Chocolate-themed Buffet at Edge, Pan Pacific Singapore

Source: Pan Pacific Singapore. Poster for The
Cocoa Connection at Edge,
available the whole of October
and into early November.

From delightful savoury pairings to intricate desserts, The Cocoa Connection invites diners to experience chocolate beyond the familiar, brought to life through the distinct culinary perspectives of three chefs and on an ingredient loved by many.

From 1 October to 8 November 2026, Edge at Pan Pacific Singapore presents The Cocoa Connection, a chocolate-themed buffet in partnership with premier gourmet food supplier, Classic Fine Foods. 

For this limited-time dinner experience, Executive Chef Andy Oh and Executive Pastry Chef Edina Si join forces with Classic Fine Foods’ Executive Chef José Luis Del Amo, bringing together three distinct culinary perspectives united by a shared love for chocolate.

Drawing on their diverse culinary backgrounds from around the world, the chefs explore chocolate as a common language, interpreting it through the flavours and techniques that have shaped their respective journeys. The result is a creative culinary exchange that transcends borders, revealing exciting expressions of chocolate across both sweet and savoury creations that are just as decadent.

At the helm of Pan Pacific Singapore’s culinary team, Executive Chef Oh brings more than 36 years of expertise in Pan Asian cuisine, complemented by extensive experience in international and Western culinary arts. He has built a career around bringing different flavours and techniques together, lending itself naturally to the collaboration, where chocolate becomes a canvas for exploring unexpected savoury applications and flavours across cultures.

Joining him is Executive Pastry Chef Si, whose culinary journey has taken her from Singapore to Paris, where she trained in cuisine and pastry at the prestigious Le Cordon Bleu from age 16. Her craft was further shaped by Japanese pastry techniques under Chef Yamashita Masataka and her experiences in France at Hôtel de Crillon and Fauchon. Influenced by her love of travel and a passion for pairing local ingredients with global flavours, Chef Si approaches chocolate through a multicultural lens, balancing classical pastry foundations with flavours closer to home.

Completing the trio is Chef Del Amo, Executive Chef of Classic Fine Foods Singapore, whose two-decade culinary journey began in a Spanish patisserie led by Miquel Comas. He went on to work at some of the world’s most acclaimed kitchens, including three-Michelin-starred El Celler de Can Roca in Spain and two-Michelin-starred Dinner by Heston Blumenthal in London, where he built a strong foundation in classical pastry techniques.

His affinity for chocolate, however, began much earlier. At 16, while working part-time in a pastry shop in Spain, one of his favourite rituals was dipping a freshly-baked croissant into the melted chocolate prepared for the day’s production. What began as a simple enjoyment has since evolved, shaping his experimental approach to the possibilities of chocolate. 

Through this collaboration, Chef Del Amo brings his technical expertise and creative instinct to the table, exploring new expressions of chocolate alongside Chef Oh and Chef Si. The savoury selection sees chocolate venture beyond convention through a series of unexpected pairings. Meat dishes find an intriguing counterpoint in bittersweet cocoa, from the oven-roasted leg of lamb with cocoa spice rub to the Braised Pork Rib with Dark cocoa and coffee glaze. Dark chocolate also finds its way into pasta, where the truffle and wild mushroom ragout with 75% dark chocolate Shavings pairs rich chocolate with the earthy depth of truffle and mushroom.

The exploration extends to white chocolate with the grilled Japanese corn on the cob with white chocolate miso fondue, where its creamy sweetness and the umami of miso come into perfect balance. The versatility of chocolate also comes through in texture, where the spinach ricotta crêpe au gratin with cocoa crisps uses chocolate as a crisp accent, adding another dimension to the dish.

And specially on weekends from Fridays to Sundays, the Chef’s Signature Creation, charcoal-grilled chocolate-fed Wagyu beef, is a highlight not to be missed. Distinguished by its buttery marbling and subtle sweetness from a unique chocolate-enriched diet, the Wagyu beef is grilled over charcoal for a deep and smoky char, with caramelised onion and dark chocolate jus rounding out its rich, savoury flavours.

For those with a sweet tooth, chocolate soufflé is freshly-made at a live station and served warm with whipped cream, berry compote and vanilla sauce. Look out for Chef Del Amo's two speciality desserts: the chocolate vanilla caramel cake with its subtle smokiness cutting through the sweeter notes, and the gianduja yuzu petit Four, which balances rich hazelnut chocolate with bright citrus.

Exclusively on 2 October 2026, Chef Del Amo takes over the live station with a special creation that brings together multiple textures of chocolate in a single dessert, showcasing the ingredient in all its versatility.

Chef Si also explores different expressions of chocolate through various intensities, textures, and flavour pairings. Darker profiles come through in the chocolate tart with kumquat, where premium couverture chocolate Kacinkoa (85%) is balanced by the tartness of the fruit, along with the french chocolate mousse, crafted with another premium couverture chocolate, Mahoe (76%). 

For a more decadent option, Edge’s signature hazelnut royaltine pairs creamy Mahoe milk chocolate (43%) with a satisfying hazelnut crunch. At the other end of the spectrum, the cocoa fruit jelly with soursop is light and refreshing, with a tropical tang.

Details

The Cocoa Connection at Edge

1 October to 8 November 2026, available daily.
Weekday Dinner | Mondays to Thursdays, from 6 pm to 10 pm
S$108++ per adult 

Weekend Dinner | Fridays to Sundays, from 6 pm to 10 pm
S$118++ per adult
 

All buffet prices are inclusive of free-flow soft drinks.

View the menu at https://www.menu-ppsin.panpacific.com/the-cocoa-connection-2026

For reservations, 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.

The rich flavours of Penang return to Edge

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.

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.  

Birkin International Hotel celebrates Chinese New Year and Ramadhan 2026

Birkin International Hotel, a new coastal haven located in Klebang, Melaka offers guests the perfect blend of seaside serenity and the cultural charm of heritage. The hotel is set to welcome 2026 with two major festive dining celebrations, featuring a vibrant Chinese New Year buffet dinner and the much-anticipated Gulai Kawah Tradisi Ramadhan buffet. 

Source: Birkin International Hotel. Celebrate the season of togetherness at Birkin International Hotel with a Chinese New Year spread, featuring auspicious yee sang and classic favourites, followed by a comforting, flavourful Ramadhan buffet.

The Chinese New Year buffet dinner has been curated to capture the joy, abundance, and togetherness of the Lunar New Year. Available on 16th, 17th and 18th February 2026, from 6:30 pm to 10 pm at Birkin Kitchen, the buffet features festive favourites and classic Chinese New Year dishes. 

