Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Pan Pacific Edge’s Saturday Brunch Review of Reviews
Edge Brunch Review: Welcome to the family brunch of all brunches at Edge Restaurant Pan Pacific, Singapore, where buffets aren’t just meals but sprawling spectacles of gastronomic proportions: it just goes on and on, station after station. Imagine walking into a paradise where chefs are slicing, sizzling, and serving dishes that would make any dietitian throw in the towel and say, “You know what? Go for it fatty!”
We were here today for the eleventh leaving party of a very good friend—an eleventh party for his exit from Singapore to Bali, which seems like it happened over twelve months ago now. Anywho, who turns down a party? Surely not me, the wife, and the kids. Bring it on.
This is the essence of the Edge Brunch experience, and in this Edge Restaurant Pan Pacific Brunch review, I’m about to introduce you to our day today. Buckle up buttercup. Being a Brit I set myself a task at every brunch: drink enough beer to hit the $88 + $48 (the fees at Edge: see more later), and then everything thereafter is ‘free’.
This is Alcoholic’s Acknowledged: “Hello, my name is Brian, and I am going to be getting on the p!ss for the next two hours…”
The Islifearecipe crew are practitioners or responsible and sensible drinking, and suggest you are too. Just sayin’. We always stop when we have no more money.
Edge Saturday Brunch at Pan Pacific is Amazing
Edge Saturday Brunch: Table of Contents
Edge Brunch is like seven food stations...
First things first, let’s talk about the layout. Edge doesn’t just serve food; it orchestrates it. Picture seven or so open kitchens arranged in a way that resembles the United Nations of food, each section representing a different country, theme, genre. And it is open-kitchens galore, so enjoy the theatre.
There’s the Japanese kitchen, offering fresh sashimi and sushi so delicate you’ll feel a pang of guilt for devouring them. And yet, you won’t stop. Trust me. You’ll roll up to the Indian station, where buttery naans and fragrant curries threaten to steal your allegiance.
When you hit the Western section, your plate is already a high-rise of temptation. But here’s the twist: you find yourself going back for seconds… and thirds.
Service: They’ve Got Your Back, and Your Plate
One thing that makes the Edge experience memorable is the service. The staff move with military-like precision, clearing plates and refilling drinks without missing a beat. Try and strike up a dialogue and refil regime: “Please, when my beer hits this level, refill…” A perfect relationship of balance, customer to server.
They manage to be attentive without hovering, which is a fine art in the buffet world. There’s a certain joy in being treated so well that you almost feel like a VIP (well, one is a Sir in the Philippines), at least until you catch a glimpse of your fat food body in the mirrored walls: normaliser.
A note of Edge Ambiance
The ambiance at Edge is lively yet sophisticated. It’s the sort of place where you could celebrate a special occasion or simply treat yourself because, well, you deserve it. The decor is sleek and modern, with floor-to-ceiling windows offering views of Singapore’s skyline.
It’s a bustling yet well-orchestrated atmosphere that makes your brunch experience all the more enjoyable. And with each kitchen set up to showcase the magic as it happens, you feel like you’re part of a gourmet theatre.
What is a shame though, is that I remember going there pre-Covid-19, and we had balloon tying entertainment for the kids, and a live-band. That was awesome. That was an ambiance. Clarly we made out own today with twenty of us on the hooch.
Final Thoughts on Edge Restaurant Pan Pacific Brunch
Edge Restaurant Pan Pacific Brunch isn’t just a meal; it’s an event, a celebration of everything that makes buffets magnificent. You leave not just full, but inspired, planning your next visit before you’ve even made it to the taxi: which by the way is done by dragging yourself and you extended gut along the floor, like a tired seal.
