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
From 05 May 2017 to 31 May 2017, savour authentic Fujian delicacies as Guest Chef Raymond Hu from the Pan Pacific Xiamen showcases some of his specialties at the Pan Pacific Singapore's award-winning Cantonese restaurant, Hai Tien Lo. The special a la carte and set menus will be available until 31 May 2017 but the guest chef will only be in the kitchen until 14 May 2017 so make sure you get in fast if you want to see the chef in action.
One of my favourite lunch spots around the City Hall and Promenade area is the Pacific Marketplace at the Pan Pacific Singapore. If you are ever searching for a spot that is comfortable, quiet and still serves delicious food, the Pacific Marketplace could be that dream destination. The menu here has just recently been refreshed to include new items that are inspired by cuisines from Hawaii, Europe and the Middle East (alongside the delicious Asian Delights that they already have).
Most people think about overpriced eggs and toasts when you mention brunch but the award-winning Keyaki in Pan Pacific Singapore has taken that typical expectation and transformed it into something amazing. The Bubbly Brunch at Keyaki runs every weekend and public holiday - it is priced from just S$75++ per adult for food only (the quality is truly amazing) and there is also a more indulgent option at S$135++ with free-flowing alcoholic beverages (which includes unlimited Laurent Perrier Brut NV Champagne, Mio Sparkling Sake, Akazaru Sparkling Shochu, Manzairaki Kaga Umeshu Soda, Tiger Beer as well as Red and White Wines).
Award-winning Cantonese restaurant, Hai Tien Lo (海天楼), will be unveiling a refreshed menu from 01 March 2017. Located within the luxurious Pan Pacific Singapore, Hai Tien Lo is led by Executive Chef Lai Tong Ping (黎东平) to present a menu that will feature premium seafood and uniquely crafted dishes. A comprehensive Fine Wine List will also be made available for diners who would appreciate perfect food and wine pairing.
Indulge in quality Japanese-cuisine and indulge in a dash of sparkle at the Pan Pacific Singapore's Keyaki. The newly refreshed kaiseki-style Bubbly Brunch is available every weekend and public holiday from 11:30AM to 2:30PM. The carefully-curated menu consists of 40 different items and it includes a selection of perennial Japanese culinary favourites and 20 new dishes specially created by Master Chef Hiroshi Ishii (石井博).
I spent my Christmas Eve back in 2015 in the Pan Pacific Singapore's Pacific Harbour Studio which is easily one of the nicest rooms I have stayed in Singapore. In 2016, I decided that it would be a great idea to revisit the Pan Pacific Singapore's Harbour Studio (one that I used to stay quite a bit back in 2015) on Christmas Day since I had a long weekend away from work. Being a DISCOVERY Loyalty Black Member has its perks - your check-in documents are usually prepared beforehand and therefore you can generally bypass the snaking queues and get to your room (or suite!) a lot faster.
This Valentine's Day, indulge in the spirit of love as you enjoy a carefully-presented spread at the Pan Pacific Singapore's Edge. Begin the dinner with a Champagne toast and a stalk of beautiful red rose (compliments of Pan Pacific Singapore) before indulging in the impressive spread across all seven live food theatres.
Keyaki at the Pan Pacific Singapore will be presenting three kaiseki presentations between 15 January 2017 and 15 February 2017 that is centered around showcasing seasonal delicacies from Hokkaido, Japan. Each one of these masterfully-crafted presentations by Master Chef Hiroshi Ishii (石井博史) is available for lunch and dinner and diners will be able to select from Hokkai, Donan or Hakodate (from S$170++).
Celebrating the Lunar New Year (2017) ahead at Pan Pacific Singapore's award-winning Hai Tien Lo is definitely a great idea. The hotel is running a number of dining promotions across the various restaurants during the Chinese New Year Period (09 January 2017 to 11 February 2017) so be sure to check out the festive offerings to find something that suits you.
Welcome the Year of the Fire Rooster at the Pan Pacific Singapore from 09 January 2017. Celebrate joyous reunions across the different restaurants that are located within this five-star hotel or take home signature goodies from the Pacific Marketplace which will be sure to please your family and friends.