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 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.

Mastercard elevates premium travel with Asia Pacific’s first Taste by Priceless dining club

Source: Mastercard. Asia Pacific’s first Taste by Priceless dining club is located at Hong Kong International Airport.

Mastercard cardholders from around the world can now enjoy Asia Pacific’s first Taste by Priceless dining club at Hong Kong International Airport (HKG), marking the official opening of a new premium airport dining experience. Available to World Legend, World Elite and World Mastercard cardholders travelling through Hong Kong, the benefit can be accessed regardless of where their card was issued.

Located at Terminal 1 near Gate 40, Mastercard’s Taste by Priceless is designed for travellers seeking distinctive dining experiences. Blending culinary storytelling, local chef-led programming and immersive design, Taste by Priceless is offered as part of The Mastercard Collection, Mastercard’s globally-connected portfolio of exceptional dining, entertainment and travel benefits. Through The Mastercard Collection, eligible cardholders can access premium experiences throughout their journey.

Taste by Priceless in Hong Kong features seasonal menus co-created with acclaimed chefs, blending Asian and Western cuisine with celebrated local culinary heritage, and offers distinct dining experiences, designed to accommodate travellers’ preferences and schedules:

The Counter

An intimate, chef-led tasting featuring a multicourse menu with dishes such as shiso & romaine salad, and Superior Chicken soup

The Cove

A relaxed à la carte setting offering tapas-style dishes including pil pil prawns, prawns cooked with garlic, olive oil and chilli, and miso glazed cauliflower

The dining experience is complemented by a selection of Mastercard’s signature desserts and cocktails, created exclusively for Taste by Priceless venues around the world.

World Legend cardholders enjoy unlimited complimentary access for themselves and up to three guests, while World Elite and World cardholders may access Taste by Priceless at a preferential rate. Once admitted, guests can enjoy the full Taste by Priceless experience, including chef-curated dining, signature desserts and beverages, all included as part of their visit. Eligible cardholders can access the dining club within three hours of departure, with no prior reservation required.

“Trips today extend beyond the destination itself,” said Joyce Bo, Executive VP, Core Payments, Asia Pacific, Mastercard.

“As airports increasingly become part of the journey rather than simply a transit point, more travellers are looking for experiences that are worth arriving early for. Taste by Priceless reflects how travel is evolving, turning even a short stopover into a meaningful culinary moment while enabling financial institutions to elevate their premium customer proposition.”

Beyond dining, the venue has been designed as an immersive, multisensory space that blends Mastercard’s brand heritage with local cultural influences. At its heart is a commissioned installation by emerging Chinese artist Xinran Guan, whose oil paintings explore harmony between the material and immaterial.

The launch of Taste by Priceless in Hong Kong expands Mastercard's growing portfolio of elevated airport dining experiences for cardholders, joining Taste by Priceless at Guarulhos International Airport (GRU) in São Paulo and a new location slated to open in Mexico City later this year. Beyond the airport, cardholders can also enjoy exceptional dining experiences through Mastercard's broader Priceless portfolio, including LUMA at Hong Kong's historic 1881 Heritage and Priceless restaurants in Rome, Mexico City and São Paulo. 

The Mastercard Collection Taste by Priceless is a part of The Mastercard Collection, Mastercard’s global portfolio of premium travel, dining and entertainment privileges. The Mastercard Collection offers seamless access to fine dining, including more than 400 award-winning restaurants across 10 Asia Pacific markets, alongside priority access to world-class entertainment and travel experiences worldwide. 

Details

Kyra | Taste by Priceless 

Hong Kong International Airport (HKG), Terminal 1 Near Gate 40, Departures Level (L7) (Accessible by elevator or escalator on mezzanine level) 

Daily, 6 am – 23:59 pm (subject to change) 

Taste by Priceless is open to eligible Mastercard cardholders worldwide, regardless of where their card was issued. Eligible cardholders may access the venue using: 

+ A physical World Legend, World Elite, or World Mastercard card (digital cards are not currently accepted) 

 + A same-day confirmed boarding pass and matching government-issued photo id     

No prior reservation is required. Once admitted, guests can enjoy chef-curated dining, signature desserts and beverages, all included as part of their visit.  

Privileges

World Legend Mastercard cardholders: Unlimited complimentary access for the cardholder and up to three guests Promotional offer (until 30 September 2026): US$70 / HK$550 per person for World Elite and World Mastercard cardholders, and for additional accompanying guests of World Legend Mastercard cardholders 

For full eligibility, pricing and access details for all Mastercard cardholders, please refer to the Terms & Conditions.

Mastercard initiative makes going outdoors more welcoming to people with autism

Source: Mastercard. From left: Julie Nestor, Executive VP, Marketing & Communications, Asia Pacific; Mastercard, Paridhi Tandon (SAAC); Linda Tay, Senior Director of Programming, Gardens by the Bay; and Bernard Chew, CEO, St Andrew’s Autism Centre.

Mastercard has launched Time for Acceptance in Singapore, an initiative that makes retail, dining and outdoor spaces more welcoming for people with autism. For many persons with autism or sensory sensitivities, and their caregivers, uncertainty about the environment can make going out more challenging. Sudden noise, unclear layouts or even feeling judged or encountering impatience from members of the public can quickly turn everyday moments, from ordering food and waiting in line to asking for help, into points of stress. 

The initiative, developed with St Andrew’s Autism Centre (SAAC), brings together nine organisations across retail, dining and community spaces to introduce practical changes for persons with autism and their caregivers. These include clearer information, more consistent service cues, better-trained frontline staff, dedicated quieter sessions and sensory-friendly menus to help make visits easier to navigate.

Julie Nestor, Executive VP, Marketing & Communications, Asia Pacific, Mastercard said that days can be planned, but not environments. “Time for Acceptance is about changing that by introducing practical changes that businesses can implement now, from clearer information to better prepared frontline staff. Mastercard hopes this initiative will encourage more organisations across Singapore to join and help make everyday experiences more inclusive,” she said.

The initiative is launching across 47 locations in collaboration with nine organisations, with more expected to join. More than 220 frontline staff have been trained ahead of launch to better support persons with autism and their caregivers.

Each organisation will introduce changes suited to its own environment and visitor journey. These range from wayfinding support and quieter sessions to staff training and more inclusive dining tools, helping persons with autism and their caregivers know what to expect before and during a visit.

For example, Commonwealth Concepts is piloting staff training and clearer, more supportive service including at The Marmalade Pantry, Baker & Cook and Swissbake. At Gardens by the Bay, the Quiet Morning programme allows individuals on the autism spectrum to experience the Flower Dome and Cloud Forest before the public opening. 

