Edge – Sunday Champagne Brunch, With Indulgent Spread From Alaskan King Crab, Penang Signatures & Thai Delights
7 live food theatres, 16 stations of signature premium delights, more than 150 dishes and over 40 different types of desserts, for a 3-and-a-half hours long brunch outing.
Edge at Pan Pacific Singapore has recently revamped its Sunday Champagne Brunch, and looks set to be one of the most extensive and impressive Sunday brunches around.
(Click PLAY for highlights of Edge’s Brand New Sunday Champagne Brunch Experience)
Where do I even start?
I genuinely think that this brand-new brunch designed by Chef de Cuisine Howard Leong and team, has (pardon the cliché) something for everyone.
Other than the familiar favourites such as Edge’s signature satays, the new additions include a larger variety of interesting food, and activities for the family.
The two activity sessions you can look forward to include a cooking or baking demonstration, and cocktail making where you can get your hands on creating your favourite drinks… after a potentially heavy meal.
Here are 20 reasons (I am sure there are more) why you should experience Edge’s Brand New Sunday Champagne Brunch:
1. Seven interactive live food theatres
Not just one or two, but seven live food theatres that features quite an international spread of food, all prepared a la minute.
What I appreciated was that it was not just about the usual food (though you will still find the crowd favourite Laksa with prawns and quail eggs here), you get a range from Penang Fried Rice Cake, Whole Alaksan King Crab Leg, Charcoal Waffles with Boston Lobster, Pan Seared Togarashi Foie Gras, to Sea Urchin Squid Ink Tagliolini.
Feel free to observe or interact with the chefs to find out more about the food, or customise the items to your liking.
2. 16 stations of signature premium delights
If there are two main tips for the Sunday Brunch, I would say recee first; then pace yourself.
There is an extensive variety of both Western (European) and Asian delicacies, featuring a selection of almost 150 dishes.
If you are lost, some of my personal highlights are the Penang and Thai cuisine live stations, Edge’s signature Satays, and the magnificent dessert spread.
3. Seafood on ice
I cannot remember exactly how many Alaskan King Crab claws I took, but I just knew they were sweet, succulent and absolutely delicious.
Other than the crabs, the other ocean-fresh seafood on ice you can look forward to include Boston Lobsters, Black Mussels, Flower Crab, Prawns, Crayfish, Poached Clams, and freshly shucked Oysters.
4. Whole Alaskan king crab leg station
If you like your Alaskan King Crab hot, also included is a new station in which the crustacean would be poached in a court-bouillon broth for a comforting treat.
5. Selection of sashimi and chirashi sushi
The glorious presentation of the sashimi and the salmon cubes lined with caviar was like a dream come true.
On another note, do not miss out the “Japanese Masters” right near this section for some crispy Tempura delights including White Bait, Okonomiyaki and Chef’s special of Nikujaga beef served in a mini claypot.
6. Seasonal flambé trolley
What happens is that the chefs will push a flambé trolley around for an interactive experience.
The food changes seasonably, so you can get anything from Strawberry and Champagne Risotto, Squid Ink and Crab Risotto and Scallop and Citrus Risotto. I had the creamy Squid Ink and Crab Risotto.
7. New Thai highlights
This is a new section featuring Thai favourites of Seafood Pad Thai, Grilled Pork Belly Skewer, Thai Fish Cake and Pad Kra Pao – minced pork with Thai basil. They toned down on the spiciness, making the food more suitable for the family.
8. Penang delights
If you miss Penang street food, just head over to the Duck Egg Fried “Koay Kak” live station which showcases Fried Rice Cake.
This is very similar to the local version of “Chai Tau Kueh”, featuring soft homemade rice cakes fried with bean sprouts, pickled radish, duck egg, complete with the iconic dark sauce. The wok-hei was everything.
Other than that, the opposite station is where you can find “Kimberly Street Kway Chap”, and the bowl was quite authentic tasting and I relished on how soft the pork belly and intestines were.
