Edge presents a multi-sensorial experience with seven 'live' open kitchens. Indulge in signature dining experiences each day of the week with unique culinary presentations.
For reservations and enquiries, please speak with us at +65 6826 8240, or email email@example.com.
Begin the week with a convivial four-hour Sunday Champagne Brunch replete with Traditional Roasts, Caviar Bar, Crustacean on Ice, 30 types of Cheeses and 20 varieties of Desserts complemented with Veuve Clicquot Champagne.
On Tuesday evenings, Surf & Turf will impress both the crustacean and meat lovers with an extensive variety of premium fusion items. Highlights include Torched Wagyu Beef with Salmon Chirashi, Spanish Seafood Stew with Chorizo, 24-hour Braised Wagyu Beef Short Rib topped with Seared Hokkaido Scallops, and Spicy Beef Bulgogi Pizza with Shrimps.
Wednesday and Thursday evenings present a Neptunian repast at Hooked@Edge boasting marine culinary presentations that will steer you on an epicurean journey around the world. Highlights include seafood on ice such as Maine Lobster, Prawns, Scallops, Crayfish and Clams, Seafood Paella, Seafood Ceviche, and Salted Egg Crab.
Round up the week with a delightful heritage lunch at Makan Makan on Saturday afternoon. Edge presents nostalgic treats with an extensive variety of Peranakan favourites by Peranakan Chef Nancy Teo including Ayam Buah Keluak, Babi Pongteh, Babi Assam, Special Kueh Pie Tee and more. Guests may also enjoy Edge classics including Seafood on Ice, a divine selection of Sushi and Sashimi, and homemade Desserts.
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