Singapore, 6 January 2015— Bask in the spirit of love this Valentine’s Day at Pan Pacific Singapore with a trio of dining choices to celebrate the most romantic day of the year. Edge impresses with an extensive selection of culinary delights enhanced with an array of 16 crab presentations, Keyaki showcases a seven-course menu featuring the freshest Japanese produce, while Hai Tien Lo (海天楼) presents an exquisite six-course Cantonese cuisine.
On 14 February 2015, ladies will receive a rose upon their arrival at any of the restaurants for dinner.
A Shellfish Kind of Love
Valentine’s Day at Edge promises to be a vibrant, romantic experience complete with a decorated table of rose petals and candles to enhance the mood on 14 February 2015. Couples may delight in culinary highlights from around the Pacific at seven live kitchens including Seafood on Ice, Sushi, Sashimi, Asian and Western roasts, Singaporean delicacies and fresh oven-baked pizzas.
Especially for this season of love, Executive Chef Vincent Aw has prepared 16 different presentations of crab dishes featuring Alaskan King Crab; White Pepper Crab; Salted Egg Yolk Crab; Steamed Chilli Crab Bun; Squid Ink Pasta with Crab Alfredo Sauce; and Crab, Guacamole and Sundried Tomato Pizza that will delight any crab connoisseur.
A wide selection of rose-themed desserts beckons with highlights including Rosella Macaron, Lychee Rose Pate Choux, Rose Sabayon with Crumble, and Rose Tea Financier for a sweet conclusion to the evening.
Date: 10 to 14 February 2015
Time: 6:30pm to 10:30pm
10 to 13 February 2015
- $88 per adult inclusive of unlimited local beverages, coffee and tea
- $44 per child aged six to 12 years inclusive of unlimited local beverages
14 February 2015
- $148 per adult inclusive of one glass of Veuve Clicquot Champagne, unlimited local beverages, coffee and tea
- $64 per child aged six to 12 years inclusive of unlimited local beverages
Venue: Edge (Level 3), 7 Raffles Boulevard, Singapore 039595
Indulge in an evening of romance as Chef Hiroshi Ishii prepares a lavish seven-course kaiseki presentation for couples using the freshest and finest produce imported from Japan, complemented with a glass of Champagne.
Available for dinner at Keyaki on 14 February 2015, highlights include Wagyu Beef Teppanyaki, Grilled Chicken with Orange, and Cold Sour Plum Soba.
Seafood features prominently as fish and crustacea develop a tender layer of fat and sweet flesh in the cold winter waters. Marine highlights include Boiled Scallop with Grated Yam and Miso, Grilled Lobster with Spicy Cod Roe Sauce, and Wafu Yusheng with Tuna, Yellowtail, Salmon and Tobiko to usher in another blissful year.
Date: 14 February 2015
Time: 6:30pm to 10:30pm
Price: $198 per adult, inclusive of a glass of Champagne
Venue: Keyaki (Level 4), 7 Raffles Boulevard, Singapore 039595
Hai Tien Lo
Get in the mood for love at Hai Tien Lo with Chef Lai Tong Ping’s gastronomic handcrafted creations in an exquisite six-course menu. Each course presents a symphony of textures and flavours that are seamlessly complemented with a glass of Champagne.
Highlights from this curated menu include the robust Poached Australian Wagyu Beef with Garlic Crumbs, sweet Sea Perch Fillet prepared Two Ways, and Wok-fried Fish Noodles with Sea Cucumber and Scallop that showcase the natural flavours of fresh seafood, and the fragrance of wok hei. This exclusive menu is available for orders of two sets and above.