Starbucks Singapore is also participating through Frasers Property’s inclusive wayfinding pilot across seven stores, helping customers navigate malls and find stores more easily. 

To support families beyond individual visits, Mastercard and SAAC have developed a directory of autism-friendly spaces to help persons with autism and their caregivers discover participating locations and better plan outings in advance. 

Mastercard and SAAC are also developing a series of online training modules for frontline staff and participating organisations. Delivered in consultation with SAAC’s Centre of Advocacy and Public Education, these modules cover topics such as understanding autism, communication, sensory differences, routines and social interaction. 

The training is designed to help businesses build confidence in supporting persons with autism through clearer, more consistent practices and thoughtful interactions. 

“Real acceptance starts with the willingness to make accommodations that help persons with autism and their caregivers feel more confident in everyday spaces,” said Bernard Chew, CEO of St Andrew’s Autism Centre. 

“Through Time for Acceptance, we are working with Mastercard and participating partners to turn lived experience into practical tools and guidance that equip organisations to take meaningful steps toward more inclusive practices. We invite more businesses to join us in making inclusion part of everyday life, alongside many others who are already committed to creating more inclusive spaces.”

Mandai Wildlife Group, steward of the Mandai Wildlife Reserve, will offer a special menu at the official launch event at Crimson Restaurant in Bird Paradise, featuring Mastercard’s Sensory Notes. The programme helps persons with autism or sensory sensitivities order more confidently.

Agatha Yap, CMO, Mandai Wildlife Group, added: “Crimson Restaurant at Bird Paradise is a flamingo-themed dining experience offering breathtaking views of an aviary and birds like macaws taking flight. We want every guest to feel welcome, and through our participation in Mastercard’s Sensory Notes programme, we are piloting how clearer information about what to expect, ingredients and flavour profiles can be incorporated into our menus. 

"We hope to learn from this collaboration and make the dining experience even more comfortable and enjoyable – particularly for visitors with autism and sensory sensitivities. It’s a small but meaningful way to make our spaces more accessible for everyone.”

Time for Acceptance builds on #AcceptanceMatters campaign, Mastercard’s autism inclusion campaign launched in Singapore in 2024 to raise awareness of hidden disabilities, including autism. The new initiative shifts from awareness to implementation by focusing on practical changes businesses can make in day-to-day operations and customer interactions. 

Participating organisations include: 

Amped Trampoline Park

Amped Trampoline Park runs dedicated weekly sessions for neurodivergent children, with reduced music and announcements, lower capacity, access to a quiet room, and trained staff. As part of Time for Acceptance, these quieter sessions help create a more welcoming play experience for families and reflect the park’s long-running commitment to more supportive environments for neurodivergent children. 

Nicole Sparkes, Director & Owner, Amped Trampoline Park said: “At Amped, we have seen how much difference a calmer, more considered environment can make for neurodivergent children and their families. We hope Time for Acceptance encourages more businesses to make simple but meaningful adjustments so more families can feel welcome, safe and included.” 

Commonwealth Concepts 

Commonwealth Concepts is piloting inclusive service practices across 17 outlets, including The Marmalade Pantry, Baker & Cook and Swissbake. At launch, more than 50 frontline staff will undergo training developed with St Andrew’s Autism Centre to support persons with autism with greater care, patience and empathy. This includes using simple, direct language, allowing more time for ordering, and responding calmly in high-stress situations to help create lower-stress dining experiences.

Said Betty Tan, Group Head, Commercial Strategy and Partnerships, Commonwealth Concepts: “Inclusion should be felt in everyday moments, including something as simple as dining out with confidence and ease. Through Time for Acceptance, we are equipping our teams with practical skills to serve persons with autism and their caregivers with greater patience, clarity and care across our restaurants.”

Frasers Property Singapore 

Frasers Property Singapore continues to strengthen its Inclusion Champions programme across its malls to better support shoppers with diverse needs, including individuals on the autism spectrum, persons living with dementia, and their caregivers. To date, it has engaged 37 retail brands and trained over 300 frontline staff. This includes more than 110 Dementia Go-To Points across participating tenant outlets, as well as Calm Hours across 81 outlets. 

The organisation plans to onboard 20 additional brands this year in addition to expanding its efforts through ongoing enhancements. 

Commented Adrian Tan, MD, Retail, Frasers Property Singapore: “Our participation in Mastercard’s Time for Acceptance campaign reflects our commitment to advancing inclusion through partnerships. By working alongside like-minded organisations, tenants, and communities, we amplify our impact and shape our malls into welcoming second places that support everyday life.” 

Gardens by the Bay

Gardens by the Bay is participating in Time for Acceptance through its Quiet Morning programme, where individuals on the autism spectrum can experience the Flower Dome and Cloud Forest one hour before opening to the public, with reduced noise, minimal announcements, and lower visitor density. 

Since its introduction in 2024, Quiet Morning has supported over 1,200 persons with autism and their caregivers. In collaboration with St Andrew’s Autism Centre, visual and written guides were developed to help visitors better prepare for their visit. 

Staff and volunteers were also trained to better support and engage persons on the autism spectrum. An online sensory map is also in the pipeline, providing real-time information on sensory conditions such as noise, lighting and crowd levels, while highlighting sensory-friendly routes across the Gardens. 

Linda Tay, Senior Director of Programming, Gardens by the Bay commented: “As a people’s garden, we believe in inclusivity and that the beauty of nature should be accessible to everyone. Through specially curated programmes like Quiet Morning, we provide a calm and conducive environment for persons with autism to enjoy what Gardens by the Bay has to offer. 

Time for Acceptance is a meaningful programme, and we are glad to be part of this journey to foster greater understanding and inclusion.” 

I’mable (by SG Enable) 

I’mable, a public education initiative by SG Enable, supports efforts to move inclusion from awareness to everyday practice. It works with organizations to implement practical adjustments such as staff training, clear communication, sensory considerations, and flexible service approaches, helping to create more supportive everyday environments for persons with autism and their caregivers.

Observed Edward Chew, Senior Director, Employment and Lifelong Learning Group, SG Enable: “Inclusion begins with actions that go beyond intention. We are encouraged to see Time for Acceptance help move inclusion from awareness to everyday practice, and we hope it inspires more organisations to create environments where persons with autism and their caregivers feel respected, understood and welcome.”

King Living

King Living is focused on inclusive customer service practices, covering all its showroom design consultants and customer service staff. The initiative focuses on ensuring a consistent and welcoming customer experience across consultation and purchase touchpoints. 

