Pan Pacific Singapore Turns Forty With Special Dining Experiences

Pan Pacific Singapore has held its place on the Marina Bay skyline since 1986, when it opened as one of the city’s first luxury hotels. The property today runs to 790 guestrooms and suites, six restaurants and bars, wellness and fitness facilities, and 2,329 square metres of meeting and event space. Its 40th year brings celebrations to each of these venues. 

At Edge, the hotel’s buffet restaurant, executive chef Andy Oh has built a weekday lunch (running till November 15) around Singaporean, Chinese, Malay, Indian, Japanese, Thai and Western dishes. Cantonese cooking takes over at Hai Tien Lo, where executive Chinese chef Edden Yap pairs contemporary dim sum with a bottle of Changyu wine, on weekdays through December. 

Japanese cooking runs through Keyaki, where executive chef Teruya Noriyoshi and head teppanyaki chef Eric Yong have built a counter lunch, seating 12 guests at a time, through the end of the year. The meal opens with foie gras terrine in rice waffle, mozuku seaweed with snow crab meat and jimami tofu, before a choice of Hokkaido white pork, chicken or wagyu beef. At Pacific Emporium, executive pastry Chef Edina Si has added a Coconut Crystal Cake, featuring a delicate and refreshing mix of coconut chiffon, light coconut cream, and coconut crystal jelly, available through end December. 

At Plume, the bar, head mixologist Akmal Haqim and bar manager Siew Han Jun have built a three-cocktail tasting flight around Asia-Pacific ingredients, served with bar bites. Spa treatments follow similar indulgences. St. Gregory offers a 40-minute express massage; guests staying the night can book the 40th Anniversary Stay Package, a room for two with breakfast at Edge and a welcome drink at Plume. What the anniversary offers add up to, in the end, is yet another reason to visit a hotel that has been running strong since 1986.