Home » Wine & Dine » Restaurants » Western Restaurants » Restaurant review: Edge on Raffles Boulevard, Singapore
Restaurants Western Restaurants

Restaurant review: Edge on Raffles Boulevard, Singapore

Edge
7 Raffles Boulevard
Marina Square
Pan Pacific Hotel Singapore, Level 3
6826 8240 |
panpacificsingapore.com

 

It can’t have been very long since this stylish hotel had its last revamp. But Singapore hostelries don’t rest on their laurels, and here is the Pan-Pacific again with another major reinvention, this time to the tune of $80 million.

In the linger-worthy Atrium bar and its spacious lounge are über-cool seating oases, each nestling under a separate framework that’s vaguely suggestive of rattan, rusticity and the idyllic simplicity of the fisherman’s life. (But that might just be me.)

Speaking of spacious, don’t wear your highest heels to beautifully designed Edge, the innovative buffet restaurant on Level 3. The area it covers is simply vast, and you’ll never make it all the way to cheese and dessert.

Comfortable seating of various types, from tête-à-tête tables for two to cosy banquettes, bar-style counters and well-spaced family-style arrangements makes for a versatile dining space. In what’s described by marketing bods as “theatrical and interactive” space, separate open-plan kitchen areas present a medley of “Pacific” cuisines plus a few Western numbers.

At your behest, items such as mini-pizzas, risotto and freshly steamed fish are prepared à la minute and brought to your table. For that purpose, remember to carry around a few of the supplied sticks imprinted with your table number – you won’t want to be running back to fetch them. (Unless you wore your Havaianas, that is.)

Highlights include a delicious crab bisque, which you might want to ask to have reheated; crispy pork belly with hot potato quiche; and roast Wagyu ribeye with a red wine reduction. As the Western kitchen isn’t big on vegetables, find some baby kai-lan in the Chinese kitchen or collect something fresh from the Western salad bar (cutely located right next to the Singaporean rojak stall).

Our favourite, however, was the sausage station where sizzled garlic pork, veal, bockwurst and other beauteous bangers, all made in-house by the Pan Pac’s own fine butchers. Happily, you can also find them at various Cold Storage and other supermarkets.

For around $20 a glass, we sipped the reliable Chandon NV Sparkling Brut from Australia and a rather nice pinot noir from Marlborough. The cost of the buffet, which includes a selection of four regional soft drinks, plus tea or coffee, is a reasonable $55.

Must-try dish: The sausage station

Comments