Edge @ Pan Pacific Singapore - Embrace the Joyous Season and Endless Celebrations with Extravagant Buffet Spreads

Embrace the joyous season with endless celebrations and a luxurious dining experience at Edge, Pan Pacific Singapore. From 21 November 2024, indulge in a feast curated by Executive Chef Andy Oh and his talented culinary team. The buffet showcases a harmonious blend of festive classics and international delights, featuring premium seafood, succulent roasts, and the season's signature favourites.

The Seafood on Ice station boasts an impressive selection, including Boston Lobsters, Freshly Shucked Oysters, Prawns, Pacific Clams, Sea Conch, and Crawfish. The lobster meat is so sweet, but the oysters are a little less plump than expected.

Edge never disappoints when it comes to its cheese offerings. A standout for us was the Port Salut, a soft cheese with a smoky undertone that makes it an irresistible treat. We also discovered the Red Pesto Tomme, which adds an intriguing twist to the classic Tomme with its vibrant pesto-infused flavour.

A highlight of the buffet is the Miso Cod Fish. While it may not rival Nobu's version, this dish impressed me with its soft texture, fresh quality, and delicate marinade. Served alongside tender okra, it's a must-try!

Meat lovers are in for a treat with an extensive selection of festive specialities. The Traditional Roasted Turkey Breast is perfectly cooked to retain its juiciness, while the Maple-Glazed Gammon Ham offers a delightful balance of sweet and savoury flavours. Other highlights include the Roasted Whole Lamb, which is tender and aromatic, and the succulent Roasted Pork Porchetta with its crispy crackling. For a touch of indulgence, the Australian Black Angus Beef Tomahawk steals the spotlight with its rich, smoky flavours. Pair these dishes with a variety of sauces such as apple sauce, olive sauce, and red wine sauce to elevate your dining experience.

The Live Grill Station offers an exciting array of freshly prepared delights. From the smoky and flavourful Salt & Pepper Squid to the tender Marinated Angus Beef Short Rib, every bite is a testament to the chefs’ skill. The Grilled Chicken, seasoned to perfection, is a crowd favourite, while the variety of homemade sausages ensures there’s something for everyone to enjoy.

Western classics are another highlight of the buffet. The Slow-Baked Fish Filet in Minestrone Mussels Broth is light yet satisfying, combining the delicate flavours of the sea with a comforting broth. Meanwhile, the Oven-Baked Chicken with Cacciatore and Olive provides a hearty and flavourful option.

Pizza lovers can indulge in freshly hand-stretched pizzas with a range of toppings. It's worth a slice if you have a stomach for some carbs!

Indian station featuring flavoursome curries and traditional favourites such as Butter Chicken, Papadam, Naan and Fish Tikka from the Tandoori oven.

The buffet's Asian and local offerings are equally impressive. At the Indian station, diners can savour robust curries and other traditional dishes. Local favourites include the iconic Singapore Chilli Crab, paired with fluffy mantou for dipping, as well as a variety of double-boiled soups and stir-fried dishes. The Asian Live Station features piping hot bowls of Laksa, a selection of Yong Tau Foo Soup, and the fragrant Penang Wok-Hei Fried Kway Teow. For those who love roasted delicacies, there are Peking Duck, Roasted Chicken, Pork Belly, and Honey Glazed Char Siew.

No meal at Edge is complete without a visit to the dessert station. The festive spread includes Christmas Log Cakes, Verrines such as Panna Cotta and Durian Pengat, a decadent Chocolate Fountain, and a selection of gelato and sorbet. For those with a penchant for local sweets, the Nyonya Kueh and hot desserts like Cheng Teng provide a comforting end to the meal.

An exciting addition is the Liquid Nitrogen Ice Cream, made fresh on the spot. The Milo flavour is a standout. Just be sure to enjoy it quickly, as it melts fast!

