Edge, Pan Pacific Singapore – 10% Discount Or Upgrade* For Theatrical Sunday Champagne Brunch, With 7 Live Food Theatres

Edge, Pan Pacific Singapore - 10% Discount Or Upgrade* For Theatrical Sunday Champagne Brunch, With 7 Live Food Theatres
by

This was one Sunday Champagne Brunch I did not know where to start… because there was just SO MUCH FOOD.

7 live food theatres, 16 stations offering signature premium delights, 3 exciting cocktail bars, and more than 120 dishes and 30 desserts offered.

The last time I have been to Edge at Pan Pacific Singapore for its dinner buffet, I was already impressed by its spread, space and service.

As for Edge’s Sunday Champagne Brunch, it was lauded as one of Singapore’s longest brunches, because it can be a four-hour long session. (I am sure ‘long’ refers to its spread as well.)

Upon entering the restaurant, the first thing I heard was the live band and singing.

This is not that common in Singapore buffet restaurants, which certainly enhanced the lively and relaxing vibes. Plus you can make your birthday song dedications.

The Sunday Champagne Brunch culinary highlights include the freshest seafood on ice, traditional roasts, freshly-made pasta, a live grill featuring Wagyu Beef and signature Pan Pacific Singapore sausages, thirty types of artisanal cheese from the Farmer’s Cheese Theatre, crackling Pork belly, Asian delights, Nyonya heritage food, and huge dessert station with a Chocolate fountain.

Diners can also opt for to enjoy unlimited Veuve Clicquot Champagne, Passion Fruit Mojito and Sugarcane Rum to complete the incredible experience.

Know not where to start? Here are 10 Live Theatres and Stations to look out for at Edge’s Theatrical Sunday Champagne Brunch:

Premium Seafood On Ice
The freshest Boston Lobsters, Japanese Scallops, live-shucked Canadian Oysters, Alaskan King Crab, Snow Crabs, Crayfish, Clams, Mussels…

If you are planning to conquer the seafood, then this crustacean station is for you.

I particularly enjoyed the Alaskan King Crabs with their succulently sweet meat and firm consistency.

One thing I observed, the seafood items were replenished fast, so you do not need to worry about them running out.

Caviar Bar
Have your choice of Avruga Caviar with hint of smokey notes, and Keta Caviar – the Red Caviar commonly known as Ikura.

These can be topped on freshly chopped Spicy Ahi Tuna tartare, Omi Wagyu, or the refreshing choice of Chilled Angel Hair Pasta with Caviar and Konbu.

Seasonal Flambé Trolley
While many would have eyes focused on the food stations, also look out for the Chef who would be making his rounds in an interactive Flambé Trolley.

The treats offered are rotational, which would range from the (larger than your face) Jumbo Burger, Sea Salt Crusted Sea Bass with Champagne Caviar Sauce, Squid Ink Risotto or the Spanish favourite of Seafood Paella.

Presented right to your table.

Carvery and Pastas
For the meal lovers, get your fill from carved Hay Smoked Whole Baby Lamb, signature Mongolian Suckling Pig, Whole Roasted Prime Ribs and Roasted Sakura Chicken.

If you are craving for pastas, do not miss both signature Duck Ravioli with Mushroom Ragout, and aromatic and hearty Truffle Mac and Cheese.

A La Minute Grills
The Grill “Live Station” where you can have the Ohmi Wagyu Striploin, T-Bone Steak, Marinated Chicken and Herbed Halibut Fillet grilled to your preference.

My personal favourite item was the Pan Pacific Singapore’s signature homemade sausages, handcrafted by their German Master Butcher.

Initially I thought I would just share the portion, but ended up finishing the entire Veal Bratwurst, very succulent and juicy, made from premium pork and veal with herbs and original Swiss spice blends.

Farmer’s Cheese Theatre
A 2-metre long station with 30 types of artisanal cheese.

There is an international selection of both hard and soft cheeses, from Kikorangi Blue (New
Zealand), Cranberry Wesleydale (England), Cahill’s Porter Cheddar (Ireland), to Romans Fermier (Rhône Alpes).

You can also walk a few steps towards the Grill Station, to get your order of warm melty Swiss Raclette Cheese scraped over soft potatoes and vegetables.

