Edge @ Pan Pacific Singapore - Launches Brand New Sunday Champagne Brunch Experience

Following a revamp in the Sunday Champagne Brunch buffet, Edge at Pan Pacific Singapore presents a refreshed selection of signature premium delights. From 2 September 2018 onwards, diners get to indulge in a brand-new brunch experience with an extensive spread of local and international delicacies from seven interactive live food theatres housing sixteen stations which span around the huge dining hall. The astounding theatrical epicurean journey is complemented with unlimited Veuve Clicquot Champagne, Botanical Gin Cocktails and uplifting live music.

To elevate diners’ brunch affair over at Edge, there are 2 additional new activities – cooking demo (2pm-230pm) where guests can look forward to learning how to cook a highlight from the Sunday Brunch spread including the Coriander Crab Cake with Curry Mayo and Sticky Date Puddng; and cocktail making demonstration (1pm-130pm) where the mixology will guide guests through on how to make their own cocktails at home.

Charcoal Waffles 4.2/5

To kickstart the feast, I had the new western signature highlights featuring the Charcoal Waffles station - served with Sambal Boston Lobster, spinach leaf and hollandaise sauce. There is also the choice of Charcoal waffles with deep fried baby squids and egg atop. Slice through the egg and watch that runny golden egg yolk soak up the crispy fluffy waffles.

Cold Angel Hair Pasta with Caviar 4.2/5

Next, I had the Cold Angel Hair Pasta with Caviar. Perfectly al dente and flavourful, I had more than one of those delicate single-serving portions.

Beetroot Barquette Avocado Tuna Melt 4/5

An interesting item on the menu - the Beetroot Barquette Avocado Tuna Melt features lusciously creamy tuna, avocado and cheese sandwiched in between pillowy fluffy beetroot flavoured bread. Although the beetroot taste might not be as distinct, the scrumptious fillings still render the dish palatable.

For the meat lovers, dive right into their irresistible cuts ranging from Frenchened Lamb Rack with Herb Crust, Roast Duck, Mustard Roast Beef Prime Ribs Bordelaise, as well as the Deep Fried Whole Spring Chicken with Herbs and Garlic.

Roast Duck 4.2/5, Roast Char Siew 4.2/5

There is also the live noodle making station with a roast meat section just beside. It includes favourites such as the sliced Roast Duck and Char Siew, which boasts a tender, melt-in-the-mouth texture.

Don’t forget the meats/seafood section at the other side of the hall, where diners get to enjoy Wagyu Beef, Salmon and Seared Hokkaido Scallops prepared freshly on the spot when diners hand their number tags to the friendly station staff.

Signature Mushroom Ravioli 4.2.5

Squid Ink Pasta with Uni 4/5

Surfing further down the buffet line got us to the pasta selection such as the Signature Mushroom Ravioli and Squid Ink Pasta with Uni. The ravioli boasts a tougher al dente texture with an aromatic mushroom fragrance, while the squid ink pasta complemented with fresh uni has a slight spice to it to add on a different taste dimension.

Kimberly Street Kway Chap 3.8/5

A presentation of new Asian highlights include the thai favourites of Seafood Pad Thai and Grilled Pork Belly Skewer, as well as the Penang delights – Kimberly Street Kway Chap, which was filled with generous ingredients in the bowl.

Desserts 4.2/5

No buffet is complete without desserts. Here at Edge, it sets a promising exemplar of a dessert heaven with its magnificent display of sweet treats at Edge’s dessert theatre. It includes a new selection of Jumbo desserts such as the Giant Chouc Puff, Giant Pastry Burger and Giant Apple Tart Tartin, as well a wide variety of mouth-watering cake flavours such as the Red Velvet, Mango Passionfruit, Blackforest, Rainbow Cake.

Waffles 4.2/5

Not to be missed among their dazzling myraid of desserts is the Waffles. Boosting an extremely crispy exterior and fluffy buttery insides, the waffles is best paired with their ice cream selections.

Macarons 4/5

The Macarons counter presents a gorgeous colourful array of macarons with flavours such as the raspberry, passion fruit, earl grey and vanilla.

The young ones will be especially pampered with the selection of Kids’ Desserts that features a Cotton Candy machine and “Pierrot Gourmand” Gummy Display. There is a spiral chocolate fountain housed in a corner, where diners can dip a variety of condiments on a stick and indulge in sweet chocolatey bliss.

