Joakim Persson

Edge buffet restaurant Singapore review: Looking for a lavish Sunday spread, a dining choice for families or a longer business lunch, and that includes international and pan-Asian cuisine? Headlining Pan Pacific Singapore’s culinary offerings, look no further than the Edge, where a selection of dining choices that includes weekday lunch and dinner buffet; Saturday brunch and dinner buffet; as well as Sunday brunch, is on offer at the all-day dining outlet – with cuisines and dishes that offers something for everyone’s palate

And at the restaurant’s edge, within the premier hotel Pan Pacific Singapore, guest can be seated by the railing and look down at the hotel’s newly renovated Atrium Lounge and out over the grandeur of the lobby and soaring atrium with its “bubble” lifts.

If seated further inside the restaurant – with many kinds of seating options – it also has its own mini atrium with penetrating daylight. This comes in the form of a circle-formed ceiling opening and a pillar in its middle stretching all the way to a glass ceiling, and where one gets glimpses of lush vegetation from the roof above) as well as two concrete beams crossing each other. Glass windows along the opposite side of the hotel atrium also offers daylight.

Many square dining tables in blonde wood come with up to 4 chairs in a beautiful light blue textile padding (if being 3 guests it offers a bit more space for the beige tablemats and all the buffet plates you will likely bring to the table…). Along the atrium railing each table seats two, while elsewhere there are also stylish mint-hued high back duo sofas for four guests, and framed by latticework partition walls there is also a long semi-private table seating up to ten guests.

Edge restaurant’s configuration makes it possible for guests to opt for, and move between, warmer indoor light and daylight (and if coming for the evening dining obviously the atmosphere will be different).

The spacious restaurant’s flooring varies in the restaurant’s different zones, between either brown mini mosaic tiles nearby the railing, beige tiles, or blonde wood.

Edge buffet restaurant Singapore: buffet spread separated per cuisine

Upon this visit to the Edge Happy Hour Asia has come to sample the weekday lunch buffet (served 12pm to 2:30pm and decently priced at SGD 72++) and finds that the culinary offerings are presented in different areas Edge, so that the spread is separated per cuisine, which helps guests in the orientation and feels more individual.

There is also a show kitchen, for diners to observe the spectacle of the chefs at work while munching on the sumptuous food at the tables. Additional chefs at the various specialty food stations also prepare a la minute dishes.

Starting off with soup, salad and cold cuts, the buffet-browsing and plate-filling begins… It is not a problem at all to spend 2.5 hour on this wonderful lunch with such an extensive buffet spread; as one satisfies the taste buds from starters to desserts and everything in-between!

Forest mushroom soup is always a winner, or opt for something Asian to fill up the bowl. On this day pumpkin soup is served, which is just as nice.

Then, create some mixed platters based on one’s preferences:

• From the cheese station one can choose between four kinds, with a comprehensive ‘boutique’ selection in total that includes the following picks Saint Nectaire (a semi-soft, washed-rind cow’s milk cheese), Parmesan, Tomme de Savoie (a mild, semi-firm cow’s milk cheese) and Morbier (also a semi-soft cows’ milk cheese). The selection varies from time to time.
• Also, of course, some antipasto too, including – but not limited to – Marinated artichokes, Marinated mix olives, Sun-dried tomato, Char-grilled Eggplant, and Caper berries.
• From the master butcher, get some handcrafted cold cuts, including the Pan Pacific Home Cured Beef Salami as well as Chicken ham, Pastrami, Mortadelle, Paprika Lyoner, and Meatloaf!

Fassler Smoked Salmon is served as cured fish, and with condiments.

Coming to the salad selection, you can make your own with a selection that includes garden fresh Butter lettuce, green coral, and Arugula & Mesclun mix. Combine the salad with condiments and your preferred choice of dressing

There are also four ready-made salads, which goes to show how superb in variety this Edge lunch buffet is: Sichuan style sliced pork with garlic, King mushroom; Sesame octopus with cherry tomato, mint leave and cucumber salad; Smoked duck, endive & orange dressing salad: and Watermelon & feta cheese salad. (Upon this visit there is also crab and pasta salad respectively.)

Edge lunch buffet: Western and pan Asian, warm, spicy…

Next, it may be time for seafood from the pacific!? Pacific clams, half shell scallops, black mussels and grilled tiger prawns… are all yummy! There is of course also Japanese sashimi along with assorted sushi and maki.

And Grilled salmon is perfectly matched with mashed potato and lemon capers cream.

Continuing with more sumptuous warm dishes there is a very appealing char-grilled station, offering a variety of home-made sausages; such as Smoked Emmentaler, Smoked Bratwurst, and
Italian sausage that the chefs serve up à la minute. Other western dishes include: Sautéed black mussels & Chorizo Spanish style, and Chicken roulade a la king.

Among the ‘Signature carvings’ find: Slow-roasted beef striploin with roasted root vegetables;
Whole baked barramundi with clam sauce; and Herbs roasted lamb leg with jus & yoghurt mint sauce.

There are sourdough pizzas (for instance House-made Hungarian salami!) and pasta dishes. Also on the buffet upon this visit is a nice Seafood stew.

For international visitors in particular, the local content of this menu cannot be discounted. Visitors should among the Asian delights opt (from the Laksa Station) for the Singapore Young Tau Foo Nyonya laksa with condiments; and the live-from-the-wok chef Andy’s signature ’Wok Hey’ Penang Char Kuay Teow – both being unique, spicy and amazing noodle dishes.

And adding to the feast is a comprehensive Indian station featuring the chef’s Signature butter chicken, Ajwaini Fish Tikka. Dhal Panchratan, the Punjabi dish Paneer Makhani, Hyderabadi khan, Vegetable Pakora, Papadam Plain crakcers and with condiments and Jeera Rice.

The two local dishes combined with Indian food offers a tantalising burst of flavours. With strong relations including the cuisine Edge also pays homage to Malaysia though a selection of dishes such Nasi Goreng, Terung Berlado (a dish based on eggplant), and Rendang Tok Perak (slow-cooked beef dish).

Overall, the lunch buffet leans towards Asian food and offer additional delights, such as: Edge signature black vinegar pork trotters, Stir fry toman fish with celery, king mushroom & wolfberry; or Crispy Kataifi prawns, pork Ngoh Hiang & taro ball with sweet Thai chilli sauce

And there is even more for you to explore, in terms of discovering the complexities and subtleties of local flavours! Something that must be mentioned on this front is also the signature dessert called Kueh Lapis. This firm ‘Peranakan’ cuisine favourite (along with Assorted Nyonya Kueh) is recognisable from its thin slices of multilayers in various colours that forms a beautiful and flavourful cake – and works perfect along with both hot coffee or tea! Combine it with some sorbet ice cream for further contrast.

Other inspired desserts include: Homemade apple cinnamon tart, Red velvet passionfruit, Lemon drizzle cake, and Mango pomelo Swiss roll.

Hopefully you are by now inspired, and the Edge is waiting to let you try some of its buffets and brunch – 7 days a week, all year round.

Note: Menu items are on rotation and subject to change without prior notice.