Edge @ Pan Pacific Singapore - “Penang Hawker Fare” Buffet Till 29 June 2025

From now until 29 June 2025, Edge at Pan Pacific Singapore invites diners to savour the authentic flavours of Penang with its limited-time “Penang Hawker Fare” buffet.

This special edition is a collaboration with three renowned Penang hawkers: Chef Toon Chin Hye (Ah Soon Fried Oyster), Chef Chew Soon Hock (Swatow Lane Ice Kacang), and Chef Tan Pow Lai (Tan Kee Poh Piah), each bringing years of expertise to the table.

Penang Hawker Fare Buffet 4.5/5

Until 15 June 2025, guests can also meet these Penang chefs in person as they work alongside Edge’s culinary team to serve up authentic Penang favourites, all in addition to the restaurant’s extensive buffet lineup.

The buffet is priced at $118++ per adult and $59++ per child (ages 6 to 12), inclusive of free-flow soft drinks. It runs daily from 6pm to 10pm.

Penang Char Kway Teow

Fried Oyster Omelette

Handmade Popiah

Jiu Hu Eng Cai

Signature dishes include crowd-pleasers such as Penang Char Kway Teow, Fried Oyster Omelette, Handmade Popiah, and Jiu Hu Eng Chai, all prepared fresh at the live stations. The Char Kway Teow and Oyster Omelette were our favourites.

Prawn Noodles

Assam Laksa

Noodle lovers can look forward to authentic bowls of Prawn Noodles and Assam Laksa, each made to order. We were bigger fans of the former for its flavourful broth.

Assam Pedas Fish with Lady’s Finger

Bak Kut Teh

Among the hot dishes are the tangy Assam Pedas Fish with Lady’s Finger, herbal-rich Bak Kut Teh, and the punchy Penang Rojak.

Ice Kachang topped with Durian Pengat

The Penang dessert selection is equally tempting, with highlights such as Ice Kachang topped with Durian Pengat, traditional Penang Cendol, and Durian Crêpes.

Seafood on Ice

Beyond the Penang fare, Edge continues to offer its renowned international spread. The Seafood on Ice section remains a major draw, showcasing a selection of freshly shucked oysters, tiger prawns, Boston lobsters and more.

Boutique Cheeses

Tempura

Carving Station

Grilled Seafood

Sourdough Pizzas

Indian Cuisine

The buffet features a variety of options, including cold cuts and boutique cheeses, sushi and sashimi, tempura, a carving station, grilled seafood, sourdough pizzas, a pasta live station, and regional specialities from Malay and Indian cuisines.

Chocolate Fountain

Desserts

Dessert lovers are in for a treat with the chocolate fountain, a wide assortment of cakes and bakes, and various ice cream flavours. Standouts include the Durian Pandan Cake, Hazelnut Royaltine, and classic Durian Pengat.

Reservations are strongly encouraged. To book, call 6826 8240, email dining.ppsin@panpacific.com, or visit https://bit.ly/Bookedgepenanghawkerfare.

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 MRT (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 destination. Journey time about 5 minutes. [Map]

QIN (亲) Restaurant & Bar @ The Clan Hotel - Where Heritage Meets Gastronomy

Located at The Clan Hotel, QIN (亲) Restaurant & Bar, helmed by Executive Chef Maksym Chukanov, offers a dining experience that seamlessly marries modern European techniques with Asian flavours. The restaurant provides both lunch and dinner set menus, and I had the privilege of experiencing the exquisite 6-course dinner menu ($198++). There's also an option to add wine pairing for $98++ for those interested.

Milk Bread, Gula Melaka, Whipped Brown Butter 4.5/5

Our dinner began with a complimentary homemade Milk Bread, beautifully finished with a luscious gula melaka glaze. Paired with velvety whipped brown butter, this bread offered a tantalising introduction to our meal.

White Asparagus, Chervil, Yuzu 4/5

The first trio of appetisers kicked off with White Asparagus, Chervil, Yuzu. The seasonal white asparagus heads were lightly seasoned and topped with a delightful egg yolk jam, enhanced by a burst of yuzu zest. The dish was light, crunchy, and full of vibrant flavours.

Kueh Pie Tee, Smoked Petuna Trout, Horseradish 4.2/5

Next up was a modern take on the traditional Kueh Pie Tee. It was filled with smoked Petuna trout belly cured with kelp salt and paired with freshly grated horseradish, adding a spicy kick. This innovative dish provided a wonderful blend of textures and flavours.