Sunday Champagne Brunch
Date: Every Sunday
Time: 12pm - 330pm
Prices:
• SGD208 per adult, includes unlimited Veuve Clicquot Rosé Champagne, selection of red and white wines, selected beers and cocktails, Botanical Gin Cocktails, fresh juices and soft drinks
• SGD188 per adult, includes unlimited Veuve Clicquot Brut Yellow Label Champagne, selection of red and white wines, selected beers and cocktails, Botanical Gin Cocktails, fresh juices and soft drinks
• SGD128 per adult, includes unlimited fresh juices, soft drinks, coffee and tea
• SGD64 per child (six to 12 years old), includes unlimited fresh juices, soft drinks, coffee and tea

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


The Edge
Pan Pacific Hotel Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
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Nearest MRT: Promenade (CC Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
Sun: 12pm - 4pm, 630pm - 1030pm

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

Osteria Art @ Market Street - Starter & Pasta Dishes Are Good But Mains Need More Refinement

For this year's anniversary dinner, I decided to make a reservation at Osteria Art. One of the restaurants under the il Lido group. The Italian restaurant is helmed by Michelin-star Chef-Restaurateur Beppe De Vito and Chef De Cuisine Andrea De Paola.

Bread 4.2/5

Our dinner started with some complimentary Bread that is served warm, together with olive oil and balsamic.

Hokkaido Scallops with Cauliflower and Seafood Cacciucco 4.2/5

Next is our starter. The Hokkaido Scallops with Cauliflower and Seafood Cacciucco ($28). The scallop which has been pan seared, emits an beautiful aroma on top of the plump and juicy scallop. Complementing the scallop is the seafood stew that is packed with depth and flavours.

Roasted Iberico Pork Belly 4.2/5

The other starter we ordered is the Roasted Iberico Pork Belly with Rind Crumble, Butternut and Robiola Cheese ($24). The pork belly is cooked until fork tender with the rind crumble providing the contrast in texture.

Wagyu Beef Ravioli with Squash Blossoms, Sage and Parmigiano Foam 3/5

For the pasta selections, we decided to go for the Wagyu Beef Ravioli with Squash Blossoms, Sage and Parmigiano Foam ($28). I was quite surprise to see the little mini parcel of wagyu beef ravioli, as I was expecting something bigger. While it is interesting to nibble on the mini ravioli, I could not taste any wagyu beef. In fact it felt like the ravioli is filled with beef jus instead of the meat, I cannot find any protein in it.

Steamed Wild Grouper with Rock Fish Stew and Celeriac 2.8/5

Moving to the mains, we have the Steamed Wild Grouper with Rock Fish Stew and Celeriac ($38). Except for the sauce, the fish tasted rather bland. We struggled to finish the dish.

Duck Breast with Purple Sprouts, Endive, Honey and Yuzu Sauce 3.5/5

The saving grace is the Duck Breast with Purple Sprouts, Endive, Honey and Yuzu Sauce ($36). The flavoursome duck is cooked perfectly to a nice pink. I could not really taste the yuzu sauce but it was a blessing in disgust, allowing me to appreciate the meat more.

Overall we have enjoyed the starter and pasta dishes at Osteria Art. Unfortunately we find the mains scoring below my expectation, I think they need more fine tuning to elevate the taste.


Osteria Art
55 Market Street
#01-01
Singapore 048941
Tel: +65 68776933
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Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun)

Direction: 
1) Alight at Raffles Place MRT station. Take Exit A or B. Walk to Market Street. Walk to destination. Journey time about 3 minutes. [Map]

The Line @ Shangri-La Hotel Singapore - Collaborates With BAAN For A Thai Buffet Feast

In celebration of Thailand's Songkran Festival, The Line at Shangri-La Hotel Singapore has collaborated with acclaimed Bangkok-based restaurant, BAAN to offer a Thai feast on top of their regular dinner offerings. Guest chefs from BAAN will be preparing five specialty Thai dishes during the promotion period on 11 to 30 April 2018.

Diners can look forward to five popular traditional home-cooked Thai dishes, namely the Five-Spiced Spicy Eggs Soup, Lamb Massaman Curry, Spicy Shrimps Salad, Stir-Fried Tom Yum Fried Rice and Tapioca with Black Beans in Coconut Cream.

Five Spiced Spicy Eggs Soup 4.2/5

One of my favourite home-cooked Thai dishes is the Five-Spiced Spicy Eggs Soup. From the description I initially thought it was a soup dish but it's actually like the Chinese braised pork but lighter in flavour. However the pork belly was well braised and cooked to an enjoyable fork tender.

