Sometimes known as the ‘Food Treasury’of Japan, the Ishikawa Prefecture is home to some of the most bountiful ingredients. From 12 November 2015 to 13 December 2015, savour the creations of Master Chef Hiroshi Ishii as he executes well-known dishes like the Kano Gani (Snow Crab), Buri (Yellowtail) and Deep-fried Flounder at Keyaki (Pan Pacific Singapore).
Read MoreWith only slightly over two weeks left to enjoy the delicious hairy crabs at Hai Tien Lo (Pan Pacific Singapore), you should definitely head down to check out these prized ingredients! Hai Tien Lo is one of my personal favourites - I love the Weekend Dim Sum Buffet! A couple of weeks ago, I was lucky enough to be invited down to Hai Tien Lo for a tasting of their Hairy Crab menu.
Read MoreHai Tien Lo in Pan Pacific Singapore is the place where I've first had my initial Hairy Crab experience. If you do not already know this, the Hairy Crab season is back and from 12 October to 29 November 2015, you will be able to indulge in these seasonal crustaceans at the beautiful Hai Tien Lo (one of my favourite Chinese restaurants in Singapore!).
Read MoreThere are three different menus that you can opt for to sample the rare Yonezawa Wagyu Beef. While it may initially feel pretty expensive, it is important to note that the exportation of Yonezawa Wagyu Beef is not an easy feat and it is definitely not something that you can easily expect to find in other hotels or even Keyaki in the near future. Prized Wagyu is often kept for domestic consumption (at a high price) and it takes a ton of negotiations to get something so valuable out of the country. If you are truly a beef lover, this is definitely a rare opportunity to savour the best grade (A5) of one of the top three Wagyu brands in Japan.
Read MoreFor 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.
Read MoreHai Tien Lo at the Pan Pacific Singapore has one of the best value dim sum buffet lunches in Singapore - check out my weekend dim sum buffet experience here! This year, in celebration of the upcoming Mid-Autumn Festival 2015, Master Chef Lai Tong Ping (黎东平) of Hai Tien Lo (海天楼) has created seven classic mooncakes to commemorate this Chinese festival steeped in history and culture. These signature favourites will be available for purchase between now and 27 September 2015.
Read MoreHai Tien Lo (海天楼) has just refreshed their Weekday Dim Sum Buffet (Monday to Friday only) with a generous selection of more than 30 items including double-boiled soups (which you have to try!), handmade dim sum as well as signature dishes. Curated jointly by reputable Master Chef Lai Tong Ping and Dim Sum Chef Lee Siaw Cheen (李小珍), the Weekday Dim Sum Buffet is priced reasonably at S$56++ per guest but you can easily get at least 10% back in dining rebates - find out how below!
Read MoreHooked @ Edge (Pan Pacific Singapore) has quite recently refreshed their menu and I have had the privilege of trying this out a couple of weeks ago. The seafood dinner buffet which is available on Wednesday and Thursday only offers a wide range of seafood that is cooked (or simply, uncooked) to your liking. Check out my experience at this amazing seafood dinner buffet!
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