To complement the buffet experience, Birkin International Hotel also offers the Prosperity Toss (yee sang, sometimes called lohei or yusheng) from 26 January to 3 March 2026. Available in three variations — Prosperity Ahead, Abundance Year, and Abalone Fortune — the yee sang symbolises good fortune, success, and abundance, and serves as a meaningful addition to any Chinese New Year celebration.

For guests seeking a more private dining experience, the hotel's Chinese set menu will be available till 3 March 2026, served in private rooms from 6:30 pm to 10 pm. 

As Ramadhan approaches, Birkin International Hotel continues its tradition of bringing people together through food with the Gulai Kawah Tradisi Ramadan Buffet, running from 27 February to 19 March 2026, daily from 6:30 pm to 10 pm.

This buffet showcases authentic Malaysian heritage cuisine, with a strong emphasis on traditional flavours and communal dining. Highlights include the fan-favourite kambing gulai kawah, alongside a spread featuring rusa golek, kambing golek, nasi Arab, ayam bakar tandoori, ayam panggang Maharani, ketam bunga masak lemak, murtabak tomahawk, ekor asam pedas, and sup sum-sum, a beef or mutton soup made with marrow-filled bones. 

"These festive promotions reflect our commitment to celebrating Malaysia's rich cultural diversity through food and meaningful experiences," said Kevin Lee, GM of Birkin International Hotel.

"Whether welcoming the Lunar New Year with prosperity and joy or breaking fast together during Ramadhan, we aim to create memorable moments for our guests."

Details

The Chinese New Year buffet dinner costs RM180+ per adult. 

The Ramadhan buffet is priced at RM205+ for adults. There is a Buy 10 Free 1 promotion as well. 

Call +6012-558 7295 or email reservations@birkinhotels.com for reservations and enquiries.

Advance reservations are strongly recommended, and all promotions are subject to availability. Prices are subject to prevailing sales and service tax (SST).

Iftar, kampung-style at the Four Points by Sheraton Singapore, Riverview

Source: Four Points by Sheraton Singapore, Riverview. Iftar buffet at Four Points by Sheraton Singapore, Riverview.

This Ramadhan, Four Points by Sheraton Singapore, Riverview invites guests to break fast over a spread inspired by kampung-style cooking. Returning by popular demand, the hotel's Kampung-Style Iftar Buffet celebrates the spirit of togetherness through familiar dishes that have long been part of family gatherings and festive evenings.  

Rooted in the simplicity of village life, kampung-style cuisine is defined by bold spices, slow-cooked recipes, and dishes meant to be shared. Priced at S$58 nett per person, the spread includes staples such as bubur lambuk, accompanied by a variety of traditional condiments. 

Signature highlights include fragrant ayam lemak chilli padi, tangy ikan masak asam pedas, and crispy kampung ayam goreng. At the laksa live station, bowls of rich, aromatic coconut-based dish will be prepared on the spot. 

Guests can also enjoy a refreshing selection of drinks, including bandung, iced Milo, and blue lagoon longan. 

To conclude the meal, guests can indulge in a selection of traditional desserts, including assorted Nyonya kueh, a chendol DIY station, and the hotel's signature durian pengat. 

Details

27 February – 15 March 2026
Fridays, Saturdays, and Sundays
6 pm – 10.30 pm (last entry at 9.30 pm)

Jubilee Ballroom, Level 4
Four Points by Sheraton Singapore, Riverview
382 Havelock Road, Singapore 169629

Advance reservations of at least one day prior required. Reserve online at https://sevn.ly/xyBu4k54 

+65 6349 4872 | WhatsApp +65 9837 3635 | eatery@fourpointssingaporeriverview.com

Enjoy 20% off the Iftar Buffet with promo code IFTAR2026 when booking directly via the official reservation platform. Terms and conditions apply.

Festivities at the Verandah Rooftop Rotisserie

Verandah Rooftop Rotisserie is giving everyone a reason to “meat” up over an unforgettable festive buffet, available till 3 January 2026, followed by celebrations for the year of the horse. 

The dining merriment begins at Momentus Hotel Alexandra’s Level 7 Lifestyle Deck, an elevated open-air space that sets the tone for a relaxed yet elegant celebration. Overlooking the infinity pool and featuring panoramic sunset views, the deck is designed for social gatherings, with cosy seating and a lively atmosphere for mingling over pre-dinner drinks and canapés. 

As the golden hour fades into evening, guests can enjoy a sparkling wine reception paired with jamon Iberico de Bellota and savoury canapés before continuing to Verandah Rooftop Rotisserie for the main dining experience. 

Inside, diners are invited to discover festive delights starring live kitchen theatrics, air-flown prime meats and seafood, and seasonal sweet treats.

The Le Grande Christmas Roast features eight different cuts of premium beef, pork and lamb. The jewel in the crown is the 14-day butter-aged Argentinian beef ribeye. Top quality Argentine beef ribeye is enrobed in velvety unsalted butter and aged in-house, infusing the ribeye with rich nutty undertones that shine when the meat is seared and then finished on the binchotan hibachi grill.

Other prime cuts include the Tajima Wagyu beef rump (MBS 8 - an exceptionally high grade of beef marbling), US prime beef short ribs, herb-crusted spring lamb rack, Sakura pork tomahawk, and the crowd-pleaser, crackling pork porchetta* with truffle and herb stuffing. Grain mustard honey-glazed gammon ham and fillet mignon beef Wellington are also on the menu.

Then there is the seafood bar, where king crab legs, Japanese oysters, half shell scallops, and Poached live tiger prawns are served on ice. Fresh sashimi selections including salmon, tuna, yellowfin and octopus, prepared to order and served tableside. 

European-styled recipes like chestnut-stuffed rotisserie chicken, and grilled whole turbot with lemon beurre blanc have been given a modern update, while comforting classics include Parmigiano cheese wheel carbonara pasta and Valencian seafood paella. 

There is also a salad bar and charcuterie board presents a colourful display of salads, artisan cheeses, antipasti and cold cuts like prosciutto, Spanish chorizo and Italian salami.

Festive desserts include croquembouche, pavlova, and a pink chocolate Fondue, complete with churros, waffles and other sweet condiments for dipping. Verandah Rooftop Rotisserie’s much-requested signature cempedak crème brûlée, classic gingerbread trifle and red Velvet Yule Log Cake round up the sweet treats. 

Details

Dates: Till 3 January 2026
Price: S$98++

Ring in prosperity 

Source: Momentus Hotel Alexandra.

Verandah Rooftop Rotisserie presents a grand buffet spread to celebrate the year of the horse, with over 30 auspicious dishes to savour.

Magical moments give way to celebrating the year of the horse, under the theme 五谷丰收喜迎春, a celebration of bountiful harvest and new beginnings.

