The Place I last visited Peach Blossoms located on level five of Parkroyal Collection Marina Bay two years ago and managed to revisit the award-winning Cantonese restaurant in Singapore recently. The interior of Peach Blossoms is as elegant as I remember it to be, where you get a spacious setting and a good view of the city skyline and the Singapore Flyer from most of the dining tables. I also like that there is ample natural lighting in the day which makes the dining ambience quite uplifting for me. There is a main dining hall, along with a couple of private rooms and a chef’s table room. 

The Food The restaurant is helmed by Executive Chinese Chef Edward Chong, and Chef Edward’s style is quite innovative in the sense that you can expect modern touches to his cuisine instead of the typical Chinese dishes. Some of his signature dishes include the Deep-fried Cigar Rolls filled with Black Truffle, Foie Gras and Prawn, Marble Goby Fillet with Crispy Scales and Homemade Organic Pineapple Sauce, Stewed Mung Bean Noodles with Drunken Crab in 10-year in ‘Gu Yu Long Shan’ Rice Wine, as well as the Four Combination Platter that comprises seafood fritters, chawanmushi, sliced Peking duck and puff pastry. 

I went for the Chef’s Tasting Menu (S$200 per person) for my recent visit, which is essentially an “omakase” since we just leave it to Chef Edward to decide on the dishes. Of course, you can also go for the ala carte menu. 

My meal started with a Cold noodle dish with shallot oil, Uni, Hamachi and a tinge of yuzu. The Japanese elements are prominent here which I am not complaining, where the fresh flavours of the Uni and Hamachi stood out.   

Next up is a dish which resembles a “drumstick”, but it is in fact Crab meat wrapped in pork caul fat along with a side of calamansi sauce. This is my first time having such a dish, where I appreciate the meaty and flavourful female crab meat which is good on its own or with a little dip of the accompanying sweet sauce.   

One of the signature dishes of Chef Edward is his Deep-fried ‘Cigar’ Roll filled with Black Truffle, Foie Gras and Prawn, and this is one dish any first timers to Peach Blossoms should try. It is a thick roll of rich, well-balanced flavours of truffle and foie gras.  

I then had a soup dish of Jeju Abalone with fish maw, a nourishing dish where the soup stock is rich and tasty enough without any condiments.  

The next course is one of my favourite dishes from the Chef’s Menu I had. It consists of an Assam Curry sauce espuma with lobster along with an accompanying side plate of Otak Onion Puff which takes inspiration from the Chinese ‘cong you bing’. I love the flavourful curry sauce which has just the right amount of spiciness, and the fresh lobster meat really goes well with the curry.

The otak onion puff is a great complement to the curry, where you can dip it into the curry sauce as well which is a little like the local Singaporean Roti Prata way of eating.  

For a fish course, I had the Soon Hock Fish with green pepper and century egg sauce where the base is a chawanmushi. This is quite an enjoyable combination of Chinese Soon Hock with Japanese chawanmushi.  

For the last savoury dish, it is an indulgent and aromatic carb dish of Fried Rice with bird’s nest along with Scottish bamboo clam and crab roe.  

For dessert, it is an elaborate affair of Hokkidao Milk Egg Custard with Japanese corn and a tinge of ginger, served along with some Swiss Potato ice cream. I thought that the potato ice cream is quite interesting, where the Japanese elements are quite evident in this dessert course.  

Rants I thought that the presentation of some of the dishes could be simpler rather than in an elaborate plating which takes away the attention from the good food itself. Less is more.

Will I Return Again? I enjoyed my meal at Peach Blossoms this time much more than my first visit few years ago. It was fun having the Chef’s Tasting Menu since I literally have no idea what to expect, and it is that surprise element which makes the experience a more enjoyable and memorable one for me. Is this worth trying? A yes for me, especially so if you enjoy a twist to the usual Chinese food in Singapore, and this is no doubt one of the better Chinese restaurants in Singapore for me which still has not received a nod from Michelin yet.

TheRantingPanda says: 
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5

Peach Blossoms 
6 Raffles Boulevard 
Level 5 Parkroyal Collection Marina Bay 
Singapore 039594 
Tel: +65 6845 1118 

Opening Hours 
Lunch 
Monday to Friday 
12:00pm to 3:00pm (Last Order at 2:30pm) 
 
Saturday, Sunday and Public Holidays 
11:30am to 3:00pm (Last order at 2:30pm) 
 
Dinner 
Monday to Friday 
6:30pm to 10:30pm (Last Order 10:00pm) 
 
Saturday, Sunday and Public Holidays 
6:30pm to 10:30pm (Last Order 10:00pm) 

Ranted by The Ranter