Hamachi Toro, Wasabi, Creme Fraiche 4.5/5

The final appetiser was Hamachi Toro, mixed with Japanese mayo and yuzu kosho, nestled within a homemade rye flour crust and topped with crispy ginger. This dish was a harmonious symphony of textures and flavours, creating a delightful experience on the palate.

Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu 4.2/5

The main course began with Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu. Tender slices of yellowtail loin cured in kombu seaweed were topped with diced cucumber and sliced radish, offering a refreshing crunch. A drizzle of cucumber juice and ponzu sauce provided a bright and tangy finish.

'Xing Ren Dou Fu', White Asparagus, Nomad Caviar, Almond 4.5/5

Inspired by the popular Chinese almond cream dessert, Chef Maksym's interpretation of 'Xing Ren Dou Fu' featured sautéed White Asparagus, a luscious white asparagus mousse infused with almonds, crowned with caviar, and drizzled with almond milk and hazelnut oil sauce. The dish was a satisfying blend of textures and flavours.

Tom Yum, Danish Langoustine, Calamansi 5/5

A signature dish at QIN, the Tom Yum, Danish Langoustine, Calamansi, featured Danish langoustine tails grilled over binchotan, imparting a mouthwatering aroma and beautiful char. The accompanying tom yum-inspired broth, crafted from the essence of the langoustine, was rich and complex, awakening the senses with its stimulating flavours.

Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper 4.5/5

Wrapping up the mains was the Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper. The Australian quail, aged in-house for a week, was enjoyed in two ways: deboned quail legs dipped in kecap manis and covered in puffed quinoa and tender quail breast paired with wild garlic leaves and green onions in a bold Szechuan pepper sauce. The accompanying fluffy Chinese steamed bao, seasoned with green onions, was perfect on its own or for mopping up the delicious sauce.

Ice Kachang, Rhubarb, Mascarpone 4/5

As a palate cleanser, the Ice Kachang, Rhubarb, Mascarpone was a tangy and sweet dessert featuring refreshing shaved ice, whipped mascarpone, and fresh rhubarb compote. This dish provided a delightful break after all the savoury dishes.

Japanese Strawberry, Hokkaido Milk, Soya Sauce 4.2/5

For a sweet ending, the Japanese Strawberry, Hokkaido Milk, Soya Sauce offered a harmonious blend of creamy sweetness and fruity goodness, enhanced by the rich flavours of a sweet Japanese shoyu. The Hokkaido milk sorbet paired beautifully with the Japanese strawberry jam.

Pineapple Tart 'Cloud' 4/5

Exclusive to the 6-course menu was the whimsical Pineapple Tart 'Cloud'. Pineapple puree was transformed into frozen orbs using liquid nitrogen. Popping the whole orb into your mouth, it dissolved, reminiscent of a tropical paradise and providing a truly unique and delightful end to the meal.

QIN (亲) Restaurant & Bar offers a unique and memorable dining experience, skillfully blending modern European techniques with Asian flavours. Each course of the 6-course dinner menu was thoughtfully crafted, providing a delightful journey of flavours and textures. Whether you're a fan of traditional dishes with a modern twist or looking for a unique culinary adventure, QIN is a must-visit destination.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

Tian Tian Yuan Dessert House @ Tiong Bahru Food Centre - It Offers More Than 60 Different Type Of Desserts

Singapore is known for its humid weather and what is for fitting then a bowl of ice cold dessert to cool oneself from the heat. A visit to Tiong Bahru Food Centre after a hawker feast, one should not miss checking out Tian Tian Yuan Dessert House to finish the meal on a sweet note. You will be astonished to find that the stall offers more than over 60 different types of desserts.

Ice Kachang 4/5

A tradition childhood dessert is the Ice Kachang ($1.50). The shaved ice is drizzled with different coloured syrup water which makes it very appetizing and appealing. Buried under the mountain of shaved ice, you can find ingredients such as red beans, jelly, attap-chee etc.

Cheng Tng 4.5/5

Cheng Tng ($1.80) is a traditional dessert that is available either cold or hot. Many stalls took shortcut and used syrup nstead of making their own longan soup. If my palate did not fail me, the longan soup tasted genuine. I also like the fact it is very generous with the accompanying ingredients that comes together with the bowl of refreshing dessert.