Stated Ili Ibrahim, Regional Retail Manager SEA, King Living: “At King Living, we believe every customer should feel welcome, respected and at ease throughout their experience with us. Through Time for Acceptance, we are formalising inclusive service practices across our Singapore showrooms and hope this helps encourage more brands to make inclusion part of everyday customer experience.” 

Mandai Wildlife Group 

Mandai Wildlife Group is supporting Time for Acceptance with a sample menu at Crimson Restaurant in Bird Paradise featuring Mastercard’s Sensory Notes.  

First piloted at the 2026 Australian Open, Sensory Notes helps diners understand what to expect before ordering by describing dishes in clear, literal terms — including texture, taste intensity, preparation and presentation. It is designed to reduce uncertainty around food and dining, which can be a barrier for some persons with autism. 

While a showcase for now, it offers a practical example of how food and beverage operators can take steps toward more inclusive dining experiences. The initiative complements Mandai Wildlife Group’s broader efforts to make the precinct a more welcoming and accessible destination for autistic visitors and their families. 

SAFRA

Employees across all seven SAFRA clubs have been learning more about autism through workshops conducted by St Andrew’s Autism Centre since March 2026.

Yap Mong Nah, Deputy CEO of the Club Management & Engagement Group at SAFRA, commented: “Our seven clubhouses are popular places where national servicemen bring their families, including family members with autism. By providing opportunities for our employees to gain a deeper understanding of how persons with autism may interact and experience their surroundings differently, we aim to create an even more welcoming and inclusive environment at our clubs.”

Starbucks Singapore

Starbucks Singapore is participating in Frasers Property’s Inclusion Champions programme as part of an inclusive wayfinding mapping pilot. The initiative is currently implemented across seven stores — Century Square, Hougang Mall, The Centrepoint, Waterway Point, White Sands, Northpoint City and Eastpoint Mall. As part of the pilot, Starbucks is introducing in-store navigation support to help customers find stores within malls more easily and navigate ordering more clearly.

Additional measures include calm shopping hours within selected malls and dedicated in-store spaces that serve as dementia go-to points.

Ruth Yam, Head of Commercial, Starbucks Singapore stated: “At Starbucks, we want every visit to feel welcoming and easy to navigate. Through Time for Acceptance and our wayfinding pilot with Frasers Property, we hope to help." 

In Singapore, more than one in 100 children are diagnosed with autism.  

Explore

Browse the sensory-friendly spaces directory and training resources for Time for Acceptance, and find out how your organisation can join at https://www.saac.org.sg/timeforacceptance

Pan Pacific Singapore commemorates 40 years of hospitality excellence

The iconic Pan Pacific Singapore, a landmark luxury hotel in the heart of Marina Bay and Singapore’s central business district, celebrates 40 years of excellence in hospitality in 2026.

Source: Pan Pacific Singapore. Celebrate Pan Pacific Singapore’s 40th anniversary with a series of exclusive experiences and offers.

Melvin Lim, GM, Pan Pacific Singapore said: “Over the past four decades, Pan Pacific Singapore has continually evolved, guided by our unwavering commitment to elevate guest experiences. Key milestones in Pan Pacific Singapore’s transformation include the launch of the 519-square-metre Ocean Ballroom in 2000, expanding the hotel’s portfolio of meeting venues and reaffirming our ambition to be the city’s preferred destination for meetings, incentives, conferences, and exhibitions (MICE).”

Guests are invited to experience the warm hospitality and graceful luxury that has defined Pan Pacific Singapore for four decades. Celebrate Pan Pacific Singapore’s 40th anniversary with a series of exclusive experiences, from dining offers and spa treatments to luxurious staycations, an art showcase, and exclusive meetings and events packages. 

Edge 

At award-winning buffet restaurant Edge, Executive Chef Andy Oh and his culinary team invite guests to celebrate Pan Pacific Singapore’s 40th anniversary with an exceptional weekday lunch experience priced at S$40++ per person (usual prices or UP, up to S$72++). 

Available from now until 15 November 2026, this celebratory offer is valid with a minimum of four adult diners and limited to the first 40 guests per lunch period. Edge offers an extensive array of Asian and international fare, prepared with the freshest ingredients and cooked à la minute, with tantalising dishes and tempting desserts from the best of Singaporean, Chinese, Malay, Indian, Japanese, Thai, and western cuisines.

Highlights include Edge’s signature Singapore laksa with yong tau foo, Japanese golden chicken curry, a signature carving station with slow-roasted beef striploin with roasted root vegetables, home-cured beef salami, chicken ham, pastrami, mortadella, paprika Lyoner, and meatloaf, made in-house by the hotel’s Master Butcher Chef Haiko Mayer. 

Other stations to visit include a cured salmon station with Fassler smoked salmon, a rojak station, a kueh pie tee station, and more. For seafood lovers, Edge offers a spread of fresh seafood, including sustainable Boston lobster, tiger prawns, Pacific clam, half shell scallops, sea conch, black mussel, and crawfish. 

Sweet endings await with decadent desserts by Executive Pastry Chef Edina Si, such as homemade apple cinnamon tart, mango pomelo Swiss roll, durian pengat, and more. 

Details 

Edge Weekday Lunch Buffet

From now until 15 November 2026, Mondays to Fridays
Available for lunch from 12 pm to 2:30 pm
$40++ per person (UP up to S$72++)

View Edge’s menu at https://www.panpacific.com/en/hotels-and-resorts/pp-marina/dining/edge.html

For reservations, visit https://www.tablecheck.com/en/pan-pacific-singapore-edge/reserve

Hai Tien Lo

Since its inception 40 years ago, Hai Tien Lo has been seen as one of the most respected Chinese restaurants in Singapore. Guests can savour traditional Cantonese dishes and authentic dim sum, as well as exclusive Chinese teas and exotic Chinese liquors.

Led by Executive Chinese Chef Edden Yap and his culinary team, the award-winning Hai Tien Lo presents an exquisite selection of authentic Cantonese cuisine with a modern twist. Available on weekdays from now until 30 December 2026, celebrate Pan Pacific Singapore’s 40th anniversary with a bottle of wine at S$40++, with a choice of Changyu Noble Dragon N158 or Changyu Riesling Dry White.

Savour these wines alongside Hai Tien Lo’s signature dishes, such as deep-fried Ibérico pork spareribs in creamy sauce, topped with shredded lime; stewed Japanese rice vermicelli with pan-fried lobster meat and scallop, in house-made sour tomato broth, steamed sea perch fillet with aged Teochew preserved radish, and more. 

