Edge @ Pan Pacific Singapore - Welcome the Prosperous Year of the Horse at Edge’s Lunar New Year Buffet

Celebrate a prosperous Year of the Horse at Edge’s Lunar New Year Buffet. Executive Chef Andy Oh and his culinary team have curated an impressive spread of festive favourites, with highlights such as Drunken Tiger Prawn, Braised Premium Seafood Treasure Pot, “Lap Mei Fan” Steamed Lotus Leaf Waxed Meat Rice, Braised Pork Knuckle with Lotus Bun and more.

We visited for the Lunar New Year Dinner (23 January to 3 March 2026, with blackout dates on 16, 17, and 18 February), available daily from 6pm to 10pm, priced at $118++ per adult. Do note that pricing and menus differ during the Lunar New Year period. For more details, visit www.menu-ppsin.panpacific.com/edge-lny-2026.

Do-It-Yourself Yu Sheng Station

No Lunar New Year celebration is complete without a festive toss of Yu Sheng. At the Do-It-Yourself Yu Sheng Station, diners can assemble their own platter with shredded carrot, white radish, green radish and an assortment of condiments, finished with Edge’s special Dragon Fruit Plum Sauce.

Cured Fish Station

Top it off with Mandarin orange-scented smoked salmon from the Cured Fish Station for a fresh and auspicious bite.

Lunar New Year Delights Station

At the Lunar New Year Delights Station, tuck into festive staples such as the Braised Premium Seafood Treasure Pot, Drunken Tiger Prawn, “Lap Mei Fan” Steamed Lotus Leaf Meat Rice, Edge’s Signature Chilli Crab, and Wild-caught Giant Grouper in Spicy Bean Sauce with Pork Lard.

Special Lunar New Year Station

The usual tempura station transforms into a Special Lunar New Year Station, offering an array of festive fried treats. Highlights include Crispy Battered Nian Gao with Sweet Potato and Yam, Durian Ball, Chicken Money Bag and Shanghai Gyoza Dumpling.

Fresh Pacific Seafood on Ice

The buffet continues to showcase its popular international offerings, with the Fresh Pacific Seafood on Ice being a perennial crowd favourite. Expect Snow Crab, Boston Lobster, Tiger Prawn, Pacific Clam, Half Shell Scallop, Sea Conch, Black Mussel and Crawfish.

Boutique Cheeses

Cheese lovers will appreciate the Boutique Cheeses selection, featuring up to 10 varieties. Pair them with dried fruits, assorted nuts, honeycomb, fresh figs, and crackers to create your ideal combination.

Western Station

The Western Station features comforting classics such as Whole Baked Lemongrass Salmon with Rock Salt, Cheese Baked Oyster, Golden Coin Bak Kwa, Sautéed Potatoes and more.

Chef Special & Roasted Meat Stations

For hearty mains, head to the Chef Special & Roasted Meat Stations for the seasonal Whole Golden Pig Crispy Pork Belly, alongside staples like Roasted Duck and Maltose Honey-glazed Char Siew.

Pizza and Pastas Station

Pizzas and pastas are also available, with hand-stretched sourdough pizzas in various flavours and freshly made pasta in aglio olio, mushroom cream and marinara sauces.

Indian Station

The vibrant Indian Station offers a flavourful spread including the Indian Chef’s Signature Butter Chicken, Paneer Makhani, Papadam, Naan and more.

Dessert Station

For desserts, Chef Andy Oh and his team have introduced Lunar New Year-themed sweets. Highlights include the Bird’s Nest Osmanthus Mousse Cake, Cherry Peanut Dome, Nian Gao Waffles, Osmanthus Crème Brûlée and Lunar New Year Chocolate Pralines.

In addition, you’ll still find Edge’s signature desserts such as Soft Chocolates, Assorted Nyonya Kueh, Durian Pengat, Assorted Ice Cream and the ever-popular Chocolate Fountain.

Reservations for Edge can be made by calling +65 6826 8240 or via www.tablecheck.com/en/pan-pacific-singapore-edge/reserve.

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.


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]

Red House Seafood @ Grand Copthorne Waterfront Hotel - CNY 2025 Menus and New Dishes

Celebrate this Lunar New Year at Red House Seafood at Grand Copthorne Waterfront Hotel Singapore with their specially curated CNY Set Menus and exciting new dishes.

Prosperity Abalone and Coral Seaweed Yu Sheng 4/5

The Prosperity Abalone and Coral Seaweed Yu Sheng is a perennial favourite among regulars. It is loved for its unique crunch, which comes from the addition of coral seaweed, adding a refreshing twist to this classic dish.

Jackfruit Salad 5/5

To start, we indulged in a delightful array of new side dishes. The Jackfruit Salad stood out with its vibrant citrusy flavours, beautifully balanced by the tangy Buah Kedongdong Sauce.

Salted Egg Tempeh 4/5

Crispy Baby Squid 4/5

Both the Salted Egg Tempeh and Crispy Baby Squid offered savoury, addictive bites.

Grilled Marinated Squid 4/5

Meanwhile, the Grilled Marinated Squid impressed with its tender texture and subtle smokiness from the grill that elevated its flavour.

