FOR THE YEAR OF THE HORSE at Edge at Pan Pacfic Singapore, executive chef Andy Oh and his team celebrate abundance with an array of signature Lunar New Year favourites. Brimming with both tradition and innovation, delights include Drunken Tiger Prawn, Eight Treasure Free-range Chicken, Braised Pork Knuckle with Lotus Bun, Wild Catch Seabass with Spicy Bean Sauce and Pork Lard, Braised Premium Seafood Treasure Pot, Wok-fried XO Sauce Baby Asparagus with Lotus Root, Wolfberries and Sweet Peas, “Lap Mei Fan” Steamed Lotus Leaf Waxed Meat Rice, and more, as well as a Do-it-yourself Lo Hei for fun and comradeship. We enjoyed the lavish spread of both International and Chinese New Year fare at seafood and live cooking stations with the endless fresh snow crabs being a great draw. Delicious endings include fried nian gao and macarons and beautiful things of so much colour and deliciousness that we just know that our Lunar New Year will bring sweet tidings and happiness – and ABUNDANCE. Gong Xi Fa Cai!

Respective photographs by Susanna Fong. Words by June Lee