edge (yes, all in small letters) positioned itself as a Food Theatre. And they pride themselves for preparing all the food on the spot, unlike the usual buffet that prepared everything in bulk and left it to dry out.
The selection of cheese was impressive, with almost 20 types of cheese available together with usual compliments like dried fruits and wafers. The photo did not do justice because that’s only half the selection (the soft cheese selection). Next to the huge Parmesan block you got the hard cheese. So there would be one that would interest you.
The meats were bbq-ed a la minute, and featured Pan Pac’s self-branded sausages. We buy these all the time at home, and we were pleasantly surprised that the whole range was available for tasting there. A consumer tip: you can buy the house brand sausages downstair at the Pan marketplace, and they are offered at a lower price than your neighbourhood Cold Storage.
The chilled seafood was a disappointment as compared to the rest of the buffet. The brine that the seafood was cooked in must be collected from the Dead Sea – the result was the really salty prawns and snow crab and such. Oysters on offer were fresh but no succulent. And that was reflected in the price of the buffet as well. So didn’t complain much.
For me, this was the highlight of the Malay station. The different kind of sambal on offer, why my favourite Padang store did not have this?
These were very well prepared, and piping hot as they were grilled on the spot.
Besides those mentioned, you have Western, Indian and Chinese food available, with live stations for pizza (baked upon request), pasta, fish ball noodles, yong tau foo, satays, and more. I forgot to take the pictures for the Japanese and Thai stations, where you can get tom yam goong, sashimi and thai salads. And the reasons why I missed those photos? The lighting around those stations were quite bad, so the pictures did not turn up well. More important, the food offered were forgettable.
Don’t forget your greens. We had many servings of the rojak which you can customise to your liking (less chill, more chill, more cucumber, no youtiao, etc). The ingredients for the rojak were fresh – the youtiao (fried dough fritters) and taupok (dried bean curd) were properly bbq-ed and crispy, not like the soggy ones you get at some hawker stores. And if you want a twist to the Singapore variety, you can change it to the Penange version with just fruits (pineapples, jambu, etc).
The durian pengat was kept out of sight. You have to ask the service staff for it at the dessert station. That’s good – you don’t have everyone stirring the big bowl and made it watery. I don’t understand why you would stir a bowl of mousse, does that make it more consistent? So serving it by the bowls solved that problem. I find the pengat too fibrous though it had a strong durian taste. While at it, don’t miss the rest of the sweets on offer. You get the Royce-like soft chocolates, and lots of other Nonya kuehs and western confectionary. This was a meal by itself.
Service was impeccable, variety was worth the price (Sunday dinner $68++ for adult, $34++ for child 4-9) and we left the place fully stuffed.
Ask for a table that has the view of the Singapore Flyer.
edge @ Pan Pacific Hotel
0 comments on “Edge @ Pan Pacific Hotel”