Spicy Shrimp Salad and Mango Salad 4.2/5

Tom Yum Seafood Soup 3/5

Diners will be more familiar with Thai dishes such as the Spicy Prawn Salad, Mango Salad and Tom Yum Seafood Soup. The spicy kick from the salads will whet up one's appetite. What surprises me is the luscious seafood in the tom yum soup, there is even crab in it.

Thai Desserts 4/5

Not to forget to save some space for the Thai desserts. I don't really have a sweet note but I really enjoyed the Thai dessert spread. It was surprisingly better than my expectation.

Sashimi 4/5

Besides the spread of Thai dishes, diners also get to enjoy the lush and eclectic International cuisines  such as the Japanese, Local, Indian and Italian. Cold seafood and Sashimi is a popular station in every buffet and this is the same at The Line.

Naan and Curry 4.5/5

A not so popular station is the Indian station but this is not to be missed. The aroma of spices and curries, go together excellently with the fluffy naan and crispy prata. In my opinion this is the best station among the buffet spread.

Laksa 3.5/5

The two live stations has chef cooking my Laksa and Pasta a la minute. The local laksa is given a luxurious twist with the addition of crayfish. If you still have space for more food, you should have the pasta. I had the Ravioli with cheese sauce which is cooked with dedication and passion by the Chef. This is as good as any restaurants serving similar dish.

Ravioli 4.2/5

Prices of The Line’s buffet start from S$65 for lunch and S$80 for dinner. Prices stated are subject to a 10 percent service charge and GST. For reservations, please call (65) 6213 4398 or e-mail dining.sls@shangri-la.com. For online bookings, please visit http://www.shangri-la.com/singapore/.

Note: This is an invited tasting.


The Line
Shangri-La Hotel Singapore
Lobby Level
22 Orange Grove Road
Singapore 258350
Tel: +65 62134398
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 6am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

Shangri-La Hotel, Singapore - Rediscover Christmas In A Tropical Oasis

Shangri-La Hotel, Singapore invites guests to rediscover Christmas in a tropical oasis this festive seasons with a curated selection of festive feasts, handcrafted goodies and exquisite set menu from the various restaurants at the hotel.

Sashimi and Sushi

At Nami, guests can savour the delicate flavours of Japan in an elaborate six-course Surf and Turf or seven-course sushi Omakase dinner on Christmas. Toshikoshi soba or also known as year-crossing noodle, a traditional noodle dish that dates back around 800 years,  will be served on New Years Eve. It symbolises "breaking off from the old year", letting go of the hardships of the year.

Poached Imperial Bird's Nest with Steamed Jade Egg White and Bird's Nest Scallop Dumpling

At Shang Palace, discover the finest in Chinese cuisine in a seven-course menu for Christmas and New Year. Guests can look forward to premium dishes with finest ingredients such as Braised Birds' Nest Broth with Shredded Fish Maw and Alaska Crab meat, Braised Whole Tomato filled with Seasonal Vegetables, Moral Mushroom and Bamboo Fungus in Chicken Thick Broth, Oven-baked Cod Fillet with Glutinous Rice and Preserved Meat, Hokkaido 3.6 Fresh Milk Mochi with Hashima Apple Jelly and more.

Ravioli Burrata with Porcini and White Truffle

Enjoy an enchanting five-course medley of traditional dishes at Waterfall Ristorante Italiano such as Handmade Green Egg Pasta, Signature Roasted Beef Tenderloin, as well as a traditional Italian Christmas dessert. On New Year's Eve, guests can usher in the new year with a six-course menu of premium dishes which includes Tuna Tartare with Ginger Jelly, Aborio Risotto with Porcini Mushrooms and Truffle, and Grilled Rack of Lamb.

Mixed Leaves Crusted Hamadai, Fave Bean Rice and Onion-Raisin Chutney

Indulge in an enhanced festive buffet spread at The Line for December. The restaurant’s 16 theatre kitchens offer highlights such as Roasted Turkey with Cranberry Sauce, Roasted Bone-In Prime Rib, Boston Lobster, Christmas Macaroons Tower, Profiterolles Choux Tower, English Drunken Fruit Cake and Strawberry Croquembouche. Continue the festivities into the New Year with an extravagant Champagne dinner featuring popular favourites like freshly-shucked Oysters, Slow Braised Wagyu Beef Leg, Parsel Seabass with Mixed Seafood and Roast Whole Suckling Pig.