Details 

View Hai Tien Lo’s menu at https://www.panpacific.com/en/hotels-and-resorts/pp-marina/dining/hai-tien-lo.html

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

Keyaki 

At Keyaki, experience a culinary journey that promises to elevate the dining experience as Executive Japanese Chef Teruya Noriyoshi and his culinary team present authentic Japanese cuisine with the finest ingredients imported directly from Japan. 

Head Teppanyaki Chef Eric Yong presents a weekday teppanyaki lunch set priced at S$40++ per person. Available at Keyaki’s teppanyaki counter, the menu is limited to the first 12 guests per lunch period. 

The experience begins with a trio of appetisers, featuring foie gras terrine in rice waffle, mozuku seaweed with snow crab meat, and jimami tofu. Guests may select a main course of Hokkaido white pork, chicken, or Wagyu beef (available at an additional S$30++), followed by signature garlic fried rice and miso soup. 

Details 

Keyaki Weekday Teppanyaki Lunch Set 

From now until 30 December 2026, Mondays to Fridays
Available for lunch from 12 pm to 2:30 pm
S$40++ per person

View Keyaki’s menu at https://www.panpacific.com/en/hotels-and-resorts/pp-marina/dining/keyaki.html

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

Pacific Emporium

Executive Pastry Chef Si and her pastry team present a series of commemorative cakes at S$40++ each, available exclusively at Pacific Emporium. 

From now until 30 June 2026, guests can indulge in the coconut crystal cake, a delicate mix of coconut chiffon, light coconut cream, and coconut crystal jelly. From 1 July until 31 December 2026, the spotlight shifts to the hojicha buckwheat cake with seasonal fruits, featuring hojicha-infused cream, buckwheat sponge, brown sugar mochi, and an assortment of fresh seasonal fruits. 

Details

View Pacific Emporium’s menu at https://www.panpacific.com/en/hotels-and-resorts/pp-marina/dining/pacific-emporium.html

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

PLUME 

Helmed by Head Mixologist Akmal Haqim and Bar Manager Siew Han Jun, PLUME is a destination cocktail bar poised to enchant the most discerning of connoisseurs. In honour of Pan Pacific Singapore’s 40th anniversary, guests are invited on a sensory journey featuring a curated tasting flight priced at S$40++. 

The experience presents three bespoke tasting-sized cocktails, each inspired by the flavours and ingredients of the Asia-Pacific region, and paired with a complementary bar bite. 

The tasting flight is refreshed every two months.

Details

View PLUME’s menu at https://www.panpacific.com/en/hotels-and-resorts/pp-marina/dining/plume.html

For reservations, please call +65 9459 7165 or email plume.ppsin@panpacific.com 

St Gregory 

Step into a world of serenity and tranquillity at Pan Pacific Singapore’s award-winning spa. In celebration of the hotel’s 40th anniversary, St Gregory invites guests to pause and unwind with a specially curated 40-minute express massage, offered at a promotional price of S$100 nett. 

Designed to ease tension and restore balance, this rejuvenating treatment provides a restorative pause amid the city’s bustle. 

Details

View St Gregory’s menu at https://www.panpacific.com/en/hotels-and-resorts/pp-marina/experiences/st-gregory.html

For more information, call +65 6826 8140, email stgregory.ppsin@panpacific.com, or visit bit.ly/PPSINStGregory

A luxurious 40th anniversary retreat 

The exclusive 40th Anniversary Stay Package offers a one-night room stay for two persons with breakfast at Edge and a welcome drink at PLUME.  

Details 

For more information, visit https://eshop-ppsin.panpacific.com/products/2d1n-stay- voucher-h12026

Meetings and events packages 

The Stay and Savour meetings package offers special rates for events booked from now until 30 June 2026, for events taking place between now and 30 September 2026. Savour an exclusive culinary experience featuring wellness-inspired selections, regional favourites, and local specialities. 

This celebratory package is available for events with a minimum of 15 rooms booked and 30 guests per event day. Enjoy special room rates from S$320++, inclusive of one complimentary breakfast, and choose from three curated culinary experiences with live stations, at S$118++ per person. 

The options include A Nourishing Affair, a wellness-inspired lunch buffet, A Journey Through Southeast Asia, a cocktail reception with canapés inspired by the region, and Tastes of Singapore, a heritage- inspired dinner buffet.

Additional concessions: 

• Full-day meeting packages start from S$130++ per guest, inclusive of one lunch and two refreshment breaks 

• Enjoy a complimentary one-hour extension with any two-hour free flow beverage package purchased for the event 

For social events, packages start from S$148++ per person with a minimum of 40 guests. Highlights include four hours of exclusive venue use, an eight-course Chinese set menu, free flow of soft drinks and Chinese tea throughout the event, a bottle of house wine for every confirmed guest table, and more. 

Enjoy a choice of one of the following:

• A complimentary 2 kg birthday cake prepared by Executive Pastry Chef Si and her pastry team 

• A 30-litre barrel of beer 

• A one-night stay in a Deluxe Room with breakfast for two persons 

• A complimentary buffet dinner voucher for four persons at Edge

Additional concessions: 

• A complimentary longevity birthday bun 

• Carpark coupons for up to 20% of confirmed guests 

• A customised centrepiece for each guest table 

Details

For enquiries, call +65 6826 8052 or +65 6826 8248, or email sales.ppsin@panpacific.com (meetings) or celebrate.ppsin@panpacific.com (events). 

Public Art Space – A Voyage of Hue and Imagination 

As part of its 40th anniversary celebrations, Pan Pacific Singapore and Singapore-born autodidact abstract artist, Dr Low Lee Yong, famously known as Dr Lowly, present a curated selection of Dr Lowly’s works. Inspired by nature and emotion, Dr Lowly’s works explore imagination, impermanence, and hope. Each canvas becomes a dance between control and release, echoing experience, mystery, and renewal. His art celebrates both the fleeting grace of the natural world and the quiet resilience of the human spirit. 

The showcase is on view at the Public Art Space on Level 2 of Pan Pacific Singapore, from now until 1 June 2026. It highlights his signature Squeeze and Splatter technique - dynamic bursts of acrylic that transform spontaneity into structure and disorder into visual poetry, featuring vibrant layers of colour and movement.  

Dr Lowly will donate 100% of proceeds from the sale of two artworks, Ferocious Focus and Stripped Stare, to the Children’s Cancer Foundation.

Details

For more information, contact Dr Lowly on +65 8060 7474 or email contact@DrLowly.Art

Memories and stories 

Follow Pan Pacific Singapore on Instagram and Facebook for a curated series of photos and videos showcasing flashbacks, iconic moments, and behind-the-scenes glimpses from four decades of history. Delight in heartfelt stories from long-serving staff, former colleagues, and generations of loyal guests, reflecting on their fondest memories of Pan Pacific Singapore. 

