22:I[682203,["/_next/static/immutable/chunks/0l5inurmf158i.js","/_next/static/immutable/chunks/092nn5k1v193c.js","/_next/static/immutable/chunks/0-kdmehlispon.js","/_next/static/immutable/chunks/1w6jlp5-3bsf7.js","/_next/static/immutable/chunks/1o_7on-qf8i91.js","/_next/static/immutable/chunks/1txgumaxh8-cq.js","/_next/static/immutable/chunks/22n_1s8-h07-1.js","/_next/static/immutable/chunks/26mu4-83v3rby.js","/_next/static/immutable/chunks/33k64emm9okgp.js","/_next/static/immutable/chunks/05zopfdu0zz0o.js","/_next/static/immutable/chunks/3_sahg3z1bv8o.js","/_next/static/immutable/chunks/2rsnji38s-x72.js","/_next/static/immutable/chunks/2optdp2_anp8c.js"],"default"] 23:I[91280,["/_next/static/immutable/chunks/0l5inurmf158i.js","/_next/static/immutable/chunks/092nn5k1v193c.js","/_next/static/immutable/chunks/0-kdmehlispon.js","/_next/static/immutable/chunks/1w6jlp5-3bsf7.js","/_next/static/immutable/chunks/1o_7on-qf8i91.js","/_next/static/immutable/chunks/1txgumaxh8-cq.js","/_next/static/immutable/chunks/22n_1s8-h07-1.js","/_next/static/immutable/chunks/26mu4-83v3rby.js","/_next/static/immutable/chunks/33k64emm9okgp.js","/_next/static/immutable/chunks/05zopfdu0zz0o.js","/_next/static/immutable/chunks/3_sahg3z1bv8o.js","/_next/static/immutable/chunks/2rsnji38s-x72.js","/_next/static/immutable/chunks/2optdp2_anp8c.js"],"default"] 24:I[24830,["/_next/static/immutable/chunks/0l5inurmf158i.js","/_next/static/immutable/chunks/092nn5k1v193c.js","/_next/static/immutable/chunks/0-kdmehlispon.js","/_next/static/immutable/chunks/1w6jlp5-3bsf7.js","/_next/static/immutable/chunks/1o_7on-qf8i91.js","/_next/static/immutable/chunks/1txgumaxh8-cq.js","/_next/static/immutable/chunks/22n_1s8-h07-1.js","/_next/static/immutable/chunks/26mu4-83v3rby.js","/_next/static/immutable/chunks/33k64emm9okgp.js","/_next/static/immutable/chunks/05zopfdu0zz0o.js","/_next/static/immutable/chunks/3_sahg3z1bv8o.js","/_next/static/immutable/chunks/2rsnji38s-x72.js","/_next/static/immutable/chunks/2optdp2_anp8c.js"],"default"] 25:I[874800,["/_next/static/immutable/chunks/0l5inurmf158i.js","/_next/static/immutable/chunks/092nn5k1v193c.js","/_next/static/immutable/chunks/0-kdmehlispon.js","/_next/static/immutable/chunks/1w6jlp5-3bsf7.js","/_next/static/immutable/chunks/1o_7on-qf8i91.js","/_next/static/immutable/chunks/1txgumaxh8-cq.js","/_next/static/immutable/chunks/22n_1s8-h07-1.js","/_next/static/immutable/chunks/26mu4-83v3rby.js","/_next/static/immutable/chunks/33k64emm9okgp.js","/_next/static/immutable/chunks/05zopfdu0zz0o.js","/_next/static/immutable/chunks/3_sahg3z1bv8o.js","/_next/static/immutable/chunks/2rsnji38s-x72.js","/_next/static/immutable/chunks/2optdp2_anp8c.js"],"default"] 28:I[589124,["/_next/static/immutable/chunks/0l5inurmf158i.js","/_next/static/immutable/chunks/092nn5k1v193c.js","/_next/static/immutable/chunks/0-kdmehlispon.js","/_next/static/immutable/chunks/1w6jlp5-3bsf7.js","/_next/static/immutable/chunks/1o_7on-qf8i91.js","/_next/static/immutable/chunks/1txgumaxh8-cq.js","/_next/static/immutable/chunks/22n_1s8-h07-1.js","/_next/static/immutable/chunks/26mu4-83v3rby.js"],"IconMark"] 26:T1ee1,

Pacific Emporium Unveils an Elegant English Afternoon Tea Experience

From 22 June until 18 November 2026, Pacific Emporium presents an exquisite afternoon tea experience inspired by timeless English classics. Crafted by Executive Sous Chef Cheah Hun Leong and his Culinary Team, as well as Executive Pastry Chef Edina Si and her Pastry Team, this afternoon tea experience is served daily with two seatings available from 1:00pm until 3:00pm, and 4:00pm until 6:00pm.

