Pan Pacific Singapore – A Feast of Sichuan Delights at Edge

If you are a fan of Sichuan food and can’t get enough of Mala Hot Pot and other fiery dishes, now’s the time to check out Edge at Pan Pacific Singapore. From 1 – 26 October 2019, various Sichuan specialities will be available as part of the buffet at Edge.

Fans of the Sichuan chilli pepper will be delighted at the following dishes

  • Cold Chicken in Red Chilli Oil
  • Chong Qing Baked Seabass
  • Fish Fillet with Pickled Mustard Greens
  • Stir-fried Frog with Pickled Chilli
  • Double-boiled Pork Trotters and Soy Beans Soup
  • Szechuan Dan Dan Noodles

A Feast of Sichuan Delights at Edge

Photo Credit : Pan Pacific Singapore / Edge

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Fong Sheng Hao Singapore

I visited the recently opened Paya Lebar Quarter over the weekend again and was pleasantly surprised to see that it was teeming with people. Certainly not the crazy crowds seen on the first few days, but a healthy crowd. That’s a good thing because the last thing we want is yet another boring mall that nobody wants to visit. Read this article for reasons why you should visit Paya Lebar Quarter, and it’s not just for the food.

Fong Sheng Hao Singapore

But one can’t escape from the allure of food establishments in Singapore. One such eatery is the famous Fong Sheng Hao from Taipei’s Shilin Market. They are most famous for their charcoal-grilled toasts and signature milk teas. The breads are made with butter from New Zealand at the central kitchen in Singapore, and toasted at the outlet itself. As for the tea, the black tea leaves are sourced from Lin Hua Tai Tea Co, which is Taiwan’s oldest tea shop at 140 years old, and sweetened with sugarcane syrup that has been boiled for 12 hours.

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Pixy Restaurant & Bar – Contemporary fusion French & Japanese cuisine that is a feast for the eyes and palate

Nestled in one of the shophouses along Mohamed Sultan Road is the unassuming Pixy Restaurant & Bar. The muted tones of the decor belie the creative and somewhat flamboyant fusion French & Japanese cuisine that is offered at Pixy. The restaurant is helmed by Chef Tomine Nobuaki (Nobu) who was born in Japan but grew up in San Francisco during his teenage and early adult years. A graduate of Le Cordon Bleu in the US, he worked in various restaurants such as Gary Danko (US), La Baie in Ritz Carlton Osaka and Luxury resort hotel Sankara in Yakushima before coming to Singapore and helming the fort at Pixy since January 2019.

We had the pleasure to partake in the $100 Omakase Autumn menu, which comprises of 5 dishes. Please scroll down to read more about the omakase. In particular, I would really like to highlight the Foie Gras Flan and Roasted Irish Duck Rouennaise, which are dishes I would not hesitate to try again if given the opportunity.

Pixy - Foie Gras Flan

Foie Gras Flan

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Wagyu Express – Enjoy Japanese Wagyu Yakiniku at wallet-friendly prices!

Do you shy away from dining at Japanese Yakiniku (Japanese grilled meats) because of the cost factor? I am glad to report that you can now enjoy Japanese Yakiniku, Wagyu Yakiniku to be exact at a more affordable price if you visit Wagyu Express by Aburiya. If you’ve heard of Aburiya, which is also a Yakiniku restaurant, Wagyu Express is the no-frills version.

Wagyu Express - Wagyu Sukiyaki ($20)

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Sofitel Singapore City Centre 1864 lobby bar – Elegant afternoon tea with Croiffles!

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What is a croiffle did you say? Croiffle or Croffle is a croissant waffle hybrid, and I say whoever created this match made in heaven is a genius. It’s not commonly found in Singapore and indeed, the revamped afternoon tea at Sofitel Singapore City Centre’s 1864 lobby bar was where I tasted this wonderful creation. Think buttery croissant but in the shape of a waffle, so it’s a little bit denser with more bite. And that’s not all, Sofitel 1864’s creation comes topped with Truffle Camembert. The addition of this buttery cheese elevates the croiffle into sheer decadence.

And you can sample this croissant waffle at Sofitel 1864’s revamped afternoon tea. The set comprises the following items:

  • Baked Scone with Rum and Dried Fruits
  • Classic Scone with Clotted Cream and Bonne Maman Marmalade
  • Matcha Azuki Genoise
  • Topinambour and Jivara Chocolate Tart Verrine
  • Mini Croissant Waffle with Truffled Camembert
  • Kueh Pie Tee with Crab Meat and Caviar Creme
  • Baked Frittata with Octopus and Smoked Cayenne Aioli
  • Atlantic Smoked Salmon Sandwich with Fennel Pesto
  • Assorted Praline and Macaron

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