Edge @ Pan Pacific Singapore - Dive into ‘A Sea of Flavours’, an Indulgent Seafood Dinner Buffet Experience

Pan Pacific Singapore’s award-winning buffet restaurant, Edge, invites diners to embark on a seafood-filled culinary journey with “A Sea of Flavours”, an exclusive dinner buffet available from Fridays to Sundays, from 15 May to 21 June 2026. Curated by Executive Chef Andy Oh and his culinary team, the experience showcases an impressive selection of premium seafood, ranging from fresh seafood on ice and succulent crab creations to charcoal-grilled favourites and international specialities, making it a feast that seafood lovers will not want to miss.

The experience begins at the Seafood on Ice station, where an abundant selection of Sustainable Boston Lobster, Snow Crab, Tiger Prawn, Pacific Clam, Sea Whelk, Half Shell Scallop, Sea Conch, Black Mussel and Crawfish awaits. There is also a Japanese section featuring Norwegian Salmon, Maguro and Tako sashimi, alongside an assortment of Sushi and Maki served with wasabi, Japanese gari and shoyu.

Another highlight is the Steamed Oyster station, where plump and juicy oysters are steamed to order and served with garlic sauce and Thai Nam Jim. They were exceptionally fresh and flavourful - so much so that I found myself returning for more than a dozen throughout the evening.

For those who prefer lighter seafood preparations, the Cantonese-style Steamed Fish is not to be missed. Delicately cooked to preserve its natural sweetness and tenderness, it offers a comforting contrast to some of the richer dishes across the buffet.

Crab lovers will be thoroughly spoiled with multiple preparations available throughout the spread. The Stir-fried White Pepper Crab with Scallion delivers a fragrant, peppery kick. At the same time, the Salt-baked Mud Crab, served with chilli sauce and mantou, offers a satisfying combination of sweet crab meat and savoury accompaniments. Equally enjoyable is the Creamy Salted Egg Yolk Crab, coated in a rich and velvety sauce that clings beautifully to every piece.

Moving on to the carving station, the 24-hour Slow Roasted Whole Veal Leg takes centre stage. Slow-cooked to achieve remarkable tenderness, the veal remains juicy and flavourful, pairing wonderfully with the accompanying Yorkshire pudding. Other highlights at the station include succulent Lamb Chops and crispy Pork Knuckle, both equally tempting for meat lovers.

The Japanese Street Food Station offers another noteworthy item: Mayura Station Chocolate-fed Wagyu Beef, served with ponzu and braised leek. The wagyu boasts excellent marbling and a rich, beefy flavour, while the ponzu provides a refreshing, citrusy lift that balances the meat’s richness.

At the Chinese Roast Meats section, diners can enjoy Charcoal-grilled Ibérico Pork Char Siew served with fluffy lotus buns. The char siew is beautifully caramelised with a good balance of sweetness and smokiness. Also available are crispy Roasted Pork Belly and flavourful Roasted Duck, making this station a favourite among fans of traditional Cantonese roasts.

For local comfort food lovers, Edge’s Signature Singapore Laksa remains a must-order. The rich coconut-based broth is packed with flavour and topped with locally farmed Tiger Prawn, quail egg, fish cake, and bean sprouts. The combination delivers all the familiar flavours of a good laksa, elevated with quality ingredients.

Be sure to save room for dessert, as the spread is just as impressive as the savoury offerings. Signature creations include Edge’s Signature Hazelnut Royaltine and Edge’s Signature Durian Pandan Cake, alongside favourites such as Black Sesame Chocolate Cake, White Chocolate Orange Cake and Portuguese Egg Tarts. Hot desserts like Bread Butter Pudding, Snow Fungus with Nashi Pear and Goji Berry Soup, Durian Pengat and Classic Crème Brûlée provide comforting options. At the same time, Honey Jelly with Snow Bird’s Nest and Aloe Vera offers a lighter finish. Traditional sweets such as Assorted Nyonya Kueh and Kueh Lapis are also available. The Giant Chocolate Fountain, accompanied by assorted condiments, adds a touch of fun. There is also a selection of ice creams, including Banana Passion Fruit Sorbet and Red Bean Potong, to complete the indulgent finale.

