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Chefs from Pan Pacific Hotels Group create farm-to-table magic and do good with Singapore produce

Published Date: 12 July 2017

PPHG Chefs

Singapore, 12 July 2017 – As part of Pan Pacific Hotels Group’s commitment to care for its wider community, the Group has harnessed the collective experience of the senior chefs from its five Singapore hotels to mark World Food Day with the creation of special dishes made from ingredients which are sourced locally from Singapore farms. In a special partnership with urban farm Comcrop Singapore, these dishes will be available exclusively on the dinner buffet for a limited period, with part of the proceeds donated towards The Food Bank Singapore for the purchase of food parcels for low-income households.

Promoting farm-to-table eating with sustainable dishes

Farm-to-table eating with sustainable dishes


Using an assortment of mushrooms, vegetables, herbs, eggs and fish from Comcrop, an urban farm in the heart of the city, and complemented with produce from farms in Lim Chu Kang, the team of Chefs is proud to introduce these delicious dishes in support of sustainable eating: Spiced Dust Mushroom Fritters, Light Veloute Hairy Gourd Soup, Tea-Smoked Soft Yolk Egg, Baked Tilapia Fillet in Carta Fata, Baked Barramundi Fish Fillet, and Steamed Seabream Fillet.

Encouraging diners to eat well and do good for low-income households

Pan Pacific and PARKROYAL chefs’ creations will be available exclusively on the dinner buffet from 15 July to 15 August at the respective hotels: Pan Pacific Singapore, Pan Pacific Orchard, Singapore, PARKROYAL on Pickering, PARKROYAL on Beach Road and PARKROYAL on Kitchener Road. During this period, diners at the restaurants (Annex 1) will be able to join the chefs in doing good as one per cent of all dinner proceeds across the five hotels will be donated to purchase food parcels for low-income households in support of World Food Day, a global day of action against hunger.

Supporting the needy through wholesome food bundles

PPHG launched the initiative last year in partnership with The Food Bank Singapore where the money raised was used to purchase the largest number of food parcels ever received by The Food Bank Singapore. Once again this year, the chefs at Singapore’s Pan Pacific and PARKROYAL hotels will be creating food parcels containing carefully curated ingredients which the beneficiaries can use to make wholesome meals. The food parcels and accompanying recipe ideas will be distributed in conjunction with World Food Day which falls on 16 October 2017.

Strengthening a culture of giving back

As one of Singapore’s leading hospitality companies, PPHG has made its passion for all things culinary the heart of its corporate social responsibility (CSR) efforts by leveraging the culinary skills of its hotel chefs. Since the launch of its “Eat Well With Us” culinary initiative back in 2015, its team of Chefs has been making regular visits to a number of adopted charities – which have grown from four to ten homes for the elderly, children, and those with mental disabilities – to impart healthy and tasty recipes to their resident cooks.

As a natural extension of these culinary visits, award-winning Executive Chef Andy Oh from PARKROYAL on Beach Road is also consulting for Bakery Hearts, a social enterprise which provides employment opportunities for less privileged women, to help equip them with the necessary skills as they enhance their business model and expand their operational capabilities.

Quote from Pan Pacific Hotels Group

“We are delighted to partner Comcrop and The Food Bank Singapore in our food donation drive, which is becoming our signature event for our CSR efforts. Since it was introduced three years ago, “Eat Well With Us” has successfully harnessed the collective experience of the senior chefs from our five Singapore hotels to enliven the meals served at our adopted charity homes. This year, our chefs put their creative juices together to create dishes using Singapore produce to show our support for sustainable eating. We truly hope our diners enjoy these special creations, which are made with love for a good cause.” – Gino Tan, Area General Manager for Singapore, Pan Pacific Hotels Group

Quote from Comcrop Singapore

“As an urban rooftop farm, we wanted to tap into the potential of land that a lot of people overlook, and through farming, bring communities closer together and to their food source. While we have been supplying regularly to hotels, this is the first time we are partnering a hotel group to provide the key ingredients for their dishes and also supplying ingredients for food parcels for Singapore’s less-privileged households. We have a powerful message when partners from different sectors can come together and do good through food which is honestly good and sustainably grown.” – Allan Lim, Founder/Chairman, Comcrop Singapore

Quote from Food Bank Singapore

“World Food Day carries a special significance to us as food is the heart and soul to why we do what we do. We are deeply fortunate to be able to work with Pan Pacific Hotels Group for the second consecutive year to bring healthier food to needy families in Singapore. We are also delighted to have our long-standing partner Comcrop coming onboard this year, which will impart another dimension to the food parcels by showing how local produce is of good quality and fresh yet accessible.” – Nichol Ng, Chief Food Officer, The Food Bank Singapore

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Media contact:

Pan Pacific Hotels Group
Cuili NG
Corporate Communications Manager
DID: +65 6808 1269
Mobile: +65 9634 4425