Taking the spotlight this year are festive roasts that embody the celebratory mood of the season. While roast pork is ubiquitous for Chinese New Year, Verandah’s roast pork belly is elevated this year with the unique application of vanilla. Vanilla-scented crackling pork belly makes use of vanilla pods to add floral notes to the roast. And as its name suggests, the 14-day shio kombu butter aged Angus ribeye is aged for two weeks with butter made with shio kombu (Japanese seasoned kelp) to achieve the perfect savoury flavour.

Verandah will also serve up the coveted ‘sha pi’ suckling pig at a live station on Chinese New Year Eve and the first day of the Chinese New Year. The culinary team has curated a medley of supporting dishes showcasing seafood, meats and greens - representing land, air and sea, to signify the arrival of good fortune from every direction. 

Verandah’s festive favourites include golden lava cheese baked lobster and braised Eight-Head Abalone, two auspicious dishes served tableside. Succulent rock lobster is dressed in a golden salted egg sauce to bring out the flavour, while the abalone symbolises a ‘meaty’ year of good fortune and excess, is braised in its own jus. 

Whet the appetite further with cold appetisers. The Murotsu oyster duo features Japanese oysters from the Hyogo prefecture, cured two ways. Guests can enjoy the oyster's natural flavours and in the traditional sweet and savoury Teochew style that uses a house blend of Asian herbs and aromatics to ‘pickle’ the oyster. 

Not to be missed in the buffet spread is the black truffle “phoenix” chicken, a fried chicken dish with complex savoury flavours based on squid paste and truffle. Seafood lovers will also delight in the selection of marine delights - poached prawns spiked with a sharp, warming ginger-scallion dip; sweet steamed scallops, and the duo of sea asparagus and Pacific clams - a festive braise with shellfish, dried oysters, flower shiitake mushrooms and black moss. 

Underscoring the menu are comforting dishes like longevity noodle with crab roe & trout caviar, and fragrant cured meat ‘lap mei fan’ with 'wax' sausages, pork belly and duck leg.

Finally, sweeten the new year with Verandah’s selection of desserts that symbolise joy, success and good fortune in the year ahead. Indulge in the popular silky yam puree with caramelised pumpkin and steamed “niangao” with desiccated coconut. The persimmon creme brulee is new, and comes with dried persimmon toppings.

Niangao or new year cake is a sticky treat made with glutinous rice flour. 

Lunchtime celebrations

Hosting business contacts? Verandah Rooftop Rotisserie offers four Chinese New Year-inspired mains as part of their popular semi-buffet set lunch menu: slow-braised “Dong Po” Wagyu beef karubi, pan roasted truffle-stuffed chicken, braised eight treasure duck leg, and superior seafood poached rice. Under the semi-buffet approach, these entrees can be complemented with unlimited servings from the buffet spread of salads, soups, appetisers and desserts.

Details

The Chinese New Year Semi-Buffet Lunch kicks off from 2 February 2026, while the Chinese New Year Buffet Dinner will run every weekend from Friday to Sunday from 6 February 2026, on Chinese New Year Eve and the first day of the Chinese New Year, on 16 and 17 February 2026 respectively. Online orders for takeaway begin from 31 January 2026.

Guests who confirm their reservations before 16 January 2026 will also enjoy a 10% discount on their food bill. Each table of four adults and above will also receive a complimentary yusheng, while groups of six or more adults will be treated to an additional bottle of wine.

Verandah Rooftop Rotisserie semi-buffet lunch
2 February to 6 March 2026
Daily from 12 pm to 2:30 pm
S$39++ per person

Verandah Rooftop Rotisserie buffet dinner
6 to 8, 13 to 15, 20 to 22, 27 and 28 February 2026
Every Friday, Saturday and Sunday from 6 pm to 10 pm
S$98++

New Year’s Eve dinner
16 February 2026
5 pm to 7 pm (first seating) | 7:30 to 9:30 pm (second seating)
S$108++

First Day of Chinese New Year dinner
17 February 2026
6 to 10 pm
S$108++

Festive takeaways

For those looking to amp up celebrations with restaurant-quality cuisine, Verandah Rooftop Rotisserie’s signature roasts and Chinese New Year highlights are available for online pre-order. The takeaway menu includes festive must-haves like Prosperity yusheng and fragrant cured Meat ‘Lap Mei Fan’, plus twice-cooked Black Garlic Pork Belly Char Siew, and the “Dong Po” Wagyu Beef karubi. Orders can be placed online with at least three working days in advance. 

Details

Festive takeaways are available from 31 January to 3 March 2026
Order 3 days in advance online for pickup at restaurant
From S$50++

*A porchetta is an Italian recipe for a boneless pork roast that features a tender interior and crispy skin.

Edge unveils Tastes of the Australian Outback dinner buffet experience

Source: Pan Pacific Singapore. The spread at Tastes of the Australian Outback at award-winning buffet restaurant, Edge, located at Pan Pacific Singapore.

Pan Pacific Singapore’s award-winning buffet restaurant, Edge, presents Tastes of the Australian Outback, a dinner experience available daily from 14 October to 9 November 2025. Led by Executive Chef Andy Oh and his culinary team, the exclusive spread is presented in partnership with Indoguna Singapore, a purveyor of the gourmet products and ingredients. 

Whether you are celebrating a special occasion or simply indulging, Edge’s Tastes of the Australian Outback is designed for an evening to be remembered. Tastes of the Australian Outback highlights premium Australian produce, featuring delicacies from both land and sea, alongside Edge’s signature international spread. Indulge in freshly-shucked Tasmanian oysters, poached whole rainbow trout, and Teochew-style steamed giant Australian Queensland grouper. 

Savour a feast of premium meats and exclusive cuts, from the signature carving station, highlighting succulent 65°C sous vide slow-roasted Australian Black Angus beef, slow-roasted kangaroo leg marinated in Taylor port wine and Australian duck bourguignon with nashi pear. The charcoal barbecue grill will also offer grilled olive-marinated spatchcock with roasted parsnips, and Pacific mussels in Chardonnay sauce. 

Indoguna Singapore Ambassador Executive Chef Dayan Hartill-Law of Palette Restaurant in Gold Coast, Australia, will make a guest appearance at Edge at 6 pm on 14 October 2025, where he will join Executive Chef Oh and his team to officially launch the Tastes of the Australian Outback buffet spread. Chef Dayan, who has two decades of fine-dining experience and a philosophy built on respect for ingredients, will share his insights and cooking techniques for the exclusive Australian meat cuts featured in the buffet spread.

Details 

Tastes of the Australian Outback at Edge
14 October 2025 until 9 November 2025
Mondays to Sundays
Available for dinner from 6 pm to 10 pm
S$120++ per adult | Inclusive of free flow of soft drinks
*All prices are subject to service charge and prevailing government taxes unless indicated otherwise.

