20 July 2017

Pan Pacific Hotel Group — World Food Day

Pan Pacific Hotel Group — World Food Day

In conjunction with World Food Day and as part of Pan Pacific Hotel Group’s community initiative, Chefs from five Pan Pacific Group of Hotels - Pan Pacific Singapore, Pan Pacific Orchard, PARKROYAL on Pickering, PARKROYAL on Beach Road and PARKROYAL on Kitchener Road will be creating dishes using ingredients from Comcrop. Comcrop is a local farm located at Lim Chu Kang and the chefs strives to promote sustainable eating by sourcing from them. These dishes will be available from 15 July 2017 to 15 August 2017 as part of the respective hotel’s dinner buffet spread. 


Part of the proceeds from the dinner buffet over this period will go to purchase food parcels for the lower income households. This is an initiative with The Food Bank Singapore where the Chefs will put together ingredients which beneficiaries can use to make wholesome meals at home. The parcels and accompany recipes will be delivered on 16 October 2017, World Food Day to support the global day of action against hunger.

These are the following dishes that will be available at the respective hotels:

SPICED DUST MUSHROOM FRITTERS
Edge at Pan Pacific Singapore dinner buffet from $68++/pax



LIGHT VELOUTE HAIRY GOURD SOUP
10 at Claymore at Pan Pacific Orchard dinner buffet from $68++/pax



BAKED BARRAMUNDI FISH FILLET
Ginger at PARKROYAL on Beach Road dinner buffet from $68++/pax



STEAMED SEABREAM FILLET
Spiced Brasserie at PARKROYAL on Kitchener Road dinner buffet $36++/pax (Mon-Thurs) and $79++/pax (Thurs-Sun)



BAKED TILIPIA FILLET IN CARTA FATA
Lime at PARKROYAL on Pickering dinner buffet $65++/pax (Sun-Thurs) and $72++/pax (Fri-Sat)



TEA SMOKED SOFT YOLK EGG
Lime at PARKROYAL on Pickering dinner buffet $65++/pax (Sun-Thurs) and $72++/pax (Fri-Sat)



My favorites are the Baked Tilipia Fillet and Tea Smoked Soft Yolk Egg from Lime at PARKROYAL on Pickering. The fish is sourced from Singapore’s local fish farms. It is marinated with the kimchi clams broth for hours before being sealed and steamed. This allows the flavors and freshness of the fish to be sealed within. While the kimchi was not as intense as I would like it to be, the tangy flavor coupled with the sweetness of the clams makes the broth so slurp worthy! On the other hand, the egg and micro herbs used in the tea smoked egg are also sourced from a local farm. It is definitely a genius idea to add those popping salmon roes to introduce a salty burst of flavors onto the rich and creamy yolk. One bite into it and I knew that one-half of it is not enough!

It is very heartening to know that big hotel chains like Pan Pacific are not just focused on the profits or the business, but also plays a part in the community through such initiatives. Every little thought counts and a little goes a long way! By dining at these restaurants, we can do our part and contribute to the society too. Get ready to Eat well and Do Good!

0 comments:

Post a Comment