T. Dining by Singapore Tatler - - Internatio­nal -

Edge is one of the most pop­u­lar buf­fet restau­rants in Sin­ga­pore—and for good rea­son. There are seven food the­atres; the Sin­ga­porean and Per­anakan sec­tions have a lot of stand­outs, from the well-mar­i­nated chicken and beef sa­tays coated in a nutty sauce to black nut chicken curry. There’s also the chilli crab, its fleshy meat drenched in a thick gravy you can mop up with plump man­tou buns. A unique fea­ture in the meats sec­tion is the gor­geously grilled aro­matic lamb, served sliced or in taco shells. The chefs also ex­cel with the desserts, es­pe­cially the red vel­vet waf­fles; with a crunchy tex­ture, it’s per­fect with a driz­zle of maple syrup and a scoop of home­made ice cream. There’s a de­cent wine list here, but check out the Sun­day brunch, where you can im­bibe free-flow Veuve Clic­quot cham­pagne for four hours. The spa­cious restau­rant is suf­fi­ciently cov­ered by wait­staff who are quick to clear used plates and are at­ten­tive to din­ers’ needs.

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