The Pan Pacific Singapore

Infobox Skyscraper
|building_name = The Pan Pacific Singapore


alt_name =
location = Raffles Boulevard, Downtown Core, Central, Singapore
type = High-rise
use = Hotel
floor_count = 37 and 1 basement
status =
elevator_count = 4 interior and 4 exterior
architect = John Portman & Associates
DP Architects Pte Ltd
developer = Singapore Land
management =
owner = Pan Pacific Hotels
contractor =
website = [http://singapore.panpacific.com]

The Pan Pacific Singapore is a hotel located in Marina Centre, Singapore and operated by the Pan Pacific Hotels group. It has 37 floors, the tallest among the three hotels which are part of the Marina Square development, the other two being the Marina Mandarin Singapore and The Oriental Singapore. The hotel has 775 rooms, including 38 suites, arranged around an atrium extending 35 floors of the building, touted as the tallest in Southeast Asia.Fact|date=July 2007

The hotel is also known amongst locals for the Cantonese restaurant "Hai Tien Lo" housed at its top floor on the 37th level and offering paranomic views of the city and vicinity. There are also Japanese, Indian and Italian restaurants. There is a Japanese restaurant "Keyaki" on the fourth floor and an international dining outlet cum coffee house "Global Kitchen" on the third floor. The hotel was recently renovated in 2005, and it features a new lounge in the atrium.

Located in the hotel is a "Wellness Village" offering spa and fitness facilities. The hotel's exercise studio offers pilates and kickboxing classes.

Restaurants

The Atrium

""Chef In-ChargeChef Romeo""

A contemporary space characterized by high ceiling and tall teak louvres, The Atrium is the ideal venue to enjoy tapas and drinks while four private cabanas cater for larger parties. Cigar lovers will enjoy the premium cigar menu available. Wine lovers will enjoy the Wine Vault where premium wines are displayed in two wine refrigerators that line the room.

Encased in marble, this exclusive venue opens daily at 5:00 pm and accommodates up to eight guests. Part of The Atrium, Keyaki Bar opens from 5:00 pm for an experience in cosmopolitan chic with barstool seating and long glass tables. Explore the menu of Japanese tapas and variety of sake and shochu available.

Cuisine Type:Western/Asian

Signature Dishes

Salmon and soba noodles drizzled with truffle oilPan seared foie gras with sliced mangoGrilled stuffed chicken wings

Dress CodeSmart casual

Operating Hours7am till late (Daily)

Tel: [phone]

Global Kitchen

'Chef In-Charge'Chef William

Global Kitchen offers a modern dining experience on level 3 of the hotel. Offering a myriad of menus, diners will enjoy plenty of choices ranging from the ever changing a la carte menu to the specially crafted dinner dégustation menus.

Comprising of a palate-pleasing medley of ingredients and cooking techniques from the resident as well as visiting chefs quarterly, the culinary concept is geared towards the cosmopolitan-gourmet who is discerning about the quality as well as the origins and seasonality of the culinary details.

Global Kitchen provides epicurean delight with delectable dishes from the following acclaimed Chefs:

Executive Chef Joseph Martin (Resident Chef) Chef Alison Barshak from Pennsylvania (Owner of Alison at Blue Bell) Chefs Yannick Anton, Philippe Clergue, Christian Faure from Le Cordon Bleu Chef George Jardine from South Africa (Co-owner of Jardine on Bree) Chef Simon Gault from New Zealand (Executive Chef to the Nourish Group)

Cuisine Type:International

Signature Dishes

Tuna Line with Melon Caviar & Apple Ricotta SaladSmoked Black Cod & grilled Pineapple on Black Pudding crumbs & Boulangere Potatoes"Bresse" Chicken Breast, crumpled Pumpkin Cake, Pork Belly Relish & Grape ChutneyLoin of Ascot Lamb wrapped with Pancetta & crisp Potato Skins, Carrot Puree & Red Wine

Dress CodeSmart casual

Operating HoursBreakfast: 6.00am to 10.30am (Daily)Lunch: 11.30am to 2.30pm (Weekdays)Dinner: 6.30pm to 10.30pm (Daily)Sunday Luxe: 11.30am to 3.30pm (Sundays)

Tel: [phone]

Hai Tien Lo

""Chef In-ChargeChef Lai""

Perched on level 37, partake in exquisite Cantonese cuisine while enjoying breathtaking views of the city and harbour. This multi-award winning restaurant is a favourite with locals and a must-try for travellers.

Cuisine Type:Cantonese

Signature Dishes

Deep-fried Prawns coated with Wasabi MayonnaisePeking Duck Skin served with seared Foie Gras

Dress CodeSmart Casual

Operating HoursLunch: 12noon to 2.30pm (Weekdays)Dinner: 6.30pm to 10pm (Daily)Brunch Buffet: 11.00am to 2.30pm (Weekends)

Tel: [phone]

Keyaki

""Chef In-ChargeChef Ishii""

Tucked away in an idyllic rooftop Japanese garden, Keyaki is one of the top Japanese restaurants in Singapore specialising in authentic Japanese cuisine.

Diners have a variety of seating options to select from, including the bustling main dining hall, teppanyaki, robotayaki and sushi and sashimi counters, as well as traditional tatami rooms for more privacy.

Adhering to authentic Japanese cuisine, master chef Hiroshi Ishii with a track record of some of the finest restaurants in Tokyo maintains consistent standards of excellence, selecting the finest seasonal ingredients flown in from Japan.

Expect to be spoilt for choice with the variety of Japanese cuisine available including kaiseki, teppanyaki, shabu shabu, robotayaki, sushi and sashimi.

Cuisine Type:Japanese

Signature Dishes

KaisekiTeppanyakiRobotayakiSushi and sashimi

Dress CodeSmart casual

Operating HoursLunch: 12noon to 2.30pm (Weekdays)Dinner: 6.30pm to 10pm (Daily)Brunch Buffet: 12noon to 2pm (Weekends)

Tel: [phone]

Events

The hotel served as one of the main venues for the Singapore 2006, hosting the Program of Seminars in its meeting rooms.

References

* Aun Koh, Susan Leong (2006), "Singapore chic", Archipelago Press, ISBN 981-4155-74-8

External links

* [http://www.panpacific.com/Singapore Pan Pacific Singapore Official Website]