Heritage of Penang at Edge
Penang favourites alongside an International spread, makes this buffet at Pan Pacific Singapore a culinary adventure
A Penang team, together with Pan Pacific Singapore's Executive Chef Andy Oh, showcases Penang's favourite dishes
12 August until 20 September 2026. Available for dinner from 6:00pm until 10:00pm $118++ per adult | Inclusive of free flow of soft drinks $59++ per child | Inclusive of free flow of soft drinks. For reservations, please call +65 6826 8240 or email dining.ppsin@panpacific.com
THE DELECTABLE AROMAS OF PENANG waft enticingly as a team of respected food artisans get together to create a memorable buffet spread at The Edge at Pancific Singapore. They are: Chef Toon Chin Hye, Founder and Head Chef of Ah Soon Fried Oyster, Chef Tan Pow Lai, Master Artisan and Wholesaler of Tan Kee Poh Piah, Chef Tan Kim Chong, a respected figure in authentic Nyonya cuisine, and Chef Kong Chee Thiam, who specialises in traditional Southeast Asian street desserts.
This team, together with Pan Pacific Singapore’s Executive Chef Andy Oh, showcases Penang’s favourite dishes including: Fried Oyster Omelette, Nyonya Otah, Nyona Curry Kapitan, and Nyonya Perut Ika Fresh Hand-made Popiah and Apam Balik, Penang White Curry Noodle with Pork Blood Curd, which features a rich coconut broth paired with house-made sambal from the region, along with prawn, cuttlefish, cockles, and taupok, for a deeply satisfying bowl brimming with flavour; Char Kway Teow, Nyonya Mango Kerabu, Loh Bak (Five-spice Pork Roll), Char Moi (Wok-fried Porridge with Crispy Pork Belly), Assam Pedas Fish with Lady Finger, Too Kar Chor (Braised Pork Trotter with Black Vinegar), Inchi Kabin, and much more. The indulgence continues with Penang-inspired sweet treats, including Muah Chee, Penang Tau Sar Piah, Durian Crepe, Penang Cendol, and pickled nutmeg.
Alongside these Penang specialities, is Edge’s extensive international buffet spread, featuring Classic Osso Bucco, Pan-seared Sustainable Salmon with Fennel Purée, Seafood Bouillabaisse, Slow-roasted Prime Rib with Yorkshire Pudding, Chicken and Mushroom Roulade, Marinated Giant Squid, and much more. For a sweet finale, enjoy the Raspberry Rose Gâteau, Cherry Almond Strudel, Lemon Pistachio Cake, and Cream Cheese.
Respective photographs by Susanna Fong.
