Cuts @ Edge

Singapore, 31 March 2014 – Cuts @ Edge promises to be a lavish dining experience where guests may enjoy eight new meat presentations showcased at the restaurant’s signature seven live food theatres. Starting from 23 April 2014, Wednesday dinners at Edge will feature an international selection of prime cuts and artisanal meats imported from countries ranging from France to Japan and prepared in a variety of culinary styles to best enhance their individual qualities.

Hand selected by Executive Chef Vincent Aw, sumptuous highlights include rare Shirobuta Pork Collar imported from Japan, lightly grilled to create a delicate crust while enhancing the fragrant and succulent meat; Wagyu Beef from Australia slow roasted to seal in its natural juices and to enhance its rich and tender texture; and New Zealand Lamb leg roasted with the bone in to intensify its flavour and carved a la minute for guests to enjoy.

Priced at $68, Cuts @ Edge presents additional hearty options such as Grain-fed Beef Loin from Australia, Stir-Fried Venison from New Zealand and Roast Magret Duck from France to enhance classic Asian and Western dinner presentations and desserts galore.

Highlights include:

Grilled Shirobuta Pork Collar - Kagoshima, Japan (Chef Recommended)
Prized for a sweet and light flavour, Shirobuta pork hails from the Kagoshima prefecture in Japan renowned for its long history in natural pig farming.

Slow Roasted Wagyu with Red Wine Sauce - Queensland, Australia (Chef Recommended)
Grain-fed for up to 500 days, Wagyu cattle from Queensland are sought after for their intense marbling and richer flavour.

Roasted Magret Duck Breast - Vendee, France
With a long history in duck farming, Vendee is known as the ‘Duck Capital’ of France and poultry from this region boasts a superior flavour with a deep richness to the meat and a delicate layer of fat for an extra tender texture.

Braised Wagyu Tail with White Onion - Hastings, New Zealand
Wagyu Tail from Hastings New Zealand is gelatin rich with a hearty flavour best enhanced when slowly braised to draw out the succulent aroma of the meat and velvety texture of the marrow.

Roasted Lamb Leg Bone-in with Mint and Natural Jus - Invercargill, New Zealand
Grass-fed and raised in New Zealand’s renowned fertile and expansive pastures, lamb from Invercargill in New Zealand is leaner with less fat yet rich in omega oils which keep the meat tender.

Grilled Grain-fed Beef Loin - Hawera, New Zealand
The signature produce of Hawera is diary and grain fed beef which has an intense marbling and a robust, substantial flavour.

Stir Fried Venison with Spring Onion and Ginger - Silverdale, New Zealand
Rich in aroma, venison from Silverdale tends to have a fine and lean character with a firm texture to balance the mild gamey note in the meat.

Braised Beef Brisket - Queensland, Australia
Beef Brisket from Queensland is rich in collagen and marbling with a heavy, full texture. Braising the beef enhances the subtle nuances of the meat and results in a more tender consistency.

Date: Every Wednesday Time: 6:30pm to 10:30pm
      - $68 per adult inclusive of unlimited local beverages, coffee and tea
      - $34 per child (below 12 years of age) inclusive of unlimited local beverages
Venue: Edge (Level 3), 7 Raffles Boulevard, Singapore 039595

Prices listed are subject to service charge and prevailing government taxes, unless otherwise stated.

For dining reservations and enquiries, please speak with us at+65 6826 8240 or email

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For media enquiries, please contact:
Ms Venetia Chung
Assistant Marketing Manager
DID: (65) 6826 8095

Ms Tang Wen Xian
Assistant Marketing Manager
DID: (65) 6826 8092

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About Pan Pacific Singapore

Located in the heart of Marina Bay with easy access to world-class shopping, Suntec Singapore International Convention and Exhibition Centre and the Central Business District, Pan Pacific Singapore offers 790 contemporary rooms and suites that are ideal for business or leisure. Savour epicurean delights at our award-winning restaurants and bar or rejuvenate at our swimming pool and spa. Pan Pacific Singapore is proud to be named Asia’s Leading Business Hotel by the World Travel Awards from 2006 to 2012, World’s Leading Business Hotel by the World Travel Awards from 2007 to 2010 and 2012, and World’s Leading City Hotel by the World Travel Awards in 2011. The hotel was also a recent winner in “2013 World’s Best Business Hotels” by Travel & Leisure Magazine Readers, Tripadvisor’s 2013 Traveller’s Choice Awards and Certificate of Excellence Awards.

About Pan Pacific Hotels and Resorts

Pan Pacific Hotels and Resorts comprises 21 premium hotels, resorts and serviced suites (including those under development) in 11 countries across Asia, North America and Oceania. The “Pan Pacific” brand provides refreshing Pacific experiences inspired by an invigorating blend of its Pacific Rim locations. It is focused on enriching experiences that draw on a diversity of landscapes and cultures; and relevant choices that convey freedom and individuality. Pan Pacific Hotels and Resorts has been recognised by Condé Nast Traveller magazine as one of the 25 hotel companies demonstrating social responsibility and has won esteemed accolades such as World Travel Awards, AAA Four Diamond Award, Condé Nast Gold List and Readers Choice Awards. For more information, visit

About Edge

Edge presents an engaging gastro-tainment dining experience and a culinary tour of Singapore, the region and the Pacific Rim by Executive Chef Vincent Aw. Seven ‘live’ food theatres present a la minute cuisine which include a variety of delectable Asian and Pacific cuisines – including Chinese, Malay, Indian, Singaporean, Thai, Japanese and Pan Pacific’s signature “Pacific Cuisines”. For the ultimate indulgence, Sunday Champagne Brunch is a convivial event with traditional roasts, crustacean on ice, freshly-made pasta, a grill, 30 types of cheese and 20 varieties of dessert.

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