Edge @ Pan Pacific Singapore

by | Feb 3, 2026 | Uncategorized | 0 comments

A Comprehensive Culinary Journey Through the Lunar New Year Buffet

Executive Chef Andy Oh’s Celebration of the Year of the Horse

Executive Summary

Edge restaurant at Pan Pacific Singapore presents an extraordinary Lunar New Year buffet experience that seamlessly weaves traditional Chinese festive cuisine with contemporary international gastronomy. Under the masterful direction of Executive Chef Andy Oh, this celebration of the Year of the Horse transforms the hotel’s third-level dining space into a culinary theater where heritage meets innovation. Running from January 23 to March 3, 2026, with strategic blackout dates during the peak Lunar New Year period (February 16-18), the dinner service operates nightly from 6:00 PM to 10:00 PM at $118++ per adult, offering exceptional value for the breadth and quality of offerings presented.

Ambience & Atmospheric Design

Spatial Composition & Flow

Edge’s architectural layout embodies the philosophy of abundance without chaos. The restaurant’s generous proportions, spanning the entire third level of Pan Pacific Singapore, create distinct culinary zones that prevent the congestion typical of mass-market buffets. Natural light filters through floor-to-ceiling windows during early evening service, gradually transitioning to warm ambient lighting that bathes the dining room in golden hues reminiscent of traditional Chinese lanterns. The ceiling height, approximately 12 feet, prevents the acoustic overwhelm common in large dining spaces, while strategically placed sound-dampening panels maintain an atmosphere conducive to conversation.

Visual Aesthetics & Cultural Motifs

The Lunar New Year transformation of Edge incorporates subtle yet meaningful cultural elements. Crimson accents punctuate the neutral palette through strategically placed table runners embroidered with auspicious Chinese characters in metallic gold thread. Cherry blossom branches, both fresh and artfully arranged silk replicas, arch over key buffet stations, their delicate pink petals (ranging from pale blush #FFC0CB to deeper salmon #FA8072) creating visual anchors that guide guest movement. The color story deliberately avoids garish red overload, instead employing a sophisticated gradient from deep burgundy (#800020) in the table settings to lighter coral (#FF7F50) in decorative elements, creating visual harmony that honors tradition while maintaining contemporary elegance.

Sensory Environment

The olfactory landscape shifts as one navigates the buffet circuit. Near the entrance, the bright citrus notes of freshly sliced mandarin oranges mingle with the oceanic brine of the seafood display. Moving toward the Chinese stations, the air becomes richer with the umami depth of simmering treasure pots and the intoxicating aroma of pork lard crisping in woks. The Western section introduces herbal brightness through rosemary-studded roasted meats, while the Indian station contributes warm spice notes of cardamom, cumin, and fenugreek. Temperature zones are thoughtfully managed, with cold stations maintaining crisp 38-40°F environments that preserve seafood integrity, while hot stations radiate gentle warmth without creating uncomfortable heat pockets.

Comprehensive Menu Analysis & Dish Deconstruction

Do-It-Yourself Yu Sheng Station

Cultural Significance: Yu Sheng, literally translating to ‘raw fish’ but phonetically symbolizing ‘abundance year,’ represents the quintessential Lunar New Year ritual. The communal tossing (lou hei) symbolizes the casting of good fortune, with height of the toss correlating to the magnitude of prosperity anticipated.

Visual Composition & Hues: The DIY station presents a painter’s palette of precisely julienned vegetables. Carrot ribbons exhibit a vibrant mandarin orange (#FF8C00), their carotenoid-rich flesh maintaining structural integrity despite fine slicing. White radish (daikon) provides visual contrast with its crisp ivory (#FFFFF0) hue, while green radish introduces a pale jade (#00A86B) element. The arrangement follows traditional Bagua principles, with ingredients radiating from center to periphery.

Textural Analysis:

  • Carrot: Firm, snappy bite with slight fibrous resistance, releasing sweet vegetable juice
  • White Radish: Crisp, watery crunch with peppery finish, similar to watermelon rind in texture
  • Green Radish: Dense, almost turnip-like texture with earthy mineral notes
  • Dragon Fruit Plum Sauce: Viscous yet pourable (approximately 3000 cP), magenta (#FF00FF) with suspended dragon fruit seeds providing visual interest

Assembly Technique & Flavor Building: The optimal construction begins with a base layer of shredded vegetables (approximately 2:1:1 ratio of white radish, carrot, green radish), followed by the mandarin orange-scented smoked salmon. The smoking process, likely utilizing apple or cherry wood at 180-200°F for 2-3 hours, imparts a golden amber (#FFBF00) patina while maintaining the salmon’s coral pink (#F88379) interior. The Dragon Fruit Plum Sauce serves as both flavor bridge and visual accent, its tartness cutting through the salmon’s fattiness while its vivid color creates photogenic appeal.

