Ever wondered what kangaroo meat tastes like? Here’s your chance to find out! From 14 October to 9 November 2025, the award-winning Edge restaurant at Pan Pacific Singapore invites you on a one-of-a-kind gastronomic journey with its latest themed dinner buffet, “Tastes of the Australian Outback.”
Led by Executive Chef Andy Oh and his talented culinary team (in partnership with gourmet purveyor Indoguna Singapore), this limited-time buffet celebrates the best of premium Australian produce. Expect everything from freshly shucked Tasmanian oysters to slow-roasted kangaroo leg, alongside a wide array of outback-inspired dishes that blend flavour, finesse, and fun.
A Feast of Australian Flavours at Edge
Get to savour the rich bounty of the Australian Outback, featuring land and sea treasures alongside Edge’s signature international spread.
Start your meal with oceanic delights like:
-
Freshly shucked Tasmanian oysters (big, juicy, and briny perfection!)
-
Poached Whole Rainbow Trout
-
Teochew-style Steamed Giant Australian Queensland Grouper
Then, move on to the meat lover’s paradise at the Signature Carving Station, showcasing:
-
65°C Sous Vide Slow-roasted Australian Black Angus Beef
-
Slow-roasted Kangaroo Leg marinated in Taylor Port Wine
-
Australian Duck Bourguignon with Nashi Pear
At the Charcoal Barbecue Grill, enjoy smoky flavours from the Grilled Olive-marinated Spatchcock with Roasted Parsnips and Pacific Mussels in Chardonnay Sauce. Whether you’re celebrating a special occasion or just indulging your inner foodie, Edge’s Tastes of the Australian Outback promises an unforgettable dining experience.
A Special Guest from the Gold Coast
To mark the launch, Executive Chef Dayan Hartill-Law from Palette Restaurant in Gold Coast, Australia, made a special guest appearance as Indoguna Singapore’s Ambassador. With over two decades of fine-dining experience, Chef Dayan shared his expertise and demonstrated techniques for preparing premium Australian meats, offering us a rare behind-the-scenes glimpse into his culinary philosophy of respecting every ingredient.
I’ll admit! I was curious (and a little hesitant) about trying kangaroo meat. It’s slightly gamey and leaner than beef, but after Chef Andy’s magic touch, it quickly became one of my new favourites! There were also a few dishes that cleverly fused local flavours with Australian ingredients like the Cantonese Braised Australian Veal Hind Shank and Beef Tendon or the Kangaroo Tail Cooked in Lemak Cili Api, which I think are absolute must-tries too!
If you’re a meat lover or someone who enjoys exploring new tastes, this is one buffet you shouldn’t miss. The Tastes of the Australian Outback dinner buffet at Edge, Pan Pacific Singapore, is truly a delicious trip Down Under; right here in the heart of our Lion City.
📍 Edge, Pan Pacific Singapore
View the “Tastes of the Australian Outback” digital menu here.
0 comments:
Post a Comment
Thank you! I will get back to you shortly.