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.

Green Science Alliance develops safer vegan nail polish

Green Science Alliance has made a plant-based and biomass-derived gel nail polish, formulated without common nail polish ingredients like TPO, HEMA and TMPTA. Current plant and biomass components range from 22% to 25%. 

While several TPO- and HEMA-free gel nail products are already on the market, the company said that gel nail products that are free of both TPO and HEMA while also being plant-based or bio-derived are extremely rare. 

Green Science Alliance explained that: 

- TPO stands for diphenyl (2,4,6-trimethylbenzoyl) phosphine oxide, which is a photopolymerisation initiator necessary for curing gel nails with an LED/UV light. While TPO is not subject to cosmetic ingredient restrictions in Japan, its marketing in Europe has been banned due to concerns over its link to reproductive toxicity based on animal testing.

- HEMA, short for 2-hydroxyethyl methacrylate, is a primary resin ingredient in gel nail polishes that cure under LED/UV lights. However, skin contact with uncured HEMA can easily cause irritation and allergic reactions, potentially leading to symptoms such as itching, redness, and blisters.

- TMPTA stands for trimethylolpropane triacrylate, which is also a main resin component of gel nails that cures under LED/UV lights. While TMPTA is not subject to cosmetic ingredient restrictions in Japan, it has been reclassified as a category 2 carcinogen under Europe's revised CLP Regulation. Furthermore, the International Agency for Research on Cancer (IARC) classifies it as a Group 2B substance, suggesting potential carcinogenicity. 

Gel nails that are free of TPO and HEMA can reduce the risk of developing allergies, making them relatively safe to use even for individuals with sensitive skin or those who do their own nails. 

Developers Dr Hirotoshi Umemoto and Dr Ryohei Mori from Green Science Alliance aim to further increase the biomass content of the new nail polish in future. Dr Mori is CEO of the company. 

 

Source: Green Science Alliance. Plant bio-based biodegradable fake nails designed with plant bio-based TPO, HEMA-free gel nail polish.

 
According to Green Science Alliance, plastics and resins made from plants have lower CO2 emissions than petroleum-based plastics.

Green Science Alliance have dedicated themselves to the R&D of leading-edge environmental and energy technologies, driving progress toward decarbonisation, carbon neutrality, and the realisation of a sustainable society. With the goal of replacing all petroleum-based materials and products with plant- and biomass-derived alternatives, they have been developing materials derived from non-petroleum, plant and biomass sources. 

These include biodegradeable resins, biodegradeable plastics, coating materials, paints, glue, plasticiser, lubricant, and 3D-printed products such as furniture, nanocellulose, as well as biochar.

Details

Get the nail polish at https://www.nano-sakura-shop.com/

Reimagining Parkinson’s care

- Hayley Nea Iaduray has been named the Malaysia National Winner of the James Dyson Award 2026.

- Iaduray won for a wearable for Parkinson's patients.

- The invention will progress to the international stage of the James Dyson Award. The global winners, selected by Sir James Dyson will each receive RM162,999, while national winners are awarded RM27,160 each.

Hayley Nea Iaduray, a 24-year old engineering student from Monash University Malaysia, is the Malaysia National Winner of the James Dyson Award 2026 for her invention, ZeMor.

ZeMor is a tuneable, battery-free wearable device designed to help reduce hand tremors associated with Parkinson’s disease. Inspired by the engineering systems used to stabilise skyscrapers during earthquakes and typhoons, ZeMor applies the same principle on a miniature scale to help reduce involuntary hand tremors.

Parkinson's disease is one of the fastest-growing neurological disorders worldwide, affecting more than twice as many people today compared to 25 years ago¹,². Global researchers projected that the number of people living with Parkinson's could rise to 25.2 million by 2050, driven largely by ageing populations³.

1 World Health Organization (WHO), Parkinson Disease (2023)  

2 World Health Organization (WHO), Launch of Parkinson Disease Technical Brief (2022) 

3 BMJ, Projections for prevalence of Parkinson's disease and its driving factors in 195 countries and territories to 2050 (2025)

Discover dinner with foodpanda on ChatGPT and Claude

Food-delivery platform foodpanda is bringing generative AI-driven food discovery to customers with a plug-in now available on both ChatGPT and Claude.