The praline selection is a delightful surprise, with unique flavours like Mango, Cranberry, Strawberry, and Bandung. Each piece is exquisitely crafted, offering a burst of flavour we absolutely love.

The entire restaurant is beautifully decorated with Christmas-themed décor, creating a warm and festive atmosphere. With big groups of diners filling the space, the celebrations felt vibrant and joyful. Reservations are highly recommended to secure your spot.

The buffet is available daily for lunch and dinner, starting from $88++ per person. For more information and a detailed menu, visit https://www.menu-ppsin.panpacific.com/edge-festive-2024

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]

Verandah Rooftop Rotisserie @ Momentus Hotel Alexandra - Verandah Rooftop Rotisserie x Blue Smoke Four Hands Buffet Experience

Verandah Rooftop Rotisserie at Momentus Hotel Alexandra is elevating its buffet dining experience through a unique and limited-time collaboration with Blue Smoke, a local BBQ and smokehouse led by Executive Chef Ivan Yeo. Running from 1 to 31 July 2024, the weekend buffet dinner will feature an exquisite spread that highlights the best of both Momentus Hotel Alexandra’s Executive Chef Jeffrey Tan and the award-winning Executive Chef Ivan Yeo from Blue Smoke.

Smoked Garam Masala Beef Tomahawk

Among the many highlights of this buffet, the Smoked Garam Masala Beef Tomahawk was a rare treat. This dish features beef tomahawk marinated with garam masala, smoked for approximately an hour, and then grilled to a medium-rare finish.

Grilled Tamarind Barramundi

My personal favourite was the Grilled Tamarind Barramundi. Zested up with a thick tamarind paste, the fish was incredibly moist and tender. The smoky nuances combined with the tangy paste add a depth of flavor to the natural sweetness of the fish.

Charred Napa Cabbage

The Charred Napa Cabbage with Smoked Garlic Aioli, while flavorful, could benefit from more thorough cooking in the middle to ensure a consistent texture.

Grilled Australian Lamb Shoulder

Kombu Butter Tiger Prawns

The Grilled Australian Lamb Shoulder, seasoned impeccably with herbs and spices, had a pleasing flavor, though its texture leaned towards being slightly dry. Similarly, the Kombu Butter Tiger Prawns were flavorful but a bit dry.

Pork Belly Bulgogi

Balinese Chicken Wings

Pork Belly Bulgogi was another tantalizing dish, with a smoky-sweet caramelization on the surface that provided a satisfying bite. The Balinese Chicken Wings were also a crowd pleaser, thanks to their well-balanced seasoning and tender meat.

Green Lip Mussels

Smoked Wagyu Beef Brisket

In addition to the extensive buffet spread, there is a special tasting menu featuring five curated dishes, two of which are from Blue Smoke. The Green Lip Mussels stewed in Thai green curry and smoked lychee were particularly noteworthy, with a superb punchy green curry. The 20-hour Smoked Wagyu Beef Brisket, served in crispy pie tee cups, offered an unctuous mouthfeel with the contrast of crispy bites, making it a delightful indulgence.

Four Hands Buffet Experience: Verandah Rooftop Rotisserie x Blue Smoke
1 – 31 July 2024. Weekend Buffet Dinner Fri & Sat: 6:00pm – 10:00pm $98++ per adult, $42++ per child (6 – 11 years old).

Photos and 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.