View the Tastes of the Australian Outback digital menu at https://www.menu-ppsin.panpacific.com/edge-tastes-of-the-australian-outback-dinner

Make a reservation at +65 6826 8240 or email dining.ppsin@panpacific.com

Hashtags: #PanPacificSingapore, #EdgeSG, and #ShareYourMoments  

Surf and Turf special at the Edge, Pan Pacific Singapore

Source: Pan Pacific Singapore. Surf and Turf at Award-winning Buffet Restaurant, Edge, located at Pan Pacific Singapore.

From 22 August 2025 until 5 October 2025, Pan Pacific Singapore’s award-winning buffet restaurant, Edge, presents Surf and Turf — a limited-time-only dinner experience every Friday, Saturday and Sunday led by Executive Chef Andy Oh and his culinary team.

Showcasing the finest from both land and sea, this indulgent buffet highlights premium seafood, succulent meats, and Edge’s signature international spread. 

Renowned for its open kitchens, Edge has conceptualised a surf and turf spread that overflows with temptations from both sea and land. Ocean delights include giant freshwater prawn, steamed lobster claw chawanmushi, and smoky barbecued slipper lobster. On land, the feast continues with succulent marinated lamb T-bone, rosemary spring Chicken, and the grand centrepiece — a slow roasted prime Rib carved to order.

Guests are also invited to capture and share their Surf and Turf adventure on social media. By tagging @PanPacificSingapore and @EdgeRestaurantSG, then adding the hashtag #Edge2025, diners can enter a draw to win a Sunday Funday Brunch experience for four persons, worth S$472 — an affair involving bubbles, gourmet delights, and weekend revelry.

Details

Surf and Turf at Edge
22 August 2025 until 5 October 2025
Only on Fridays, Saturdays and Sundays
6 pm to 10 pm
S$128++ per adult, inclusive of free-flow soft drinks
For an additional S$30++ per adult, free-flow Tiger Beer for two hours

*All prices are subject to service charge and prevailing government taxes unless indicated otherwise.

Make a reservation at +65 6826 8240 or email dining.ppsin@panpacific.com

Hashtags: #EdgeSG, #PanPacificSingapore, #ShareYourMoments

Celebrate SG60 with Mandai Rainforest Resort by Banyan Tree

Mandai Rainforest Resort by Banyan Tree joins Singapore’s 60th birthday celebrations with a room package with S$60 nett room credits, buffet dinner at Planter’s Shed and exclusive gifts at the Banyan Tree Gallery. Nestled within the Mandai Wildlife Reserve, the resort provides convenient access to the Singapore Zoo, Night Safari and Rainforest Wild Asia.

SG60 collection

Source: Mandai Rainforest Resort by Banyan Tree. Facade.

To honour six decades of progress and resilience, Banyan Tree Gallery’s SG60 Collection features commemorative Blooming in Harmony gift sets adorned with six Vanda Miss Joaquim orchids, symbolising strength, beauty and Singapore’s enduring spirit. The mini set (S$60) features a crystal stone diffuser and aromatherapy oil from the Banyan Tree Spa, with the full set (S$160) also providing an upcycled cassava wireless charging tray.

Dining accessories showcasing the orchid motifs are also available, with linen table runners (S$260), linen table placemats (S$160 for four), and ceramic coasters (S$60 for four) on offer. The collection is available from now to 31 August. 

Buffet dinner at Planter’s Shed 

The resort’s all-day dining destination, Planter’s Shed, invites guests to celebrate Singapore’s Diamond Jubilee year with a dinner buffet at S$60++ per adult (usual price S$68++ per adult), available only from 4 to 10 August 2025. 

The buffet showcases of local signature flavours such as Planter Shed’s laksa and big prawn noodle, brought to life through live cooking stations. Known for its selection of local and international cuisine, Planter’s Shed promises a relaxed yet immersive dining experience surrounded by lush greenery.

SG60 room credit

From 1 to 31 August 2025, guests staying at Mandai Rainforest Resort by Banyan Tree will receive a S$60 nett resort credit per room, per stay. This credit can be enjoyed across the resort’s signature experiences—dining at Forage and Planter’s Shed, treatments at the Banyan Tree Spa, or at Banyan Tree Gallery. Book from now to 31 August 2025.

“Mandai Rainforest Resort by Banyan Tree is proud to be part of this national celebration,” said Glen Cook, GM.

“From revitalising spa experiences and exclusive keepsakes to interactive nature walks, we offer a truly unique way to celebrate Singapore’s 60th birthday, surrounded by the beauty of mother nature.”

Details

Mandai Rainforest Resort by Banyan Tree
60 Mandai Lake Road, Singapore 729979

Reserve at https://www.banyantree.com/singapore/mandai-rainforest-resort-by-banyan-tree/sg60-in-the-wild, or email PlantersShed-MandaiRainforest@banyantree.com for reservations at Planter’s Shed.

Verandah Rooftop Rotisserie freshens its menu

Source: Momentus Hotel Alexandra. Enjoy a refreshed contemporary European dining experience at Verandah Rooftop Rotisserie.

Momentus Hotel Alexandra has unveiled a new dining experience at its rooftop restaurant, Verandah Rooftop Rotisserie. Guests can pick from main courses as well as a buffet.

The menu draws from modern European flavours, with a focus on meats and signature roasts, complemented by salads, soups, pizzas, artisanal breads and desserts.

Verandah Rooftop Rotisserie’s lunch menu offers a new selection of Asian-inspired main courses. The red snapper papillote has a Chinese base. Sustainably- and locally-farmed red snapper is steamed with crystal vermicelli and shellfish, with a sweet clam broth, enhanced with a spicy fermented bean sauce. 

The Thai-spiced seafood aglio olio features Argentinian red prawns with the small shrimp called koebi, while rotisserie French yellow chicken ‘Panggang’, on the other hand, is inspired by Indo-Malay cuisine. A spiced turmeric marinade elevates French poulet, which is grilled to impart a smoky dimension. Served with sambal hijau (a condiment made with green chillies), a side of turmeric rice is recommended to maximise the flavours of this dish. 

The dinner menu also features an expanded list of entrees. Diners can look forward to the signature rotisserie poulet, a corn-fed French yellow chicken brined and marinated overnight with Verandah’s house blend of spices. Each chicken is stuffed before being roasted to perfection in the rotisserie, a slow-cooking oven that results in a juicy, flavour-packed roast.

Seafood lovers can sample the lobster risotto and the linguine al cartoccio, a recipe where pasta is cooked in parchment paper with shellfish, octopus and Argentinian red prawns. The meat lineup includes prime cuts, with the piece de resistance being the Japanese Miyazaki wagyu striploin, A5 (available with a top-up of S$40++). This cut is flown in directly from Japan.

Also available are dishes for sharing. Choose from the royal seafood paella (S$68++), the sustainably-farmed turbot (S$98++), or the grain-fed Black Angus beef tomahawk (S$18++ per 100 g).

