There are some food cravings that immediately make you think about booking a trip, and Penang food is definitely one of them.
But before you start checking airfares, Edge at Pan Pacific Singapore is bringing the flavours of Penang a little closer to home with Heritage of Penang, happening from 12 August to 20 September 2026.
I recently dropped by for a tasting and, between the piping-hot hawker favourites, fresh seafood and a certain bowl of curry mee that had me adding way too many cockles, this turned out to be quite the little food trip.
Penang Hawker Legends Take Over Edge
What makes this edition particularly special is that Edge isn't simply recreating familiar Penang dishes.
For the first part of the promotion, from 12 to 23 August 2026, four veteran hawkers from Penang joined Executive Chef Andy Oh and the Edge culinary team in Singapore, preparing some of the dishes that they are best known for.
And we're talking about decades of experience here.
Chef Toon Chin Hye, Founder and Head Chef of Ah Soon Fried Oyster, brought his signature Fried Oyster Omelette, while Chef Tan Pow Lai of Tan Kee Poh Piah showcased freshly handmade popiah with delicately hand-rolled skins.
For a taste of Penang's Nyonya heritage, Chef Tan Kim Chong brought dishes including Nyonya Otah, Nyonya Curry Kapitan and Nyonya Perut Ikan.
Then there was Chef Kong Chee Thiam, known for his traditional Southeast Asian street desserts, serving his signature Apam Balik, also known to many of us as Min Jiang Kueh.
Getting to taste dishes prepared piping hot by these Penang hawker veterans, without having to buy an air ticket, was quite a treat.
Highlight Dishes For Me
The Penang White Curry MeeOut of everything I tried that evening, there was one dish I knew I had to go back for: Penang White Curry Noodle with Pork Blood Curd.
Chef Andy's version starts with a rich coconut broth, accompanied by house-made sambal, prawns, cuttlefish, taupok and, yes, pork blood curd. I haven't had pork blood curd in quite a while, so seeing it here immediately caught my attention.
But the best part about assembling your own bowl at a buffet? Let's just say I wasn't shy with the fresh cockles. 😏
Add the sambal according to how much heat you can handle, give everything a good mix and you get a creamy, spicy bowl with plenty of textures going on. If you're a fan of Penang-style white curry mee, I would definitely make room for this one.
Don't Skip the Penang Laksa Either
Another dish that woke up my taste buds was the Penang Laksa. Unlike the richer coconut-based laksa we might immediately think of in Singapore, this was bright, tangy and appetising, with that distinctive combination of sourness and pungent prawn paste giving it plenty of character.
It's one of those flavours that hits you immediately, especially after you've been making your way through some of the heavier dishes at the buffet.
Then, of course, there's Char Kway Teow, stir-fried over intense heat for that all-important wok hei and savoury depth.
Beyond those familiar favourites, the Penang spread goes much deeper into the island's culinary heritage with dishes such as Nyonya Mango Kerabu, Loh Bak, Char Moi, Assam Pedas Fish with Lady Finger, Too Kar Chor and Inchi Kabin.
So rather than trying to eat absolutely everything, I'd suggest exploring the dishes you don't usually come across at a regular buffet.
Save Some Space for Penang Sweets
Now, you know the rule at buffets. There is always a separate stomach for dessert. The Penang selection continues with Muah Chee, Penang Tau Sar Piah, Durian Crepe, Penang Chendol and even pickled nutmeg.
For my chendol, I spotted the durian paste and obviously had to add some on top. Because if we're already going to Penang via our stomachs, we might as well go all the way.
I also enjoyed seeing Ah Balling and a colourful selection of Nyonya kueh among the dessert offerings, alongside Edge's usual extensive pastry selection. There are plenty of Western desserts too, including Raspberry Rose Gâteau, Cherry Almond Strudel, Lemon Pistachio Cake and Cream Cheese Pecan Brownie. Not forgetting the special Nepresso tart that's made to celebrate Pan Pacific's 40th Anniversary!
And Yes, The Rest of Edge's Buffet Is Still Here
Here's where you need to pace yourself.
Heritage of Penang doesn't replace Edge's international buffet. The Penang dishes are served alongside the restaurant's already extensive spread, so you'll still find the live seafood station and international dishes such as Slow-roasted Prime Rib with Yorkshire Pudding, Classic Osso Bucco, Pan-seared Sustainable Salmon with Fennel Purée, Seafood Bouillabaisse and more.
Personally, I'd prioritise the Penang dishes first. After all, those are the flavours we're here for, and you can always return to the seafood and international stations once you've satisfied that curry mee craving.
Definitely Worth Checking Out
What I enjoyed about this edition is that it goes beyond putting a few familiar Penang dishes onto a buffet line.
Having veteran Penang hawkers involved gives the experience a connection to the people and craftsmanship behind these flavours (No plane ticket required. 🐝), while Chef Andy and the Edge team expand the selection with their own tributes to Penang's hawker heritage.
Heritage of Penang at Edge
📍Edge, Pan Pacific Singapore
📆12 August to 20 September 2026
⏰6:00pm to 10:00pm
🎫$118++ per adult, including free-flow soft drinks
$59++ per child, including free-flow soft drinks
*Prices are in Singapore dollars and subject to service charge and prevailing government taxes.
View ‘Heritage of Penang’ digital menu here.
For reservations, call +65 6826 8240 or email dining.ppsin@panpacific.com.
