Sunday Champagne Brunch at Edge, Pan Pacific Singapore

Edge, the all-day dining restaurant at Pan Pacific Singapore, recently revamped the country’s longest Sunday champagne brunch with a host of new items alongside their existing specialties such as the Mongolian Suckling Pig, Durian Pengat and Whole Roasted Prime Rib. The buffet stations have also been revitalized to make them more interactive, with the opportunity for diners to witness the kitchen staff preparing some of the items on the buffet. Personally, I love dining at this property especially at Hai Tien Lo or at Keyaki so I was pretty excited to try out the Sunday brunch at Edge this time around.

The first thing I noticed as I entered was this live band which serenaded us throughout the afternoon with acoustic versions of pop tunes. It provided for a modern touch to what was mostly an elegant affair.

The Sunday brunch spread is actually quite extensive so this helpful map guides readers to the various stations. Frankly, I was too impressed with the food on offer that I didn’t notice this until the end of the meal!

caviar bar

I always make it a point to start at the cold section whenever I’m at a buffet and Edge’s seafood spread doesn’t disappoint. A new addition is the caviar bar – something which I admittedly haven’t seen in any other Sunday brunch elsewhere in Singapore – with many types of fish eggs such as Avruga, Keta and Flying Fish among others. My attention was turned to the Beef Tartare and Honey Mango Ceviche which are also situated in this particular section.

The seafood section presents an exquisite medley of fine ocean-fresh delights including Alaskan King Crabs, Lobsters, Snow Crabs and Oysters – items which are practically must-haves in any hotel buffet in Singapore due to their popularity with local diners.

crayfish satay

My favorite thing about the Sunday brunch at Edge is the attention the culinary team has placed in Asian food. While you can find an Asian section in just about any buffet, the selection here is much more imaginative. Frankly, there were a couple of items here I’ve never tasted before – like Duck Satay and Crayfish Satay which went very well with the signature peanut sauce.

I was also surprised to see Lobster Tikka Masala and Nandu Crab Biryani here. The Indian section at Edge is, along with Fullerton’s Town Restaurant, easily one of my favorite hotel buffets for Indian food.

malay and peranakan selection

The Peranakan and Malay sections are also sure to pique the interest of most Singaporean diners. Featuring many homegrown dishes such as Nyonya Tau Yew Bak, KL Tai Lok Mee and Ayam Buah Keluak; I spent a great proportion of my time sampling the dishes here. The Achar (Nyonya pickled vegetables) in particular was rather addicting.

I became curious about the Pasta Section when I spotted quite a few diners getting small plates there. Aside from old favorites such as the Duck Ravioli with Mushroom Ragout, I also chanced upon some homey Truffle Mac and Cheese. A new addition is the Chilled Angel Hair with Caviar which are set in small plates – smooth and delicate to the touch.

Carnivores get three generous stations to themselves with one succulent dish after another. From the grill where diners could have their Wagyu Striploins or Homemade Sausages cooked to their liking to the carvery which features an entire baby lamb, Mongolian Suckling Pig and Roasted Prime Rib; there is no shortage of  tempting delights for the meat lover!

If you’re a fan of suckling pig, Edge’s version is more peppery with slightly chunkier cuts due to the more mature piglet used for the roast.

While the Japanese section has your usual salmon, tuna and swordfish sasimi; I was delighted to find Japanese pancakes here. At first, I mistook them for the more popular Okonomiyaki but after closer inspection, I realized that it was actually the Kanto version of the fried batter which is called Monjayaki.

I normally do not eat rice during buffets but the Chirashi which came in three ways certainly made me reconsider. There was a version topped with salmon, another with tuna and the third one with vegetables.

Another dish to potentially make you reconsider any resolve to avoid rice is the seafood paella which makes its rounds across the restaurant in a trolley.

If you have a big appetite – and you should come with one if you’re dining in a buffet like this – you might as well check out the jumbo burger which is made in one of the interactive buffet theaters. This, too, makes its way into the trolley as a pass-around dish.

With so many things to choose from, the cheese and pastries sections almost become an afterthought as these are situated at the far end of the restaurant. But it would be a shame to miss out on the delectable cupcakes and pies in case you’re one with a sweet tooth.

Speaking of sweets, the dessert offerings here are pretty extensive that the management could very well make it a buffet of its own and it would totally make sense. Aside from the Nyonya section, this is one of my other favorites in Edge’s Sunday Champange Brunch. What I particularly love about it is that they have so much more than your typical tarts, jellies, chocolates and ice cream.

Hidden behind another dessert counter, I had almost missed out on these chewy Japanese mochi desserts. They went quite well with my waffles.

My personal picks are the French desserts – mini canele, handmade macarons and meringue tartlets in particular. There is also a crepe and waffle station if you’re craving for some customized sweet endings.

I tried the rather unique Matcha Waffle topped with Azuki Red Bean. It was interesting end to the meal – with the matcha taste being on the mild side.

Overall, I enjoyed the Sunday Brunch offerings at Edge. I have been to around a dozen Sunday brunches in Singapore and the one at this property stands out not only for the extensive offerings but also for the nuances of each buffet station that give diners something to look forward to with every visit to the buffet line. With several notable dishes to choose from, this buffet spread is refreshingly scant of “fillers.” Also, they serve free-flowing Veuve Clicquot champagne here so that’s definitely something to look forward to.

Prices

Theatrical Sunday Champagne Brunch
Sundays, 12pm to 4pm

$198++ inclusive of unlimited Veuve Cliquot Rose Champagne, selection of wines, beers, cocktails, fresh juices and soft drinks
$178++ inclusive of unlimited Veuve Cliquot Brut Yellow Label Champagne, selection of wines, beers, cocktails, fresh juices and soft drinks
$118++ inclusive of fresh juices and soft drinks
$59++ for kids aged 6 to 11 years old

For reservations: +65 6826 8240
Email: celebrate.sin@panpacific.com

CHECK OUT MY OTHER SINGAPORE SUNDAY BRUNCH REVIEWS HERE

This was an invited media tasting. As always, views expressed are my own