Details

Lunch

Monday to Friday: S$29++
Saturday, Sunday and public holidays: S$39++
12 pm–2.30 pm

Dinner

Sunday to Thursday: S$58++
Friday, Saturday, eve of and public holidays: S$68++
6 pm–10 pm

Verandah Rooftop Rotisserie
Level 7, Momentus Hotel
323 Alexandra Road, Singapore 159972

Reservations at momentushotels.com/hotel-alexandra-singapore/dine

Iftar at StraitsKitchen, Grand Hyatt Singapore

Source: The Grand Hyatt Singapore. A selection
of dishes from the Ramadan buffet.

The Grand Hyatt Singapore welcomes guests to celebrate the spirit of togetherness with an iftar buffet at StraitsKitchen, Singapore’s first halal-certified buffet restaurant in a five-star hotel on Orchard Road.

Under the guidance of Chef Mohamad Mohamed Abdelmoety Ahmed, Chef Khairul Akmal Bin Zakaria, and Chef de Cuisine Nelson Wong, StraitsKitchen’s culinary team has prepared an extraordinary Ramadhan experience. 

Till 31 March 2025, StraitsKitchen will offer a buffet that brings together authentic Singaporean flavours with a touch of Middle Eastern cuisine. 

The dining experience begins with a selection of traditional mezze (appetisers), including smoky baba ghanoush and silky hummus, served with warm pita bread. 

Beyond the appetisers, guests can enjoy a variety of live stations and regional specialties celebrating both Malay and Arabic traditions. In addition to the Malay barbecue station serving chicken, beef, and mutton satay accompanied by warm peanut sauce and traditional ketupat (rice cakes), guests can enjoy Middle Eastern street food at its finest with the shawarma station, serving freshly-carved chicken shawarma wrapped in warm pita bread, topped with lettuce, onions, and tahini sauce.

Guests craving hearty mains can enjoy ayam buah keluak, a rich Peranakan specialty: braised chicken cooked with nutty buah keluak*, and beef rendang, a slow-cooked, coconut-infused beef dish fragrant with lemongrass and other aromatics. Seafood lovers will be delighted with ikan bakar, where sustainable barramundi is grilled to perfection, then served in a banana leaf and slathered with sambal. Udang Belado, a fiery tiger prawn stir-fry coated in homemade belado sauce, is another option.

To complete the feast, guests can indulge in handcrafted desserts, from flaky baklava filled with crushed nuts and drizzled with Arabic syrup, to dense, honey-soaked basbousa topped with toasted hazelnuts. The buffet also offers traditional Southeast Asian desserts, including pulut hitam (black glutinous rice in coconut milk), goreng pisang (crispy banana fritters), and bubur cha cha (a creamy coconut dessert with yam, sweet potato, and sago pearls). Sweet treats like chendol as well as an assortment of durian mochi and Nonya kueh are also on the menu.

In the evening, the Ramadan Dinner buffet offers a spread of dinner exclusives. In addition to the core mezze offerings of hummus and baba ghanoush, the dinner spread presents tabbouleh, fattoush, tzatziki, feta cheese salad, and warak enab (grape leaves stuffed with Arabic-spiced rice and raisins). The seafood on ice station adds on slipper lobster, mussels, and clams in the evenings to accompany the black tiger prawns available throughout the day.

Dishes like lamb mandi (fragrant steamed basmati rice with saffron and slow-cooked lamb, topped with pine nuts and coriander) and sayaduyah rice (صيادية, an Arabic dish of jasmine rice cooked with shrimp, barramundi, and spices) offer a taste of the Middle East’s vibrant culinary heritage, and guests can savour the kambing qorma (a rich, slow-braised lamb dish infused with creamy cashew nut sauce and aromatic bell peppers) and mahshi felfel (capsicum stuffed with spiced rice, dill, tomato, and minced beef). 

The dinner buffet is rounded out with comforting soups, including sup tulang merah, a robust, red-hued mutton bone stew served with crusty baguette, and sup ayam Palembang, a delicate kampung chicken soup with tofu and fresh basil leaves.

To end the meal on a sweet note, guests can visit the Date Bazaar, featuring an exquisite selection of premium dates from across the Middle East and North Africa, including the rich, caramel-like Ajwa and the chewy and flavourful Mabroum from KSA, the prized Medjoul from Jordan and Palestine, and the delicate Deglet Nour from Tunisia. Complementing these are natural dried figs and apricots from Turkey. Guests can also enjoy warm treats such as the aish el saraya (عيش السرايا), a classic Arabic bread pudding perfumed with fragrant syrup, as well as ladida coconut, a confection blended with mixed dried fruits.

StraitsKitchen also invites guests who are not fasting to experience the lunch buffet, which features a selection of local and regional favourites from Singapore’s Malay, Chinese, Indian, and Peranakan cuisine, complemented by a touch of Middle Eastern flair.

Details

Ramadan Buffet at StraitsKitchen
2 March – 31 March 2025 (including Hari Raya eve and Hari Raya Puasa (Eid))

S$68++ (lunch) | S$98++ (dinner)
All prices are subject to 10% service charge and 9% goods and service tax.

To reserve a table, please visit https://www.singapore.grand.hyattrestaurants.com/straitskitchen. 

Hashtags: #GrandHyattSingapore, #GoGrand

*Buah keluak comes from the Pangium tree. It is fermented before cooking.

Get a taste of Vietnam at the Edge, Pan Pacific Singapore

From 7 until 30 March 2025, Pan Pacific Singapore’s award- winning buffet restaurant, Edge, invites guests to embark on a culinary journey involving Vietnam. Tastes of Vietnam is available for dinner from Mondays to Sundays. 

Join Executive Chef Andy Oh and his culinary team as they collaborate with Pan Pacific Hanoi’s Executive Chef, Chef Zack Truong, and Junior Sous-chef, Chef Hoa Trung Kien, to showcase cherished Vietnamese signature dishes. 

With nearly two decades of culinary experience around the world, from Dubai to Maldives, Chef Zack has refined his ability to blend traditional Asian techniques with the finest ingredients, while mastering the rich and dynamic flavours of the Vietnamese cuisine. 

Start with tantalising appetisers, such as beef wrapped in betel leaves, fresh spring roll with prawn, plus jelly salad with chilli and lime. Comforting soups will also be served, including Southern-style sour chicken and pineapple soup, and Sour Fish soup with local herbs.

Indulge in Vietnamese favourites, including grilled pork belly with fermented rice and galangal, wok-fried river prawn with tamarind sauce, stewed beef shank with ginger and fish sauce, stir-fried kohlrabi with dried shrimp, as well as a live station serving Vietnamese pho (noodles in broth) with chicken and beef, as well as fresh noodle broth with snail.

