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, 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]