For those in the know, the Yonezawa Wagyu Beef is ranked amongst the top three wagyu brands in Japan and it is well-known for its fine texture, rich flavours as well as the subtle sweet fragrance (making it suitable for beef sashimi!).
Available for lunch and dinner at Keyaki, Pan Pacific Singapore, between 03 August 2015 and 11 September 2015, diners will be able to enjoy grade A4 Yonezawa Wagyu beef where Master Chef Hiroshi Ishii (石井博) has carefully crafted three seven-course prix fixe menus designed to showcase the remarkable quality of this exquisite meat.
The Yonezawa district is located within the Yamagata prefecture of Japan which features mountainous terrain and mineral-rich earth. As such, it is famous for producing premium inewara (Japanese rice straw), which is the unique diet enjoyed by the Yonezawa cattle. Amongst the black cattle, only heifers which have not borne a calf are certified as genuine Yonezawa wagyu. These cattle experience a longer maturation time of 32 months – as compared to the typical 30 months of the other cattle in the prefecture. This extended maturation time allows the beef to develop its distinct, intense flavour and additional layers of fine marbling, creating a texture best described as ‘torokeru’ – melt-in-the-mouth. To further ensure that every cut of meat is consistent in quality and taste, the beef is butchered and carved at Pan Pacific Singapore’s in-house butchery, ensuring that each cut perfectly complement the menus created by Chef Ishii.
Culinary highlights for this dining opportunity will feature the pan-fried Wagyu Beef Rib on Rice that is cured in Keyaki’s unique Yakiniku marinade before lightly pan-fried and laid on a plush bed of steaming Japanese Rice, imbuing the entire dish with the beef’s delicate marbling. Other notable dishes will include the Grilled Wagyu Sirloin which is seared on a hot grill as well as the Seared Wagyu Sirloin Sushi served on bite-sized pillows of fragrant rice, and lightly seared to draw out the subtle flavours and buttery texture of the meat.
Torokeru Yonezawa Wagyu Beef Promotion
(Keyaki, Pan Pacific Singapore)
03 August to 11 September 2015
Seared Wagyu Beef
Chawanmushi (Steamed Egg Custard)
Wagyu Sirloin Teppanyaki
Steamed Wagyu Ribeye on Rice
Chawanmushi (Steamed Egg Custard)
Grilled Wagyu Sirloin with Daikon
Pan-fried Wagyu Rib on Rice
Seared Wagyu Sirloin Sushi
Steamed Seasonal Vegetables
Grilled Wagyu Sirloin with Sansho Peppers
Wagyu Udon Noodles
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.