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
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.