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Looking for a unique afternoon tea that celebrates Singapore’s rich culinary roots? Step into Pacific Emporium at Pan Pacific Singapore, where a refreshed afternoon tea experience awaits, crafted with heart, heritage, and a whole lot of flavour.
Nestled on Level 1 of the hotel, this all-day gourmet café brings a modern twist to tradition, led by the newly appointed Executive Pastry Chef Edina Si. If her name sounds familiar, it’s because Chef Edina has been making waves in the pastry world for years, and now, she’s back at Pan Pacific Singapore to lead the charge with her signature style.
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Meet the Chef Behind the Magic
Chef Edina’s journey began in a family kitchen, guided by her mother’s culinary skills and her grandmother’s baking wisdom. That early passion took her all the way to Le Cordon Bleu in Paris at just 16, where she trained in both cuisine and pastry.
From there, she honed her craft under legendary chefs like Chef Yamashita Masataka and Chef Jérôme Chaucesse, and even collaborated with pastry stars like Cédric Grolet and Nicolas Paciello during her time at Fauchon. Her style is global, but her heart remains rooted in local flavours—using the best of Singaporean ingredients to tell stories through dessert.
Her return to Pan Pacific Singapore marks a homecoming, having previously served as Assistant Pastry Chef. Now at the helm of the pastry team, Chef Edina is setting a new standard across the hotel - from weddings and events to the award-winning buffet restaurant Edge, and of course, the showstopping afternoon tea at Pacific Emporium.
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An Afternoon Tea That Feels Like Home
This isn't your typical high tea. Chef Edina and her team have designed an afternoon experience that’s a true celebration of Singapore’s diverse flavours, with a little something for everyone. (Available daily with two seatings: 1:00pm–3:00pm & 4:00pm–6:00pm._
Start your journey with Nyonya Bloom, a refreshing welcome drink infused with peach, passionfruit, aromatic pandan, and rich gula melaka. Then, take your time with a delightful spread of savoury bites:
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Otah-otah with Five Spice Meringue
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Spicy Prawn and Mango Toast
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Tamarind Beef Pastrami on Rye
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Scallop & XO Butter Sandwiches
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Quail Parfait & Gula Melaka Tart
Got a sweet tooth? You’re in luck. The dessert selection is just as inspired, featuring:
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Peranakan Tile (yes, it’s as pretty as it sounds)
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Citrus Osmanthus Mousse
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Teh Halia Cheesecake
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Black Sesame Mochi Tart
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Chilli Chocolate Éclair
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Freshly baked Classic & Date Scones
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Something Special, Every Day of the Week
On weekdays, your three-tiered tea stand is joined by a rotating local delight; think Lobster Pie Tee, Beef Cheek Rendang, Penang Prawn Noodle Soup, or Mee Siam for that comforting local touch.
On weekends, the experience gets even more indulgent with a buffet-style afternoon tea. You’ll find unlimited servings at the Chef’s Speciality Showcase (yes, more rendang!), a DIY Lobster Pie Tee station, and sweet treats like classic waffles with ice cream.
Pair your tea with a selection of TWG teas or Lavazza coffee, or take things up a notch with a glass of Taittinger Brut Réserve Champagne for that special occasion sparkle.
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| Chef Edina's signature creations - Blue Pea Lychee Calamansi Cake, Rum Raisin Manjari Gateau, and Single Origin 72% Chocolate Cake can be found at the Pacific Emporium. |
Whether you’re catching up with friends or treating yourself to a peaceful midday escape, Pacific Emporium’s local-inspired afternoon tea is more than just a meal; it’s a heartfelt journey through flavours that feel like home.
You can also savour Chef Edina’s signature creations at Pacific Emporium — each cake thoughtfully crafted to highlight bold flavours and refined textures:
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Single Origin 72% Chocolate Cake – A celebration of cacao in its purest form, this indulgent dessert is made with 72% dark chocolate from Venezuela. Smooth ganache complements the gentle bitterness of the chocolate, letting its rich, layered notes take centre stage.
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Blue Pea Lychee Calamansi Cake – This elegant cake blends natural blue pea flower cream with the tropical sweetness of lychee and the citrusy zing of calamansi cremeux. Light, floral, and refreshingly tart, it's a delicate balance of flavour and colour.
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Rum Raisin Manjari Gâteau – Golden sultanas are soaked in dark rum for over a month, then folded into a luscious rum-infused chocolate mousse. Set atop a flourless chocolate sponge, this cake is deep, fruity, and irresistibly rich — with just the right touch of boozy warmth.
Local-inspired Afternoon Tea at Pacific Emporium