Guests are welcomed with the Royale Lavender Earl Grey, a refreshing floral drink that combines Earl Grey tea with fragrant lavender and the zest of lemon. This is followed by a delectable array of savouries, such as Corn Parfait, Duck Rillettes Mille-feuille with plum confit and Siberian caviar, Bacon-wrapped Shrimp topped with a blackcurrant glaze, earl-grey infused Mini Salmon Bagel, Virginia Ham Quiche with truffle pearl, and Chicken Tea Sandwich. The selection of sweets is equally luxurious, featuring the Raspberry Hazelnut Royaltine, Japanese Custard Pudding, Pink Grapefruit Mint Gâteau, Pistachio Kunafe-style Tart, Corn Roulade with popcorn-infused chantilly cream, as well as Classic and Yuzu Scones, served with honey, raspberry jam, and English clotted cream.

On weekdays, these sweet and savoury creations are presented on an elegant three-tiered stand, accompanied by a choice of main course, such as Classic Chicken Pie, Braised Beef Short Ribs,

Kedgeree, and Fish and Chips. The experience concludes with a Green Apple Sorbet as a palate cleanser, served with English breakfast tea jelly, dill, and celery.

On weekends, the experience transforms into an indulgent buffet-style affair, where guests can enjoy unlimited servings of the Chef’s Speciality Showcase. This selection features all four signature main courses alongside the addition of Mango Pani Puri.

The afternoon tea experience comes with your choice of the finest TWG teas or Robert Timms coffee, while a glass of Taittinger Brut Réserve Champagne can be added on for $20++.

English Afternoon Tea at Pacific Emporium

First Seating | 1:00pm until 3:00pm

Second Seating | 4:00pm until 6:00pm

Mondays to Fridays

$58++ per person

$78++ per person (Including a glass of Taittinger Brut Réserve Champagne)

Saturdays and Sundays (Buffet-style)

$68++ per person

$88++ per person (Including a glass of Taittinger Brut Réserve Champagne)

$34++ per child (6 to 12 years old)

Prices quoted are in Singapore dollars, and are subject to service charge and prevailing

government taxes.

For reservations, please call +65 6826 8240 or email dining.ppsin@panpacific.com.

A Year of Flavours, the Journey Continues at Cherry Garden by Chef Fei restaurant marks its first anniversary with summer menu

Rooted in tradition and shaped by the bounty of the seasons, Cherry Garden by Chef Fei at Mandarin Oriental Singapore.marks the restaurant's first anniversary. This is a milestone that reflects a journey of flavours since its July 2025 debut; from signature favourites such as the Boneless Crucian Carp Congee and Marinated Celtuce with Pickled Chilli, to the launch of Chaoshan-style Yu Sheng for Lunar New Year and Spring delicacies featuring delicate plum-cured tomato, and more. The journey continues with the introduction of a curated summer menu, marking the beginning of more exciting chapters ahead whilst staying true to Chef Fei's culinary ethos of tradition, craftsmanship, and seasonality.

Serving as a prelude to the summer flavours is a curated trio of appetisers, showcasing a harmonious interplay of flavours and textures. The menu opens with the delicate crunch of seasonal water bamboo accented with shrimp roe, followed by sliced Korean abalone crowned with Oscietra caviar. Completing the trio is a Cantonese-style poached mantis shrimp, enlivened with the fragrant spice notes of chilli and pepper.

Presented in a mini melon, a seasonal delicacy from Chaoshan, the double-boiled seafood broth ensues, bringing together the fresh sweetness of crab meat and the soft, tender textures of luffa squash and Chinese violet in a light and nourishing broth.

