Exclusive: talking cuisine, local produce and signature dishes at Pan Pacific Singapore
My Culinary Team and I take great pride in crafting experiences that go beyond just a meal. Each of our restaurants and bar offer something unique, shaped by the freshest ingredients, meticulous techniques, and a passion for authentic cuisine.
At Hai Tien Lo, we source the finest seafood and premium meats from around the world. Our aim is to bring out the natural flavours of each ingredient while honouring traditional Cantonese techniques, such as slow braising, steaming, and wok-frying, to create layers of depth and texture in every dish.
At Keyaki, we focus on the seasonality and purity of ingredients, from the freshest catch flown from Japan to premium cuts of wagyu and Japanese vegetables. Precision is key in Japanese cuisine, and we take care to balance flavours, textures, and presentation in each dish, whether it’s tempura, teppanyaki, or our signature omakase offerings.
Edge is where the theatre of cooking comes alive. Here, our chefs work with an extensive selection of international and local ingredients, from fresh seafood and artisanal produce to traditional Asian spices. The live kitchens allow us to highlight skillful techniques while creating an interactive experience for guests.
At Pacific Emporium, we embrace local flavours, using ingredients like Nyonya spices, fresh herbs, and artisanal pastries to celebrate Singapore’s culinary heritage. Each creation, from savoury meals to our afternoon tea selection, is crafted to highlight the authenticity and richness of local cuisine.
Finally, at PLUME, our destination cocktail bar, the same philosophy applies. We treat ingredients with respect and creativity, sourcing fresh fruits, herbs, and exotic botanicals to craft drinks that are as visually stunning as they are flavourful. Every cocktail is an expression of artistry, much like the dishes we prepare in the kitchens.
We prioritise sourcing from locally-owned suppliers to ensure the quality and sustainability of our seafood, meat, and vegetables. Supporting local producers not only benefits the community but also allows us to work with the freshest ingredients in our kitchens. At Hai Tien Lo, for example, we use locally-farmed Soon Hock (Marble Goby) in our dishes, which highlights the delicate texture and flavour of this prized fish while supporting sustainable aquaculture.
At Edge and Pacific Emporium, we feature a variety of local ingredients and flavours across our menus, appealing to both international guests and locals alike. Recently, presented the ‘Flavours of the Lion City’ menu for Singapore’s 60th birthday (SG60), paying homage to the melting pot of cultures that defines Singapore.
Signature dishes for this promotion included the Salt Baked Crab, Wok-fried Hokkien Prawn Noodle in Opah Leaf, Peppery Bak Kut Teh with Pig Stomach, a live station serving Durian Kueh Pie Tee, and many other Singaporean gems.
Pacific Emporium offered a local-inspired afternoon tea showcasing Southeast Asian flavours with a creative twist. Savouries included Singapore Chilli Crab Meat in Egg Custard with Mini Bun, Hai Tien Lo’s Salted Egg Yolk Yam Puff, Penang Crispy Pork Lobak with Five Spices wrapped in Bean Curd Skin, alongside sweets such as Mango Pomelo Sablé and Coconut Bandung with Chendol French pastry. We also make it a priority to pass this approach on to the next generation of chefs, teaching them to value local produce, understand its qualities, and use it thoughtfully in our dishes.
I enjoy working with fresh, high-quality ingredients that bring authenticity and depth to our range of cuisines offered in Pan Pacific Singapore. Fresh seafood, locally-farmed produce, and aromatic herbs in particular contribute distinct textures, layers of flavour, and aromas that define each dish and elevate the overall dining experience.
Spices and aromatics, from chilli, lemongrass, and galangal to ginger and fresh herbs, are essential in building complexity and balance in our dishes. I also enjoy experimenting with less common ingredients, such as locally-farmed fish and mushrooms or unique regional vegetables, which challenge us to create something distinctive while staying true to authentic flavours.
One of my personal favourites is my signature Char Kuay Teow at Edge. The combination of flat rice noodles, fresh seafood, and wok-fried herbs and spices, cooked over high heat, creates the perfect “wok hei” that defines this classic dish. Simple ingredients, executed well, make it truly memorable.
At Hai Tien Lo, Executive Chinese Chef Edden Yap continues to elevate traditional Cantonese cuisine with premium ingredients, such as South African Fresh Abalone and Ibérico Pork. His dishes balance technique and presentation, highlighting the natural flavours of each ingredient while incorporating modern touches to classic recipes.
At Keyaki, Executive Japanese Chef Teruya Noriyoshi focuses on the purity of Japanese ingredients, from fresh seafood, seasonal vegetables, and premium cuts of meat. His signature creations, from delicate tempura to expertly prepared omakase selections, demonstrate precision and respect for the ingredients, letting their natural flavours and textures speak for itself.
My journey in the kitchen began when I was just 18, working as a chef at City Bayview Hotel in Penang. Growing up in Penang, a place famous for its vibrant street food and rich culinary heritage, instilled in me a deep appreciation for fresh ingredients, bold flavours, and authentic cooking techniques from an early age. My mother also played a significant role in inspiring my love for cooking, teaching me the art of authentic Peranakan cuisine and the importance of using fresh ingredients, which she grew in our garden.
From those early days, I worked my way up through various kitchens, including the Crown Prince Penang and PARKROYAL Penang, where I eventually became Executive Chef. Over the years, I have led kitchens across Malaysia and Singapore, from Pan Pacific Orchard to my current role at Pan Pacific Singapore, leading my Culinary Team, developing menus, and overseeing the operations of our hotel’s six food and beverage outlets.
Today, my approach in the kitchen focuses on highlighting the natural qualities of ingredients, respecting traditional techniques, and creating dishes that reflect both authenticity and creativity.
In the fast-paced world of culinary arts, success is not solely defined by the dishes we create but also by the strength of the team behind them. As a chef, I prioritise the growth and development of my team, dedicating my time and efforts to grooming them into skilled professionals who excel in their craft.
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On flights to Singapore, you can ‘Book the Cook’ and reserve your main course up to 24 hours before you fly, including creations by notable chefs from the carrier’s International Culinary Panel. You’ll dine in restaurant setting onboard with full table service, and wines to match the food and altitude.
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