A Sea of Flavours at Edge
15 May to 21 June 2026, Fridays to Sundays
Available for dinner from 6:00pm to 10:00pm
$128++ per adult* | $64++ per child* (6 to 12 years old)
*Inclusive of free flow of soft drinks
Top up an additional $78++ for a bucket of five bottles of beer

Words and photos by Crystal. A lady who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. 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]

Nong Geng Ji (农耕记) @ Orchard Gateway - Limited-Time Pressure-Cooked Pineapple Chicken at Only $22.80

Nong Geng Ji (农耕记) has introduced a limited-time festive special to celebrate the season. An elevated take on the restaurant’s signature pressure-cooked chicken, this seasonal creation features organic French pineapple-fed chickens, said to be rich in vitamin C, DHA, and omega-3.

For reunion gatherings, opt for the Pineapple Chicken Set Menu, thoughtfully curated at $108 for 4 pax and $168 for 6 pax. The set includes a mix of the restaurant’s signatures alongside festive specials.

Pressure-Cooked Pineapple Chicken 4.2/5

The Pressure-Cooked Pineapple Chicken ($22.80) was undoubtedly the highlight for us. Despite its name, the dish does not contain pineapple. Instead, the free-range chicken from Aqina Farm is pineapple-fed, lending the meat a subtle natural sweetness. We were impressed by how incredibly tender it was, and the rich, savoury sauce paired well with white rice.

Pan-seared Green Chillies with Century Egg 3.8/5

For appetisers, the chilled Pan-Seared Green Chillies with Century Egg ($10.80), served in a mortar, was an easy pick. You can choose to pound it yourself or have the staff assist. The dish was creamy, with lightly smoky green chillies that carried a gentle heat, though it was slightly salty when eaten on its own.

Dry-Fried Green Beans with Preserved Mustard Green 4/5

The Dry-Fried Green Beans with Preserved Mustard Green ($12.80) were fragrant and well-executed, stir-fried to a satisfying crunch.

Big Shrimp with Vermicelli and Garlic 3.8/5

The Big Shrimp with Vermicelli and Garlic ($19.80) was packed with garlicky, savoury flavours that the vermicelli absorbed thoroughly. However, we found it a little too oily for our preference.

Steamed Fish with Chopped Chilli 4/5

The Steamed Fish with Chopped Chilli ($28.80) was a new dish to us, featuring a sizable steamed fish head topped with vermicelli and chopped chilli. While the fish was quite bony, the meat itself was tender. Do request a lower spice level if needed, as the default heat packs quite a punch.

Lotus Root with Superior Pork Broth 3.8/5

The Lotus Root with Superior Pork Broth ($4.80 per pax) provided a comforting, homely finish to the meal, tying everything together nicely.

Photos and words by Jo. A lady 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.


Nong Geng Ji (农耕记)
Orchardgateway
#B1-13
277 Orchard Road
Singapore 238858
Tel: +65 6908 0153
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Nearest MRT: Somerset (NS, Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:

1) Alight at Somerset MRT station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

Im Jai by Pun Im @ Icon Village - Debuts Lunar New Year 2026 Menu with a Thai Twist

Im Jai by Pun Im at Icon Village ushers in Lunar New Year 2026 with its inaugural festive menu, reimagining classic Chinese New Year staples through a distinctly Thai lens. Known for its bold Thai flavours and creative reinterpretations, Im Jai presents a refreshing celebration that marries auspicious symbolism with vibrant Thai ingredients and techniques.

Charoen “Prosperous” Yu Sheng 4.2/5

Replacing the customary shredded vegetables, Im Jai’s Yu Sheng takes inspiration from Thai salads. The Im Jai Charoen Yu Sheng (Serves 3–5, $58) features premium salmon belly slices atop a colourful medley of green papaya, green mango, pomelo, mandarin oranges, and cherry tomatoes. Tossed in a signature Som Tum–style spicy-sour sauce blended with sweetened fish sauce, the dish is finished with toasted coconut, fried shallots, ground dried shrimp, and pumpkin seeds. The result is a uniquely Thai Yu Sheng that delivers a harmonious balance of sweet, sour, savoury, and spicy flavours, complemented by engaging textures. For larger gatherings, the Im Jai Grand Charoen Yu Sheng (Serves 6–8, $98) is also available.

Crispy Cloud Egg 3.8/5

Im Jai offers a playful spin on the traditional Thai omelette with the Crispy Cloud Egg ($16.80). Kampong egg whites are deep-fried until ultra-fluffy and paired with six pieces of five-hour house-cured sweet-savoury egg yolks. Served with lime, raw shallots, and chilli padi, the dish is impressively crisp and airy. While the cloud-like texture will appeal to many, it leaned a little too light for my personal preference. I found myself missing a more substantial bite.