The main course takes the spotlight with a luxurious pairing of lobster's delicate sweetness and the earthy nuances of prized Yunnan chanterelle mushrooms, topped with rich and decadent lobster and mushroom sauce. Thoughtfully paired with the summer delicacy, savour the lobster alongside Apanage Champagne, offering a smooth, velvety texture and vibrant citrus notes, culminating in a refreshing and lingering finish.

Diners can also look forward to elevating the summer taste with a supplementary course – the classic Chaoshan-style braised bitter melon prepared with a twist – combining the robust flavour of beef with the distinctive bittersweet essence of the seasonal produce, bitter melon. The savoury pancake highlights the balance of the earthy and umami-rich notes in both black truffle and termite mushroom, a type of wild Yunnan mushroom.

Concluding the summer menu on a refreshing note, the chilled aged bergamot sorbet exudes candied sweetness and citrusy brightness, delivering a pleasing finale to the summer palate.

Summer Set Menu is available at SGD 288++ per person (five course, with a minimum of two persons). Chaoshan-style braised bitter melon with Wagyu short rib is a supplementary course to the summer set menu at SGD 62++ per person.

Summer delicacies are also available as a la carte option. Set menu and a la carte options are available from 25 June to 30 September 2026. View Menus. Enjoy our first anniversary special and receive a complimentary bottle of Apanage Champagne when dining with four guests or more.

Prices are in Singapore dollars and subject to 10% service charge and prevailing government taxes.

For reservations or enquiries, please reserve via email mosin-dining@mohg.com , or call +65 6885 3500. For more information, please visit Cherry Garden by Chef Fei website.

27:Teeb,

Pan Pacific Singapore and Nespresso celebrate 40 years of legacy with culinary events

As Pan Pacific Singapore and Nespresso celebrate 40 years of legacy this year, the two brands come together to present a curated series of experiences, offering guests a unique opportunity to immerse themselves in the worlds of coffee and luxury hospitality. Available at the hotel from 6 July until 22 November 2026, these exclusive offerings commemorate four decades of craftsmanship, innovation, and a shared pursuit of excellence.

Edge

At award-winning buffet restaurant, Edge, Executive Pastry Chef Edina Si and her Culinary Team present a decadent Salted Coffee Caramel Tart using the distinctive profile of Nespresso Professional's Congo Organic blend, featuring toasted cereal and berry notes. Paired with a rich, buttery caramel filling and a touch of salt, this creation offers a satisfying contrast of flavours. Available for both lunch and dinner, this indulgent treat joins Edge’s extensive selection of desserts.

Hai Tien Lo

At Hai Tien Lo, Executive Chinese Chef Edden Yap and his Culinary Team present the tender Coffee-glazed Pork Rib at $40 nett, featuring Nespresso Professional's Congo Organic blend. The coffee glaze brings roasted depth and aromatic intensity to the dish, complemented by the sweetness of apple jam and the subtle acidity of tomato sauce. Enhanced with Shaoxing wine for added fragrance and richness, the succulent pork ribs deliver a harmonious blend of sweet and savoury flavours.

PLUME

Pan Pacific Singapore’s destination cocktail bar, PLUME, has curated an omakase experience at $40++, centred around Nespresso Professional's Congo Organic blend with its delicate nutty aromas and fruity notes. Showcasing the versatility of a single blend, the experience begins with Peaberry Theory, a welcome drink that combines coffee with dark rum, cherry brandy, and aromatic biters, culminating in a rich and smooth finish.

The experience then takes a playful turn with a coffee-infused jello shot, where roasted coffee notes meet the bright, citrus-led character of limoncello gin. This bite-sized creation is topped with grapefruit zest for a refreshing finish.

Taking the tasting experience into more immersive territory, PLUME presents a clarified shot of the Congo Organic blend, infused with whisky. Accompanying it is a coffee incense accented with cinnamon and nutmeg, designed to complement this rich flavour profile. As it is ignited, warm, aromatic notes fill the air, creating a layered sensory experience.

Completing the experience is a homemade mocha biscotti, where crisp texture and coffee notes bring the tasting journey to a close.

For reservations, please call +65 6826 8240 or email dining.ppsin@panpacific.com.

Price quoted is in Singapore dollars, and is subject to service charge and prevailing government taxes.

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