Every now and then, one comes across a restaurant that pushes the envelope of its cuisine so far that one wonders if it can truly fit the box it is placed in. To write Peach Blossoms off as a typical Chinese restaurant is to do it a disservice because ‘typical’ does not describe even its most familiar of dishes. The classic Marble Goby fish is presented quite differently here; instead of a whole steamed or deep-fried fish, it is served as a filet on a bed of spicy, tangy pineapple sauce with its scales crisped for a delightful texture.
At the helm of Peach Blossoms’ contemporary kitchen is Executive Chinese Chef Edward Chong, who saw the restaurant through its branding and identity overhaul since he joined in 2017. Seven years on, Peach Blossoms has emerged as the top Chinese restaurant in Singapore on the Asia’s 50 Best Restaurants 2024 extended list.
A quick look at some of the restaurant’s signature dishes such as the Four Combination Platter, an appetiser resembling a miniature garden, featuring a four-dish labour of love that takes 20 minutes to prepare, is enough to give diners a taste of Chong’s imagination and ingenuity. Each dish is expertly prepared and artfully presented, taking its cues from the abundant flora and fauna within the hotel it is housed in and its waterfront views – PARKROYAL COLLECTION Marina Bay, Singapore hotel is well-known for its lush garden-in-a-hotel foliage. Another of the restaurant’s signature dishes, the Wok-braised Rice Noodles with Whole Drunken Crab, features a whole crab served atop silky folds of wok-braised rice noodles that mimic the undulating patterns left by waves on soft, white sand. It is quite a sight to behold.
But to write the restaurant off as one that only dishes up good food would be unwise. Accompanying Peach Blossoms’ stellar food is a service that is attentive and warm without being intrusive – a hallmark of exceptional hospitality if you ask us. It does not matter if guests are dropping in for a quick business luncheon or to celebrate the birthday of a loved one, the service of the restaurant’s long-standing team remains steadfast and welcoming.
Equally steadfast is the kitchen that Chef Edward runs. On his journey to drive the evolution of contemporary Chinese cuisine in Singapore, Chong has picked up a young team of chefs that are inspired to learn, invent and reimagine Chinese food as we know it. After two decades of cooking under industry stalwarts such as Sam Leong Yong Bing Ngen, Chong is now returning the favour by mentoring a team of young chefs who may, one day, make their own marks on the local culinary landscape.
(Related: A fusion of flavors)
Peach Blossoms has demonstrated that along with innovative cooking and exceptional service comes a crowd that is at once curious and discerning. Gone are the days where diners line up for a value-for-money buffet dim sum. Today, well-heeled gourmands and executives flock to the fifth floor of the Marina Bay hotel for refined set menus that cost SGD 108++ per person for lunch and SGD 208++ per person for the full gastronomic experience. An extensive a la carte menu is also available for lunch and dinner should diners prefer to be in charge of their own culinary fates. Regardless of menus, an enjoyable, sophisticated meal is a given at Peach Blossoms, leaving you wanting to return for more.
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Chef Edward Chong
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