Chef Edina Si joins Pan Pacific Singapore as Executive Pastry Chef
Pan Pacific Singapore’s Executive Pastry Chef, Chef Edina Si
(May 1, 2025) The Pan Pacific Singapore has a very sophisticated lobby where quality food and drinks help create moments. Polished and glittering, it exudes class. Open seating and cozy private alcoves make it perfect for couples, families, big gatherings and special events. It offers a mix of international and local cuisines and tastes. Now the award-winning Pacific Emporium welcomes back Executive Pastry Chef Edina Si who stopped here early in her career.
I was delighted to be invited to experience the exclusive launch of Pacific Emporium’s refreshed Weekday Afternoon Tea that pays homage to Singapore’s culinary heritage, crafted by Chef Edina Si and her Pastry Team. The local-inspired afternoon tea is served daily, with two seatings available from 1:00pm until 3:00pm (First seating) and 4:00pm until 6:00pm (Second seating).
Settling in with a welcome drink (non-alcoholic) and a glass of Taittinger Brut Réserve Champagne, (superbly alcoholic) the engaging wait staff explained the long list of savory and sweet items that would be served. I would get two hot drinks and we’d wrap up with Dates and Classic scones served with whipped cream cheese, fig jam and English Clotted Cream.
In late April, Pan Pacific announced the appointment of Chef Edina Si as Executive Pastry Chef. Her signature creations, such as the Blue Pea Lychee Calamansi Cake, Rum Raisin Manjari Gateau, and Single Origin 72% Chocolate Cake, are featured prominently at Pacific Emporium, the hotel’s all-day gourmet café located on Level 1, alongside an ever-evolving range of delectable chocolates and pastries, as well as a daily afternoon tea experience. These items are on display and they exude richness.
The award-winning Pacific Emporium’s refreshed afternoon tea experience pays homage to Singapore’s culinary heritage. Chef Edina explained to me that she had moved away from traditional items such as pandan flavours that are used in many dishes throughout Southeast Asia. “I still use Asian ingredients such as Gula Melaka.”
Not being familiar with it, Chef Edina explained that Gula Melaka, a palm sugar, has a rich, caramel-like flavor with smoky undertones, making it a good choice for desserts. It is also used in savory dishes to add depth and balance. With eleven items in the afternoon tea set different tastes and ingredients are employed.
Some of the items served in the savory section are Sturgeon Caviar with Calamansi and Saffron Egg Mousseline (it takes less time to eat it than say its name) Spicy-sweet Prawn and Mango Toast, Otah-Otah with “Five Spice” Meringue and Quail Parfait and “Gula Melaka” Tart .
The Sweets include Peranakan Tile, Citrus Osmanthus Mousse and Chilli Chocolate Éclair – which was a sneak attack. Spicier than I expected it to be and innocent looking in its chocolate and pink camouflage. All the bite sized delicacies are delicious and well-presented. They will delight and surprise you.
Chef Edina explained, “I create dishes that combine the finest local ingredients with global flavours, taking guests on a journey with every bite.” Which indeed she did. I explored previously unknown territory.
Blue Pea Lychee Calamansi Cake
A visually stunning dessert that showcases Chef Edina’s mastery of flavour and presentation, the Blue Pea Lychee Calamansi Cake delicately infuses blue pea flower into the cream, imparting vibrant colour and subtle floral notes. A tangy calamansi crémeux balances the sweetness of lychee, resulting in a harmonious blend of tropical flavours.
Rum Raisin Manjari Gateau
Golden sultanas are soaked for a month in dark rum, infusing them with a rich warmth that pairs beautifully with the dark rum chocolate mousse. The flourless chocolate sponge, light yet decadently rich, serves as the perfect base to the deep, fruity notes of the dark chocolate mousse. 
Single Origin 72% Chocolate Cake
Chef Edina’s Single Origin 72% Chocolate Cake celebrates the pure essence of cacao with a decadent cake made from 72% dark chocolate sourced from Venezuela. The smooth ganache balances the slight bitterness of the chocolate, allowing its deep, complex flavours to shine through.
Chef Edina’s culinary journey began at a young age, where she first learned the art of cooking from her mother, a skilled cook in her own right, and was deeply inspired by her grandmother, whose expertise in baking ignited Edina’s passion. With the encouragement of her parents, she set off to Paris at the age of 16 to pursue formal training in both cuisine and pastry at the prestigious Le Cordon Bleu, a pivotal step that cemented her dedication to the pastry arts.
Chef Edina has worked with some of the most notable chefs in the industry. She trained under Chef Yamashita Masataka at his namesake bakery, mastering traditional Japanese pastry techniques, and worked under the tutelage of Chef Jérôme Chaucesse at Hôtel de Crillon.
Her approach to pastry is deeply influenced by her commitment to using local ingredients and her love for travel, drawing inspiration from her culinary experiences around the world.
The new Weekday Afternoon Tea will take a pause for a special Mother’s Day offering, and then for Father’s Day. The team’s creations are showcased across the hotel, including the award-winning buffet restaurant Edge, weddings and events. Bespoke customised cakes that add a personal touch to every celebration are also available.