“Out of our 515 associates at Pan Pacific Singapore today, we are especially proud that some have been with us since our pre-opening days 40 years ago. Their long service reflects the strong sense of family that defines our culture. As we commemorate this extraordinary milestone, we remain committed to continuous training and development programmes that enhance our associates’ skills, knowledge, and understanding of luxury service, enabling them to deliver even more innovative and exceptional experiences for our guests,” said Lim.  

Commitment to community 

Pan Pacific Singapore is proud to be the Official Hotel Partner of Dementia Singapore, supporting initiatives that raise awareness of dementia and provide meaningful benefits to individuals living with dementia and their caregivers.

Through this partnership, Pan Pacific Singapore offers exclusive stay and dining privileges to members of CARA, Dementia Singapore’s lifestyle and community platform connecting persons living with dementia and caregivers to a supportive ecosystem of solutions.

The collaboration also creates opportunities for Pan Pacific Singapore employees to participate in dementia advocacy efforts, including awareness talks by Dementia Singapore and internal training programmes organised by the hotel to enhance understanding of dementia-related issues within the hospitality sector.

Details 

For more information, please visit https://dementia.org.sg/

Pan Pacific DISCOVERY benefits

Pan Pacific Hotels & Resorts’ loyalty programme, Pan Pacific DISCOVERY, allows members to earn up to 7% cash back in
DISCOVERY dollars (D$) on stays, dining, and spa. Enjoy perks such as room upgrades and late check-out (subject to availability), birthday treats, and complimentary breakfast for Titanium members.

Details

For more information, visit https://www.panpacific.com/en/panpacific-discovery/sign-up-today.html?r=PPSIN 

Highlights through the years

Pan Pacific Singapore boasts 790 guestrooms and suites, wellness and fitness facilities, six restaurants and bars, and 2,329 sq m of meeting and event venues. It has held a distinguished place in the city’s skyline since 1986. 

This was followed by a major transformation in 2012, which saw the full renovation of over 280 guestrooms. In the same year, the hotel launched Edge, one of the city’s largest buffet restaurants with 330 seats, featuring an extensive selection of Asian and international cuisine. 

The Pacific Club Lounge, which was originally located on Level 33, was moved to the highest floor of the hotel on Level 38, offering clubroom and suite guests a more spacious and exclusive experience with 360-degree views of the Marina Bay and the city skyline. The iconic floating pods were also introduced in the atrium on Level 1, which have since become a prominent architectural feature of the hotel. 

Enhancements continued in the years that followed. In 2016, the outdoor swimming pool underwent a comprehensive renovation, unveiling a refreshed oasis complete with water features, lush greenery, private lounging spaces, and a children’s wading pool, alongside a new poolside bar. 

The 806-square-metre Pacific Ballroom was revitalised in 2017, introducing opulent interiors, a distinctive honeycomb ceiling with programmable lighting, and state-of-the-art audiovisual capabilities. 

Keyaki, one of Singapore’s oldest and most authentic Japanese restaurants, introduced the Keyaki Garden Pavilion in 2018, set within a serene Kyoto-inspired garden surrounded by koi ponds, offering a tranquil setting for intimate events. 

In 2023, Pan Pacific Singapore continued to evolve with the refurbishment of 476 rooms. The hotel also debuted the all-day dining restaurant, Pacific Emporium, serving local specialities and themed afternoon tea, alongside PLUME, the destination cocktail bar, featuring avian-inspired cocktails. 

The Ocean Ballroom and meeting rooms saw another refresh, featuring new luxury furnishings and advanced audiovisual technology. The hotel’s in-house butchery has also seen an expansion, from a single smokehouse in 1986 to three smokehouses today, supplying house-made cold cuts and cured meats to restaurants, bars, supermarkets, and hotels in Singapore.  

Pan Pacific Singapore also holds a number of notable firsts and cultural moments in its history. In 1986, Pan Pacific Singapore was the first hotel to introduce Network for Electronic Transfers Scheme (NETS) in Singapore, marking an early step towards cashless convenience. It also served as a filming location for the 1988 comedy film ‘Carry On Hotel’, featuring stars such as Jacky Cheung, Kent Cheng, Cherie Chung, Eric Tsang, and Joey Wang. 

Hashtags: #PanPacificSingapore, #PPS40thAnniversary, #EdgeSG, #HaiTienLoSG, #KeyakiSG, #PacificEmporiumSG, #PLUMESG, #ShareYourMoments 

*Prices quoted are in Singapore dollars, and are subject to a service charge and prevailing government taxes.

Take up a vegetarian omakase course at Sushi University

Source: Tabimori. Daikon sprouts, treated with the same kobujime (昆布締め) technique used for seafood sushi, develop a richer umami profile. In kobujime, the sushi topping is marinated with kelp before serving.

Tokyo-based Tabimori's Sushi University tour has a new vegetarian omakase option. According to the internationally-focused travel company, Japan has seen a surge in international tourism in recent years, but vegetarian and vegan visitors may face limited opportunities to enjoy Japanese sushi.

"Some participants completely avoid fish, while others simply dislike raw seafood. With our growing experience in accommodating such needs, we believe the time is right to offer an authentic, plant-based sushi omakase experience—one that stays true to the spirit of Japanese culinary artistry and hospitality," the company stated.

Historically, Edomae sushi chefs used techniques such as salting, simmering, steaming, marinating, and aging to enhance umami and preserve seafood before refrigeration. Today, these same techniques are applied to vegetables: salting reduces bitterness, gentle heating enhances natural sweetness, marinating in kombu adds depth, and fermentation develops complex flavours. In this way, vegetarian and vegan omakase become more than a fish substitute—they are a refined, nuanced expression of plant-based ingredients, the company pointed out

As part of the Sushi University experience, Tabimori will explain the philosophy behind Japanese culinary traditions, such as the traditional concepts of "five tastes" (五味 or gomi), "five colours" (五色 or goshiki), and "five techniques" (五法 or goho)—the core elements of washoku (和食, Japanese cuisine). 

- Five tastes: sweet, sour, bitter, salty, umami 

- Five colours: white, yellow, red, green, black

- Five techniques: raw, simmered, grilled, fried, steamed

These ideas, developed to balance taste, presentation, and sensory experience, form the heart of Japanese culinary philosophy, Tabimori said. The principles reflect Japan's long-held wisdom—taste harmony, visual beauty, and nutritional balance. 

Sushi University offers an omakase sushi course for vegetarians and vegans (¥16,000) and five other courses for general travellers (¥19,000–¥69,000), all of which include meals and interpreting services. The omakase sushi course for vegetarians and vegans includes hotel pickup services as well as an interpreter. 

