Edge @ Pan Pacific Singapore - Tastes of Vietnam Buffet

Embark on a sensory journey through the heart of Vietnam at Edge, Pan Pacific Singapore, as the award-winning buffet restaurant brings the "Tastes of Vietnam" to life. From 7 to 30 March 2025, diners can indulge in an exclusive dinner experience curated by Pan Pacific Hanoi's Executive Chef Zack Truong and Junior Sous-chef Hoa Trung Kien in collaboration with Edge's own Executive Chef Andy Oh. This culinary showcase celebrates Vietnam's rich and diverse flavours, offering a delightful spread of traditional dishes alongside Edge's signature global offerings.

With nearly two decades of culinary mastery, Chef Zack brings his expertise from Dubai to the Maldives, blending time-honoured Vietnamese recipes with contemporary finesse. During the launch week, guests can witness the chefs in action as authentic flavours and exceptional craftsmanship come together for an unforgettable dining experience.

Wok Fried Glass Noodle with Eel, Grilled Pork Belly with Fermented Rice and Galangal

The Wok-Fried Glass Noodles with Eel balance the chewiness of glass noodles with the crispiness of the fried eel, creating a delightful textural contrast. Meanwhile, the Grilled Pork Belly with Fermented Rice offers a rich umami depth alongside aromatic notes of galangal. It would be a perfect pairing with a bowl of white rice.

Stir-Fried Kohlrabi with Dried Shrimp

Crisp, refreshing Kohlrabi is stir-fried with savoury dried shrimp, creating a balanced blend of crunch and umami. The contrast of textures makes this a simple yet satisfying side.

Jellyfish Salad with Chili and Lime

Bright and invigorating, this salad pairs the delicate brininess of Jellyfish with a zesty chilli-lime dressing. Each bite is a refreshing medley of crisp textures and citrusy heat.

Stewed Beef Shank with Vinegar & Fish Sauce

A slow-cooked masterpiece, the Beef Shank is tender and deeply infused with the tangy sharpness of vinegar and the savoury complexity of fish sauce. It is comforting and bold in flavour.

Wok Fried River Prawn with Tamarin Sauce

Succulent River Prawns are stir-fried in a luscious tamarind sauce that expertly balances sweet, sour, and savoury elements. The rich glaze enhances the prawns' natural sweetness.

Steamed Whole Mud Crab with Chinese Herbal in Lotus Leaf

A show-stopping highlight, this dish features a Whole Steamed Mud Crab served alongside a Chinese herbal sauce on the side. The crabs are incredibly fresh and generously filled with roe. It is a must-try, even on its own without the sauce.

Southern Beef Wrapped in Betel Leaves

Ground Beef seasoned with fragrant spices is encased in Betel Leaves and grilled to smoky perfection. This savoury delicacy is aromatic and tender, offering a taste of Southern Vietnamese cuisine.

Fried Prawn Meat with Sugar Cane

This beloved delicacy features flavourful Prawn Paste wrapped around juicy sugar cane. The juxtaposition of savoury seafood and subtly sweet sugar cane creates a unique and delightful bite.

Mini Savoury Pancakes with Prawn Coconut Cream

These crispy-edged, bite-sized Pancakes are topped with juicy prawns and a hint of rich coconut cream. They are a popular Southern Vietnamese street snack that we can't stop at one.

Northern Sour Fish Soup with Local Herbs

A comforting bowl of tangy Fish Soup, where the delicate taste of fresh fish meets a herbaceous broth, is a Northern speciality that is a soothing and flavourful representation of home-style Vietnamese cooking.

Fresh Spring Roll with Prawn

Freshly assembled at the live station, these light and refreshing Spring Rolls feature plump prawns, crisp vegetables, and fragrant herbs, all wrapped in delicate rice paper. They are a classic Vietnamese must-have.

Noodle Live Station – Vietnamese Noodle Broth “Pho” with Chicken

Experience the soul-soothing warmth of authentic Vietnamese Pho. This live station offers a choice of tender chicken or beef in a rich, aromatic broth with an array of fresh garnishes, including basil, chilli, and bean sprouts for a personalised touch.

Grilled Banana Wrapped in Sticky Rice with Coconut Sauce

For a sweet conclusion, savour this Caramelised Banana encased in sticky rice drizzled with creamy coconut sauce. Additional toppings provide extra texture and indulgence.

Plain Yogurt with Black Sticky Rice

This simple, satisfying dessert pairs house-made Yoghurt with sweet, nutty Black Sticky Rice. The combination of creamy and chewy textures is a delightful finish.

Taro Sweet Soup

A personal favourite, this warm and velvety soup features earthy Taro bathed in a sweet coconut-infused broth. The comforting richness makes it a standout dessert, especially for taro lovers.

