Food Scoops: Peach Blossoms At Parkroyal Collection Marina Bay | Chef Edward Chong Unveils New ‘Same Story, New Journey’ Menu

Posted on November 5, 2024 by theRantingPanda in Food, Snippets

What’s Buzzing? I revisited the award-winning modern Chinese restaurant Peach Blossoms helmed by Executive Chinese Chef Edward Chong as it unveils a new menu, ‘Same Story, New Journey’.

If you have been following the food news in Singapore, Peach Blossoms got into the news recently for its signature cigar dish, which has now taken a new lease of life on the new menu.

What To Expect? The new eight-course menu will be available for lunch and dinner at S$268++ per person.

Here is what I had from the 8-course menu:

Bloom – Kampachi | Garlic Vinegar | Preserved Turnip
My meal started with an amuse bouche of an elegant rose crafted from kampachi sashimi, marinated in prawn oil, and thinly sliced preserved turnip served in yuzu garlic vinaigrette.

Forbidden – Snow Crab | Truffle | Foie Gras I Feuille de Brick
Get ready your cameras and phones. This dish makes a theatrical entrance as it is encased in a book, before it undergoes a dramatic transformation through fire and flame.

In a way, there is a symbolic meaning of reborn as the signature dish is unveiled which is also a very familiar creation of Chef Edward but in a new form. It is created like a gift certificate featuring a generous filling of freshly peeled snow crab, prawn mousse, foie gras, and black truffle encased in delicate Feuille de Brick.

Essence – Jeju Abalone | Fish Maw | 2009 Winter Poems Wine
I always look forward to soups and this is a bowl of nourishing double-boiled soup slowly simmered over four hours. The icing on the cake is the spray of Shaoxing yellow wine as the soup is served.

Memory – Hydrangea Coral Trout I Sakura Ebi I Pineapple Sauce
What I like about this dish is that fish paste made with mackerel hides within the coral trout. That tangy and slightly spicy pineapple sauce adds that South-east Asian touch to it.

Bao – Ibérico Pork | Tea Smoked | Peking Duck
Chef Edward’s reimagined char siew bao here features his signature caramelised smoked Jamón ibérico pork belly, where you get that smokiness as the pork is slow-roasted over binchotan charcoal.

The bun is soft and is topped with a crispy Peking duck skin, and there is also the element of smoked tea leaves beneath the buns when it is served.

Culture – Sour Plum I Tomato
A very unique palate cleanser in the form of a sorbet shaped like a Chinese stone lion, made up of sour plum and pickled tomato. That is not all. Winter Poems Shaoxing wine is then poured over the sorbet, where it slowly melts, to create a different layer of flavours.

Trio – Crab Claw | Crab Roe I Pie
The last savoury dish is one worth waiting for.

It features crab in three distinct dishes – a coin-shaped snack of crispy pork lard stuffed with fresh Sri Lankan crab meat, pork, and fresh prawn; Stir-fried glutinous rice simmered with crab broth, dried scallops, mushroom, dried squid, and fragranced with Chinese lardons; and Egg custard with crab claw meat and crab roe.

I love it. I basically drizzled the crab roe and meat over the glutinous rice and have it all together for maximum satisfaction.

Harmony – Luo Han Guo Rock Jelly I Melon Ice Cream
The first dessert served was the classic Luo Han Guo presented as jelly rock, served alongside French Charentais melon ice cream, and cheese foam.

Origin – Fried Mochi | Sesame
The last course and dessert is an airy and chewy ball of fried mochi complemented by peanuts and toasted sesame.

Overall Experience Even though there is also the option of ala carte menu at Peach Blossoms, the new ‘Same Story, New Journey’ is a good compilation and variety of Chef Edward’s signature dishes. Personally, I wouldn’t mind having one more savoury dish and one less dessert.

Make your reservation instantly at Peach Blossoms here.