Braised Premium Seafood Treasure Pot (海鲜宝盆)

Culinary Heritage: The Treasure Pot (Poon Choi) tradition dates to Southern Song Dynasty, originally created to feed imperial refugees in a single communal vessel. The layered construction reflects social hierarchy, with prized ingredients ascending toward the surface.

Component Analysis:

  • Premium Dried Seafood (Base Layer): Reconstituted abalone (translucent beige #F5F5DC with iridescent sheen), sea cucumber (dark chocolate brown #3B2F2F with warty texture), dried scallops (ivory #FFFFF0 shreds)
  • Fish Maw: Gelatinous, sponge-like texture (pale yellow #FFFACD) that absorbs braising liquid, expanding to 3-4 times original size during 6-8 hour soak
  • Fresh Prawns: Coral-colored shells (#FF6F61) yielding to firm, sweet flesh with distinct segmented texture
  • Shiitake Mushrooms: Deep umber caps (#6F4E37) with distinctive cross-hatched scoring, meaty texture rivaling protein

Braising Liquid Chemistry: The master stock exhibits a lustrous mahogany (#C04000) hue derived from long-simmered chicken bones, pork trotters, and dried seafood. Aromatics include star anise (contributing licorice notes), Sichuan peppercorns (providing má – the characteristic numbing sensation), aged tangerine peel (adding bitter-citrus complexity), and rock sugar (balancing with caramelized sweetness). The viscosity (approximately 50 cP) indicates collagen extraction from cartilaginous ingredients, creating a sauce that coats the palate luxuriously.

Textural Symphony: Each component maintains distinct textural identity despite prolonged braising. The abalone offers resilient chewiness reminiscent of firm tofu but with greater elasticity. Sea cucumber provides gelatinous slipperiness with slight resistance, like perfectly cooked cartilage. Fish maw dissolves partially on the tongue while maintaining structural pockets that release concentrated broth. The overall effect resembles a multi-movement composition, each bite revealing different textural phrases.

Drunken Tiger Prawn (醉虾)

Technique & Tradition: ‘Drunken’ preparations involve bathing shellfish in Shaoxing wine, a technique that serves both preservation and flavor-enhancement functions. The alcohol partially denatures proteins while infusing complex fermented notes from the aged rice wine.

Visual Presentation: Tiger prawns, selected for their dramatic striped shells (alternating burnt orange #CC5500 and charcoal #36454F bands), are presented in shallow pools of amber-colored (#FFBF00) Shaoxing wine marinade. The shells maintain translucent quality, revealing the coral-hued (#FF7F50) flesh beneath. Scattered over the prawns are hair-thin ginger juliennes (pale yellow #F0E68C) and jade-green scallion rings (#50C878), creating a color composition that balances warm and cool tones.

Flavor Profile: The Shaoxing wine contributes nutty, slightly sweet notes with subtle oxidative character similar to dry sherry. Young ginger provides sharp, almost floral heat without overwhelming pungency. The prawn meat itself exhibits pristine sweetness with mineral oceanic undertones. The combined effect creates flavor layering: initial wine aromatics, followed by ginger bite, finishing with lingering shellfish sweetness.

Textural Characteristics: The brief wine marinade (likely 30-45 minutes based on visual cues) firms the outer layer of prawn flesh while maintaining interior succulence. The texture resembles perfectly poached shrimp—resistant initial bite yielding to tender, almost creamy interior. The shells, softened slightly by alcohol, provide edible crunch for adventurous diners, offering calcium-rich contrast to the tender meat.

‘Lap Mei Fan’ Steamed Lotus Leaf Waxed Meat Rice (腊味糯米饭)

Cultural Context: Lap Mei (waxed meats) represents traditional Cantonese food preservation, with meats air-dried during the winter solstice period when temperature and humidity create ideal conditions. The lotus leaf wrapping dates to ancient China, serving both practical (preventing rice from drying) and ceremonial (lotus symbolizes purity) purposes.