Fried Squid Tentacles with Im Jai Curry Mayonnaise 4.2/5

The Fried Squid Tentacles with Im Jai Curry Mayonnaise ($10.80) features lightly battered squid tentacles fried to a crisp. What truly elevates the dish is the housemade curry mayonnaise, seasoned with Im Jai’s proprietary blend of Thai curry powder. This addictive combination kept me going back for more, making it a highly enjoyable snack or sharing dish.

Fortune Crispy Spring Rolls 4.2/5

Available for both dine-in and takeaway, the Fortune Crispy Spring Rolls ($23.80) are filled with a medley of vegetables and mushrooms. Encased in a golden, crispy skin, the filling is flavourful and provides a pleasing contrast in texture, resulting in a multi-textural bite that works well as a festive starter.

Golden Crispy Soon Hock & Thai Mango Salad 4.2/5

A whole fish is a must-have on any Chinese New Year table, and Im Jai puts a Thai spin on this tradition with the prized Marble Goby (Soon Hock). The Golden Crispy Soon Hock & Thai Mango Salad ($108, about 1.2kg) is expertly butterflied and deep-fried head-on, with the scales left on, resulting in delicate, crispy, edible scales while keeping the flesh succulent and moist. The fish is paired with a spicy, sweet, and zesty Thai green mango salad, creating an elegant balance of flavour and texture. This is a tasting portion of the whole fish. Diners may also opt for the Steamed Soon Hock with Thai Mango Salad ($108, about 1.2kg).

Steamed Festive Seabass with Spicy & Sour Dressing 4.2/5

Another steamed fish option on the menu is the Steamed Festive Seabass with Spicy & Sour Dressing ($32.80). The fish is perfectly steamed to a moist texture and complemented by a punchy dressing that delivers a delightful spicy kick and sour, zesty finish.

Im Jai Golden Harvest Seafood Claypot Rice 4/5

The Im Jai Golden Harvest Seafood Claypot Rice ($110.80) is a luxurious festive staple featuring wild-caught jumbo black tiger prawns, diced hotate scallops, deep-fried soft shell crab, and deep-fried pork lard. Rich, indulgent, and aromatic, it is a satisfying communal dish well-suited for celebrations.

Black Sticky Rice Nian Gao 5/5

For dessert, the Black Sticky Rice Nian Gao ($21.80) truly stands out. Im Jai’s signature pancake is transformed into a festive Nian Gao using house-milled black sticky rice flour and strips of coconut flesh. Crisp on the outside yet chewy and fragrant within, this dessert is exceptionally good and easily one of the highlights of the meal.

Sweet Coconut Reunion Tang Yuan 4/5

The Sweet Coconut Reunion Tang Yuan (Serves 4–6, $30.80) is based on the traditional Bualoy dessert from Im Jai’s regular menu. It features auspicious red and yellow glutinous rice balls with coconut strips in sweetened coconut milk, finished with a salted egg lava cream. The sweet-savoury interplay reflects the hallmark flavours of Thai desserts.

IM SABAAI’s Signature Abundance Pork Floss

To complete the festivities, Im Jai also offers IM SABAAI’s Signature Abundance Pork Floss ($98), the first of its kind manufactured in Singapore. Presented in an elegant gift box of four bottles adorned with a Fire Horse design and a poetic Chinese couplet, it is available in both Original and Spicy flavours—making it a thoughtful and auspicious Lunar New Year gift.

1. Im Jai CNY Menu is available for both dine-ins and takeaways from 26 January – 3 March.
2. Guests can mix and match any items in the CNY menu and spend $288 to receive 20% discount.
3. Guests who place their orders before 23 January for dine-in and takeaways after 26 January can enjoy an Early Bird Discount of another 10% if they hit $288.
4. IM JAI will operate only for takeaways on CNY eve, 16 February until 1pm.
5. IM JAI will be closed for CNY holidays from 17-19 Feb and resume operations on 20Feb.
6. IM JAI will strictly be taking only reservations on 20 February; no walk-ins allowed.

Note: This is an invited tasting.


Im Jai by Pun Im
Icon Village
12 Gopeng Street
#01-78/81
Singapore 078877
Tel: +65 6518 3151
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 4pm - 930pm
(Closed on Sat & Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Cross the road at the junction of Peck Seah Street and Gopeng Street. Walk to ICON village. Walk to the destination. Journey time is about 5 minutes. [Map]