Look out for authentic Vietnamese snacks, such as fried prawn meat with sugar cane and mini savoury pancakes with prawn coconut cream. For desserts, quintessential Vietnamese sweet endings are available, including grilled banana wrapped in sticky rice with coconut sauce, peanut candy with lotus seeds, yoghurt with black sticky rice, and taro sweet soup.

In addition to the Vietnamese dishes, Edge offers creations spanning Singaporean, Chinese, Malay, Indian, Japanese, Thai, and Western cuisines, plus an extensive seafood spread. Guests can sample freshly-shucked oysters, snow crab leg, sustainable Boston lobster, tiger prawns, Pacific clams, half shell scallops, sea conch, black mussels, and crawfish.

Source: Pan Pacific Singapore. An array of Vietnamese delicacies from Tastes of Vietnam at Edge.

Tastes of Vietnam at Edge
7 to 30 March 2025
Dinner from 6 pm to 10 pm

Fridays and Saturdays: S$118 (free flow of soft drinks included)
Sundays to Thursdays: S$98 (free flow of soft drinks included) 

View the Tastes of Vietnam digital menu at https://www.menu-ppsin.panpacific.com/edgedinnermenu-tastesofvietnam

Details

For reservations, call +65 6826 8240, or email dining.ppsin@panpacific.com.

Hashtags: #PanPacificSingapore, #EdgeSG, #ShareYourMoments

*All prices are subject to service charge and prevailing government taxes unless indicated otherwise.

Experience the flavours of Ramadhan at Window on the Park, Singapore

Source: Holiday Inn Singapore Orchard City Centre. Dishes from the Citarasa Ramadan Buffet Dinner.

Window on the Park at the Holiday Inn Singapore Orchard City Centre invites Muslims to break fast during Ramadhan at a sumptuous buffet.

Commence your culinary journey with the traditional soto ayam, then indulge in signature dishes such as rendang, ayam masak merah, and sambal paru. Enjoy live stations serving delights such as satay and grilled lobster. Window on the Park's Chef’s recommendations include heartwarming bubur lambuk and creamy durian pengat.

A diverse selection of Asian and international favourites are also available, including Japanese sushi, a Western-style beef burger at a live station, and Singapore chilli crab with deep-fried mantou bread. 

For added convenience, a prayer room is available within the vicinity. In-house Muslim guests can also enjoy a suhoor breakfast throughout Ramadhan. 

The hotel is currently acquiring halal certification from Majlis Ugama Islam Singapura (MUIS).

Citarasa Ramadan Buffet Dinner

6 pm to 10 pm (sunset times range from 7.15 pm to 7.21 pm)
2 to 9 March 2025: S$49.90++ per adult
10 to 30 March 2025: $118++ 1-for-1 adult

Window on the Park, Level 2,
Holiday Inn Singapore Orchard City Centre
11 Cavenagh Road
Singapore 229616

Enquiries and reservations: call +65 6733 8333, WhatsApp +65 9298 0019, or email: wop.hisinorchard@ihg.com

Reserve online at https://www.tablecheck.com/en/sinpv-window-on-the-park/reserve

Courtyard by Marriott Singapore Novena's Sky22 reopens in January

Sky22 at Courtyard by Marriott Singapore Novena, the all-day dining restaurant, is slated to reopen on 27 January 2025. 

Guests are welcomed through a new entrance that grants seamless access from the lobby, to find flexible seating arrangements, refreshed buffet stations and open-format kitchen areas. Its new interiors are inspired by Singapore’s verdant landscape, with floor-to-ceiling windows that let in natural light, accentuating biophilic elements, greenery-inspired textures, and airy palettes.

Since its soft reopening on 18 December 2024, Sky22 has delighted guests with its signature fusion of regional ingredients and global culinary techniques. In line with Marriott International’s sustainability and social impact platform, Serve360: Doing Good in Every Direction, Sky22’s reopening is bolstered by a fresh commitment to environmental stewardship and local sourcing. The new menus, led by Director of Food and Beverage John Chye, highlight fresh, locally-grown produce and ethically-sourced proteins. 

The modern Asian a la carte menu features crab cake with locally-farmed ice plant, while the Szechuan chicken koushuiji incorporates a locally-farmed cage-free onsen egg.

“The long-awaited reopening of Sky22 marks a new chapter in Courtyard by Marriott’s culinary story,” said Peter Khong, GM of Courtyard by Marriott Singapore Novena. 

“With our rejuvenated space and menus, our aim is to pay homage to the vibrant produce and flavours that abound in our local community. By drawing from the strengths in our local environs, we hope to offer guests a contemporary, welcoming atmosphere where friends, family, and business associates can gather and create memorable experiences over the fine quality we have to offer.”

Semi-buffet lunch

This crowd favourite boasts a new walk-in cold buffet — featuring an expanded salad bar, ice cream station, and a wider array of desserts. 

Guests may choose one cooked-to-order main course from a weekly rotating menu which includes Sky22 laksa lemak, miso braised Wagyu beef cheek, and mushroom steak burger as some of the options.

The semi-buffet lunch is available daily from 12 pm to 2.30 pm, at S$29.50++ per person.

Lunar new year promotion

Source: Courtyard by Marriott Singapore Novena. The lunar new year menu at Sky22, Courtyard by Marriott Singapore Novena.

Courtyard by Marriott Singapore Novena invites guests to ring in the year of the snake with a reunion feast at Sky22. Begin with a DIY lo hei bar, followed by a seafood-on-ice selection featuring freshly shucked oysters and poached rock lobsters. Delight in highlights like Singapore chilli crab with mantou, luo han zhai, Kam Heong tiger prawn, and eight treasure fried rice.

The live carving station features Australian grain-fed sirloin and herb-crusted lamb rack paired with gourmet sauces and sides. Festive desserts available include tang yuan, deep-fried nian gao, pineapple tarts, and a Nyonya kueh selection.

The a la carte menu includes an auspicious smoked salmon or abalone lo hei platter at S$38++ (serves three to four) or S$68++ (serves six to eight).

Lunar New Year Reunion Buffet Dinner
17 January 2025 to 8 February 2025, and 28 to 30 January 2025

Fridays and Saturdays from 6.30 pm to 10.30 pm
S$59++ (adult)
Free-flow soft drinks and juices are available for an additional S$12++ per person
Free-flow alcoholic options can be added-on at S$50++ per person

Marriott Bonvoy members can earn and redeem points at participating hotel restaurants, bars, golf and spa activities through the Marriott Bonvoy App. Use points for free nights, experiences, shopping, and more at any hotel or resort participating in Marriott Bonvoy. Membership is free. 

Details

Make a reservation at at sky22restaurant.com or call +65 6378 2040 before 12 January 2025 to enjoy 20% off the total bill (excluding reservations made for 28-30 January 2025).  