Said to be the first such platform in Singapore to launch across both AI platforms, the integration is available in Singapore on both free and paid ChatGPT and Claude accounts. More markets are to follow.

Bhavani Mishra, MD, foodpanda, said: “Singaporeans are spoilt for choice when it comes to food and deciding what to eat. AI presents a new way to tackle that problem. By bringing foodpanda into ChatGPT and Claude, consumers can simply type what they’re craving, their budget or who they’re eating with, and quickly narrow down the options to find a meal that works for them.”

Instead of navigating menus and filters, users can describe exactly what they are looking for – from a meal within a specific budget to a particular cuisine or occasion – and receive relevant recommendations from foodpanda.

For example:

- “Find me three Korean restaurants on foodpanda that deliver to my location right now.”

- “What can I order for four people with a $50 budget?”

- “Suggest three vegetarian dinner options on foodpanda.”

The integration retrieves information directly from foodpanda at the time of the query to provide relevant restaurant and meal recommendations. Users can then tap through to the foodpanda app or web store to place and pay for their order.

This creates a new route for consumers to discover foodpanda's restaurant ecosystem, while allowing them to express what they want conversationally rather than relying solely on conventional search and filters, foodpanda said. 

 

Source: foodpanda. AI results from the plug-in.

How it works:

Add the plug-in: Enable the foodpanda plug-in on ChatGPT or Claude to browse restaurants directly in your chat.

- On ChatGPT, start your prompt with @foodpanda to find dishes that match everyone’s cravings, dietary needs, or holiday plans.

- On Claude, include foodpanda in your prompt and it will automatically tap into the plug-in to give you suggestions on your next meal.

Options can be narrowed down by residential area, dietary needs, budget and other preferences in your prompt. For example: “Find halal Korean food near Bedok for four people under $60.”

Order: Tap straight through to the foodpanda app or web store to complete your checkout in seconds.

The Ritz-Carlton, Bali introduces Bejana by Petty Elliott

The signature Indonesian restaurant at The Ritz-Carlton, Bali has entered a new chapter with the introduction of Bejana by Petty Elliott, deepening the restaurant's commitment to celebrating Indonesia's culinary heritage through authentic regional flavours, exceptional local ingredients, and heartfelt hospitality. 

Source: The Ritz Carlton, Bali. Petty Elliott brings her deep appreciation for Indonesia’s culinary heritage to Bejana, celebrating its authentic flavours, traditions and stories through dishes rooted in the richness and diversity of the archipelago.

Since opening its doors, Bejana has invited guests to discover the Indonesian archipelago through food. Named after a traditional vessel used to prepare and serve meals, the restaurant was created as a place where regional recipes, local craftsmanship, and warm hospitality come together to offer an authentic taste of Indonesia.

Widely regarded as one of Indonesia's foremost culinary figures, Chef Petty Elliott has spent almost three decades preserving and championing the country's culinary traditions. As one of the pioneering women who helped introduce Indonesian cuisine to international audiences, she has built a distinguished career as a chef, author, educator, and advocate for Indonesia's culinary heritage. 

Through her books, research, and collaborations with renowned hotels around the world, she has continually celebrated the richness and diversity of Indonesia's regional cuisines while ensuring their stories continue to inspire future generations.

Developed together with The Ritz-Carlton, Bali's culinary team, which is led by the Director of Culinary, Chef Raymond Siek, the new menu reflects Chef Elliott's philosophy of honouring tradition while allowing the integrity of each ingredient and regional recipe to shine. Rather than reinventing classic dishes, the menu celebrates their authenticity through curated preparation and a deep respect for their origins.

"We have always believed that exceptional dining is about creating meaningful connections—between people, culture, and place," said Go Kondo, GM of The Ritz-Carlton, Bali. 

"Bejana has long been a celebration of Indonesia's remarkable culinary heritage, and our collaboration with Chef Petty Elliott represents a natural evolution of that journey. Together, we are inviting guests to experience Indonesia through authentic flavours, thoughtfully-sourced local ingredients, and the genuine hospitality that defines both Bejana and The Ritz-Carlton, Bali."