Steamed Giant Grouper Tail with Bentong Ginger 4.5/5

A signature highlight is the Steamed Giant Grouper Tail with Bentong Ginger, a speciality of Red House Seafood. The restaurant uniquely offers different cuts of the giant grouper, akin to steak cuts. This particular dish featured tender, firm meat with a gelatinous skin. The bentong ginger, known for its extra punchy aroma, beautifully complemented the robust flavours of the fish.

Lemongrass and Jasmine Tea Smoked Chicken 5/5

Another standout was the Lemongrass and Jasmine Tea Smoked Chicken. The meat was tender, offering a flavour profile reminiscent of sweet soy sauce chicken but elevated by the subtle, aromatic notes of lemongrass and jasmine.

Braised Sea Cucumber with Shiitake Mushroom and Duo Cauliflower 4/5

Braised Sea Cucumber with Shiitake Mushroom and Duo Cauliflower was more aesthetically pleasing than usual. The use of Yellow and Purple Cauliflower added a pop of colour to the dish. The sauce had a savoury depth of flavour that aptly complemented the braised sea cucumber.

Glutinous Rice Chicken Roll with Quinoa and Wax Meat 4.5/5

The Glutinous Rice Chicken Roll with Quinoa and Wax Meat showcased the culinary team's expertise. The chicken was skillfully processed into a paste to encase a flavourful mixture of glutinous rice, quinoa, and wax meat, then shaped into an elegant roulade with the chicken's skin. The incorporation of quinoa lightened the dish while making it more nutritious, a thoughtful twist on the traditional version.

Signature Chilli Crab 4.5/5

No visit would be complete without the Signature Chilli Crab, served with adorable crab-shaped mantou. The sauce struck the perfect balance of sweet and mildly spicy flavours, while the mantou was golden crisp on the outside and fluffy on the inside — ideal for soaking up every last bit of the sauce.

Crispy Bubur Cha Cha 4.5/5

Purple Glutinous Rice Cake 4.5/5

For desserts, the Crispy Bubur Cha Cha offered a creative and delightful spin on the traditional dish. The crispy sweet potato strips provided an enjoyable crunch, complementing the soft sweet potato cubes and the creamy yam coconut base. The Purple Glutinous Rice Cake was another highlight, offering a healthier and aromatic take on traditional Nian Gao. The earthy flavour of the purple glutinous rice and the fragrant shredded coconut boosted an additional texture and aroma to the festive treat.

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. Note: This is an invited tasting.


Red House Seafood
Grand Copthorne Waterfront Hotel Singapore
392 Havelock Road
Level 2
Singapore 169663
Tel: +65 67357666
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Nearest MRT:

Opening Hours:
Daily: 1130am - 3pm, 5pm - 10pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk to traffic junction of Havelock Road and Kim Seng Road. Cross the road. Turn left and walk down Kim Seng Road. Walk to destination. Journey time about 5 minutes. [Map]

Man Fu Yuan @ InterContinental Singapore - Highly Anticipated 8-Hands Showcase Returns with ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’

Man Fu Yuan returns with its second edition of the 8-Hands collaboration, themed ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’ from 1 to 30 April 2024. This culinary extravaganza features four curated set menus, each comprising six delectable dishes presented by renowned Chefs Fok Wing Tin, Peter Tsang, Pung Lu Tin, alongside Man Fu Yuan’s resident Executive Chinese Chef Aaron Tan.

Appetiser 4.2/5

To tantalise our taste buds, the appetiser trio boasted Chilled Lobster with Chicken Salad, Chilled Mini Lotus Roots marinated in Orange Jus and Green Sichuan Peppercorn, and Spinach Roll with Seaweed, Tobiko, and Sriracha Aioli.

Soup 4/5

Seafood 4.2/5

The meal continued with a hearty and comforting bowl of Braised Seafood Bisque with Fish Mouth and Bamboo Pith, followed by the innovative Crispy Cod Fish Stuffed with Caviar — a fusion of Chinese ingredients presented in a Japanese sushi-inspired form, delightfully coated in a thin batter for extra crispiness.

Poultry 4.5/5

For poultry lovers, the Wok-fried Venison Cube with Ginger, Lemongrass, and Black Pepper Sauce served in Claypot offered tender venison complemented by a pungent black pepper sauce, creating a robust infusion of umami heightened by aromatic spices.

Superior Seafood 4/5

A dish tracing back to the Manchu-Han imperial feasts developed in the Qing Dynasty, the Braised 18-19 head Dried Abalone with Giant Grouper Skin showcased painstaking preparation to achieve the perfect texture of the giant grouper skin, complemented by premium abalone in a delicious sauce.

Rice 4.5/5

The meal reached its crescendo with the Wok-fried Crispy Rice with Prawns, Mushrooms, and Scallion — a delicious interpretation of Seafood Pao Fan, where the rice was wok-fried and allowed to soak up the robust seafood flavours for an exquisite dining experience.

Dessert 4.8/5

To conclude on a sweet note, the Warm Roasted Peanut Rice Cream with Superior Red Bird's Nest offered a smooth, creamy, and nutty dessert with an added texture from the bird's nest, providing the perfect finale to a memorable dining experience.

Available for both lunch and dinner, ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’ offers menu prices ranging between $98++ for a lunch-only sharing menu and $158++ to $398++ per person for individual-served portions, with options for wine pairing also available at $88++.

Note: This is an invited tasting.


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

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

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