It’s a place where diets, and dry-months take a back seat, and every bite feels like a small victory towards that ‘free food’ price point based on the beer and champagne you have consumed. So, if you’re in Singapore and in the mood to spoil yourself, head to Edge and prepare for a feast you won’t soon forget: unless you get so p!ssed you cant smell or spell in the morning…
Edge Saturday Brunch Price and Conditions
- Saturday – 12pm to 3pm (Last order at 2:30pm)
- Pan Pacific Edge buffet price: $88 per adult | $44 per child
- Add on $90 for unlimited Champagne and alcoholic beverages, or
- Add on $48 for unlimited alcoholic beverage
- Last pour for free-flow at 2.30pm
- Menu items are on rotation and subject to change without prior notice.
- Price May Vary During Festive Periods
- Guests with known food allergies or intolerances may contact our service associates for assistance.
- Prices are quoted in Singapore dollars and are subject to a 10% service charge and prevailing Goods and Services Tax.
Edge Saturday Brunch Menu
Oysters on Ice (for display only...)
Like a food version of pr!ck tease… “This is what you could have had…”
Seafood on Ice: More Ocean than Buffet
If you’re a fan of seafood, Edge will have you weak at the knees. You’ve got a seafood bar so extravagant, it feels like an underwater kingdom laid out for your consumption. Lobsters, prawns, freshly shucked oysters—it’s a treasure trove, but instead of a chest of gold, you’re diving into heaps of crustaceans.
I have to admit I am shellfish as I watch people go to this counter and come back laden with goodies. I so so wish I could eat this stuff. When I said weak at the knees above, if I ate this stuff I’d be on my knees in the loo on the white telephone.
And just when you think the seafood can’t get any better, you see the Steamed Mud Crab, sitting there like crab royalty in a pile. If you’re one of those people who think cracking into crab is too much work, I dare you to make an exception or to argue against my Wife. This is seafood that makes you want to work for it. And when the servers come by to top up your champagne, you’ll know you’ve officially hit the brunch jackpot.
I lost my Wifey and Spencer for a good hour of the brunch as they circled this shellfish station like two predatory sharks.
- Half Shell Scallop,
- HOSO Tiger Prawn,
- Black Mussel,
- White Clam,
- Sea Conch
Served with oriental spicy sauce, red wine mignonette, chipotle mayonnaise, chimichurri, lemon wedges, tabasco
- Sashimi: Norwegian Salmon, Pacific Tuna, Tako
- Sushi: California Roll, Tuna, Inari, Chuka Hotate Gunkan, Ebi Nigiri, Radish Maki
- Bites: Okonomiyaki, Karaage Chicken, Tempura Soft Shell Crab, Chicken Yakitori
Served with pickled yellow daikon, eggplant and plum
Hot Dog Station / Organic Green Selection
- Chicken Sausage,
- Pork Sausage
Served with hotdog buns, tomato ketchup, dijon mustard, pickled relish, jalapenos, burnt honey barbecue sauce
- Caesar Salad Station: Romaine Lettuce, Dressing, Bacon, Croutons, Freshly Grated Parmesan Cheese
- Cured Salmon Station
- Smoked Salmon
Served with sour cream, capers, lemon wedges, chives, chopped red onion
Edge Salad Bar: AKA The Guilty Conscious Station
It would be a crime not to mention the salad section, even if it feels like the designated area to make yourself feel better. After loading up on meats and seafood, you may find yourself grabbing a bowl and heading towards the greens. There’s a variety of fresh, vibrant salads that could easily steal the show at any lesser buffet.
And yet, here you are, treating it like a mere palate cleanser, as I do with some delicious lettuce, Heirloom tomatoes and Thousand Island Dressing. It really helps as a palate cleanser.
Still, there’s something oddly satisfying about piling your plate with quinoa salad, roasted vegetables, or a classic Caesar, and then leaving it on your table, untouched, as you run (crawl) back to the carving station in a heartbeat.
