Enjoy a different kind of Weekend Brunch at Keyaki Japanese Restaurant and savour a new okonomi concept kaiseki brunch. Featuring a curated menu of perennial Japanese culinary favourites, guests may indulge in this customisable eight-course experience by selecting their delicacy of choice from each course.
Okonomi is a Japanese term which translates to ‘as you like it’ or ‘your preference’, and Chef Hiroshi Ishii (石井博) has applied this concept to the new weekend brunch at Keyaki. Guests are presented with a tasting menu of eight courses and invited to select one of five different options per course, allowing them to tailor the experience to best suit their preferences. The menu was crafted with balance in mind starting with lighter, chilled presentations such as Kobachi and Sashimi to slowly waken the palette, before proceeding on to textured, hot dishes such as Yakimono and Teppanyaki. The savoury courses are rounded off with Shokuji dishes which are crafted to cleanse the palette, before concluding on a sweet note with a delightful choice of desserts.
Weekend Brunch Menu (Guests can choose one option per course)
Light and refreshing, this amuse bouche course is meant to “awaken” the palate and prepare it for the meal.
- Seared Beef with Ponzu Sauce
- Sweet Miso-Glazed Konnyaku
- Unagi Omelette
- Avocado Salad
- Spinach with Goma Sauce
Usually served early in the meal, sashimi best showcases the fresh flavour and tender texture of the fish.
- Shake (Salmon)
- Hotate (Scallop)
- Amaebi (Sweet Prawn)
- Hamachi (Yellowtail)
- Tai (Sea Bream)
Dishes in this course are cooked over high heat to achieve a crisp crust with a lightly seared interior.
- Cod Teriyaki
- Chicken Teriyaki
- Grilled Mackerel
- Grilled Prawn Skewer with Bacon
- Pan-fried Pork with Ginger
Simmered in Keyaki’s homemade dashi stock to enhance and intensifying their flavours, this course is a refreshing mid-menu dish to cleanse the palette.
- Agedashi Tofu
- Chicken Soup
- Simmered Seasonal Vegetables
- White Bait wrapped in Beancurd Skin
This course presents hearty deep fried dishes encased in a crisp golden batter.
- Battered Oyster
- Battered Soft Shell Crab
- Battered Squid
- Battered Seasonal Vegetables
Cooked over high heat on an iron griddle, this course presents dishes with a smoky, seared flavour and a juicy interior.
This is the final savoury course in the menu and is meant to round off the meal.
- Spicy Tuna Roll
- California Roll
- Garlic Fried Rice
- Cold Soba Noodles
Concluding on a sweet note, guests are presented with a choice of chilled seasonal fruit, ice cream or homemade Zanzai, a traditional red bean soup.
- Seasonal Fruit
- Green Tea Ice Cream
- Red Bean Ice Cream
- Lime Sherbet
- Red Bean Soup
The highly-anticipated Hairy Crabs are back at Pan Pacific Singapore's Hai Tien Lo today - from 17 October 2016 to 27 November 2016, savour these highly-prized crustaceans which are well-known for their creamy golden roe. Enjoy a selection of delicacies prepared by Executive Chef Lai Tong Ping through a special prix fixe menu or order them from the a la carte menu to find out why these crabs are regarded as one of the most premium crustaceans around!
In conjunction with the Pan Pacific Singapore's 30th Anniversary celebrations, Executive Chef of Hai Tien Lo, Lai Tong Ping, has curated 30 signature claypot delicacies to commemorate this important milestone. From 11 September 2016, savour any two claypot dishes for only S$33.30++ at Hai Tien Lo during dinner from Sundays to Wednesdays - usual price for these dishes range between S$22 to S$28++ each so you are essentially saving up to 40% off!
The popular annual Wagyu Beef promotion at Keyaki (Pan Pacific Singapore) is back from 12 August 2016 to 19 September 2016 with the introduction of a lesser-known but high-quality Iga Wagyu Beef - one of the dishes that was believed to be consumed by the Ninja warriors during wartime in the Iga region of Japan.
Edge at the Pan Pacific Singapore is one of Singapore's best buffet spots - the variety is just incredible (you can NEVER eat everything in one visit) and the price is reasonable for what you are getting - Hooked @ Edge which features a wide selection of fresh seafood has always been a crowd favourite on Wednesdays and Thursdays each week! The newly-released Surf & Turf dinner buffet replaces the previous Cuts @ Edge dinner promotion that runs every Tuesday. In short, you can now enjoy the best of both worlds (seafood and meats) on Tuesday at the Pan Pacific Singapore.
Celebrate Singapore's 51st birthday in style this year with some special culinary treats at one of the Singapore's best buffet dining restaurant, Edge or choose to indulge in a carefully handpicked selection of oriental delights at the award-winning Hai Tien Lo.
As the Official Hotel Partner of the long-awaited musical blockbuster to be shown at the Esplanade Theatres on the Bay from 31 May 2016 to 24 July 2016, Pan Pacific Singapore will be featuring a limited-time Les Misérables Staycation Offer. The Les Misérables Staycation Offer does not come included with tickets to see the show - they can be purchased online here.
Savour the freshest ingredients and culinary highlights from Shikoku, Japan as Master Chef Hiroshi Ishii features the best from the four prefectures - Kagawa, Tokushima, Kochi and Ehime. From 12 May to 13 June 2016, diners will be able to indulge in a handpicked selection of masterfully executed dishes at Keyaki (located within the Pan Pacific Singapore).
I have written about the DISCOVERY Loyalty Program by the Global Hotel Alliance (GHA) on multiple occasions. Personally, I have completed at least 30 stays at the Pan Pacific Singapore and the Pan Pacific Orchard in the last two years. Within Singapore, the DISCOVERY program is one of my personal favourites as it offers everything important for a perfect staycation - especially when you reach top-tier with the program after 30 eligible nights!
The Pan Pacific Singapore leads the Dragon Boat “Duan Wu” Festival (2016) this year with the re-introduction of classic favourites. Executive Chef Lai Tong Ping at Hai Tien Lo (Pan Pacific Singapore) will prepare the classics and the favourites from 09 May 2016 to 09 June 2016 (pre-orders start from 02 May 2016). Guests may enjoy these rice dumpling either while dining at the restaurant or purchase them as takeaways from the restaurant.
I spent the Christmas Eve of 2015 at the Pan Pacific Singapore (the Mandarin Oriental, Singapore in 2014 and the Hilton Singapore in 2013) as part of my personal tradition. Since I wanted to take full advantage of my expiring Black status with the DISCOVERY Loyalty status then, I deliberately booked the Pacific Club room and enjoyed a two category upgrade (as per Black benefits) into the Pacific Harbour Studio (one that I have been dying to check out!) for Christmas Eve.