An orchestra of flavours

IF MUSIC BE THE FOOD of love, play on. Such is the culinary message at Pan Pacific Hotels Group, where an orchestra of maestros from its stable of 18 acclaimed restaurants and bars present the ultimate dining journey, A Symphony of Tastes.

Embark on a discovery tour of the Pan Pacific Dining Collection - where you'll find a plethora of dining options curated for every taste across the group's five hotels in Singapore.

From progressive Chinese to exquisite Japanese, farm-to-table cuisine or familiar local favourites, every dining experience is expertly crafted by chefs who bring to the table a wealth of experience and epicurean insight. Whether you're a well-travelled gourmet or an adventurous diner exploring new flavours, tune in to the sights and sounds of an unforgettable gastronomic escapade. This is just the first phase of many culinary journeys to come. To start off, here's a sampling of what to expect.

PEACH BLOSSOMS

Think dimsum presented like art on a platter; steaming double-boiled soups chock full of ingredients; or appetisers presented like a landscaped garden. In the hands of Executive Chinese Chef Edward Chong, classic Cantonese cuisine gets a modern update with creative presentation while staying true to original flavours and cooking techniques.

The acclaimed restaurant in the newly refurbished PARKROYAL COLLECTION Marina Bay has been wowing diners since its reopening, thanks to Chef Chong's inimitable flair and meticulous execution. Dine in sleek, contemporary surroundings with elegant Oriental accents, and enjoy the chef's signature dishes including Abalone in Konbu Sake; Deep-fried Cigar Rolls filled with Black Truffle, Foie Gras and Prawn; Sugarcane Smoked Kurobuta Rib; Stewed Mung Bean Noodles with Drunken Crab in 10-year old 'Gu Yue Long Shan' Rice Wine; as well as the Four Combination Platter that comprises seafood fritters, chawanmushi, sliced peking duck and puff pastry. With a mind that is constantly dreaming up new dishes, Chef Chong delivers a meal that is both high on taste and visual artistry.

KEYAKI

Located in tranquil, Zen-like surroundings with a beautifully landscaped Japanese garden and koi pond, the elegant Keyaki restaurant serves authentic and immaculately presented kaiseki, sushi, teppanyaki, sukiyaki and more, under the helm of Executive Chef Shinichi Nakatake.

The Yokohama-born chef Nakatake learned the fine art of Japanese cuisine in Kyoto, where he worked for years before moving to Monaco to work with the legendary Joel Robuchon. At Keyaki in Pan Pacific Singapore, he brings a level of sophistication and skill to exquisite kaiseki menus featuring the finest ingredients freshly flown in from Japan.

Every meal is a feast for the eyes and palate whether you opt for a beautifully-plated eight course kaiseki dinner, multi-course teppanyaki, elaborate lunch bento sets or a sumptuous weekend brunch. Don't forget to ask for Chef Nakatake's signature dish - luxurious snow crab claypot rice cooked in rich dashi broth and scattered with generous seasonal crab meat and ikura. It epitomises the DNA of Keyaki where quality and authenticity take centrestage, and Japanese hospitality and culinary craftsmanship add up to the complete experience.

SI CHUAN DOU HUA

At PARKROYAL on Kitchener Road, Si Chuan Dou Hua is a bastion of traditional Chinese cuisine and culture helmed by Executive Cantonese Chef Leung Wing Cheung, a Guangdong native with some 40 years of experience in both Hong Kong and Singapore. Despite its name, the restaurant is well-loved for both its authentic Cantonese and Sichuan specialities, and its famed tea service where the sight of the resident tea master pouring a fresh brew from a long-spouted kettle never fails to thrill.

Chef Leung excels in classic Cantonese cooking, specialising in double-boiled soups such as the luxurious Braised Fish Maw, Abalone, Sea Cucumber and Conpoy in Brown Broth, and Si Chuan Dou Hua's Signature Bean Curd Medley.

The emphasis is on enhancing the natural flavours of top quality ingredients with minimal seasoning - the true essence of Cantonese cuisine. At the same time, the restaurant's Sichuan delights will perk up your taste buds with spicy and full-bodied dishes including Boiled Sliced Fish in Spicy Chilli Sauce. And don't miss another signature dish from Chef Leung - Crispy Brown Rice with Two-head Abalone in Superior Stock.

GINGER

Like its name suggests, you can expect piquant flavours at Ginger, the newly-refurbished and Halal-certified all-day dining restaurant at PARKROYAL on Beach Road - a culinary tribute to local flavours and more.

Capturing the rich culture of surrounding Kampong Glam, with a lush botanical setting that befits the Garden City, Ginger is a treasure trove of Singaporean delights.

Helmed by Executive Chef Vincent Aw, here you'll enjoy familiar favourites in a contemporary presentation, including Chilli Crab, Slow-braised Beef Rendang, Hainanese Chicken Rice, Crispy Chicken Cutlet and the chef's signature Kueh Pie Tee - crispy shells filled with extra special lobster brothbraised shredded turnips topped with tobiko.

If you can't decide what you want from the a la carte menu, then opt for Chef Aw's carefully curated a la carte buffet, which showcases his flair and creativity honed from his 10 years of experience in top hotels and Michelin- starred restaurants. Under his stewardship, Ginger has evolved into a must-visit destination where guests can enjoy his personal creations in a verdant tropical setting that invites you to lounge around for as long as you like.

PEPPERMINT

Perk up your palate with Peppermint's refreshing approach to cuisine, where sustainability and a farm-to-table concept drive the Asian and international menus created by Executive Chef Chan Tuck Wai. A veteran of 20 years' experience who is also a judge at international cooking competitions, Chef Chan presents a diversity of flavours at the Halal-certified a la carte buffet in the brand new all-day dining restaurant at PARKROYAL COLLECTION Marina Bay.

With its vast, garden-inspired surroundings and impressive show kitchen, a star feature of Peppermint is a terrace that opens out to an urban farm where Chef Chan and his team harvest from a range of 60 different herbs, edible flowers and vegetables to be used in salads or as garnishes for dishes or even in cocktails. With an emphasis on conscious eating, savour Chef Chan's signature dishes such as Sustainable Barramundi in a citrus sauce, prepared with freshly harvested eggplant, spinach and basil. It's a dish that's not only delicious but personifies exactly what Peppermint is all about.

• For more information about A Symphony of Tastes, visit www.panpacific.com/en/dining/symphony-of-tastes.html