- Mesclun Lettuce, Roma Tomatoes, Carrot, Cherry Tomato, Corn, Cucumber, Cherry Radish, Chickpeas, Young Corn, Red Cabbage, Kidney Bean, Sunflower Seed, Pumpkin Seed
- Thai Prawn and Mango Salad
- Tuna Tataki with Spicy Ponzu Dressing
- Mediterranean Chickpea Salad
- Heirloom Tomato Salad with Feta Cheese and Basil
Dressing: Thousand Island, Goma, Italian Dressing, Ranch or Yoghurt, Balsamic Vinegar, White Balsamic Vinegar, Red Wine, Apple Cider, Extra Virgin Olive Oil
AntiPasta / Cold Cuts
- Marinated Artichokes
- Marinated Olives
- Marinated Mushrooms
- Sun-Dried Tomatoes
- Pan Pacific Home-Cured Salami
- Black Forrest Ham
- Pastrami
- Chicken Ham
Served with pickled onion, baby gherkin, caper berry, green olives, kalamata olives, sundried tomatoes
Cheese Selection
- Brie Cheese
- Emmental Cheese
- Blue Cheese
- Parmesan Cheese
Served with lavosh, grissini, water biscuit, dried fig, dried apricot, dried cranberry, quince jelly, almond, hazelnut
Grilled Delights
- Grilled Tiger Prawns
- Peri Peri Chicken Thighs
- Grilled Pork Belly
Served with mustard, green peppercorn, honey, Pommery mustard, cornichon, pickled onions, horseradish
Plant-based Station
- Impossible Meatballs
- Impossible Kofta
Mains and Carved Meats: Where Diets go to Die
Next up, the carving station. Oh, how it mocks your New Year’s resolutions. It’s so varied, from Wagyu beef that’s so tender, it practically whispers sweet nothings to your belly. Roasted pork belly with crispy skin that gives a satisfying crunch when you bite into it, and lamb so succulent you’ll have dreams about it.
That’s what we had today. A whole lamb that was slow-roasted to perfection, with very crispy skin and super-succulent meat. The Chef’s took great delight to discuss the dish, and carve our hunks of meat and crispy skin from wherever you wanted on that beautiful beast.
The chefs behind the carving station have an almost theatrical flair, slicing up meats with a precision that deserves a standing ovation. And let’s not forget the accompanying sauces and condiments. Horseradish, gravy, mustard—you’ll be customising your meal like a true sauce connoisseur.
- Baked Barramundi Filled with Cherry Tomato Ragout
- Roasted Pork Belly: Served with mustard cream sauce
- Braised Oxtail Stew
- Coq Au Vin
- Roasted Pumpkin with Garlic and Honey
- Roasted Potatoes, Rosemary, Garlic
- Condiments: Roasted Baby Carrot, Roasted Potatoes, Mash Potatoes
- Sauce: Red Wine Jus, Black Pepper Sauce
House-Made Fresh Pasta / Soup Station / From the Pizza Oven
- Potato Gnocchi
- Spaghetti Bolognese
- Served with chilli flakes, grated parmesan cheese
- Basil Tomato Soup: Served with sourdough bread, soft roll, butter, balsamic glaze, extra virgin olive oil
- Neapolitan Pizza
- Pan Pacific Salami Pizza
- Seafood Marina Pizza
TexMex Cuisine / Taste of Thailand
- Tortilla Corn Chips
- Nacho Cheesy Sauce, Chili Beef, Kidney Beans
- Served with Chopped Onions, Tomato Salsa, Guacamole, Jalapeno
- Green Papaya Salad (Som Tum) (Live Station)
- Seafood Tom Yum Goong
- Khao Pad Namprik Pao Sai Kai (Chicken Fried Rice)
- Pla Kapong Neung Manao (Steamed Fish with Lime and Garlic)
- Tulapho (Crispy Fried Pork)
- Tod Mun Pla (Thai Fish Cake Skewer)
Edge Brunch: Heritage Delights Station
- Kueh Pie Tee (Live Station)
- Beef Rendang with Steamed Jasmine Rice
- Chicken & Mutton Satay: Served with rice cake, cucumber, onion, peanut sauce
- Double-Boiled Ginseng Chicken Soup
- Wok-fried Seasonal Vegetables with Mushrooms
- Har Cheong Gai (Prawn Paste Chicken)
- “Kung Po” Chicken with Cashew Nuts and Spring Onion
- Singapore White Carrot Cake, Egg and Shrimp
- Chili Crab Sauce with deep-fried golden Mantou
Served with peanut and anchovy, prawn cracker, fish cracker, coloured crackers, vegetable achar, four types of sambal belachan.
