Located at level three of The Pan Pacific Singapore, Edge is more than just an international buffet restaurant. It provides a theatrical and engaging experience where diners can get to see the chefs in action and interact with them.
The spacious buffet restaurant has seven live stations, featuring cuisines from around the globe including, Chinese, Malay, Indian, Singaporean, Japanese, Thai and Western. The dining experience is a feast for the senses. Be enamoured by the brilliant showmanship of the chefs, spacious interior and the contemporary ambience. Each station is unique and showcases a diverse variety of delectable fare. What is most amazing is that almost all the dishes taste superb.
I started my gastronomic tour with fresh salads from the DIY section. The selection was good and the romaine lettuce, bell peppers, avocados, chick peas, cherry tomatoes and marinated artichoke were very fresh. There was also a huge spread of condiments and sauces.
The Japanese station
Next, I proceeded to the Japanese station and helped myself to sashimi and sushi. The Japanese favourites such as cold tofu, chawanmushi, futo maki and dragon roll did not disappoint too.
Vietnamese sweet river prawn on ice
Seafood aficionados will love the unending array of seafood on ice such as Vietnamese sweet river prawn, half-shelled Chilean green scallop and New Zealand green lip mussel. I particularly like the prawns as they were sweet and succulent.
The station that caught my attention was the local station offering wanton noodles, laksa, crackling roasted pork belly, barbecued meat, Hainanese chicken rice, duck rice and barbecued pork rice.
Yummy wanton noodle soup
I enjoyed the wanton noodle soup which was served piping hot. The noodles were al dente and the soup was very tasty.
Glorious dim sum
The next station that attracted me was the Dim Sum station showcasing mouth-watering siew mai (pork dumpling), Ha kao (prawn dumpling), vegetable roll and glutinous rice. I like the prawn dumplings as they were bouncy and the prawns were fresh.
Chef grilling the satay
Highlights of the Western section include pan-seared red snapper, lamb stew, Thai asparagus, sous vide chicken and a carving station. Those who like the rich flavours of Malay cuisine will be tempted by the satay, beef rendang and assam fish. There is also an Indian section with popular favourite such as basmati rice, okra (lady’s finger) and chicken masala.
Assorted Nyonya kueh
The desserts were spectacular. I was spellbound by the fascinating medley such as strawberry crumble, crème brûlée, coffee panna cotta, vanilla bean cream cake, oreo cheesecake, raspberry chocolate cake, chocolate fondue, pandan lapis and Nyonya kueh.
Waffle and pancake station
There is also a waffle and pancake station where the chefs can prepare waffles and pancakes with your choice of sauces and dips such as peanut butter, maple syrup, chocolate sauce, hazelnut paste, honey and berry compote.
Bring your dining experience to a satisfying finale with the extensive array assorted cheeses and cut fruits including papaya, papaya, watermelon, rose apple, honey pineapple and more.
Overall, the buffet lunch at Edge is value-for-money. The standard is consistent and the spread is just unbelievable. I will definitely be back to try the other dishes.