Snow Aged Full Blood Wagyu Beef

Origin Bar and Grill is a new restaurant at Shangri-La Hotel, probably the first restaurant in Singapore to offer Snow Aged Full Blood Wagyu Beef from Nigata Japan on its menu.

Set the mood for a sweet Christmas and look forward to a fine selection of gourmet treats and festive takeaways at the hotel lobby. Surprise your loved ones with signature French yule log cakes infused with local flavours such as Pandan, Gula Melaka and Pulut Hitam; and other popular favourites like Gingerbread Chalet, Minced Meat Pie and Christmas Pudding.

For more information of the festive offering, you can check visit Shangri-La Hotel Website or email dining.sls@shangri-la.com. You can also view the e-brochure.

One Farrer Hotel & Spa X Da Paolo Group - An Italian Dining Collaboration

For a limited period, One Farrer Hotel & Spa is collaborating with Da Paolo Group to bring an Italian Dining experience to its residents and patrons. The 6 course dining menu priced at $75++ will be available on every Friday from now until 29 December 2017.

For the inaugural collaboration between the hotel and Da Paolo Group, diners can look forward to a quintessential menu consisting of homemade pastas, meats and seafood.

Antipasto 3.5/5

Our dinner started with 4 different types of Antipasto. The chef's choice for the day comes with Fried Mushoom Ball, Tomato Bruschetta, Octopus Bruschetta and Calamari. A delightful selections to whet up the appetite.

Grilled Lobster Salad 4/5

Parma Ham & Fresh Melon 4/5

For the Starters, diners have the choice of Grilled Lobster Salad and Parma Ham & Fresh Melon. The grilled lobster salad comes with avocado, black olive soil and pommery mustard dressing. A light yet refreshing salad to kick start the dinner. The parma ham & fresh melon, a classic combination that works regardless of time.

Spaghetti al Granchio 4.2/5

Ravioli di Vitello con Pomodoro e Grana Padano 4.5/5

For Pasta, diners have the choices of Spaghetti, Ravioli and Tagliatelle. We tried both the spaghetti and ravioli. The Spaghetti al Granchio, tossed in a tomato and cream sauce works wonderfully with the al dente spaghetti, complemented by the fresh crabmeat. While the spaghetti was really good, I love the Ravioli di Vitello con Pomodoro e Grana Padano even more. The homemade ravioli filled with braised veal, has the right balance of pasta to stuffing ratio, paired excellently by the red wine jus. If you do not like spaghetti or ravioli, there is the Tagliatelle alla Bolognese, homemade egg pasta in beef ragout, simmered in red wine and tomatoes.

Pan Seared Barramundi 4/5

Baked Chicken Roulade 4.2/5

Moving to the Mains, diners have the choice of Pan Seared Barramundi or Baked Chicken Roulade. The Pan Seared Barramudi comes with pumpkin carpaccio, tuscan kale and arrabbiata salsa. My favourite part is the crispy skin of the pan seared barramundi.  I also enjoyed the hint of spiciness from the arrabiata salsa which complemented the moist barramundi excellently. The Baked Chicken Roulade is packed with flavours and textures. The tender chicken meat is filled with sauteed mushroom and black truffle. It is laid on a bed of parmigiano and truffle risotto with forest berry red wine jus, confit cherry tomato and white asparagus slices.

Da Paolo's Signature Tiramisu 4.5/5

Cannoli Siciliani 4/5

For Dessert, one can go for the Da Paolo's Signature Tiramisu or Cannoli Siciliani. My dining friends were sharing with me how how good is Da Paolo's tiramisu and after savouring it, I could not agree more with them. The whole execution was nicely balanced and light. it is definitely one of the best I have eaten. Sweeten the experience with the Cannoli Siciliani. Crack the fried pastry dough and have it together with the ricotta cream and chocolate chips for a sweet finishing.

Cheese Platter with Dried Fruits Toast and Condiments 4/5

Last but not least, end the 6 course dinner menu with the Cheese Platter with Dried Fruits Toast and Condiments. This pop up restaurant venue is located on the Level 6 lifestyle Podium, with seating available in our air-conditioned poolside restaurant or sheltered alfresco dining at our Sunset Bar.

Note: This is an invited tasting.


One Farrer Hotel & Spa
Level 6, Poolside
1 Farrer Park Station Road
Singapore 217562
Tel: +65 67057825
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Fri: 6pm - 12midnight

Direction: 
1) Alight at Farrer Park MRT station. Take Exit C. Walk to destinatin. Journey time about 3 minutes. [Map]