Component Breakdown:

  • Glutinous Rice: Pearl-white (#F8F6F0) grains, each maintaining distinct form despite steaming, exhibiting characteristic sticky texture from high amylopectin content
  • Lap Cheong (Chinese Sausage): Deep garnet (#6E0E0A) exterior with visible white fat marbling, sweet-savory flavor from rose wine and sugar cure
  • Lap Yuk (Waxed Pork Belly): Translucent amber fat layers (#FFA500) alternating with ruby-red lean meat (#8B0000), surface exhibiting crystalline sugar bloom
  • Lap Ngap (Waxed Duck): Mahogany-brown skin (#4E3B31) with subcutaneous fat rendering into rice, contributing rich, gamy depth

Lotus Leaf Aromatics: The dried lotus leaves, rehydrated before wrapping, impart subtle fragrance reminiscent of green tea with earthy undertones. When heated, chlorophyll compounds create aromatics similar to fresh-cut grass mixed with wet stone. This botanical perfume permeates the rice, creating olfactory complexity without adding distinct flavor.

Textural Interplay: The glutinous rice provides cohesive, slightly chewy base (al dente for rice standards). Lap cheong contributes firm, salami-like density with fat pockets that melt into surrounding rice. Lap yuk offers textural drama—the fat layer dissolves instantly on tongue contact while lean meat provides satisfying chew. Lap ngap skin introduces crackling-like texture, shattering into crispy fragments. The combined mouthfeel resembles a textural fugue, with each element entering at different moments.

Edge’s Signature Chilli Crab

National Dish Excellence: Singapore’s unofficial national dish demands technical precision. Edge’s interpretation showcases mud crabs weighing approximately 800g-1kg, selected for their firm, sweet flesh and roe-bearing females (identifiable by wider abdominal flap).

Sauce Composition & Color Science: The chilli sauce exhibits a vibrant vermillion (#E34234) hue derived from multiple chilli sources. Fresh red chillies contribute brightness, while chilli paste adds depth. The orange tint results from tomato paste and egg ribbons that emulsify into the sauce. Visually, the sauce resembles liquid sunset—graduated tones from deep red-orange at the base to lighter coral where it pools around crab segments.

Flavor Architecture:

  • Initial Impact: Sweet-tangy tomato notes with gentle heat (approximately 2,000-5,000 Scoville units)
  • Mid-Palate: Garlic and ginger aromatics emerge, providing pungent complexity
  • Finish: Subtle sweetness from sugar balances acidity, while beaten egg creates silky mouthfeel
  • Lingering: Mild chilli warmth builds gradually without overwhelming delicate crab flavor

Crab Texture Analysis: Properly cooked crab meat exhibits flaky structure—large muscle fibers separating cleanly along natural grain lines. The texture should resemble tender chicken breast but with oceanic sweetness and slight briny finish. Claw meat, denser and more fibrous, requires more mastication but delivers concentrated flavor. Body meat, particularly from swimming legs, offers the most delicate texture. The roe (when present) provides creamy, slightly grainy contrast, its coral-orange color (#FF7F50) intensifying when cooked.

Wild-caught Giant Grouper in Spicy Bean Sauce with Pork Lard

Sustainable Sourcing: The designation ‘wild-caught’ signals premium quality and environmental consciousness. Giant groupers (Epinephelus lanceolatus), also known as Queensland grouper, can exceed 400kg in weight. The serving portions, likely sourced from 20-40kg specimens, represent optimal size for texture and flavor balance.

Fish Characteristics: Grouper flesh exhibits pristine white color (#FFFFF0) with slight translucency when raw, turning opaque pearl-white when properly cooked. The meat structure features large, firm flakes that hold together during aggressive wok cooking. Fat content remains low (approximately 1-2%), allowing the fish to absorb sauce flavors without becoming greasy.

Doubanjiang (Spicy Bean Sauce) Profile: The sauce foundation relies on fermented broad bean paste, specifically Pixian doubanjiang from Sichuan province. This paste exhibits deep reddish-brown color (#6B2F2F) with visible whole and crushed beans. Fermentation (minimum 3 years for premium quality) develops complex umami through Maillard reactions and enzymatic protein breakdown. The flavor profile combines intense savory depth with moderate heat (10,000-30,000 Scoville units from facing heaven chillies) and slight sweetness from residual bean starches.

Pork Lard Enhancement: Rendered pork fat serves dual purposes. Functionally, it provides high-heat cooking medium (smoke point ~375°F) that prevents fish from sticking during initial sear. Flavor-wise, the lard contributes rich, savory depth and characteristic aroma that enhances rather than masks the fish. Visual cues include glossy sheen on fish surface and small golden lard pools (#FFD700) in sauce depressions.