9. A la minute grills
Freshly-grilled Herb Garlic Tiger Prawns, Marinated Honey Chicken and assorted signature “Pan Pacific Homemade Sausages” which are chunky and juicy, paired with condiments tableside.
Pastas cooked to order. Choose from the richer Sea Urchin Squid Ink Tagliolini with cherry tomatoes and parsley; or the lighter and refreshing Chilled Angel Hair Pasta with Kombu and White Truffle Vinaigrette.
11. Modern Western interpretations
The popular choice would be the decadent Pan-seared Togarashi Foie Gras served with churros and berries dip.
The Charcoal Waffles corner feature two types of savoury options, choose from either the poached egg with deep-fried baby squids or the sambal boston lobster with spinach and hollandaise sauce.
12. Farmer’s cheese theatre
Up to 18 types of artisanal cheeses available including Kikorangi Blue (New Zealand), Cranberry Wesleydale (England) and Cahill’s Porter Cheddar (Ireland). Do check out the indulgent Swiss Cheese Fondue Station.
13. Dessert theatre
An outstanding display of over 40 sweet treats at Edge’s dessert theatre, from Red Velvet Cake, Mango Coconut Cake, Lychee Rose Raspberry St Honore, Strawberry Madeleines, Matcha Mango Passion Gateau, Lychee Rose, Yam Soft Cake, to Matcha Yuzu.
Or enjoy desserts of Chocolate Lava Cake with Gelato, Matcha Waffle with Azuki Beans, and Imagawayaki (Japanese pancake).
14. Jumbo desserts
Also included are the jumbo desserts – and I mean larger than your face jumbo, which includes a rotational selection of Giant Choux Puff, Giant Pastry Burger or Giant Apple Tart Tartin.
15. Kids’ desserts
For families with children, you will be glad to know that the young ones will be sufficiently ‘distracted’ with the activities available, such as a roving balloon sculptor and cotton candy machine.
16. Cooking demonstration
Adding to the theatrical element of Edge’s Sunday Brunch are two activity sessions.
If cooking or baking is preferred, join the Chefs from 2pm to 2.30pm where diners can learn how to cook one highlight from the Sunday brunch spread, such as Coriander Crab Cake with Curry Mayo or Sticky Date Pudding.
17. Cocktail making demonstration
Put your cocktail making skills to the test from 1pm to 1.30pm, where the friendly mixologist will guide you through on how to prepare your own cocktails. The start to your bartending dreams, perhaps.
18. Unlimited Veuve Clicquot Champagne, Gin & Tonic and Champagne Cocktails
Drink to your fill with three cocktail bars, namely the specially concocted Passion Fruit Mojito and bubbly mix of Veuve Clicquot Champagne Cocktail (available for 2 of the selected buffet packages).
19. Botanical Gin Cocktails
An impressive range of 8 great gins bursting with botanicals, from Suntory Roku Gin, Beefeater 24, Gordon’s Gin, Martin Miller’s, Hendricks, Monkey 47, to Tanqueray No. 10.
20. Uplifting live music
A live band to sing your favourite pop and jazz pieces. Get those birthday dedications ready.
Sunday Champagne Brunch (revamped menu from 2 September 2018)
Date: Every Sunday
Time: 12:00pm to 3.30pm
– 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++
– Please quote “DanielFoodDiary” at the time of booking. Promotion is valid with advance reservations only.
– Promotion valid till 16th December 2018 (excluding Halloween brunch on 28th October 2018)
– Offer is not valid in conjunction with other discounts, offers, promotions, privileges and vouchers.
Level 3, Pan Pacific Singapore, 7 Raffles Boulevard, Singapore 039595
Tel: +65 6826 8240
Sunday Brunch Timing: Every Sunday, 12:00pm to 3:30pm
Reservation Email: [email protected]
Reserve Online Now – Edge
* This entry is brought to you in partnership with Pan Pacific Singapore.
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