"Tastes of Vietnam" at Edge runs from 7 until 30 March 2025, exclusively for dinner from 6:00 pm to 10:00 pm.
• Sundays to Thursdays: $98 per adult and $49 per child (6-12 years old), inclusive of free-flow soft drinks.
• Fridays and Saturdays: $118 per adult and $59 per child (6-12 years old), inclusive of free-flow soft drinks.

Immerse yourself in this limited-time celebration of Vietnamese cuisine and savour the diverse flavours crafted by culinary masters. For reservations, call 6826 8240 or email dining.ppsin@panpacific.com.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. 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]

Linda's Table Private Dining @ Pandan Valley - A Journey Through Cantonese Flavours

Linda's Table is one of my favourite private dining spots in Singapore, known for its authentic Peranakan dishes. However, Linda sometimes delves into her treasure trove of Cantonese dishes for her regular guests, offering a menu filled with tradition and heart. In July 2024, we had the privilege of trying Linda's Cantonese menu, and it was a dining experience filled with comfort, nostalgia, and excellent execution.

Five Treasure Platter 4/5

Our feast started with the Five Treasure Platter, a collection of familiar Cantonese bites reminiscent of traditional Chinese wedding dinners. The platter featured Ngoh Hiang, Spring Roll, Mayonnaise Prawn, Jelly Fish, and Osmanthus Scrambled Egg. Each element was well-prepared, but my favourite had to be the delicate Osmanthus Scrambled Egg. While not a dish with bold flavours, it was a pleasant and classic way to start the meal.

Fresh Coconut Chicken Soup 5/5

A standout dish of the evening was the Fresh Coconut Chicken Soup. It's hard to describe just how delightful this soup was — there was no added salt, yet it was packed with the natural sweetness of fresh coconut juice and the richness of the essence of chicken. A perfect balance of sweetness and umami that warmed the soul. This dish was simple but executed to perfection and easily my favourite of the night.

Crayfish Chee Cheong Fun 4.5/5

Making a grand entrance was the Crayfish Chee Cheong Fun, a delightful and indulgent dish. The large, plump crayfish sat atop a bed of silky homemade chee cheong fun (rice noodle rolls) drenched in premium soy sauce and topped with crispy lardons and spring onions. The chee cheong fun absorbed the rich soy sauce, while the crayfish provided that sweet seafood flavour. The lardons added a crunchy texture that brought the entire dish together.

Roasted Spiced Quails 4/5

The Roasted Spiced Quails were another treat — crispy on the outside and tender and juicy on the inside. Deep-fried to a golden brown, the quails were placed on a bed of crispy rice crackers, almost as if resting on a cloud. The seasoning was on point, and it wasn't overly greasy.

Stir Fried You Mai Cai with Fried Dace and Black Beans 4.5/5

Being a fan of You Mai Cai, I was thrilled to see this on the menu, and it was even better when paired with fried dace and black beans. The vegetables retained a delightful crunch, and the flavours from the fried dace and black beans brought a salty, umami-rich depth to the dish. A simple vegetable stir-fry was elevated into something exceptional.

Fresh Lemon Wings with Ginger 4.8/5

The Fresh Lemon Wings with Ginger delivered on all fronts — sweet, tangy, sticky, and umami-packed. The lemon sauce coated the wings beautifully, giving every bite a burst of flavour. The ginger added a subtle spice that complemented the sweetness of the sauce, making it an all-around satisfying dish.

Pork Lard Rice with Liver Sausage 4.8/5

No meal at Linda's Table is complete without her signature Pork Lard Rice, a crowd favourite. This time, she added liver sausage to the mix, introducing another layer of flavour that took this indulgent dish to new heights. The richness from the crispy pork lard, paired with the savoury liver sausage, made it an absolute hit. This dish is all about indulgence, and it was thoroughly enjoyed.

Stewed Beef Pot 4.5/5

The Stewed Beef Pot was another hearty, comforting dish — featuring tender beef shin, tripe, tendon, homemade beef balls, and radish. The mildly spicy sauce brought all the ingredients together beautifully, each bite brimming with beefy goodness. It was a treasure trove of textures and flavours, perfect for sharing.

Lemongrass Poached Pears 4.5/5

We ended our meal on a refreshing note with Lemongrass Poached Pears. The pears were poached until tender and served with a lemongrass jelly that provided a cool, refreshing contrast to the richness of the earlier dishes. It was the perfect light dessert to wrap up a satisfying meal.

