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]

White Rose Cafe @ York Hotel - SG60 Heritage Dining Series 2nd Installment, "Soulful Taste of Hokkien Delights"

As part of York Hotel's SG60 Heritage Dining Series, White Rose Cafe brings back another chapter of nostalgic flavours following the success of "Timeless Teochew Flavours." Running from 1 June to 31 July 2025, the latest instalment, "Soulful Taste of Hokkien Delights", features eight time-honoured Hokkien dishes that evoke the warmth and comfort of traditional home-style cooking.

D-I-Y Hokkien Popiah Set 4/5

The D-I-Y Hokkien Popiah Set ($35 for small / $65 for large) is available for both dine-in and takeaway, making it perfect for gatherings. It comes with soft, freshly made popiah skins and a generous spread of traditional fillings comprising sweet braised turnip, prawns, crushed peanuts, Chinese sausage, shredded egg, garlic, chilli, lettuce, and bean sprouts. It's a fun, interactive experience that enhances the joy of communal dining.

Crispy Oyster Omelette 4.5/5

The Crispy Oyster Omelette ($18) was a crowd favourite. Made with sweet potato starch and egg, the dish is stir-fried till crispy and topped with plump oysters and coriander. The slightly smoky, crisp-edged omelette pairs perfectly with the house-made chilli sauce, giving that extra spicy kick.

Deep-fried Prawn Ball 4.2/5

Known affectionately as Hei Zhor, the Deep-fried Prawn Ball ($16) is a nostalgic zi char classic. Stuffed with minced pork, prawn, and crunchy water chestnut, each golden nugget delivers a savoury crunch. Served with sweet sauce, this dish is moreish and difficult to stop at one.

Braised Pork Belly Bun / Kong Bak Pau 4/5

The Kong Bak Pau ($18) features thick slices of pork belly braised until fork-tender in a dark soy, garlic, and five-spice sauce. The meat is then tucked into fluffy lotus leaf buns. While the texture was on point, the flavour could have been a touch richer and more intense for a deeper umami punch.

Braised Hokkien Mee 3.8/5

This version of Braised Hokkien Mee ($20) leans toward the traditional Fujian style, with yellow noodles braised in savoury chicken stock, along with clams, pork belly, mushrooms, napa cabbage and dried shrimp. It's hearty and comforting, evoking memories of grandma's cooking. That said, the flavour could be heavier to leave a stronger impression.

Claypot Cabbage Rice 3.8/5

The Claypot Cabbage Rice ($20) is another dish that channels homely warmth. Wok-fried rice with cabbage, pork belly, mushrooms, dried shrimp, and pork lard is served in a claypot for a satisfying crust at the base. A drizzle of fragrant shallot oil ties it all together. I would have loved more cabbage and a bolder seasoning to elevate the flavours further.

Claypot Fish Head Soup with Yam 4.2/5

The Claypot Fish Head Soup with Yam ($22) is a standout, boasting a rich, full-bodied broth. Angoli fish head is deep-fried and simmered with yam, sour plum, and cabbage in a claypot, delivering a sweet and complex flavour. It's so comforting that we suggested the restaurant turn this into a full-on steamboat dish.

Sugar-glazed Yam and Sweet Potato Sticks 3.5/5

A nostalgic dessert often seen at banquets, the Sugar-glazed Yam and Sweet Potato Sticks ($10) combines fried yam and sweet potato coated in a crunchy sugar glaze. While the texture was enjoyable, the sugar coating was uneven, leading to some overly sweet bites.

White Rose Cafe's "Soulful Taste of Hokkien Delights" is a celebration of Hokkien heritage and the warmth of traditional cooking. Available from 1 June to 31 July 2025, the dishes here are perfect for those seeking a taste of the familiar, presented with care and authenticity.

Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. 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]

Po Restaurant @ the Warehouse Hotel - A Refined Modern Singaporean Concept

Known for its modern interpretations of Singaporean and Chinese classics, Po Restaurant is the flagship restaurant of The Warehouse Hotel, where people gather and bond over its famous popiah and other signature dishes.

Popiah with Fresh Flower Crab 4.8/5

Naturally, Popiah was the first course of our evening. We had the Fresh Flower Crab ($52) popiah, with plump flower crab meat as a topping. All options, including the Classic ($32) and Prawns ($42), come with 4 skins, classic toppings, and condiments, serving 1-2 persons. Seeing the platter of popiah ingredients laid out on our table was just as exciting as wrapping our own and tucking them in. All the popiah platters include fresh handmade wheat skins, specially sourced for their desired stretchy and chewy texture, stewed pork and vegetable filling, lettuce, beansprouts, as well as all the toppings and sauces. A vegetarian option ($32) is available as well.

The popiah filling, which includes jicama, carrots, and Holland peas, is hand-cut, resulting in a tender but not mushy texture despite being stewed and caramelized over four hours. There was a rich and savoury depth to it and a textural enjoyment thanks to the addition of pork, dried shrimp, and bamboo shoots. Lettuce and beansprouts provided freshness, served alongside a condiment platter that included crispy flatfish, giving the popiah an extra moreishness. The sweet sauce had a subtle honey-malt sugar taste, binding the savoury elements with the skin harmoniously. By the time I was done putting all the ingredients, my popiah was the size of a burrito and deeply satisfying.

Nyonya Prawn Salad 4/5

Next, we had some starters from the menu: Nyonya Prawn Salad ($24) and Gobi 65 ($20). The Nyonya Prawn Salad was mouthwatering with a piquant dressing concocted with sambal, plum sauce, and calamansi. Alongside fresh and crisp organic lettuce, succulent tiger prawns, and crunchy cucumber cubes, tomatoes pickled with plum sauce were thrown in, adding to the delectable texture and flavour. Crispy shallots and sakura ebi accented the salad with umaminess.

