(Singapore, 15 September 2026) From 1 October to 8 November 2026, Edge at Pan Pacific Singapore presents “The Cocoa Connection”, an exclusive chocolate-themed buffet in partnership with premier gourmet food supplier, Classic Fine Foods.

For this limited-time dinner experience, Executive Chef Andy Oh and Executive Pastry Chef Edina Si join forces with Classic Fine Foods’ Executive Chef José Luis Del Amo, bringing together three distinct culinary perspectives united by a shared love for chocolate. Drawing on their diverse culinary backgrounds from around the world, the chefs explore chocolate as a common language, interpreting it through the flavours and techniques that have shaped their respective journeys. The result is a creative culinary exchange that transcends borders, revealing exciting expressions of chocolate across both sweet and savoury creations that are just as decadent.

These varied influences come to life through each chef’s approach to chocolate. At the helm of Pan Pacific Singapore’s culinary team, Executive Chef Andy Oh brings more than 36 years of expertise in Pan Asian cuisine, complemented by extensive experience in international and Western culinary arts. He has built a career around bringing different flavours and techniques together, lending itself naturally to the collaboration, where chocolate becomes a canvas for exploring unexpected savoury applications and flavours across cultures.

Edge presents a decadent selection of chocolate-themed delicacies. Joining him is Executive Pastry Chef Edina Si, whose culinary journey has taken her from Singapore to Paris, where she trained in cuisine and pastry at the prestigious Le Cordon Bleu from the tender age of 16. Her craft was further shaped by Japanese pastry techniques under Chef Yamashita Masataka and her experiences in France at Hôtel de Crillon and Fauchon.

Influenced by her love of travel and a passion for pairing local ingredients with global flavours, Chef Edina approaches chocolate through a multicultural lens, balancing classical pastry foundations with flavours closer to home.

Completing the trio is Chef José Luis Del Amo, Executive Chef of Classic Fine Foods Singapore, whose two-decade culinary journey began in a Spanish patisserie led by Miquel Comas. He went on to work at some of the world’s most acclaimed kitchens, including three-Michelin-starred El Celler de Can Roca in Spain and two-Michelin-starred Dinner by Heston Blumenthal in London, where he built a strong foundation in classical pastry techniques.

His affinity for chocolate, however, began much earlier. At 16, while working part-time in a pastry shop in Spain, one of his favourite rituals was dipping a freshly baked croissant into the melted chocolate prepared for the day’s production. What began as a simple enjoyment has since evolved, shaping his experimental approach to the possibilities of chocolate. Through this collaboration, Chef José brings his technical expertise and creative instinct to the table, exploring new expressions of chocolate alongside Chef Andy and Chef Edina. In this anticipated collaboration, the savoury selection sees chocolate venture beyond convention through a series of unexpected pairings.

Meat dishes find an intriguing counterpoint in bittersweet cocoa, from the Oven-roasted Leg of Lamb with Cocoa Spice Rub to the Braised Pork Rib with Dark Cocoa and Coffee Glaze. Beyond meats, dark chocolate also finds its way into pasta, where the Truffle and Wild Mushroom Ragout with 75% Dark Chocolate Shavings pairs rich chocolate with the earthy depth of truffle and mushroom.

The exploration extends to white chocolate with the Grilled Japanese Corn on the Cob with White Chocolate Miso Fondue, where its creamy sweetness and the umami of miso come into perfect balance. The versatility of chocolate also comes through in texture, where the Spinach Ricotta Crêpe au Gratin with Cocoa Crisps uses chocolate as a crisp accent, adding another dimension to the dish.

And specially on weekends from Fridays to Sundays, the Chef’s Signature Creation, Charcoal-grilled Chocolate-fed Wagyu Beef, is a highlight not to be missed. Distinguished by its buttery marbling and subtle sweetness from a unique chocolate-enriched diet, the Wagyu beef is grilled over charcoal for a deep and smoky char, with caramelised onion and dark chocolate jus rounding out its rich, savoury flavours.

For those with a sweet tooth, the dessert selection is bound to delight. At the live station, Chocolate Soufflé is freshly made and served warm with whipped cream, berry compote and vanilla sauce.

Chef José also presents two of his speciality desserts: the Chocolate Vanilla Caramel Cake with its subtle smokiness cutting through the sweeter notes, and the Gianduja Yuzu Petit Four, which balances rich hazelnut chocolate with bright citrus.

Exclusively on 2 October 2026, Chef José takes over the live station with a special creation that brings together multiple textures of chocolate in a single dessert, showcasing the ingredient in all its versatility. Chef Edina also explores different expressions of chocolate through various intensities, textures, and flavour pairings. Darker profiles come through in the Chocolate Tart with Kumquat, where Kacinkoa 85% is balanced by the tartness of the fruit, along with the French Chocolate Mousse, crafted with Mahoe 76%.

For a more decadent option, Edge’s Signature Hazelnut Royaltine pairs creamy Mahoe Milk Chocolate 43% with a satisfying hazelnut crunch. At the other end of the spectrum, the Cocoa Fruit Jelly with Soursop offers a light and refreshing expression, paired with the tropical tang of soursop. From delightful savoury pairings to intricate desserts, “The Cocoa Connection” invites diners to experience chocolate beyond the familiar, brought to life through the distinct culinary perspectives of the three chefs and their shared appreciation for a familiar ingredient loved by many.

‘The Cocoa Connection’ at Edge 1 October to 8 November 2026, available daily.

Weekday Dinner | Mondays to Thursdays, from 6:00pm to 10:00pm $108++ per adult | $54++ per child (6 to 12 years old) Weekend Dinner | Fridays to Sundays, from 6:00pm to 10:00pm $118++ per adult | $59++ per child (6 to 12 years old)

All buffet prices are inclusive of free-flow soft drinks. View the menu here.

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.    

ORDER HERE:  fcowanmedia@gmail.com : Or go to Amazon: The Orange Sofa: Unicorn Eyes: Walking Home:    Singapore Circuit Breaker.  Zero Visibility - The Rescue of the Thai Football Team trapped in the cave in Northern Thailand.