Vegetarian and vegan guests will enjoy sushi crafted from the finest seasonal ingredients selected by skilled sushi chefs. Guests can watch the chefs work up close at the counter, and request a custom menu on the spot. 

Explore

Book a sushi course online at https://sushiuniversity.jp/

Courtyard by Marriott Singapore Novena welcomes the year with menus full of prosperity

Source: Courtyard by Marriott Singapore Novena. The Reunion Seafood Buffet at Sky22.

This festive season, Courtyard by Marriott Singapore Novena invites guests to gather above the city lights to savour Lunar New Year feasts. 

Available every Friday and Saturday evening till 28 March 2026 (excluding 14 February), the restaurant presents the Harmonious Lunar New Year Semi-Buffet Dinner, a festive indulgence with sweeping city views as a backdrop. Guests are invited to enjoy free-flow starters and desserts, from freshly-poached prawns and a well-stocked salad bar to puddings, cakes, pastries and a chocolate fondue. 

Mains and seasonal specials include Samsui chicken dressed with ginger scallion sauce and served with jasmine steamed rice, eight treasure fried rice topped with foie gras, prawn and assorted cured meats, and hearty Sky22 Wagyu beef burgers, served with fries. For an elevated celebration, opt for the claypot lobster golden pao fan (+S$15), garnished with ikan bilis, scallion and fried ginger.

Co-workers seeking an auspicious addition can opt to add the Auspicious salmon yusheng to the experience. Brimming with smoked salmon, marinated octopus and jellyfish, crispy fish skin and julienned vegetables, the tossing ritual is available at S$38++ for three to four persons, and S$58++ for eight to 10 persons.

Sky22’s Reunion Seafood Buffet brings the table to life with oceanic bounty. Available every Sunday till 1 March 2026, and on Lunar New Year holidays from 16 February to 18 February 2026, the feast features freshly-shucked oysters and poached snow crab to start. Generous servings of scallops, prawns, sushi, salad bar and charcuterie follow alongside hot appetisers including steamed sea bass fillet dim sum, and oysters Rockefeller.

At the live stations, guests can request cooked-to-order seasonal options such as the claypot lobster golden pao fan, Eight Treasure fried rice, or the Treasure Pot pen cai. Other festive dishes include the Singapore chilli crab, and braised beancurd with shiitake and leek.

Usher in prosperity with seasonal golden pastries and confectionery, such as pineapple tarts, orange & chia seed tea cake, kueh lapis, and tang yuan. The experience concludes with fortune cookies. 

Details

Harmonious Lunar New Year Semi-Buffet Dinner 
Available till 28 March 2026 (excluding 14 February), every Friday and Saturday
6.30 pm to 10 pm
S$38++ per person

Reservations can be made at https://www.sevenrooms.com/experiences/sky22sincy/harmonious-semi-buffet-dinner-6652914096357376

Reunion Seafood Buffet 
Available till 1 March 2026, every Sunday and during the Lunar New Year (17 and 18 February 2026)*  
12 pm to 2.30 pm
S$68++ per adult (50% off every 2nd adult diner on Sundays, excluding eves of public holidays, and public holidays)

Reservations can be made at https://www.sevenrooms.com/experiences/sky22sincy/reunion-seafood-buffet-6193287663665152 

*The buffet is also available for dinner on Lunar New Year Eve, 16 February 2026, from 6.30 pm to 10.30 pm. 

Auspicious gifts  

The Abundance Treasure Pot pen cai, serving eight to 10 persons, features premium ingredients including baby abalone, fish maw, prawn and sea cucumber alongside seasonal vegetables and dried oyster, is available for takeaways at S$328.88+. The Auspicious salmon yusheng is also available as a takeaway for S$68+. 

Details

Both options will be offered to 11 March 2026. Preorder at least seven days ahead at https://courtyardsingapore.oddle.me/en_SG 

Marriott Bonvoy members can earn and redeem points at participating hotel restaurants, bars, as well as for golf and spa sessions through the Marriott Bonvoy App. Use points for free nights, experiences, shopping, and more at any hotel or resort participating in Marriott Bonvoy, including at 30 Marriott brands worldwide. Membership is free.

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).

Lunar New Year specials at Pacific Emporium, Singapore

Source: Pan Pacific Singapore. Enjoy a bountiful feast at Pacific Emporium.

The culinary team at Pacific Emporium has crafted a five-course, family-style Bountiful set menu.

Guests can indulge in crispy chicken cutlet, accompanied by a green mango salad and sweet chilli sauce; deep-fried sea perch, served with a sweet and spicy ginger soy sauce, and wok-fried broccolini with garlic among other hearty dishes that reflect the rich flavours of the season. 

Details

Bountiful set menu
16 and 17 February 2026
Dinner | 5 pm – 10 pm
S$208++ per set menu for four persons

Prices quoted are in Singapore dollars, and are subject to service charge and prevailing government taxes. 

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

Explore

Read more about Chinese New Year festivities at Pan Pacific Singapore.

Chinese New Year at Edge 

Hashtags: #PanPacificSingapore, #PacificEmporiumSG, #ShareYourMoment 

Celebrate abundance at the Edge

Source: Pan Pacific Singapore. Edge’s selection of Lunar New Year roasts, premium seafood, yusheng, cakes, and kuehs. 

Usher in a bountiful year of the horse with a lavish array of signature Lunar New Year favourites at Edge in Pan Pacific Singapore. 

Executive Chef Andy Oh and his culinary team invite guests to welcome prosperity, good fortune, and joyful new beginnings with Edge’s do-it-yourself lohei (yusheng), complemented by delicacies such as such as tiger prawn, eight treasure free-range chicken, wild-caught seabass, braised premium seafood treasure pot, wok-fried XO sauce baby asparagus with lotus root, wolfberries and sweet peas, and more.