Linda’s Table continues to impress, offering both familiar comfort dishes and unique Cantonese delights. Whether you’re indulging in the sweet, coconut-infused chicken soup or savouring the richly seasoned pork lard rice, you can feel the love and care that goes into each dish. Linda’s Cantonese menu proves that her culinary expertise goes beyond Peranakan cuisine, making it a top choice for private dining in Singapore. For those looking for a warm, hearty, and traditional dining experience with a modern twist, Linda’s Table is not to be missed.


Linda's Table Private Dining
Pandan Valley
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Min Xiao Min 闽小闽 @ Boat Quay - Homely Minnan Cuisine From China Fujian Province

Min Xiao Min is new to the stretch of shophouses along Boat Quay. It serves homely Minnan cuisine from China's Fujian province. The eatery is small and cosy, managed by a young and friendly owner.

Pork Fusion Fish Ball Pro Max 4/5

I was initially sceptical of the Pork Fusion Fish Ball Pro Max ($6.90) as I'm generally not a fan of the similar Fuzhou fish balls. I enjoyed this a lot more than I expected. The tennis-ball-sized fish paste ball had a delightfully chewy texture, with a tender pork ball hidden within. Cutting it open revealed a savoury pork broth that enhanced the flavour of the seaweed soup.

Fried Pork in Spring Roll 3/5

The Fried Pork in Spring Roll ($6.80) resembled ngoh hiang, featuring minced pork encased in tofu skin and fried. However, my dining companion and I found it overly sweet and oily for our taste.

Garlic Stir-fried Chicken 4/5

The Garlic Stir-fried Chicken ($18.80) is ideal for sharing, especially when paired with white rice. Although pretty addictive, its sweet and salty glaze can become a bit heavy.

Shacha Noodle 4/5

I tried Shacha Noodle ($9) for the first time here, and it was reminiscent of prawn noodles initially but with an added nutty flavour from the prawn, pork, and shacha sauce broth. The generous portion included yellow noodles soaking up the broth, accompanied by beansprouts, fresh prawns, and pork slices.

Boiled Fish 4/5

Consider sharing the Boiled Fish ($19.90) if you're dining with a group. While it may appear to look like Sichuan Boiled Fish (水煮鱼), they are pretty different. The gravy boasts a thicker consistency and a more robust garlicky flavour, perfect with white rice. Served with thick fish slices, beansprouts, and cabbage, this dish is also available to order with beef slices.

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.


Min Xiao Min 闽小闽
47 South Bridge Road
Singapore 058680
Tel: +65 8180 7675
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon, Wed-Sun: 11.30am to 3pm, 5pm to 9pm
(Closed on Tue)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Turn right and walk to Carpenter Street. Turn left onto Carpenter Street. Walk down Carpenter Street to South Bridge Road. Cross the road. Turn right and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Raffles Place MRT staton. Take Exit G. Walk stright to North Canal Road. Walk down North Canal Road to South Bridge Road. Turn right onto South Bridge Road. Walk to destination. Journey time bout 8 minutes. [Map]

Vietsmith @ One Holland Village - Discovering a Stir-fried Version of Vietnamese Pho

Exploring the newly unveiled One Holland Village offerings, we found ourselves at Vietsmith, a Vietnamese restaurant, amid the growing array of dining choices. During my visit a few weeks ago, the mall was still in the process of welcoming all its restaurants, but we discovered a delightful Vietnamese option in Vietsmith.

Fried Seafood Spring Roll 3.5/5

Our lunch commenced with the Fried Seafood Spring Roll ($7.90). Crispy and golden on the outside, it harboured a delectable blend of seafood and vegetables within, delivering a satisfying contrast in each bite.

Lemongrass Prawn 4.2/5

Next, we had the Lemongrass Prawn ($14.90). A delightful starter, it exuded the enticing aroma of herbs and spices and a side of pickled vegetables that served to refresh the palate.

Grilled Chicken with Broken Rice 3.8/5

For a heartier option, we had the Grilled Chicken with Broken Rice ($15.90). Moist and flavourful from its well-crafted marinade, the chicken was complemented by a juicy meat patty featuring a tantalising mix of vermicelli and minced meat, creating an additional layer of textural contrast.

Wagyu Beef Pho 4/5

Opting for a premium choice in the pho selection, my dining companion savoured the Wagyu Beef Pho ($20.90). The luscious slices of Wagyu beef infused the broth with rich flavour, offering a delightful symphony of taste in every slurp.

Stir-fried Pho with Beef 4/5

A departure from the traditional soupy pho, the Stir-fried Pho with Beef ($14.90) caught our attention. The flat rice noodles, wok-fried to perfection, carried the unmistakable aroma of wok-hei, showcasing Vietsmith's prowess in crafting traditional pho and presenting an enticing dry variation.