Textural Contrast: The exterior develops slight caramelization (Maillard browning at 285-330°F), creating subtle crust that yields to fork pressure. Interior maintains moist, flaky texture with clean separation between muscle segments. The bean paste provides textural interest through whole beans (soft, almost creamy) and fermented solids (slightly grainy). Overall mouthfeel balances between silky fish, viscous sauce, and discrete textural elements.

Fresh Pacific Seafood on Ice Display

Temperature & Preservation Science: The seafood display maintains critical temperature range of 32-38°F through crushed ice bed approximately 6-8 inches deep. This temperature zone slows bacterial growth exponentially while preventing protein denaturation that occurs below 28°F. The ice itself, crystal-clear (#F0FFFF), indicates pure water source and proper formation, creating aesthetically pleasing backdrop for vibrant seafood colors.

Individual Species Analysis:

  • Snow Crab (Chionoecetes opilio): Legs exhibit brilliant white meat (#FFFAFA) with delicate, slightly sweet flavor. Shell color ranges from burnt orange (#CC5500) to brick red (#CB4154). Meat texture resembles soft tofu but with fibrous structure, requiring minimal effort to extract from shell segments.
  • Boston Lobster (Homarus americanus): Shell displays mottled greenish-brown (#556B2F) when raw, containing astaxanthin that reveals brilliant scarlet (#FF2400) upon cooking. Claw meat offers dense, almost steak-like texture, while tail meat provides more delicate, flaky consistency. Flavor profile combines sweet oceanic notes with subtle mineral undertones.
  • Tiger Prawn: Previously discussed in Drunken Prawn section. In raw state, shells exhibit translucent grey-blue (#708090) with distinctive dark bands. Flesh ranges from translucent white to pale pink, developing coral color during cooking.
  • Pacific Clam: Shells display concentric growth rings in tan (#D2B48C) to grey-brown (#696969) gradations. Meat exhibits ivory-beige color (#F5F5DC) with slightly chewy texture and pronounced oceanic brininess. The adductor muscle provides sweet, scallop-like flavor concentration.
  • Half Shell Scallop: The adductor muscle appears as pristine white cylinder (#FFFFFF) with slight translucency. Properly handled scallops exhibit no browning or yellowing. Texture should be firm yet yielding, similar to marshmallow consistency. Flavor profile: pure sweetness with subtle nutty finish, no fishy notes.
  • Sea Conch: Meat displays pale peachy-white color (#FFEFD5) with distinctive spiral structure. Texture notably firm, requiring thorough chewing, but rewards with sweet, slightly nutty flavor. Visual interest provided by natural spiral form and subtle iridescence on inner muscle surface.
  • Black Mussel: Shells exhibit deep blue-black (#000080) exterior with pearlescent inner surface (mother-of-pearl iridescence showing rainbow spectrum). Meat ranges from pale orange (#FFDAB9) to deep saffron (#F4C430) depending on diet. Flavor profile: clean oceanic taste with slight metallic mineral notes, creamy texture when properly cooked.
  • Crawfish: Shells display mottled reddish-brown (#A0522D) pre-cooking. Tail meat provides sweet, lobster-like flavor in miniature form. Texture delicate, almost buttery when fresh. The hepatopancreas (‘mustard’) offers intense, briny flavor for adventurous eaters.

Western Station Highlights

Whole Baked Lemongrass Salmon with Rock Salt:

The salmon presentation demonstrates salt-baking technique, where rock salt crust (approximately 1-inch thick) creates sealed environment that steams fish in its own moisture while salt crystals draw out excess water. The lemongrass, inserted into salmon cavity and scattered around the fish, infuses during the 25-35 minute baking process at 375-400°F.

Visual presentation: The salt crust develops pale grey-white color (#E5E4E2) with occasional brown patches where proteins from fish skin caramelize. When cracked open (tableside service recommended), interior reveals salmon flesh in perfect coral-pink gradient—deeper coral (#FF7F50) near skin, lighter peachy-pink (#FFDAB9) toward center. The flesh should flake easily along natural muscle segments while maintaining moisture, evidenced by light sheen on broken surfaces.

Lemongrass aromatics: The herb contributes bright citral compounds (same molecules found in lemon zest) without tartness. The scent resembles lemon verbena tea—fresh, clean, slightly floral. These aromatics penetrate approximately 1/4 inch into fish flesh, creating flavor gradient from intense at exterior to subtle toward center.