Details

Edge’s Lunar New Year buffet is available from 23 January until 3 March 2026. View the menu at https://www.menu-ppsin.panpacific.com/edge-lny-2026

Lunar New Year lunch 
23 January – 14 February 2026 
12 pm – 2:30 pm
Mondays to Thursdays: S$72++ | Fridays and Saturdays: S$88++
Includes free-flow soft drinks

19 February – 3 March 2026
Mondays to Fridays: 12 pm – 2:30 pm | Saturdays: 12 pm – 3 pm
Adult: S$88++
Includes free-flow soft drinks

Lunar New Year dinner (Except 16, 17 and 18 February 2026)
6 pm – 10 pm
Adult: S$118++*

Lunar New Year Sunday brunch
25 January - 1 March 2026 (Sundays)
12 pm – 3:30 pm
S$118++* | S$178++**

Lunar New Year’s Eve lunch
16 February 2026
12 pm – 3 pm
Adult: S$128++* | S$158++***

Lunar New Year’s Eve dinner
16 February 2026
6 pm – 10 pm
Adult: S$168++* | S$198++***

Lunar New Year Days One & Two lunch
17 and 18 February 2026
12 pm – 3 pm
Adult: S$128++* | S$158++***

Lunar New Year Days One & Two dinner
17 and 18 February 2026
6 pm – 10 pm
Adult: S$168++* | S$198++***

Prices quoted are in Singapore dollars, and are subject to service charge and prevailing government taxes. 

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

Explore

Read more about Chinese New Year festivities at Pan Pacific Singapore.

Welcome the year of the horse at Pacific Emporium

Hashtags: #PanPacificSingapore, #EdgeSG, #ShareYourMoment

*Inclusive of free flow of chilled juices and soft drinks 

**Beverage package: Inclusive of free flow of Taittinger Brut Réserve Champagne, Tiger Beer, house red wine, house white wine, a selection of house spirits, cocktails, chilled juices, and soft drinks

***Beverage package: Inclusive of free flow of Tiger Beer, house red wine, house white wine, chilled juices, and soft drinks

Welcome 2026 with a meal at Mott 32

Mott 32's seasonal autumn-winter menu, here only till 8 February 2026, celebrates rich, warming flavours. 

Source: Mott 32 via Marina Bay Sands. Welcome the New Year with an unforgettable dining experience at Mott 32.

Highlights include the hairy crab meat & roe Shanghainese soup dumpling (蟹粉小笼包, S$28++ for three pieces), its delicate wrapper giving way to a molten centre layered with briny sweetness. 

The wok-fried giant garoupa, black garlic, kale (黑蒜油泡龙趸球, S$68++) is a complex option for the tastebuds, with the black garlic and kale contributing a deep, earthy complexity. Expect citrus brightness against savoury depth from the fragrant casserole-baked duck meatball with aged mandarine peel and duck egg (陈皮瓦罉焗鸭肉球, S$48++), while the cumin French lamb belly (孜然法国羊腩, S$58++) offers a gentle spice that lingers on the tongue.

Two chicken dishes are on the menu: the sesame chicken stuffed with shrimp mousse (芝麻百花鸡, S$58++) option is tender with a subtle nuttiness, while the braised free-range chicken, chestnuts (板栗炆走地鸡, S$42++) evokes rustic comfort, its mellow sweetness harmonising with the bird’s natural flavour. 

Last but not least, Mott 32 offers steamed claypot rice, hairy crab roe, spring onion (蟹粉煲仔饭, S$86++) to deliver a luxurious finish, each grain infused with umami richness.

Details

For more information and reservations, visit marinabaysands.com/restaurants/mott32.html

LAVO introduces January menu

Source: LAVO, via Marina Bay Sands. A new three-course lunch menu available throughout January 2026.

From 1 to 31 January, indulge in a three-course lunch menu at LAVO, Marina Bay Sands. 

Designed to delight the tastebuds from 11am to 3pm, the S$55++ lunch starts with appetiser options such as Caprese salad featuring creamy mozzarella and heirloom tomatoes drizzled with herb oil, or a crisp arugula salad tossed in lemon vinaigrette with cherry tomatoes and parmesan. 

For mains, savour the flavours of mushroom tagliatelle with roasted mushrooms and a hint of truffle oil, or opt for the herb-crusted branzino served with roasted zucchini and a lemon caper beurre blanc. Poultry lovers can consider the chicken scaloppine al limone, chicken scallop-style in a lemon white wine sauce, paired with mashed potatoes and sautéed spinach. 

End on a sweet note with a decadent chocolate panettone pudding, starring soaked panettone bread, vanilla custard, and a trio of chocolates. 

Details

For more information, visit marinabaysands.com/restaurants/lavo.html

*Branzino refers to European sea bass.  

Unforgettable harbourfront celebrations at the Regent Hong Kong

Source: Regent Hong Kong.

Ignite the year of the horse at Regent Hong Kong with harbourfront celebrations that herald prosperity and connections. Acclaimed for its cinematic views of Victoria Harbour, this premier dining destination offers immersive experiences across six unique restaurants.

Regent Hong Kong has once again partnered with Hong Kong Design Centre and Wholly Wholly to celebrate the power of design with purpose. Through this collaboration, the three partners continue to empower local design talent and spark meaningful dialogues between tradition and modernity through festive packaging that transforms each gift into an expression of joy, reunion, and human warmth.

Inspired by the intricate weaving patterns of bamboo, the design celebrates the strength and grace found in the ties that bind—familial bonds, enduring friendships, and shared memories. The design is at once resilient yet gentle, traditional yet forward‑thinking. It resonates beautifully with Regent Hong Kong’s own architectural language, where designer Chi Wing Lo’s basket‑like weaving patterns are thoughtfully interwoven throughout the property, symbolising unity and timeless harmony.  

Puddings and gift sets

Embrace the time-honoured tradition of sharing festive treats with valued business partners with gift sets from Regent Hong Kong. For the year of the horse, Regent Hong Kong is introducing the reduced-sugar Lunar New Year pudding (HK$388), presented with a mini loose leaf tea tin from Lai Ching Heen. Crafted with the finest ingredients and time-honoured techniques, this seasonal treat features a delicately chewy texture that enhances its healthier profile.

Savoury turnip cake (HK$388), also bundled with a Lai Ching Heen mini loose tea leaf tin, is expertly steamed to blend the subtle sweetness of turnip with the rich, savoury essence of air-dried preserved meat. 

New Year Joyful Combo Set (HK$688): This gift set includes both the savoury turnip cake and reduced-sugar Lunar New Year pudding.

Lai Ching Heen Fortune Hamper (HK$2,288): This luxurious collection features either savoury turnip cake or reduced-sugar Lunar New Year pudding, complemented by homemade products from Lai Ching Heen, including sparkling da hong pao with white peach, homemade XO sauce, caramelised walnuts and more.

Auspicious Abundance Gift Box (HK$3,388): This opulent gift box includes both savoury turnip cake and reduced-sugar Lunar New Year pudding, paired with sparkling tea golden oolong and champagne. 

Details

Discover these seasonal treats that celebrate tradition and togetherness on the Regent Hong Kong eShop at https://regenthkshop.com/collections/chinese-new-year-delicacies

Up to 4 January, enjoy a maximum of 10% off savoury turnip cakes and Chinese New Year puddings, along with 5% off selected gift sets. 

