Tastes of Vietnam:

A Culinary Journey through the Rich and Vibrant Flavours of Vietnam at Edge, Pan Pacific Singapore

From 7 until 30 March 2025, Pan Pacific Singapore’s award- winning buffet restaurant, Edge, invites guests to embark on a culinary journey with “Tastes of Vietnam”. Available exclusively for dinner from Mondays to Sundays, join Executive Chef Andy Oh and his Culinary Team as they collaborate with Pan Pacific Hanoi’s Executive Chef, Chef Zack Truong, and Junior Sous-chef, Chef Hoa Trung Kien, to showcase cherished Vietnamese signature dishes.

With nearly two decades of culinary experience around the world, from Dubai to Maldives, Chef Zack has refined his ability to blend traditional Asian techniques with the finest ingredients, while mastering the rich and dynamic flavours of the Vietnamese cuisine. Catch Chef Zack and Chef Hoa Trung Kien at Edge in person, as they work alongside Edge’s Culinary Team during the launch week of “Tastes of Vietnam”.

Start with tantalising appetisers, such as Beef Wrapped in Betel Leaves, Fresh Spring Roll with Prawn, and Jelly Salad with Chilli and Lime. For a wholesome touch, indulge in comforting soups, including Southern-style Sour Chicken and Pineapple Soup, and Sour Fish Soup with Local Herbs, and delight in authentic Vietnamese snacks, such as Fried Prawn Meat with Sugar Cane and Mini Savoury Pancakes with Prawn Coconut Cream.

Indulge in Vietnamese favourites, including Grilled Pork Belly with Fermented Rice and Galangal, Wok-fried River Prawn with Tamarind Sauce, Stewed Beef Shank with Ginger and Fish Sauce, Stir-fried Kohlrabi with Dried Shrimp, as well as a live station serving Vietnamese Noodle Broth “Pho” with Chicken & Beef and Fresh Noodle Broth with Snail.

For desserts, treat yourself to quintessential Vietnamese sweet endings, such as Grilled Banana Wrapped in Sticky Rice with Coconut Sauce, Peanut Candy with Lotus Seeds, Yoghurt with Black Sticky Rice, and Taro Sweet Soup. In addition to the exciting new Vietnamese dishes, Edge offers a bountiful array of delectable creations, spanning Singaporean, Chinese, Malay, Indian, Japanese, Thai, and western cuisines, as well as an extensive seafood spread, including freshly shucked Oysters, Snow Crab Leg, Sustainable Boston Lobster, Tiger Prawns, Pacific Clam, Half Shell Scallops, Sea Conch, Black Mussel, and Crawfish.