*All prices are subject to 10% service charge and 9% goods and service tax.

Savour Flavours of the Lion City up to National Day at Edge

Throughout the weeks leading up to Singapore's National Day, Edge, Pan Pacific Singapore's award-winning buffet restaurant, will be introducing a gastronomic journey through the vibrant flavours that make up Singapore's food culture.

From 9 July to 9 August 2024, celebrate Singapore's National Day at Edge with Flavours of the Lion City: A Culinary Expedition Through Singapore. During this period, Executive Chef Andy Oh and his culinary team will pay homage to the melting pot of cultures that define the lion city.

There will be signature Singaporean gems, such as braised soya duck and peanut with yam Rice, Singapore laksa with baby lobster, Teochew steamed Local-farmed golden pomfret, Nyonya chap chye, Kueh pie tee, popiah, and more.

Local desserts also await – try the golden deepfried durian, banana & chempedak ball, as well as the National Day signature chempedak Cake, Durian pengat, Milo Dinosaur Panna Cotta, lychee bandung Compote Trifle, kopi o cake, onde Lamington, pulut Hitam Soup, an assortment of charming rainbow Roti ice cream sandwiches, and more.

Familiar thirst-quenchers will be available at the Old School Pop-up Drinks Stall, including teh tarik, iced limau (lime), soya chin chow (grass jelly), and the iconic Singapore Sling, reimagined as a mocktail.

Source: Pan Pacific Singapore. Highlighted dishes from the Flavours of the Lion City: A Culinary Expedition Through Singapore at Edge.

In addition to the array of Singaporean culinary classics, the Flavours of the Lion City: A Culinary Expedition Through Singapore buffet at Edge will also include culinary creations and live action stations highlighting multicultural flavours, including Chinese, Malay, Indian, Japanese, Thai, and Western specialities, plus fresh seafood.

Details

The Flavours of the Lion City: A Culinary Expedition Through Singapore at Edge buffet is available for dinner from 6 pm – 10:00 pm from 9 July until 9 August 2024, and is priced at S$128++ per adult. Prices include complimentary coffee, tea, teh tarik, iced limau, and soya chin chow.

The Flavours of the Lion City: A Culinary Expedition Through Singapore promotion will also be available for lunch from 12 pm – 3 pm on Singapore’s National Day, 9 August 2024. Priced at S$128++ per adult, the offer includes the same complimentary drinks as at dinner.

In celebration of Singapore's National Day month, Edge is offering this buffet to Singapore citizens born in 1965 at S$88++ per person. This commemorative offer pays tribute to Singapore's 59th year of independence.

*All prices are subject to 10% service charge and prevailing government taxes unless indicated otherwise.

View the Flavours of the Lion City: A Culinary Expedition Through Singapore menu at https://www.menu-ppsin.panpacific.com/edge-2024-national-day.

Make a reservation at +65 6826 8240 or email dining.ppsin@panpacific.com.

Love meat? Love seafood? Get the best of both at Window on the Park till August 2024

From 1 July to 31 August 2024, experience the 1-for-1 Surf & Turf Buffet at Window on the Park, Holiday Inn Singapore Orchard City Centre.

The feast features premium steaks and succulent seafood plus sides, with over 60 dishes including grilled BBQ beef short ribs, steamed sustainable barramundi fish with golden garlic, and a "Wok Hei"* station. Available only on Fridays and Saturdays, reservations are advisable.  

Holiday Inn Singapore Orchard City Centre. Check out the Surf & Turf Buffet Dinner on Fridays and Saturdays till end-August at Window on the Park.

Details

Holiday Inn Singapore Orchard City Centre

11 Cavenagh Road, Singapore 229616

Surf & Turf Buffet Dinner

Fridays & Saturdays | 6 pm to 10 pm 

Adult: S$130++ (price for two adults under the 1-for-1 promotion)

International Buffet Weekday Lunch 

Mondays to Fridays | 12 pm to 2:30 pm

Adult: S$58++

Reserve online at https://www.tablecheck.com/en/sinpv-window-on-the- park/reserve/message

+65 6733 8333 | WhatsApp +65 9298 0019

*"Wok hei" refers a smoky taste to food that can only be achieved with stirfrying food in a wok. It is considered a mark of excellent cooking.

One for one Ramadhan buffet at the Holiday Inn Singapore Orchard City Centre

This year, the Holiday Inn Singapore Orchard City Centre presents Selera Iftar (tastes of iftar) during the month of Ramadhan at the the MUIS halal-certified restaurant Window on the Park. 

Source: Holiday Inn Singapore Orchard City Centre. The spread at the Selera Iftar buffet.

Featuring nearly 40 varieties of local classics and international dishes, diners can enjoy traditional favourites like chicken satay and beef rendang, as well as specialties such as wok-fried glass noodles with crab meat, Singapore chilli crab with golden mantou, Nyonya chap chai as well as roast lamb with black pepper sauce.

Sweets include pengat pisang with red bean soup, Arabic bread and butter pudding, pandan chiffon cake and assorted kueh (local cakes).

During this period, Window on the Park will also organise activities such as balloon sculpting and henna art.

Special 1-for-1 promotional rates for the buffets are available throughout the whole month of Ramadhan, which runs from April 3 to May 2.

Details:

Holiday Inn Singapore Orchard City Centre
11 Cavenagh Road, Singapore 229616

Selera Iftar Ramadhan dinner buffet at Window on the Park
2 April to 8 May 2022

Monday to Thursday, 6 pm to 10 pm - S$108++ for 2 adults

Friday to Sunday, 6 pm to 10 pm - S$120++ for 2 adults

A lunch buffet is also available:
Monday to Thursday, 12 pm to 2.30 pm - S$90++ for 2 adults

Friday to Sunday, 12 pm to 2.30 pm - S$99++ for 2 adults

All dine-in guests will receive a complimentary box of cookies.

Call +65 6733 8333 or email info.hisinorchard@ihg.com for reservations and enquiries.

Amara Sanctuary Singapore launches National Day promotion

Source: Amara Sanctuary Resort Sentosa. Singapore laksa.

In celebration of Singapore’s 53rd birthday, 5-star resort hotel Amara Sanctuary Resort Sentosa is holding a National Day promotion at its Shutters restaurant.

This National Day, guests to Shutters between 6.30 pm and 10 pm can enjoy the Singapura buffet, going at S$53++ for adults. The buffet is usually priced at S$75++. Dine on local favourites such Nyonya laksa, barbequed stingray and charcoal-grilled satay. Durian fans can also enjoy a free flow of durians that will be opened on the spot.

True-blue durian lovers can also look forward to the pop-up durian pancake stall which will be located at the hotel lobby from 1 - 9 August, 11.30 am – 6.30 pm. Three durian pancakes, handmade fresh on-site, will cost S$5.30 nett.

