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Dim sum all week, every day. Pan Pacific’s level three Cantonese fine dine has a recently revamped its weekday dim sum lunch menu of 35 dishes and desserts, all as decadent as the next - from deep-fried yam paste with foie gras, steamed berkshire pork ‘char siew’ bun to steamed buns with abalone, carrot cake cubes in XO sauce, and swiflet’s nest egg tart. The menu doubles to close to 70 dim sum, soups, signatures and desserts on the weekends with items like gold-dusted steamed steamed vegetarian dumplings and pear-shaped potato dumplings.
deep-fried yam paste
$112 for 2 pax
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