Penang Hawker Fare at the Edge • Pan Pacific Singapore

Rosette Media
23 hours ago
3 min read

Updated: 13 minutes ago

Pan Pacific Singapore's acclaimed buffet restaurant, Edge is hosting "Penang Hawker Fare" in partnership with a remarkable trio of Penang hawker icons: Chef Toon Chin Hye, the Founder and Head Chef of Ah Soon Fried Oyster; Chef Tan Pow Lai, Master Artisan and Wholesaler of Tan Kee Poh Piah, and Chef Chew Soon Hock, Nyonya Dessert Chef from Penang. Together, they bring the authentic flavors, traditional techniques, and lively spirit of Penang's vibrant street food scene to Singapore.

One can experience the expertise of veteran hawkers at Edge from 2 to 15 June 2025 as they collaborated with Executive Chef Andy Oh, Executive Sous Chef Patrick Ooi, Sous Chef Anson Ngan and their Culinary Team to bring Penang's iconic dishes to life. We truly relished the delectable Fried Oyster Omelette by Chef Chin Hye, whose renowned recipe and over 40 years of hawker experience have garnered both local and international recognition - this was so good and authentically Penang-centric!

As one observes the true artistry with fresh handmade Popiah by Chef Pow Lai, boasting over 50 years of expertise and famous across Malaysia for his delicate, hand-rolled Popiah skins, one can also enjoy the nostalgic sweetness of Penang Cendol and Ice Kacang with Durian Pengat by Chef Soon Hock, celebrated for decades for his handcrafted Nyonya desserts and traditional kueh, the Cendol was truly spot-on, as I love Chengdol made in Singapore, so this Malaysian version truly works wonders on my tastebuds!

As we went through the auspices of each dish made at this Penang Hawker Fare experience, we started to embrace and taste more of these delightful Penang flavors, such as the tangy crunch of Penang Rojak, the refreshing zest of Nyonya Mango Kerabu, the bold spice of Sambal Petai Wrapped in Fresh Lettuce, and the smoky richness of Loh Bak - this is splendidly delightful. We then went through the paces and enjoyed several Penang classics, including Penang Assam Laksa (our Penang-born colleague said this was authentic), Penang Prawn Noodles, Curry Capitan, Nyonya Inchi Kabin, Assam Pedas Fish with Lady’s Finger (this dish was spectacular), Too Kar Chor ((Braised Pork Trotter with Black Vinegar) and also we tried Chef Andy's Signature 'Wok Hey' Penang Char Kuey Teow yummy!

I personally like the Jiu Hu Eng Chai and also the Pasembur (a truly Penang delight) along with the Nasi Nasi Kunyit, For desserts we also indulged in traditional treats, such as Muah Chee, Tau Sar Piah, Durian Crêpes, an assortment of Pickled Nutmeg. Whilst we were tasting all these exciting Penang dishes, Edge also presented a wide array of delectable creations, covering Singaporean, Chinese, Malay, Indian, Japanese, Thai, and Western cuisines, along with an extensive seafood selection, including Snow Crab Leg, Sustainable Boston Lobster, Tiger Prawns, Pacific Clam, Half Shell Scallops, Sea Conch, Black Mussel, and Crawfish, and this was omnipresent throughout their entire display of various food sections, depicting so many amazing food delights! the only problem we had... was where to start first! We had the amazing Taittinger Champagne and fresh juices to quench our thirst and also to pair off with our lovely 4-hour meal! Truly luxurious! Service top-notch!

Special thanks and appreciation goes to Xavier, Kenneth, Elsa and Alice for making our dining experience a memorable one!