Verandah Rooftop Rotisserie
Momentus Hotel Alexandra
Level 7
323 Alexandra Road
Singapore 159972
Tel: +65 6828 8880
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Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Breakfast Buffet (Daily): 6:30am - 10:30am
A La Carte Lunch and Dinner (Daily): 12noon - 10:00pm
Semi-buffet Lunch (Daily): 12noon – 2:30pm
Weekday Semi-buffet Dinner (Sun to Thu): 6:00pm – 10:00pm
Weekend Buffet Dinner (Fri & Sat): 6:00pm – 10:00pm

Direction:
1) Alight at Queenstown MRT station. Take Exit A. Walk to bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 2 stops later. Walk towards Ikea, At Ikea, continuing walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33 or 120. Alight 4 stops later. Walk towards Ikea, At Ikea, continuing walk to destination. . Journey time 10 minutes. [Map]

The Prince @ Peck Seah Street - Traditional Arabian Cuisine Ignited with a Contemporary Flair

The Prince, formerly known as Fat Prince in Tanjong Pagar, has undergone a remarkable transformation. It whisks diners away to the Arabian desert, where traditional Arabian cuisine meets contemporary innovation. At the heart of its menu lies the dining philosophy of 'Karam', embodying the spirit of generosity in Arab culture and fostering communal celebration through food, drinks, conversation, and companionship.

Sweet Potato Shoreek 4.5/5

We kickstarted our dinner with the Sweet Potato Shoreek ($19), a traditional Egyptian sweet bread roll generously slathered with delectable fig brown butter, offering a delightful fusion of sweet and savoury flavours.

Mezze Platter 4.2/5

The Mezze Platter presented a tantalising array of 9 small dishes, including Cashew Hummus, Pumpkin Baba Ganouj, Salmon Pastirma, Mushroom Pastilla, Potato Croquette, Kalamata Olives, Levantine Pickles, Smoked Date Butter, and Fennel Salad, served alongside warm, freshly baked Malawah bread. This assortment provided the perfect opportunity to sample a variety of flavours while engaging in lively conversation with friends before delving into the mains.

Lobster Shorbat Addas 4.2/5

The Lobster Shorbat Addas emerged as a standout dish. It features a robust soup infused with spices, lentils, and tender lobster meat. Elevating the traditional Jordanian lentil soup experience, this rendition added a luxurious touch with lobster meat and chilli oil, enhancing its depth and complexity.

Black Hog Tomahawk 5/5

One of the standout dishes of the evening was undoubtedly the Black Hog Tomahawk. The pork brined overnight in a tantalising mixture of orange juice and spices, imparting a subtle citrusy sweetness to the meat. Following this, the pork is dry-rubbed with Urfa Biber, a unique chilli pepper flake from Southern Turkey renowned for its slightly smoky, salty, and earthy notes. This spice blend's deep crimson hue adds a mild heat and infuses the pork with layers of complex flavour. To further elevate the dish, it is generously topped with Chermoula Sauce, a fragrant North African marinade typically composed of herbs, spices, and citrus. This addition enhances the pork with an even richer and more aromatic finish. For those seeking a touch of sweetness to complement the savoury profile of the dish, a side of Smoked Mango "Mandi" is served, offering a delightful contrast and balance to the overall flavour experience.

Lamb Porterhouse 4/5

The Lamb Porterhouse at The Prince is meticulously scored and generously rubbed with an Ottoman spice blend, infusing the meat with a medley of exotic flavours. Grilled over an open flame to tender perfection, the lamb emerges succulent and flavorful, with a melt-in-your-mouth texture that is simply irresistible. Despite its bold flavours, the lamb is remarkably tender and not gamey at all, a testament to the quality of the meat and the expert skill of the chefs. To complement the rich flavours of the lamb, it is served alongside a velvety burnt celeriac puree, its smooth consistency providing a perfect contrast to the hearty texture of the meat.

Beef Tomahawk 4.2/5

Prepare yourself for the ultimate meat indulgence with The Prince's Beef Tomahawk, weighing in at an impressive 1.4kg. Sourced from premium Australian Portor MB4+ beef, the magnificent tomahawk steak is a sight to behold, with its rich marbling and succulent texture. To enhance its already exquisite flavour, the steak is dry-rubbed with Baharat, a traditional spice blend known for its aromatic and complex profile. With hints of warm spices and a subtle sweetness, Baharat adds depth and character to the beef, elevating it to new heights. Like its counterpart, the Black Hog Tomahawk, the Beef Tomahawk is crowned with a luscious chermoula sauce. This vibrant and herbaceous condiment perfectly complements the robust flavour of the red meat. Additionally, a side of Black Garlic Toum is served for those seeking a hint of savoury-sweetness to accompany their meal, providing a delightful contrast to the bold flavours of the steak.