Vietsmith
One Holland Village
7 Holland Village Way
#03-25/26
Singapore 275748
Tel: +65 6263 9163
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

Peach Blossoms @ PARKROYAL COLLECTION Marina Bay - Discover The Evolution of Modern Chinese Cuisine by Chef Edward Chong

Peach Blossoms at PARKROYAL COLLECTION Marina Bay, under the guidance of Chef Edward Chong, has elevated Chinese cuisine to a whole new level with his innovative interpretations and exquisite presentation, earning the respect and admiration of diners.

Deep-fried 'Cigar' Roll 5/5

The dish that has been making waves on everyone's social media feeds is the Deep-fried 'Cigar' Roll. It arrives in a cigar box, and the presentation is akin to a cigar. It is a clever twist on the traditional Chinese crispy duck spring roll. The cigar is essentially a crispy roll enveloping freshly peeled snow crab, prawn mousse, foie gras, and black truffle. It is accompanied by Beijing duck sauce and Japanese sesame sauce, adding a delightful fusion of flavours.

Double-boiled Soup 4.5/5

An exceptional Double-boiled Soup is created from fresh Jeju abalone and free-range chicken. It features a rare and precious ingredient - the Sarcodon Imbricatus wild edible mushroom from China, which is known for its rich nutrients, tender flesh, and unique aroma.

Applewood-smoked Iberico Pork Belly 4.2/5

Inspired by Stephen Chow's iconic movie dish, "黯然销魂饭" (Sorrowful Rice), this creation is a deconstructed masterpiece. It includes tenderized and marinated Pork Belly slow-roasted over binchotan charcoal and smoked with applewood for a delightful fragrance. The dish is garnished with a quail egg and substitutes traditional rice with a golden, thin, crisp rice wafer.

Steamed Carrot Cake 4.5/5

The Steamed Carrot Cake, enhanced with Boston Lobster, Shiso Leaf, and Aromatic Lemongrass Sauce, is an off-menu creation that adds a luxurious and inventive twist to a traditional dish. The in-house "gan xiang" sauce elevates the silky-smooth, flavorful steamed carrot cake, complemented by charcoal-grilled Boston lobster.

Crab Roe Collagen Braised Mung Bean Noodles 5/5

My favourite from the evening is the Crab Roe Collagen Braised Mung Bean Noodles. This dish celebrates the rich flavours of crab in two delightful ways. First, there's the freshness and natural sweetness of the crab, showcased through a massive claw. Second, a seafood paste, skillfully created from crab meat, prawns, and water chestnut, coats the chewy mung bean noodles in a flavorful broth. The dish is enhanced by vinegar pearls, reminiscent of the Shanghainese tradition of savouring crab with drizzles of vinegar. And it doesn't end there – the dish is further enriched by a generous shaving of housemade crab roe, meticulously derived from seven female crabs, marinated with ten years hua diao wine, blended and slow-baked for two hours.

Chilled Peach Resin served in Philibon French Charentals Melon 4.5/5

Chilled Peach Resin, served in a Philibon French Charentals Melon, is an elegant and refreshing dessert. A cold melon soup blended with Hokkaido milk is poured into a half-carved melon, accompanied by melon balls and collagen-rich peach resin. Even the desserts at Peach Blossoms are executed with finesse.

Sweet Cart of Treasures 4.2/5

Dessert gets a unique twist with a Dessert Trolley, cleverly served from a dim sum cart. This delightful trolley offers a range of Chinese sweet treats, including Durian Sandwich, classic White Sugar Sponge Cake, fragrant Jasmine Tea Mousse, Taro Lava Puff, and delectable Salted Egg Yolk Lava Puff. Chef Edward's sweet offerings are an exquisite way to conclude a remarkable dining experience at Peach Blossoms.

Peach Blossoms at PARKROYAL COLLECTION Marina Bay offers innovative modern Chinese cuisine under Chef Edward Chong's guidance. Signature dishes include the Deep-fried 'Cigar' Roll and Double-boiled Abalone Soup with Sarcodon Imbricatus. The Applewood-smoked Iberico Pork Belly and Steamed Carrot Cake are inventive highlights. The Crab Roe Collagen Braised Mung Bean Noodles and Chilled Peach Resin in Melon are truly exceptional. A unique dessert trolley adds a delightful touch to the experience. Chef Edward's creative interpretations shine throughout the menu.

Note: This is an invited tasting.


Peach Blossoms
PARKROYAL COLLECTION Marina Bay
Level 5
6 Raffles Boulevard
Singapore 039594
Tel: +65 68451118
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun: 11am - 3pm, 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk down Raffles Boulevard. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Walk down Raffles Boulevard. Cross the road at Millenia Walk or Marina Square. Walk to destination. Journey time about 5 minutes. [Map]