Edge at Pan Pacific Singapore has revamped its dinner buffet with new sections including one featuring Double-boiled Soups and a theatrical display of Teh Tarik and Cendol. The soups will be on rotation daily with a line-up that comprise of Ginseng Chicken Soup, Black Chicken Herbal Soup, Watercress Red Date Pork Ribs Soup, Traditional ABC Pork Ribs Soup, Lotus Root with Cuttlefish Pork Bone Soup, Double Boiled Mushroom, Corn, Baby Chinese Cabbage Soup, Apple-Pear Pork Soup with Bitter and Sweet Almonds and Double Boiled Old Cucumber Lean Pork Soup.
Among the existing sections, there are new dishes as well. These include the Truffle Scented Green Soba, Udon with Goma Dressing and Unagi with Confit Potato for starters. Other new items include DIY Seafood in a Cup, Pacific Ocean Wooden Plank of the Day and a live station serving up Singapore-style Hokkien Mee. Continue to indulge in heartier choices such as Crackling Pork Belly, Herb Confit Salmon Fillet and Murgh Malai. The feasting is complete with a magnificent display of desserts including Vanilla Crème Brulee, Durian Pengat Verrine and Araguani Bergamot Gateau.
In terms of theme, it remains mostly the same with Surf and Turf every Tuesdays and the seafood-themed Hooked@Edge every Wednesdays and Thursdays.
Prices: S$78 per adult / S$39 per child on Mondays and Tuesdays; S$88 per adult / S$44 per child from Wednesdays to Sundays
For reservations: +65 6826 8240