Source: Amara Sanctuary Resort Sentosa. Sambal stingray.

Amara Sanctuary Resort is located on a hillside overlooking the South China Sea, surrounded by 3.8 hectares of gardens and natural tropical rainforest. The hotel blends colonial architecture and modern design for 140 guest rooms, suites and villas.

A dedicated MICE building can accommodate conferences for up to 850 guests in its 6 m-high grand ballroom and eight function rooms. The Glass Pavilion, furnished with stylish transparent Philippe Starck-designed ‘Louis Ghost Chairs’ and seating up to 40 (60 standing), is a popular event location.

Details:

For enquiries and reservations, call Shutters at +65 6825 3866

Bay Hotel introduces Ramadhan buffet

Rumah Rasa at the Bay Hotel Singapore uses herbs from its own garden in the cooking, which is described as "home style with a twist". For Ramadhan the restaurant is serving an Ramadan Iftar Menu with rarer and more unusual Indonesian dishes.

At a lunch media preview of the evening Ramadhan buffet ahead of Ramadhan (started May 17), I had the privilege of trying many of the dishes that would be in the buffet menu. Chef Esa Hassim, himself from Indonesia, said the dishes were typically sourced by asking others what Indonesian dishes were not commonly available in Singapore.

If there is one word to describe this menu, it is "texture". Chef Esa has matched the creamy with the crunchy, the firm and the tender together to create a new definition of mouth-feel.

There were also a lot of greens complementing the rich gravies and sauces, making the meal a new experience of Indonesian cuisine that went beyond the standard gado gado and kicap manis-based food most Indonesian restaurants serve.

Service was impeccable. Dishes were replenished quickly, and my used dishes were cleared almost immediately.

Dishes I tried included:

This powdery mixture is chicken serunding. It is sweet, savoury, and crispy all at the same time, and best eaten with rice.

Urap singkong. This salad is made with finely shredded tapioca leaves. It was quite spicy. Chef Esa shared that onions and spicy peanut sauce are in the recipe.

Urap mangga, a crunchy green mango salad.

Kerabu sotong is a fusion of Thai and Indonesian flavours. The squid is just the right chewy texture.

Urap taugeh was tangy and my favourite salad. Chef Esa said it contained taugeh (beansprouts), long beans, sambal and tamarind.

This rice had subtle blue grains in it, coloured by the butterfly pea flower (clitoria ternatea).

Bubur asyura is a bright yellow porridge. Asyura, (عاشوراء or 'ashura'), refers to 10 Muharram. There are many practices associated with the date, including the making of a porridge of made of seeds and beans called ashura pudding. Rumah Rasa's version is served with shallots and peanuts with ikan bilis. The peanuts and ikan bilis were fresh and crispy, a very nice complement to the subtly fragrant congee. A number of the other dishes in the buffet combine well with the porridge, including eggs, vegetables and the chicken serunding, for those who prefer non-spicy food.

Udang karang, or crayfish in crabmeat chilli sauce. The crayfish was juicy and separated easily from the shell. It was nicely complemented by the sinful chilli sauce. The sauce was slightly too sweet for me but would probably be just right for others.

Sayur lemak gudeg, or braised young jackfruit in coconut broth, basically a curry. This is a chunk of young jackfruit, including half a jackfruit seed, with the flesh around it and the sticky, fleshy part that surrounds the seed. The cooked jackfruit tastes like artichokes on the outside, while the seed had the texture of roast chestnuts. The seed was covered by a tough membrane that separated easily, and which I discarded.

Ayam woku belanga, hot and spicy chicken flavoured in pandan and basil, is a marinated chicken seasoned in spice mixture from the Manado cuisines of North Sulawesi, Indonesia. This is a signature dish at Rumah Rasa. 

Asam pedas kakap, or seabass in spicy tamarind broth. The fish is fresh and comes in generous chunks. The flavours harmonised well. While "pedas" means spicy, this was not very spicy to me.

A closer look at the asam pedas kakap.

A single piece of the very tender rawon sapi.

Rawon sapi, braised beef in buah keluak. The beef was very tender, flavoured with rich buah keluak gravy.

The bebek cabai ijo, Indonesian braised duck in a green chilli sauce, where the tender duck pieces are smothered in Chef Esa's homemade ijo (green chilli sauce). The ijo has a spicy kick.

Keredok, raw vegetables for a local salad. The top basket contains winged beans (Psophocarpus tetragonolobus). There was also a Western salad counter, and boiled vegetables. There were several chilli dips to try, including two red chilli sambals, and the green chilli sambal called ijo.

The generous salad section included several types of eggs: century, salted, and quail. There were also plain hard-boiled eggs in the gado-gado section. These are sambal quail eggs.

The generous salad section included several types of eggs: century, salted, telur pindang* and quail. There were also plain hard-boiled eggs in the gado-gado section. These are the salted eggs.

A stack of roti John, kept warm next to the live station for asam laksa. The Indonesian version of French toast was not greasy, with the bread still crispy and chewy, and enlivened with generous chunks of chicken.

Containers of bandung and water. Tea and coffee are also served as part of the menu.

Longans were some of the tropical fruit on offer. Jambu and duku were also served.

Duku above and jambu below. Duku are also known as langsat and lanzones. Jambu is also called water apple.

Shot glasses of thick creamy liquid banana flavoured cream was counterpointed by sago in gula melaka.

Some of the kueh-kueh (snacks) at the buffet. This coconut-covered kueh is eaten with gula melaka (coconut sugar syrup).

More kueh. This has a creamy coconut pudding layer on top and rice coloured by the butterfly pea below.

Other dishes included:

Cumi cumi hitam (stirfried calamari in squid ink sauce) was a crowd favourite. It disappeared very quickly. It is less chewy than cumi cumi kerabu, and would go well with rice.

Bubur kacang ijo (mung beans porridge with coconut milk and cane sugar), a sweet thick green bean soup.

Details:

Rumah Rasa will start serving breakfast from 5am daily till mid-June. A takeaway set for two and four at S$40 nett and S$80 nett respectively is also available. There is also a lunch buffet with a standard menu.

From Sundays to Thursdays, the Ramadan Iftar buffet will have live stations serving laksa asam and roti John. On Fridays, Saturdays and the eves of public holidays, a live BBQ station will feature marinated sotong (squid), fresh tiger prawns and kembong fish.

Bay Hotel is at 50 Telok Blangah Rd, Singapore 098828. Make a reservation online

*In the pindang process, common in Indonesia, eggs are boiled in water, salt, soy sauce, a colouring agent and other spices. The recipe is similar to that for Chinese tea eggs. Instead of using black tea to colour the eggs, telur pindang make use of other colouring agents such as shallot skins and teak leaves.

*The meal was sponsored by Bay Hotel.