Tian Tian Yuan Dessert House
Tiong Bahru Food Centre
30 Seng Poh Road
#02-15
Singapore 168898
Nearest MRT: Tiong Bahru (EW line), Outram (EW Line, NE Line)

Opening Hours:
Mon-Tue, Thu-Sun: 11am - 11pm
(Closed on Wed)

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit A or B. Head east on Tiong Bahru Road towards Jalan Membina. Walk down Tiong Bahru and turn right onto Kim Pong Road. Turn left onto Lim Liak Street. Walk to end of Lim Liak Street and turn right onto Seng Poh Road. Journey time about 12 minutes. [Map]

2) Alight at Outram MRT station. Take Exit A or C. Walk to bus stop opposite Outram MRT station (Stop ID 06011). Take bus no. 33, 63, 75, 851 or 970. Alight 1 stop later at Blk 55 Tiong Bahru Road. Continue on Tiong Bahru Road and turn left onto Seng Poh Road. Continue on Seng Poh Road until destination. Journey time 8 minutes. [Map]

White Rose Cafe @ York Hotel Singapore - Popular Penang Hawkers' Fare Buffet Is Back To Delight Gourmands From 10 March to 26 March 2017

The popular Penang Hawkers' Fare buffet at York Hotel Singapore is back for another edition from 10 March to 26 March 2017. Diners will get to savour unlimited helpings of the street food specially prepared by 12 hawkers specially flown in from Penang to recreate their dishes.

Char Kway Teow 4.2/5

My advice is to hit straight to the Char Kway Teow station because the queue is the longest here. Fried under high intense heat, the plate of thin rice noodles imparted a smoky wok hei to the dish. Do note each person is only allow 2 plates each time so get more people to queue if you have a big group.

Penang Prawn Mee 4/5

The soup of the Penang Prawn Mee is painstaking made from prawn heads, shells and pork ribs boiled for hours to achieve the robustness and rich flavours.

Kway Teow Soup 4/5

The Kway Teow Soup comes with smooth rice noodles and bouncy fish cakes and fish balls. What I enjoy most is the light but yet flavourful soup. It comes in both soup and dry version.

Penang Laksa 4/5

A sip of the tangy tamarind fish based broth woke up my sensitives, hitting the right spot. Unfortunately I was a bit disappointed that the Penang Laksa uses the thick rice noodles instead of authentic type used in Penang. If the serving has more of the fish meat, it would be better.

Lor Bak 3/5

The plate of fried snack comprises of five spice meat rolls, prawn fritters, deep fried beancurd and more. The highlight has to be meaty and tender Lor Bak which is well marinated and painstakingly hand rolled into shape.

Cuttlefish Kang Kong 3.5/5

A dish not commonly seen nowadays is the Cuttlefish Kang Kong. Although it is a simple dish, the quality prawn paste sauce has elevated the enjoyment of the crunchy cuttlefishand water convolvulus.

Oyster Omelette 4.2/5

The combination of rice flour batter, eggs and oysters are fried to wok fragrant crispiness. For a more fulfilling enjoyment, have it together with the tangy spicy sauce.

Duck Porridge 4.5/5

The star of the latest edition of Penang Hawkers' Fare is the Duck Porridge. The porridge comes with braised duck meat, pig's innards, ginger strips and spring onions. What makes me gone back for a second bowl is the fragrant and flavourful braising sauce that is drizzled over the comforting bowl of duck porridge.

Chendol and Ice Kachang 4/5

For a sweet ending to the hawker fare, there is the Chendol and Ice Kachang. However the not to be missed item is the Ban Chang Kueh which is made freshly on the spot. The crispy pancake is topped with ground peanuts and sugar for a sweet and nutty finish.

Ban Chang Kueh 4.5/5

Dine at White Rose Cafe during the Penang Hawkers' Fare to stand a chance to win a complimentary two-night’s weekend stay in a Premier Room inclusive of a $100 dining voucher for use at White Rose Cafe; one-night weekend stay in a Deluxe Room inclusive of a $50 dining voucher for use at White Rose Cafe for two persons; ‘Treasured Flavours of Singapore’ daily à la carte Buffet Lunch at White Rose Cafe for six persons.

Price
Mon-Fri: $29 adult, $20 child (aged 12 yrs and below)
Sat-Sun, PH: $33 adult, $23 child (aged 12 yrs and below)


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 68301156
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Lunch: 12pm - 230pm
Dinner: 630pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]