About Pan Pacific Hotels Group
Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and manages close to 40 hotels, resorts and serviced suites with some 12,000 rooms including those under development in Asia, Oceania, North America and Europe. The Group comprises two acclaimed brands: Pan Pacific and PARKROYAL. Pan Pacific is a leading brand in Asia and the Pacific Rim with hotels offering premium accommodations and services.  PARKROYAL is a collection of comfortable leisure and business hotels and resorts located in the heart of cities and interesting locales across Asia Pacific. For more information, visit

About Global Hotel Alliance
Global Hotel Alliance (GHA) is the world´s largest alliance of independent hotel brands. GHA currently includes brands such as Alila, Anantara, Art Series, AVANI, Corinthia, Doyle Collection, First, GLO, Individual Collection, Kempinski, Leela, Lungarno Collection, Marco Polo, Meritage Collection, Meydan, Mokara, Omni, Pan Pacific, PARKROYAL, Per AQUUM, QT, Rydges, Rixos, Shaza, Tangram, Thon, Tivoli and Ultratravel Collection encompassing over 550 upscale and luxury hotels with over 110,000 rooms in 76 different countries. For more information, visit

About Comcrop Singapore
Comcrop is a high tech farm aiming to feed cities sustainably by growing in the city centre. We are cultivating on rooftops and other such marginalized spaces to create "a new hectare" and thus greatly reduce the environmental impact associated with traditional agriculture. Comcrop herbs are harvested daily, here in Singapore so you get the healthiest and freshest flavours. Our herbs and vegetables are grown without using any pesticides, herbicides or other harmful chemicals, using fresh water and plenty of sunshine. Our method greatly reduces food miles, which not only means lower cost, longer shelf-life but also more nutrition for you. We are currently supplying high-quality fresh produce to grocers, top hotels, bars, and restaurants in Singapore.

About The Food Bank Singapore
Established in 2012, The Food Bank Singapore (FBSG) is Singapore’s first food bank and aims to be the prevailing centralised coordinating organisation for all food donations in Singapore. Its mission is to bridge potential donors and members (beneficiaries). It complements charities’ food donation efforts by helping them to obtain better access to excess food. The food bank is also looking at finding creative and alternative ways to maximise use of excess food. Besides collecting, storing and distributing donated food, FBSG aspires to be the voice of food resource planning and management, and spread the word on its importance to ensure long term providence of food for everyone.



Spiced Dust Mushroom Fritters Spiced Dust Mushroom Fritters
Specially curated by Executive Chef Michele Greggio for World Food Day, savour the bursting flavours of king oyster, abalone, and golden spring mushroom grown in the heart of Singapore’s Lim Chu Kang farms and prepared at their freshest. Dusted with our homemade blend of chilli, cumin, garlic and onion.

Edge at Pan Pacific Singapore
Dinner buffet from SGD68++ per person

Light Veloute Hairy Gourd Soup Light Veloute Hairy Gourd Soup
Specially curated by Executive Sous Chef Patrick Ooi for World Food Day, the hairy gourd, or mou kwa, is believed to be “cooling” and especially popular in hot weather. All ingredients in this soup were organically grown at a local farm and harvested today to ensure the freshest produce.
10 at Claymore at Pan Pacific Orchard, Singapore
Dinner buffet from SGD68++ per person

Baked Barramundi Fish Fillet Baked Barramundi Fish Fillet
Specially curated by Executive Chef Andy Oh for World Food Day, this Singapore-produced barramundi is slowly baked to seal in its succulent freshness. Perfectly complemented by premium pesto, rocket leaf and dill, harvested the same day from a farm in the city.
Ginger at PARKROYAL on Beach Road
Dinner buffet from SGD68++ per person


Steamed Seabream FilletSteamed Seabream Fillet
Specially curated by Executive Chef Low Hoe Kiat for World Food Day, this seabream is sustainably farmed in local waters and steamed to retain the freshest of flavours. Accompanied by home grown organic fungus and spinach for added nutrition for a truly wholesome and delicious dish.
Spice Brasserie at PARKROYAL on Kitchener Road
Dinner buffet from SGD36++ (Mondays to Wednesdays), and SGD79++ (Thursdays to Sunday) per person


Baked Tilapia Fillet in Carta Fata Baked Tilapia Fillet in Carta Fata
Specially curated by Executive Chef Eric Ong for World Food Day, this omega-3-rich tilapia comes from one of Singapore’s local fish farms. Steeped for hours in a kimchi clam broth with home-grown golden spring mushrooms for added flavour, the freshness of the fish is sealed in carta farta wrap.
Lime at PARKROYAL on Pickering
Dinner buffet from SGD65++ (Sundays to Thursdays) and SGD72++ (Fridays and Saturdays) per person


Tea-Smoked Soft Yolk Egg Tea-Smoked Soft Yolk Egg
Specially curated by Executive Chef Eric Ong for World Food Day, each egg in this dish originates from a local farm in Lim Chu Kang. This traditional Shanghainese dish is given a modern twist with salmon roe and fragrant micro herbs lovingly grown in Singapore.
Lime at PARKROYAL on Pickering
Dinner buffet from SGD65++ (Sundays to Thursdays) and SGD72++ (Fridays and Saturdays) per person