Chinese New Year dining

The hotel offers six diverse dining venues, each featuring outstanding cuisine and majestic harbour views — a setting well known for offering the best vantage points for fireworks displays throughout the year. For bespoke culinary journeys that combine intimacy with discreet luxury, Lai Ching Heen, Nobu Hong Kong and The Steak House offer exclusive private dining venues. 

At Lai Ching Heen, a two-Michelin-Star and Black Pearl Two-Diamond restaurant, a Chinese New Year deluxe set lunch menu will be available from 17 February to 3 March, priced at HK$998 per person. Look out for dim sum and Cantonese delicacies, crafted by Executive Chef Lau Yiu Fai and Head Chef Cheng Man Sang. 

The Fat Choy dinner menu – available from 2 February to 3 March (excluding 18 February) – is a Cantonese feast of curated seasonal dishes at HK$2,288 per person.

On 18 February, Lai Ching Heen presents a 6-course Chinese New Year dinner set, priced at HK$3,488 per adult. This culinary journey features dried oyster, fish maw, whole abalone (28 heads), lobster, and Kagoshima Wagyu, as well as a traditional dessert trio of double boiled sweetened red bean soup, glutinous rice dumplings and water chestnut pudding, paired with bergamot and da hong pao tea pastry.

Details

Chinese New Year deluxe set lunch (six courses) 
Date: 17 February to 3 March 2026
Mondays to Saturdays: 12 pm to 2:30 pm
Sundays & public holidays: 11:30 am to 2:30 pm
Price: HK$998 per guest
*Ala carte menu available 

Chinese New Year deluxe set dinner (six courses)
Date: 18 February 2026
Time: 6 pm to 10 pm
Price: HK$3,488 per adult

Fat Choy set dinner (six courses) 
Date: 2 February to 3 March 2026 (except 18 February)
Price: HK$2,288 per guest
*Ala carte menu available  

From 16 February to 2 March, a Lunar New Year afternoon tea experience from The Lobby Lounge (HK$1,388 for two) goes live. Enjoy seasonal savoury flavours and confections crafted by Executive Pastry Chef Andy Yeung, all complemented by panoramic views of Victoria Harbour. 

Details

Lunar New Year Afternoon Tea
Dates: 16 February to 2 March 2026 

Mondays to Fridays: 3 pm to 6 pm
Saturdays, Sundays & public holidays: 12 pm to 3 pm (1st seating) | 3 pm to 6 pm (2nd seating)
Price: HK$788 for 1 guest | HK$1,388 for 2 guests
Includes a glass of champagne per guest

Nobu Hong Kong invites guests to celebrate the Lunar New Year from 17 to 19 February with its unique blend of Japanese and Peruvian cuisine. The Chinese New Year Dinner Omakase features sashimi lohei, perfect for ushering in good fortune; king crab tempura; abalone usuzukuri; A5 Wagyu, and toshikoshi soba, symbolising blessings for the year ahead.  

Details

Chinese New Year Dinner Omakase 

Dates: 17 - 19 February 2026
Time: 6 pm to 11 pm
Price: HK$1,888 per guest
*Ala carte menu available

The Steak House – MICHELIN-recommended and ranked among the world’s top 101 steakhouses – is offering whisky-aged cuts through 31 March. Alternatively, guests can indulge in international buffets at Harbourside, or embark on a sensory journey at Qura Bar. 

Details

Harbourside Chinese New Year lunch buffet 

Dates: 17-22 February 2026
Time: 12 pm to 3 pm
Price: HK$728 per adult

Harbourside Chinese New Year dinner buffet 

Dates: 17, 19-20, 22 February 2026
Time: 6 pm to 10 pm
Price: HK$1,088 per adult 

Date: 21 February 2026
Times: 5:30 pm to 8 pm (1st seating) | 8:30 pm to 11 pm (2nd seating)
Price: HK$1,088 per adult 

*The number of heads of an abalone refers to a measurement system describing how many abalones are required to reach a specific unit of measurement. The smaller the number, the larger the abalone. 

**All prices are subject to a 10% service charge.

***Toshikoshi describes straddling the year from the eve to the new year. Usuzukuri refers to a Japanese technique of slicing food thinly. 

KOMA's festive menus are available till 4 January

KOMA Singapore at the Marina Bay Sands celebrates the festive season up to 4 January 2026 with two festive menus.

The Festive Set Menu (S$250++ per pax) features appetisers such as salmon pillow and tuna & uni taco, king crab sumiyaki (charcoal grilled) with tangy crab espuma (foam) and pickled myoga. Also included are sushi moriawase, and mains options like Kyushu Wagyu tenderloin with shishito and signature steak sauce, or buri with smoked ikura, edamame, and black garlic oil, concluding with a delicate snowball dessert.

For a more indulgent experience, the Chef’s Tasting Menu (S$380++ per pax) presents six courses including premium sashimi moriawase, nimono with simmered kabocha, live abalone with caviar tartare, and snow-aged Wagyu tenderloin, finishing with the snowball dessert.  

Details

For more information, visit marinabaysands.com/restaurants/koma-singapore.html

*Buri is a mature Japanese amberjack or yellowtail. Ikura is salmon roe, and kabocha is a type of winter squash. Moriawase refers to an assortment, while myoga is Japanese ginger and shishito, a Japanese pepper. Nimono is a course of simmered food.

Seasonal set lunches at Bread Street Kitchen

Bread Street Kitchen by Gordon Ramsay at the Marina Bay Sands ushers in the year with an express set lunch menu from 6 January 2026.

Source: Marina Bay Sands. Seasonal set lunches at Bread Street Kitchen.

The experience opens with appetisers to enliven the palate. The superfood salad combines crisp greens, mixed nuts and a bright orange dressing for a refreshing start. The salmon ceviche layers delicate fish with grapefruit, avocado and mint for a clean, invigorating profile. 

For something warm, cream of carrot and ginger soup offers velvety sweetness and gentle spice, complemented by caramelised sweet potato. 

The mains are designed to balance flavours, with options such as the herb crusted lamb rump, paired with smooth pea purée and a fragrant onion civette sauce* as well as a vegetarian option, the kale and rocket pesto pasta. 

Desserts provide a graceful conclusion with a choice of the coconut sorbet or baked nectarines with almond crumble and vanilla ice cream.

Details

A two-course option costs S$46++ and a three-course option, S$52++. 

For reservations, visit marinabaysands.com/restaurants/bread-street-kitchen.html

*A traditional civet sauce would feature red wine, onions, herbs, and bacon, with blood as a thickener.

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.