Cheese Baked Oyster:

This preparation represents East-meets-West fusion. Fresh oysters, likely Pacific varieties, rest in their natural shells with cheese-based topping that browns under high heat (500°F broiler or salamander). The cheese mixture typically combines grated Parmesan (sharp, nutty notes), mozzarella (melting properties), and breadcrumbs (textural contrast).

Color analysis: The topping achieves golden-brown (#DAA520) crust with darker amber (#FFBF00) patches where cheese caramelizes. Beneath, the oyster meat maintains pale grey-beige (#F5F5DC) color with slight translucency, indicating proper cooking that firms the meat without toughening.

Textural journey: Initial bite encounters crispy, slightly oily cheese crust (crackling sound audible). This yields to creamy melted cheese layer, then to the oyster itself—tender, almost custard-like center with subtle resistance at edges. The oyster should maintain some briny liquor, providing moisture burst mid-bite. Overall effect resembles deconstructed oyster Rockefeller with Asian-influenced cheese ratios.

Chef Special & Roasted Meat Stations

Whole Golden Pig Crispy Pork Belly:

The centerpiece of Chinese banqueting, the suckling pig represents prosperity and abundance. Edge’s seasonal preparation showcases whole pigs weighing approximately 8-12kg, roasted using traditional Cantonese technique that produces impossibly crispy skin while maintaining juicy meat beneath.

Technique Breakdown:

  • Skin preparation: Multiple boiling water rinses followed by maltose wash create the foundation for crispiness
  • Air-drying: 12-24 hours in refrigerated environment removes surface moisture, essential for glass-like skin texture
  • Roasting: Initial high heat (450°F) for 15-20 minutes to puff skin, then reduced to 350°F for 45-60 minutes to cook meat
  • Final blast: Brief high-heat exposure (475-500°F) for 5 minutes to achieve ultimate crispness

Visual perfection: The skin displays deep amber-gold color (#FFBF00) with occasional mahogany patches (#C04000) where fat rendered most completely. The surface should appear glass-like, with tiny bubbles creating texture like aged leather. When properly executed, light reflects off skin surface creating mirror-like sheen. Cross-section reveals distinct layers: golden skin (1-2mm), white fat layer (#FFFAFA) that should appear translucent and partially melted (3-5mm), then pink-white meat (#FFE4E1) with slight marbling.

Textural mastery: The skin shatters like fine glass, producing audible crack when bitten. This yields to creamy fat layer that melts instantly on tongue contact, then to tender meat with slight chew. The entire textural sequence should complete within 2-3 seconds of mastication. Flavor profile: intense pork savoriness, slight sweetness from maltose glaze, rendered fat richness without greasiness.

Dessert Station: Lunar New Year Innovations

Bird’s Nest Osmanthus Mousse Cake:

This dessert represents luxury and tradition fusion. Bird’s nest (edible swiftlet saliva) symbolizes health and prosperity in Chinese culture, while mousse cake technique derives from French patisserie. The dessert structure consists of multiple layers, each contributing distinct visual and textural elements.

Layer Analysis:

  • Mousse Layer: Pale cream color (#FFFDD0) with visible bird’s nest strands creating delicate web-like structure. Texture impossibly light, dissolving on tongue contact while bird’s nest provides subtle resistance—similar to angel hair pasta in soup
  • Osmanthus Integration: Dried osmanthus flowers (golden-yellow #FFD700) suspended throughout mousse, providing aromatic bursts reminiscent of apricot and honey. Visual effect: tiny golden stars floating in cream-colored cloud
  • Sponge Base: Light yellow (#FFFFE0) génoise providing structural foundation. Texture slightly denser than mousse but still cloud-like, moistened with osmanthus syrup
  • Mirror Glaze: Ultra-thin glossy layer in pale gold (#EEE8AA), creating reflective surface that enhances visual luxury. Texture adds slight snap before yielding to mousse

Recreating Edge’s Masterpieces: Home Recipes & Techniques

Traditional Yu Sheng with Dragon Fruit Plum Sauce

Yield: 8-10 servings | Preparation Time: 45 minutes | Cultural Significance: High

Equipment Required:

  • Mandoline or sharp chef’s knife for julienning
  • Large platter (16-18 inches diameter minimum)
  • Mixing bowls, measuring cups, fine-mesh strainer

Dragon Fruit Plum Sauce Ingredients:

  • 300g fresh dragon fruit (red/pink variety), pureed
  • 150g preserved plums (suan mei), pitted
  • 100g rock sugar or 80g white sugar
  • 50ml lime juice (approximately 2 limes)
  • 100ml water
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Yu Sheng Components:

  • 300g white radish (daikon), julienned into 2mm × 2mm × 5cm strips
  • 150g carrot, julienned to match white radish dimensions
  • 100g green radish, julienned
  • 200g fresh salmon fillet
  • Wood chips for smoking (apple or cherry wood preferred)
  • 3 whole mandarin oranges
  • 50g roasted peanuts, crushed
  • 30g white sesame seeds, toasted
  • 20g black sesame seeds
  • 5 pieces crispy crackers, crushed
  • Pomelo segments (optional), 100g

Cooking Instructions:

Part 1: Dragon Fruit Plum Sauce Preparation

Step 1: Puree dragon fruit in blender until completely smooth. Strain through fine-mesh strainer to remove seeds if desired (though seeds provide visual interest and are traditionally included). Set aside.

Step 2: In medium saucepan, combine preserved plums and 100ml water. Bring to simmer over medium heat, then reduce to low. Cook for 15 minutes, using wooden spoon to break down plums into paste-like consistency. The mixture should smell intensely sweet-tart.

Step 3: Add rock sugar to plum mixture. Stir constantly until sugar dissolves completely (approximately 3-4 minutes). The solution should appear glossy and coat the back of a spoon.

Step 4: Add dragon fruit puree and lime juice. Stir to combine. The mixture will immediately turn vibrant magenta. Bring to gentle simmer—do not boil vigorously as this dulls the bright color.

Step 5: While maintaining simmer, slowly drizzle cornstarch slurry into sauce while stirring continuously. The sauce will thicken within 30-45 seconds to ketchup-like consistency. Remove from heat immediately.

Step 6: Transfer to bowl and refrigerate for minimum 2 hours. The sauce will thicken further as it cools. Final consistency should flow slowly from spoon, similar to honey at room temperature.

Part 2: Mandarin Orange-Scented Smoked Salmon

Step 1: Prepare smoking setup. If using stovetop smoker, line bottom with foil. If using outdoor grill, create indirect heat zone. Soak wood chips in water for 30 minutes, then drain.

Step 2: Zest all three mandarin oranges using microplane or fine grater. Reserve zest in small bowl. Juice two oranges (approximately 100ml juice). The third orange will be segmented for garnish.

Step 3: Pat salmon fillet completely dry with paper towels. Moisture prevents smoke adhesion. Rub mandarin zest gently into salmon flesh on all sides. Let rest 10 minutes at room temperature.

Step 4: Place drained wood chips in smoker or create foil packet for grill. Heat to 200-225°F (95-110°C). This low temperature gently smokes without cooking the salmon fully, maintaining sashimi-grade texture.

Step 5: Place salmon on rack skin-side down. Brush with mandarin orange juice. Smoke for 25-30 minutes. The salmon should develop golden tint and smoky aroma but remain translucent in center when sliced.

Step 6: Remove from smoker and refrigerate for minimum 1 hour before slicing. This firms the flesh for cleaner cuts. Slice against the grain into thin strips (approximately 2mm thick × 3cm wide × 5cm long).

Part 3: Vegetable Preparation & Assembly

Step 1: Julienne all radishes to uniform size. Consistency is critical for visual appeal and textural harmony. After cutting, soak carrot strips in ice water for 10 minutes to enhance crispness and curl slightly. Drain and pat dry.

Step 2: Segment remaining mandarin orange by cutting away all pith and membrane, leaving only juice-filled segments. Reserve any juice that escapes.

Step 3: Toast white sesame seeds in dry pan over medium heat until golden and fragrant (approximately 3-4 minutes). Watch carefully—they burn quickly. Crush peanuts coarsely using mortar and pestle or sealed bag with rolling pin. Pieces should range from halves to fine crumbs.

Step 4: Arrange on platter following traditional pattern. Center: mound white radish. Surrounding in clockwise pattern: carrot, green radish, salmon slices (arranged in rose pattern), mandarin segments, pomelo (if using). Leave outer ring empty for condiments.

Step 5: Arrange condiments around periphery in small piles: crushed peanuts, white sesame seeds, black sesame seeds, cracker crumbles. Drizzle Dragon Fruit Plum Sauce artistically over center vegetables—zigzag pattern recommended for visual interest.

Step 6: Serve immediately. Traditional tossing (lou hei) involves all diners using chopsticks to lift ingredients high while saying auspicious phrases. The higher the toss, the greater the prosperity. Mix thoroughly before serving individual portions.