Whole Mediterranean Seabass 4.2/5

Transitioning from land to sea, we had the Whole Mediterranean Seabass, a captivating seafood delight that captures the essence of the Mediterranean coast. Carefully deboned and expertly prepared, this exquisite fish is adorned with a sumac and tangerine salt crust, imparting a tantalising blend of citrusy and tangy notes to the delicate flesh. Grilled to perfection, the seabass boasts a beautifully crisp skin that crackles with each bite, revealing succulent, flaky flesh beneath. The fragrant aroma of grilled herbs, including parsley and coriander, infuses every mouthful with a burst of freshness. For an added burst of flavour, a grilled lemon is served alongside the seabass, allowing diners to squeeze its zesty juices over the moist fish, enhancing its natural sweetness and imparting a refreshing tang that tantalises the taste buds.

Sweet Vine Peppers 4.5/5

After savouring a symphony of rich meats, the Sweet Vine Peppers offer a refreshing departure with their vibrant flavours and enticing textures. These sweet Australian vine peppers are generously filled with creamy halloumi cheese, creating a delightful contrast of sweetness and saltiness that tantalises the taste buds. Expertly skewered and grilled over an open flame, the peppers acquire a tantalising smokiness that enhances their natural sweetness while adding a touch of depth to their flavour profile. The grilling process infuses the peppers with a subtle charred aroma, complementing the richness of the halloumi cheese filling. Accompanying these succulent peppers is a delightful twist on the traditional keema dish. Instead of the usual meat-based filling, The Prince presents a vegetarian alternative featuring tender jackfruit "keema". Shatta sauce is generously drizzled over the jackfruit keema, imparting a spicy and tangy kick that adds an extra layer of complexity to each bite.

Kunafe 5/5

Finally, the meal concluded on a sweet note with Kunafe, a traditional Arab dessert featuring crispy kataifi layered with pistachio cream and namelaka, topped with roasted pistachios, pomegranate seeds, sumac spice, and rose syrup — an exquisite finale that left a lasting impression.

Note: This is an invited tasting.


The Prince
48 Peck Seah Street
Singapore 079317
Tel: +65 8876 8769
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right onto Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Revolver @ Tras Street - A New Private Experience Room Concept

Revolver, a popular restaurant in Tras Street, has elevated its dining experience by unveiling its Private Experience Room on the second floor. This expansive haven features a well-operational bar, a meticulously curated wine cabinet, a cutting-edge sound system, a communal dining table, and sumptuous loungers, creating an intimate space for up to 14 diners. Introducing a novel concept, The Spread ($329++ per pax) is an exclusive menu meticulously crafted solely for this distinguished venue.

Prawn Balchao Monaka 4/5

Burrata Tokri Chaat 4/5

Rock Oysters 4/5

Our dinner began with a trio of exquisite snacks. With their briny essence, the Rock Oysters were paired with a smokey chipotle chutney, yuzu juice, and moilee espuma, creating a sea-inspired overture. The Burrata Tokri Chaat, nestled in a delicate tart shell, featured layers of soft cheese, sun-dried tomatoes, chimichurri, and caviar, a harmonious medley of flavours. Completing the trio, the Prawn Balchao Monaka, a Goan-inspired delight, balanced the sweetness of prawns with a spicy and sour paste.