Date: 14 February 2015
Time: 11:30am to 2:30pm; 6:30pm to 10:30pm
Price: $168 per adult
Venue: Hai Tien Lo (Level 3), 7 Raffles Boulevard, Singapore 039595
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For media enquiries, please contact:
Ms Celine Tan
DID: (65) 6826 8094
Ms Dawn Lee
DID: (65) 6826 8091
Crustacean Love at Edge
Seafood on Ice
- Alaskan King Crab
- Snow Crab
- Cold Mud Crab
- Deep-fried Soft Shell Crab with Lime and Chilli dip
- Thai Crab Meat in Vermicelli
- Sambal Chilli Crab
- White Pepper Crab
- Salted Egg Yolk Crab
- Chinese Crab and Corn Soup
- Steamed Chilli Crab Bun
- Crab Meat Gyoza
- Crab Lasagna
- Squid Ink Pasta with Crab Alfredo Sauce
- Crab and Shrimp Bisque
- Crispy Crab Cake with Aioli
- Crab, Guacamole and Sundried Tomato Pizza
Romancing with Desserts
- Rosella Macaron
- Lychee Rose Pate Choux
- Rose Sabayon with Crumble
- Oreo Rose Cheese Cake
- Rose Tea Financier
- Pink Velvet Hazelnut Feuilletine
- Chocolate Cherry Cobbe Tart
- Strawberry Short Cake
- Red Wine Pear Gelee
Hai Tien Lo’s Valentine’s Day Menu
Complimentary glass of Champagne per diner
Sliced Barbecued Duck and Shredded Jelly Fish, Braised Homemade Beancurd with Minced Pork and Pine Mushrooms in Chef’s Signature XO Chili Sauce, Crispy Prawn in Sesame Sauce
Braised Fish Maw with Dried Scallop in Supreme Chicken Stock
Sea Perch Fillet Two Ways - Deep-fried with Chef's Signature Homemade Champagne Sauce and Steamed with Green Minced Onion Sauce
Poached Australian Wagyu Beef with Garlic Crumbs
Wok-fried Fish Noodles with Sea Cucumber and Scallop
Chef’s Signature Dessert – Mango Sago, Osmanthus Jelly with Wolfberries and Avocado Cream
Keyaki’s Valentine’s Day Kaiseki
Complimentary glass of Champagne per diner
Boiled Scallop with Grated Yam and Miso, Quail Egg, Spring Onion, Nori and Wasabi
Grilled Lobster with Spicy Cod Roe, Deep-fried White Fish, Roasted Duck Breast, and Deep-fried River Crab
Tuna, Yellowtail, Salmon and Tobiko
Grilled Chicken with Orange, Japanese Green Pepper and Lily Bulb
Thin-sliced Wagyu Beef Teppanyaki
Cold Plum Soba Noodles
Hotel Facebook: https://www.facebook.com/panpacificsingapore
Edge Facebook: https://www.facebook.com/edge.ppsin
Keyaki Facebook: https://www.facebook.com/Keyaki.Singapore
Hai Tien Lo Facebook: https://www.facebook.com/HaiTienLo.Singapore
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 22 premium hotels, resorts and serviced suites (including those under development) across Asia, North America, Oceania and Europe. 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 panpacific.com.
Edge presents an engaging gastro-tainment dining experience and a culinary tour of Singapore, the region and the Pacific Rim. Awarded the title of ‘Best Buffet’ at the Epicurean Star Award 2014 organised by the Restaurant Association of Singapore (RAS), the 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, crustaceans on ice, freshly-made pasta, 30 types of cheese and 20 varieties of dessert.
About Hai Tien Lo
Helmed by Master Chef Lai Tong Ping, Hai Tien Lo epitomises traditional Cantonese dining with a contemporary twist. Enjoy exquisite dim sum, double boiled soups, Peking duck and classic braised dishes, in addition to modern interpretations like the “Braised Classic Whole Abalone with Pan-fried Foie Gras in Abalone Sauce” or “Homemade Bean Curd with Crab Meat and Aubergine in Supreme Stock”.
The award-winning restaurant, Keyaki, is renowned for its use of fresh ingredients imported from Japan. Chef Hiroshi Ishii, together with his team, presents an array of authentic and immaculately presented sashimi, sushi, teppanyaki and much more. Perched on Level 4 of the hotel, Keyaki is surrounded by a beautifully sculpted Japanese garden and koi pond. This elegant venue provides an authentic setting for the exquisite cuisine.