Chef’s Technical Notes:

  • Knife technique: Hold mandoline at 45° angle for longest julienne strips. Maintain steady, even pressure.
  • Temperature control: All components should be served chilled. Warm vegetables lose crispness within minutes.
  • Color preservation: Add lime juice to sauce at final stage—prolonged heat exposure degrades dragon fruit’s vibrant magenta.
  • Smoking alternative: If smoking equipment unavailable, brush salmon with liquid smoke diluted 1:3 with mandarin juice, then grill briefly.

Simplified Chilli Crab for Home Cooks

Yield: 4 servings | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients:

  • 2 whole mud crabs (approximately 600-800g each) or 6 Dungeness crab legs
  • 6 cloves garlic, minced
  • 3cm knob ginger, minced
  • 4-6 fresh red chillies, chopped (adjust for heat preference)
  • 3 tablespoons chilli paste (sambal oelek or similar)
  • 400ml tomato sauce (ketchup-style, not pasta sauce)
  • 4 tablespoons sugar
  • 2 tablespoons rice vinegar or white vinegar
  • 250ml chicken stock
  • 2 eggs, lightly beaten
  • 3 tablespoons cornstarch mixed with 4 tablespoons water
  • 4 tablespoons vegetable oil
  • Salt to taste
  • 2 stalks spring onion, cut into 2-inch lengths
  • Fried mantou buns for serving

Detailed Cooking Method:

Step 1 – Crab Preparation (Critical for Safety & Texture):

If using live crabs, humanely dispatch by placing in freezer for 15-20 minutes until motionless. Remove and place on cutting board, shell-side down. Using heavy cleaver or chef’s knife, split crab down the center from top to bottom. Remove and discard the triangular abdominal flap (apron), grey gills (dead man’s fingers), and digestive tract. Crack large claws using back of cleaver—one firm strike per claw. Chop body into 4-6 segments, ensuring each piece contains some leg meat. This segmentation allows sauce penetration.

For pre-cooked crab legs, crack shells at joints using crab crackers or back of heavy spoon. Make longitudinal cuts along shell to expose meat—this allows sauce to coat flesh directly.

Step 2 – Aromatics Base (Foundation of Flavor):

Heat wok or large, deep skillet over high heat until wisps of smoke appear (approximately 2 minutes). Add oil, swirl to coat surface. The oil should shimmer but not smoke excessively. Add minced garlic and ginger. Stir-fry vigorously for 15-20 seconds—the aromatics should sizzle loudly and become fragrant without browning. Immediate browning indicates excessive heat; reduce temperature slightly.

Step 3 – Chilli Integration (Heat & Color Development):

Add fresh chopped chillies and chilli paste to aromatic base. Stir-fry for 30-45 seconds. The mixture should deepen to brick-red color and release pungent steam (avoid direct inhalation—capsaicin vapors irritate respiratory passages). This step blooms the chilli compounds in hot oil, developing complex heat and releasing oil-soluble pigments that create the signature vermillion hue.

Step 4 – Crab Initial Sear (Maillard Development):

Add crab pieces to wok. Increase heat to maximum. Stir-fry aggressively for 3-4 minutes, ensuring all surfaces contact the hot wok. The shells should begin developing orange-red color as heat triggers astaxanthin release. You’ll hear vigorous sizzling—this is essential for developing wok hei (breath of wok). The brief high-heat exposure creates subtle caramelization on exposed meat without overcooking.

Step 5 – Sauce Construction (Balancing Sweet, Sour, Savory):

Add tomato sauce to wok. Stir to coat all crab pieces. The acidic tomato will deglaze the wok, incorporating caramelized bits into sauce. Add sugar and vinegar. Stir vigorously for 1 minute. Taste sauce—it should be prominently sweet with tangy undertone and building heat. Adjust sugar or vinegar if needed before adding stock. Add chicken stock, stir to combine, then bring to vigorous boil. Reduce heat to medium-high. Cover wok or skillet and cook for 8-10 minutes if using raw crab, 4-5 minutes for pre-cooked. The shells will intensify to brilliant scarlet.

Step 6 – Thickening & Egg Ribbons (Achieving Signature Texture):

Remove cover. Stir cornstarch slurry to recombine (starch settles quickly), then drizzle into sauce while stirring constantly. The sauce will thicken within 30 seconds to glossy, coating consistency. Reduce heat to medium. Create egg ribbons: While stirring sauce in circular motion with spatula, slowly pour beaten eggs in thin stream around perimeter of wok. The eggs will cook instantly on contact with hot sauce, forming delicate ribbons. Continue stirring gently for 20-30 seconds until eggs are set but still soft. The egg ribbons should appear as pale yellow strands throughout the sauce, creating visual texture and adding richness.