Japanese Hamachi, Pickled Daikon "Pani Puri" 4.2/5

Next, we savoured the Japanese Hamachi with Pickled Daikon for the small plates, offering a Pani Puri-inspired twist. The Hamachi, known for its fresh and clean taste, was a canvas for the diverse array of flavours that followed. Each bite revealed a nuanced symphony – the buttery richness of the fish, the tangy notes from the pickled daikon, and the zesty finish that lingered, inviting another bite.

Delhi Paneer, Winter Spinach, Shishito Pepper 4.2/5

The Delhi Paner tandoor-baked to perfection, masterfully marries the robust flavours of tandoori cooking with the lush creaminess of paneer, all harmonised by a Winter Spinach mash and the gentle heat of Shishito Pepper. The inclusion of Shishito Pepper is a stroke of genius, adding a mild heat that builds gradually, enhancing the overall experience without overpowering the other elements. It's a subtle heat that complements rather than competes, allowing the tandoori essence to shine.

Japanese King Crab, Gunpowder 4.2/5

The Grilled Japanese King Crab is the epitome of seafood opulence. The crab's natural sweetness was accentuated by the aromatic embrace of gunpowder spices, creating a symphony of flavours. Perfectly grilled to preserve tenderness, each bite was a revelation, marrying smokiness with the delicate richness of the crab.

Whole French Turbot, Spiced Dust 3.8/5

Anticipation hung in the air as the Whole French Turbot made its grand entrance, shrouded in the alluring aroma of spiced dust. The olfactory prelude promised a sensory extravaganza, yet the tasting experience fell short of the aromatic build-up. Although the fish exhibited exemplary texture — firm and moist — the expected infusion of spiced nuances remained elusive. Regrettably, the flavours of the fish appeared somewhat muted, lacking the aromatic depth anticipated from the tantalising spiced dust.

Mayura Station Tomahawk, ABC Sauces 4.5/5

The pièce de résistance of the evening was undeniably the Mayura Station Tomahawk, grilled to a perfect medium rare. With its intricate marbling, this pinnacle of wagyu excellence bestowed upon each bite a heavenly tenderness and a lavish, buttery flavour that lingered on the palate, marking it as the undisputed star of the night.

Comte Kulchette, Black Perigord Truffles 5/5

Stealing the limelight, the star was undeniably the Comte Kulchette, adorned with the richness of Black Perigord Truffles. The flatbread, baked to perfection in the tandoor, cradled a harmonious medley of flavours. Stuffed with comte cheese, truffle puree, stracciatella, mushroom confit, and a generous shaving of Black Perigord truffles, it delivered an exquisite interplay of textures and flavours that was nothing short of extraordinary — a symphony for the taste buds, creating an indulgence that transcended the ordinary.

Japanese Mush Melon Chaat 4.5/5

Grilled Orange 4/5

In a grand finale of sweet delights, the dinner reached its zenith with the entrance of the dessert maestro — the sweet Japanese Musk Melon adorned with the tantalising essence of Chaat masala and a surprising twist of Grilled Orange. Delving into the orange, its meticulously grilled skin presented a novel gustatory experience, revealing an extraordinary way to relish citrus.

Saffron Cheesecake 4.8/5

The dinner at Revolver culminated in an extraordinary encore — the Saffron Cheesecake. The cheesecake redefined indulgence, boasting a molten, lusciously cheesy body that was nothing short of divine. The enchanting infusion of saffron added a regal touch, elevating the dessert to unprecedented heights. The cheesecake's crowning glory, a delightful biscuity base, provided the perfect foundation for the best cheesecake ever eaten.

Sea Buckthorn Marshmallow 3/5

The soft and pillowy Sea Buckthorn Marshmallow, a canvas of sweetness, was transformed into a sublime dessert by adding sea buckthorn. It imparted a delightful tartness, orchestrating a harmonious dance with the inherent sweetness of the marshmallow.

Note: This is an invited tasting.


Revolver
56A Tras Street
Singapore 078995
Tel: +65 62232812/ 96685119
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 1030am - 4pm, 5pm to 11pm
(Closed on Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]