Among the highlights is red snapper with bumbu woku, featuring freshly caught red snapper wrapped in banana leaves and served with locally grown pakis (fiddlehead fern). Inspired by the vibrant flavours of North Sulawesi, the aromatic bumbu woku shares many of the same herbs and spices found in Bali's traditional base genep, creating a beautiful connection between two distinct culinary traditions.

The menu also celebrates Indonesia's plant-based heritage through tempe satay, where locally produced tempeh (fermented soy beans) is first prepared using the traditional 'bacem' method before being grilled over charcoal, creating layers of sweet, savoury, and smoky flavours while remaining true to its cultural roots.

"Indonesian cuisine is incredibly layered," says Chef Petty Elliott. 

"Every island, every community, and every family has its own way of telling a story through food. At Bejana, we wanted to honour those traditions with sincerity—allowing the ingredients, the techniques, and the regional identities to speak for themselves."

More than a new menu, Bejana by Petty Elliott reflects a shared commitment to preserving and celebrating Indonesia's rich culinary heritage. Through this year long collaboration, The Ritz-Carlton, Bali continues to honour the traditions, ingredients, and communities that define Indonesian cuisine, reaffirming Bejana's place as one of Bali's leading destinations for authentic Indonesian dining.

GO Focus Plus to help fleets prevent accidents

Source: Geotab. Geotab's GO Focus Plus AI dash cam and video intelligence platform help fleets reduce risk and improve driver safety.

Geotab, a global connected transportation, video and asset tracking solution provider, has launched the GO Focus Plus  AI dash cam and its video intelligence platform in Singapore.

The new solution marks the next chapter for Geotab, dedicated to helping fleets create safer roads and a stronger, more supportive operation.

The dual-facing dash cam delivers proactive, in-cab voice support that helps drivers self-correct risky behaviours such as distraction, fatigue or tailgating. In a recent large pilot, the voice coaching functionality helped reduce tailgating by 90% and mobile phone use by 95%. This system turns every alert into a coaching opportunity, aiming to prevent accidents and create a measurable impact on fleet safety culture.

The launch comes amid a sustained rise in speeding-related risk across Singapore’s roads, with violations rising by 25.9% to 253,550 cases in 2025*.  With higher penalties now in effect**, unsafe driving behaviours such as speeding carry greater financial and operational consequences for fleet operators, Geotab noted. Timely, in-the-moment guidance is increasingly paramount in this operating environment, the company said.

For commercial drivers operating under tight schedules in dense urban conditions, the margin for error has narrowed considerably, Geotab said. Congested expressways, busy arterial roads and long shifts heighten exposure to risky behaviours such as speeding, distraction, tailgating and fatigue – factors that continue to feature prominently in serious and fatal accidents. At the same time, fleet operators face growing expectations from regulators, insurers and the public to demonstrate proactive duty of care, beyond post-incident accountability.

“In Singapore, transport operators are navigating an increasingly unforgiving operating environment,” said Ezanne Soh, Associate VP, Southeast Asia, Geotab.

“Drivers are under constant operational strain, and the cost of getting safety wrong is higher than ever. This is accelerating a clear shift across the industry, from reacting to incidents after they occur to preventing risk in real time before it leads to harm.”

The GO Focus Plus AI dash cam combines Geotab’s connected vehicle insights with intelligent, in-cab coaching to give drivers instant support exactly when they need it. At the same time, it helps fleet managers focus their attention on the issues that matter most, reducing day-to-day oversight burden and enabling more effective intervention without the need for constant monitoring or manual review.

Feature highlights include:

• Proactive driver coaching 
• Targeted  fleet management
• Safety culture

Geotab’s  AI models refine detection and coaching automatically with every update, ensuring fleets always have the smartest, sharpest tools to stay ahead of risk without extra administrative work. The platform is designed to support a growing family of advanced cameras, with new models and capabilities planned in the coming months.

*Singapore Police Force, Annual Road Traffic Situation 2025, February 2026

**Singapore Ministry of Home Affairs, Enhanced Penalties for Speeding Offences, December 2025