Step 7 – Final Adjustments & Service:

Add spring onion lengths. Stir to combine, cooking for final 30 seconds. Taste sauce and adjust seasoning—add salt if needed (crab is naturally salty, so minimal addition typically required). Transfer to large serving bowl or platter. The sauce should pool around crab pieces, not completely submerge them. Serve immediately while steaming hot, accompanied by fried mantou buns for sauce-soaking. Provide finger bowls with warm water and lemon slices, plus wet towels—eating chilli crab is inherently messy and hands-on.

Critical Success Factors:

  • Heat management: High heat essential for wok hei, but must be modulated to prevent burning aromatics
  • Sauce consistency: Should coat back of spoon but remain pourable—too thick masks crab flavor, too thin fails to cling
  • Crab doneness: Meat should be opaque white throughout with no translucency; overcooking creates rubbery texture
  • Egg technique: Slow, steady stream while stirring prevents large clumps; eggs should form ribbons, not scrambled masses

Troubleshooting Common Issues:

  • Sauce too thick: Add small amounts of chicken stock (2 tablespoons at a time) while stirring
  • Sauce too thin: Create additional cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water), add gradually
  • Excessive heat: Reduce fresh chilli quantity; chilli paste alone provides sufficient heat for most palates
  • Insufficient sweetness: Singapore-style chilli crab is notably sweet; don’t hesitate to add extra sugar to balance acidity

Final Culinary Verdict & Recommendations

Overall Assessment: Edge’s Lunar New Year buffet represents the apex of Singapore’s hotel dining scene. The seamless integration of traditional Chinese festive cuisine with international offerings demonstrates sophisticated culinary vision. Chef Andy Oh’s team executes each station with professional precision, maintaining quality despite high-volume service demands typical of buffet formats.

Value Proposition: At $118++ per adult (approximately $140 with taxes and service charge), the buffet offers exceptional value for discriminating diners. The premium seafood alone—Boston lobster, snow crab, and wild-caught grouper—would cost substantially more if ordered à la carte. The inclusion of labor-intensive preparations like whole roasted suckling pig and braised treasure pot further justifies the investment.

Optimal Dining Strategy:

  • Arrive at opening (6:00 PM) when all stations are freshly replenished and crowd density lowest
  • Begin with seafood on ice—these items deplete quickly and quality declines as service progresses
  • Pace consumption: Space 4-5 courses over 2.5-3 hours to maximize appreciation without overwhelming palate
  • Request fresh preparations from hot stations rather than accepting pre-plated items
  • Save desserts for final hour when savory satiation allows appreciation of delicate sweet flavors

Standout Dishes (Must-Try Priority Ranking):

  • 1. Whole Golden Pig Crispy Pork Belly—Technical mastery, textural perfection
  • 2. Braised Premium Seafood Treasure Pot—Authentic heritage preparation, luxury ingredients
  • 3. Edge’s Signature Chilli Crab—Exemplary execution of national dish
  • 4. DIY Yu Sheng with Dragon Fruit Plum Sauce—Interactive, culturally significant, innovative sauce
  • 5. Wild-caught Giant Grouper in Spicy Bean Sauce—Sustainable sourcing, bold flavors

Areas for Enhancement:

  • Signage could more clearly indicate which dishes contain common allergens
  • Temperature monitoring on hot stations occasionally allows foods to cool below optimal serving temperature
  • Replenishment timing during peak service (7:30-8:30 PM) sometimes creates temporary gaps in popular items

Ideal Occasions: Family gatherings (excellent multi-generational appeal), business entertaining (impressive without being ostentatious), cultural celebration (authentic Lunar New Year traditions), tourist experience (comprehensive introduction to Singaporean cuisine), special occasion dining (anniversary, graduation, milestone celebrations).

Final Rating: 9.2/10

Deductions for minor service inconsistencies during peak periods and occasional temperature maintenance issues. Otherwise, a masterclass in buffet execution that honors culinary traditions while embracing contemporary standards.

Reservation & Planning Information:

Book minimum 5-7 days in advance for weekend slots, 2-3 days for weekdays. Note blackout dates: February 16-18, 2026 (peak Lunar New Year period). Request tables near windows for optimal natural lighting during early evening service. Large groups (8+) should call directly rather than using online booking to ensure proper table configuration. Dress code: Smart casual; no shorts or slippers.

恭喜发财 (Gong Xi Fa Cai)

May the Year of the Horse bring prosperity and culinary delights