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.
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 email@example.com.
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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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