Asian Noodles Live Stations
Piping hot noodles are always my weakness, and it didn’t help that the KL Tai Lok Noodles and the Nyonya Laska with Prawns stations are just opposite each other.

So I ordered BOTH.

Loved, loved the KL dark sauced Hokkien Mee, fried with generous amounts of seafood and chicken, complete with wok-hei.

Before I forget, there is also a Peking Duck station with crispy Peking duck skin wrapped in egg crepes. Right beside the Laksa Noodle station.

“Little Nyonya” Kitchen
I thought I should highlight this less publicised section, ‘hidden’ at one corner of the Sunday Brunch spread.

The Peranakan spread here is prepared by the resident Nyonya Chef Nancy Teo, offering delectable dishes of Nyonya Ikan Billis Fried Rice, Babi Assam, Traditional Peranakan Chicken Curry, Chap Chye, Sambal Seafood with Sotong and Achar.

What was more amazing was there was not just one, but four types of homemade signature sambal sauces available, from Salted Fish, Pineapple, Red and Green Belacan.

Three Exciting Cocktail Bars
The three cocktail bars (near the Live Band side) should heighten your brunch experience with specially concocted Passion Fruit Mojito, cooling Sugarcane Rum, and indulgent bubbly mix of Champagne Cocktails.

More Than 30 Types Of Desserts
No Sunday Brunch is complete without desserts, from made-to-order Crepes, Waffles, to cakes of Yuzu Meringue Tartlets, Mini Canelé, Assorted Handmade Macarons and Kahlua Tiramisu.

I was also impressed by the pastry team’s take to go more international, when I spotted French Choux Puffs arranged on an Eiffel Tower figure, to pretty and delicate Japanese Wagashi.

Do not know where to start?

Get the Chocolate Lava Cake made fresh from the live dessert station. I put it to the test, it flowed marvellously.

If not, the Yogurt Soft Serve Ice Cream will make kids (and the child in you) very happy.

Talking about children, there is also a dedicated Kids’ Dessert Corner featuring a Cotton Candy machine and “Pierrot Gourmand” Gummy Display and balloon sculpting available.

Sunday Champagne Brunch (revamped menu from 2 September 2018)
Date: Every Sunday
Time: 12:00pm to 3.30pm
Prices:

– SGD208 per adult, includes unlimited Veuve Clicquot Rosé Champagne, selection of red and white wines, selected beers and cocktails, Botanical Gin Cocktails, fresh juices and soft drinks
– SGD188 per adult, includes unlimited Veuve Clicquot Brut Yellow Label Champagne, selection of red and white wines, selected beers and cocktails, Botanical Gin Cocktails, fresh juices and soft drinks
– SGD128 per adult, includes unlimited fresh juices, soft drinks, coffee and tea
– SGD64 per child (six to 12 years old), includes unlimited fresh juices, soft drinks, coffee and tea

All highlighted buffet menu items are on rotation basis and subject to change. Prices listed are subject to 10% service charge and prevailing Goods & Services tax, unless otherwise stated.

Edge X DanielFoodDiary.com Promotion
10% discount on non-alcohol package (priced at SGD128++ per person)
FREE Upgrade to Veuve Clicquot Rose Champagne (valued at SGD208++) from alcohol package at SGD188++

T&C:
– Please quote “DanielFoodDiary” at the time of booking. Promotion is valid with advance reservations only.
– Promotion valid till 15th December 2018 (excluding Halloween brunch on 28th October 2018)
– Offer is not valid in conjunction with other discounts, offers, promotions, privileges and vouchers.

Edge
Level 3, Pan Pacific Singapore, 7 Raffles Boulevard, Singapore 039595
Tel: +65 6826 8240
Reservation Email: [email protected]
http://www.edgefoodtheatre.com
Reserve Online Now – Edge

* This entry is brought to you in partnership with Pan Pacific Singapore.

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Comments

  1. Hello!

    I enjoyed the brunch with my wife on our honeymoon and can´t stress enough what a pleasurable experience this was, the food, the staff, the music of the band…..every detail was fitting and we loved it a lot 🙂 !

    Looking forward to visit it again in the not so distant future,

    Steve
    (from Austria)

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