Pan Pacific Singapore’s award-winning buffet restaurant, Edge, brings back the highly anticipated “Heritage of Penang” from 12 August until 20 September 2026. In collaboration with four renowned Penang hawker legends, Chef Toon Chin Hye, Founder and Head Chef of Ah Soon Fried Oyster, Chef Tan Pow Lai, Master Artisan and Wholesaler of Tan Kee Poh Piah, Chef Tan Kim Chong, a respected figure on authentic Nyonya cuisine, and Chef Kong Chee Thiam, who specialises in traditional Southeast Asian street desserts, Edge presents a delectable spread celebrating the rich flavours of Penang in this exclusive dinner buffet.

Join Executive Chef Andy Oh and his Culinary Team as they welcome these celebrated Penang hawker veterans to Edge, where together they will be preparing the signature dishes that have made them beloved names in Penang’s vibrant food scene. With over 40 years of experience each, Chef Chin Hye showcases his Fried Oyster Omelette, which has earned him both local and international acclaim, while Chef Kim Chong brings the bold, aromatic flavours of Peranakan cuisine to the table with his Nyonya Otah, Nyona Curry Kapitan, and Nyonya Perut Ikan. Meanwhile, drawing on more than five decades of craftsmanship, Chef Pow Lai prepares Fresh Hand-made Popiah, distinguished by its delicately hand-rolled Popiah skins. Rounding off this celebrated line-up is Chef Chee Thiam, whose signature Apam Balik, also known as Min Jiang Kueh, has been drawing a loyal following at Northam Beach Café in Penang for over a decade.

Complementing these specialities are Chef Andy’s own culinary tributes to Penang’s rich hawker heritage. His signature Penang White Curry Noodle with Pork Blood Curd features a rich coconut broth paired with house-made sambal from the region, along with prawn, cuttlefish, cockles, and taupok, for a deeply satisfying bowl brimming with flavour. Equally irresistible is his signature Char Kway Teow, stir-fried over intense heat to achieve wok hei, delivering savoury depth in every bite.

Beyond these signature dishes, guests can enjoy a selection of Penang favourites that capture the island’s rich culinary heritage, such as Nyonya Mango Kerabu, Loh Bak (Five-spice Pork Roll), Char Moi (Wok-fried Porridge with Crispy Pork Belly), Assam Pedas Fish with Lady Finger, Too Kar Chor (Braised Pork Trotter with Black Vinegar), Inchi Kabin, and much more. The indulgence continues with Penang-inspired sweet treats, including Muah Chee, Penang Tau Sar Piah, Durian Crepe, Penang Cendol, and pickled nutmeg.

Alongside these Penang specialities, guests can also look forward to Edge’s extensive international buffet spread, featuring Classic Osso Bucco, Pan-seared Sustainable Salmon with Fennel Purée, Seafood Bouillabaisse, Slow-roasted Prime Rib with Yorkshire Pudding, Chicken and Mushroom Roulade, Marinated Giant Squid, and much more. For a sweet finale, enjoy the Raspberry Rose Gâteau, Cherry Almond Strudel, Lemon Pistachio Cake, and Cream Cheese Pecan Brownie, amongst the wide assortment of pastries and confections that Edge has to offer.

‘Heritage of Penang’ at Edge
12 August until 20 September 2026
Available for dinner from 6:00pm until 10:00pm
$118++ per adult | Inclusive of free flow of soft drinks
$59++ per child | Inclusive of free flow of soft drinks

Prices quoted are in Singapore dollars, and are subject to service charge and prevailing government taxes.

For reservations, please call +65 6826 8240 or email dining.ppsin@panpacific.com.

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