Heritage of Penang has made a comeback at Pan Pacific Singapore’s award-winning buffet restaurant, Edge. Till 20 September 2026, Edge celebrates the flavours of Penang in an exclusive dinner buffet in collaboration with four Penang hawker legends:
- 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 on authentic Nyonya cuisine
- Chef Kong Chee Thiam, who specialises in traditional Southeast Asian street desserts
Working together with Executive Chef Andy Oh and his culinary team, these four legends will be preparing the signature dishes that have made them beloved names in Penang's vibrant food scene. With over 40 years of experience each, Chef Toon showcases his fried oyster omelette, which has earned him both local and international acclaim, while Chef Kim Chong brings the bold, aromatic flavours of Peranakan cuisine to the table with his Nyonya otah, Nyona curry kapitan, and Nyonya perut ikan.
Meanwhile, drawing on more than five decades of craftsmanship, Chef Pow Lai prepares fresh handmade popiah, distinguished by its delicately hand-rolled popiah skins. Rounding off this celebrated lineup is Chef Kong, whose signature apam balik, also known as min jiang kueh, has been drawing a loyal following at Northam Beach Café in Penang for over a decade.
Complementing these specialities are Chef Andy’s own culinary tributes to Penang’s rich hawker heritage. His signature Penang white curry noodle with pork blood curd features a rich coconut broth paired with house-made sambal from the region, along with prawn, cuttlefish, cockles, and taupok, for a deeply satisfying, flavourful bowl. Equally irresistible is his signature char kway teow, stirfried over intense heat to achieve wok hei.
Beyond these signature dishes, guests can enjoy a selection of Penang favourites that capture the island’s rich culinary heritage, such as 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 (Nyonya-style deepfried chicken), 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, guests can also look forward to 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 pecan brownie.
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| Source: Pan Pacific Singapore. Savour authentic Penang specialties at Edge. |
Details
Heritage of Penang at Edge
Ends 20 September 2026
Available for dinner from 6 pm - 10 pm
S$118++ per adult | Inclusive of free flow of soft drinks
View the Heritage of Penang digital menu at https://www.menu-ppsin.panpacific.com/heritage-of-penang-2026
For reservations, please call +65 6826 8240 or email dining.ppsin@panpacific.com.
Hashtags: #PanPacificSingapore, #EdgeSG, #ShareYourMoments
*Prices quoted are in Singapore dollars, and are subject to service charge and prevailing government taxes.
