The Place I last visited Peach Blossoms located on level five of Parkroyal Collection Marina Bay few years ago and managed to revisit the award-winning Cantonese restaurant in Singapore recently. The acclaimed Chinese restaurant has reopened recently after a period of renovations, and I must say the flavours in the new menu are bolder than before. Fine Chinese cuisine shaped by Singapore’s culinary heritage, so you can find influences of Teochew, Hokkien, Hakka, Cantonese and Hainanese in the dishes by Executive Chef Edward Chong.

The interior of Peach Blossoms is elegant 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.

In terms of new starters, I love the delicious Chicken Rice Tart with 6-Hour Cured Kampachi and Caviar where the starter reinterprets local chicken rice with chicken-fat-infused rice, cured kampachi, and Kaluga Queen caviar. This is one their ala carte menu and set menu.

Also on the set menu are delectable dim sum items like Scallop Crystal Dumpling Scallop, Teochew Jicama Dumpling and Lobster Dumpling.

For new a la carte highlights, the Bak Kut Teh Inspired Buddha Jumps Over the Wall (S$98) is a must try. An indulgent treat where the locally inspired soup flavour is simmered with pork ribs, white pepper, abalone, sea cucumber, fish maw, and grouper stomach.

I never had a dish like this before. The Crisp Air Roll (S$88) is filled with Spanish Mackerel, Hairy Gourd and served with a tin of Kaluga Queen Caviar marinated with ginger. Think of it as an elevated otak-otak dish, superb.

The Braised Boston Lobster with Basil, Mushroom and Preserved Radish (S$268/per order for 4 pax) reminds me of our local chwee kueh.

A dish inspired by Hainanese curry rice, the Home Style Braised Marble Goby (S$228) is poured with Aromatic Curry Sauce and is delicious. The result is a tender curry fish meat dish, best to go with the Wok-fried Pearl Rice (S$58) with Roasted Pork Belly & Luhe Mustard Greens.

And I ended off with the Seafood Porridge (S$68) with Dabu Sun-dried Vegetable and served with crisp housemade fried dough sticks which are one of the best around.

Rants Nothing in particular.

Will I Return Again? I enjoyed my meal at Peach Blossoms each time and I feel that Chef Edward has found an even stronger footing now with a focus on fine Chinese cuisine shaped by Singapore’s culinary heritage. It is 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 has not received a nod from Michelin yet.

TheRantingPanda says: 
Taste bud: 4.5/5
Hole in the pocket: 4.5/5
Ambience: 4/5
Overall Experience: 4.5/5

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