Taste of India
- Vegetarian Curries: Dhal Makhai, Palak Mushroom, Bindi Masala
- Rice with Tomato and Curry Leaves
- Seafood Marsala
- Butter Chicken
- Keema Mutter
- Naan Bread: Plain, Garlic and Cheese Naan
- Tandoori Chicken Tikka
- Snacks: Samosas, Onion Wadai, Murukku, Chakli, Sev
- Sauce and Chutney: Mint Yoghurt, Garlic Pickle, Mix Pickle, Mango Chutney, Plain Yoghurt
- Papadum: Plain, Black Pepper
Dim Sum Station: Dumplings, Dim Sum, and a Side of Food Coma
Edge knows how to do Asian cuisine, and it does it exceptionally well. The dim sum is nothing short of heavenly. Each dumpling is a little parcel of joy, stuffed with prawns, pork, or a mixture so good you’ll lose track of how many you’ve eaten. The noodle bar lets you customise your bowl with all kinds of toppings, from fresh greens to crispy wontons, and yes, the broth is a hug in a bowl.
Don’t skip the satay either; these skewers of marinated meat will have you coming back for more. Just be careful—you may reach the point where even breathing feels like a workout.
- Hong Kong-Style Char Siew Pau
- Lotus Pau
- Har Gau
- Served with assorted condiments
Edge Pan Pacific Brunch: Noodles and Rice
- Edge Nonya Laksa: Thick Vermicelli, Prawn, Half Hard-Boiled Egg, Fish Cake, Beancurd Puff, Bean Sprout
- Prawn Noodle Soup: Yellow Noodles, Prawn, Fish Cake, Bean Sprout, Kang Kong
Fruit Selection
- Granny Smith Apples
- Red Apples
- Orange
- Fragrant Pear
- Red Plum
- Black Grape
- Yellow Watermelon
- Honeydew
- Rock Melon
- Honey Pineapple
- Dragon Fruit
Edge Restaurant Brunch Desserts: The Gran Finale (if you eat in order...)
By now, you’re probably wondering how you’ll fit dessert into your already bulging stomach, and trousers / skirt. But at Edge, you’ll find a way. The dessert station is a candy-land for adults, filled with cakes, pastries, and a chocolate fountain that looks like something out of Willy Wonka’s wildest dreams: and they’re freaky…
There’s a make-your-own ice cream sundae section where you can pile on toppings like a kid left unsupervised. The bread and butter pudding is rich, buttery, and comforting, while the macarons are bite-sized bits of perfection. If you’re feeling particularly cheeky, try a bit of everything. Calories don’t count at brunch, right?
Chocolate Lovers / Local Delights / Pastry Chef Selection
- Dual Chocolate Verrine
- Low Gluten Brownie
- Chocolate Praline Cake
- Portuguese Egg Tart
- Kueh Lapis
- Assorted Nyonya Kueh
- Crème Brule
- Cheese Cake
- Strawberry Swiss Roll
English Desserts / Ice Cream and Ice Cream Bowl / Soft Chocolate Ganache
- Bread & Butter Pudding with Vanilla Sauce
- Vanilla
- Chocolate
- Blueberry Yoghurt
- Mango Sorbet
- Yuzu Sorbet
- Cendol Ice Cream, Gula Melaka Syrup
- Rum and Jivara Chocolate
- Strawberry Chocolate
- Passionfruit
