Edge at Pan Pacific Hotel: Festive Indulgence of Roasted Turkey, Premium Meats and Christmas Desserts [Food Review]

From 18th November to 25th December 2015, it is a time for some festive feasting at Edge, Pan Pacific Hotel Singapore! You may experience a scrumptious meal featuring festive roasts such as traditional roasted turkey with giblet sauce, smoked juniper ham with cranberry sauce and smoked chicken with honey. Hop over for some comforting Roasted Pumpkin soup and Jamon & Borlotti Bean Broth coupled with some christmas edition pizzas. You may wish to check out their menu here for more details.

As I dined on a Tuesday, the theme of the night was Cuts at Edge. There was a huge roasted whole lamb to satisfy the monsters in our tummies!

The chefs at the grill station was as usual taking orders at the speed of lightning, and churning out plates upon plates of beefs, lamb chops and assorted sausages. This season I saw a new addition to the sausage family which was the Ginger Bread Turkey Sausage. Go with a bunch of carnivores and do try out each of them, guaranteed lip smacking good!

Edge has been one of the buffet places I never get tired of. I super, yes super, love the BBQ pork ribs that tasted like our local char siew albeit tougher. There was also pork knuckles, Edge’s homemade sausages, crispy christmas stuffings, gratin beef lasagne and potato gnocchi that was sinfully cheesy.

For those who needed that dose of localness, head over to the Indian stations where you could find delicious curries to go with the tasty naans; the Chinese station featuring local roasts such as the Pi Pa Duck and roast pork; and the Malay station with mouth-watering satays with peanut sauce!

For SEAFOOD lovers (me!), there was huge Alaskan crab legs with an abundant of crab meat that I swore would bring anyone to their knees. It was that big that you could put your entire fork through (but don’t try ^.^). Some usuals were the cold scallops, oysters, snow crab legs, sashimi and chirashi don.

Last but not least, do leave space for desserts! There were Santa Hat Chocolate Strawberry Petits Gateaux, Raisin Panettone, English Plum Pudding with Brandied Butterscotch, German Marzipan Stollen, Santa Claus Red Velvet Cupcake, logcake, fruit cake, minced pie, Durian shooters, Chocolate Mousse, assorted Festive Cookies, signature soft chocolates (that reminds me of Royce’s Nama chocolates), waffles and 5 types of ice creams… the list could go on.