, that offered a comforting, well-balanced combination.

Roasted Duck, Maltose Honey-glazed Char Siew

For Asian roasts, both the Roasted Duck and Maltose Honey-glazed Char Siew impressed with their succulency and depth of flavour.

"Jiang Zheng" Red Snapper

"Bi Feng Tang" Roasted Chicken

Under Asian Delights, the "Jiang Zheng" Red Snapper was moist and tender, robustly flavoured with fermented bean paste chilli and crispy pork lard. A clear crowd-pleaser was the "Bi Feng Tang" Roasted Chicken, made moreish with crispy garlic and dried chilli.

Wok-fried Singapore Hokkien Noodles

My personal favourite was the Wok-fried Singapore Hokkien Noodles wrapped in Opah Leaf, fragrant and satisfying.

Sambal Berlado Turkey

The Taste of Malaysia section included a festive twist with Sambal Berlado Turkey, alongside comforting staples such as satays.

Lamb Biryani

Over at the Indian Cuisine station, popular dishes like Butter Chicken and Lamb Biryani were well represented.

Cheese and Charcuterie Station

The Cheese and Charcuterie Station offered a wholesome assortment of cheeses, condiments, and handcrafted cold cuts, including Pan Pacific home-cured beef salami, Virginia ham, pastrami, mortadella, paprika lyoner, and Black Forest ham.

Chocolate Fountain

The highlight of the festive spread was undoubtedly the Dessert Stations, featuring a chocolate fountain, ice cream, and log cakes.

Homemade Stollen

Upside-Down Pineapple Cake

The festive sweet creations were impressive, with standouts including Homemade Stollen, Minced Fruit Pies, and Raspberry Choux Puffs. The buttery Upside-Down Pineapple Cake was particularly memorable and a fitting end to the meal.

For reservations, please call +65 6826 8240 or email dining.ppsin@panpacific.com.

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.


Edge
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
Facebook
Instagram
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]