Gobi 65 3/5

Gobi 65 consisted of nuggets of fried cauliflower marinated with spices and curry leaves. The flavour was more curry-forward than expected, and while a side salad was provided to lift the flavours, the dish would have been more exciting with a creamy dip or something similar.

Beef Cheek Rendang 4.5/5

For mains, the Beef Cheek Rendang ($40) is a taste of a century-old recipe, and the execution definitely did the recipe justice. The Angus beef cheek was succulent and fork-tender, intensely flavoured with a concoction of 11 different spices. Served with sago chips and coconut milk crumbs, the latter added an enjoyable sweetness akin to crushed coconut candy.

Stir-Fried Brinjal 4.2/5

Stir-Fried Brinjal ($22) felt homely. The generous dose of stir-fried minced pork and dried shrimps, coupled with thinly sliced crunchy ladyfingers, gave this brinjal dish a considerable amount of texture. There was also basil in it, but it was too mild to impart any noticeable flavours.

Nasi Lemak 4/5

We also had the privilege of trying an off-menu item known among Po's regulars: Nasi Lemak, served with sambal telur buried in a reasonable amount of sweet-spicy sambal. The rice was aromatic and not overly rich with coconut, with a comforting soft bite. Served alongside are the quintessential crunchy peanuts and refreshing cucumber slices.

Kueh Kosui 4/5

Summing up our meal was the Kueh of the Day ($18), handmade daily specials from the kitchen (limited portions available), featuring Kueh Kosui. Only rice flour and palm sugar were used, making it gluten-free. They had a wonderful soft texture, though not the usual wobbly kind. The palm sugar is specially sourced from Jawa Timur, which is pure and has no sugar added. That said, we felt the kueh would be even more yummy if it were a little less sweet.

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.


Po Restaurant
The Warehouse Hotel
320 Havelock Road
Singapore 169628
Tel: +65 6828 0007
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 7 - 1030am, 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk down Havelock Road. Walk to destination. Journey time about 8 minutes. 

Town Restaurant @ The Fullerton Hotel Singapore - "Heritage Hawker Stories: Reunion Feast" in Collaboration with Six Local Hawkers

In celebration of National Day, Town Restaurant at The Fullerton Hotel Singapore presents the "Heritage Hawker Stories: Reunion Feast", a collaboration with six esteemed local hawkers: Ah Hui Prawn Noodle, Good Chance Popiah, Ministry of Rojak, To-Ricos Kway Chap, Warong Serembat Satay, and 146 Famous Bukit Merah Ang Ku Kueh. This special event, running throughout August, offers diners a chance to savour iconic Singaporean hawker dishes in a luxurious setting.

Ah Hui Prawn Noodle

I made a beeline for Ah Hui Prawn Noodle, one of my all-time favourite stalls. This nostalgic dish is a rare treat since the owner has retired, coming out of retirement specifically for this event. The umami-packed broth, rich with the flavours of prawn and pork, brought back fond memories and nearly brought tears to my eyes.

To-Rico Kway Chap

Next, I indulged in the famous To-Ricos Kway Chap from Old Airport Road Food Centre. As soon as I entered Town Restaurant, the herbal aroma from the boiling broth filled the air. The generous portion included braised pork trotter, pig skin, braised pork belly, tau pok, braised egg, and big and small intestines. The rich, savoury broth and tender meats were a true delight.

Warong Serembat Satay

Warong Serembat Satay from Upper Boon Keng Food Centre was another highlight. The beef and chicken satay, grilled over a charcoal fire, filled the air with a beautiful aroma. The satay was plump and juicy, perfectly complemented by a deliciously nutty satay sauce.

Good Chance Popiah

Good Chance Popiah, established in 1977, is another heritage guest hawker at the buffet. The popiah was freshly wrapped on the spot, packed with turnips, prawns, sliced omelette, lettuce, beansprouts, sweet sauce, chilli, garlic, peanuts, and coriander. Each bite was a burst of flavours and textures.

Ministry of Rojak

Ministry of Rojak, by the popular Adhus Salam Rojak from Ayer Rajah Food Centre, was also featured. The wide variety of deep-fried ingredients were placed in a big basket, allowing diners to pick their favourites — the assortment of flavours and textures made for a satisfying and delicious experience.

146 Famous Bukit Merah Ang Ku Kueh

Lastly, I tried 146 Famous Bukit Merah Ang Ku Kueh for the first time. Available in five flavours — Peanut, Bean, Corn, Coconut, and Durian — I found the skin a bit thick and the filling too sparse, resulting in a less-than-ideal bite.

Laksa

Rojak

Durian Chendol

In addition to these featured hawkers, the buffet also included local favourites such as Laksa, Rojak, and Durian Chendol. Stepping into Town Restaurant in August felt like entering a hawker centre, where you can indulge in a variety of iconic Singaporean dishes in one sitting.

Beyond the hawker cuisine, diners can also look forward to an eclectic spread of Chinese and Indian cuisine, as well as the ever-popular Sushi and Sashimi station and the Seafood on Ice station.

Sashimi

Seafood on Ice

Heritage Hawker Stories: Reunion Feast
1 to 31 August 2024
Tuesday to Saturday, 6.30 p.m. to 10.00 p.m.
S$88* per adult, S$44* per child (six to 11 years old) from Tuesday to Thursday
S$98* per adult, S$49* per child (six to 11 years old) from Friday and Saturday To-Ricos Kway Chap will be available from Wednesday to Saturday exclusively.

For dining reservations, visit www.fullertonhotels.com/dining or email dining-rsvp@fullertonhotels.com.
*Prices are subject to service charge and prevailing government taxes.

Note: This is an invited tasting.


Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
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Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]