Chef Edward Chong respects Chinese tradition while pushing Peach Blossoms into expressive and increasingly ambitious territory.
Modern Chinese cuisine is making its mark in Singapore. Across the city, a new generation of chefs is retaining the foundations of Chinese cooking while introducing seasonal produce, international ingredients and intricate presentations. At Peach Blossoms, Executive Chinese Chef Edward Chong has become one of the movement’s most recognisable figures. His career spans more than two decades in Singapore and includes formative periods working with respected chefs Sam Leong and Yong Bing Ngen, as well as mastering traditional techniques at Pine Court in the former Mandarin Orchard.
Peach Blossoms has history on its side. The restaurant was a fixture of the former Marina Mandarin before reopening in December 2020 following the hotel’s transformation into PARKROYAL COLLECTION Marina Bay, showcasing an established dining room that has learnt how to evolve. That journey gained further recognition when Peach Blossoms re-entered the Asia’s 50 Best Restaurants extended list at number 78 in 2026.
Located on level five of Singapore’s first garden-in-a-hotel, the restaurant feels removed from the activity below. Large circular lights hover over similarly shaped dining tables, drawing the eye upwards, while light woods and a nature-inspired palette temper the swatches of auspicious gold upon the plush carpeting. Ceramics decorated with slender foliage stems and napkins embroidered with peach blossoms extend the botanical theme without becoming overly literal.
The room holds 132 guests, yet it retains a sense of occasion. Daylight enters through windows overlooking Marina Bay, while evenings bring a softer and more ceremonial mood. Service understands that Chef Chong’s food often arrives with an element of theatre. Boxes are opened, lids lifted and the narrative of each dish is thoroughly explained, but the ceremony rarely interrupts the pace of the meal. The team is warm, informed and confident enough to let the cooking command attention.
That confidence is immediately apparent in the Deep-Fried Roll with Snow Crab, Prawn Mousse, Foie Gras and Black Truffle. Two slender, darkened cylinders arrive in a wooden box filled with cinnamon sticks, their ends dipped in finely chopped chives. Yet the playful presentation is more than a visual trick. Feuille de brick provides a brittle shell around a filling that moves between the sweetness of freshly peeled snow crab, the bounce of prawn mousse and the buttery richness of foie gras. Black truffle lends an earthy undertone without overwhelming the seafood. It is a luxurious twist on a Chinese spring roll, which champions Chong’s ability to introduce opulence while retaining balance.
The Abalone and Yunnan Wild Mushroom with Fish Maw and Sakura Ebi is more restrained. Presented in an ornate covered bowl, it reveals the restaurant’s grounding in traditional Chinese technique. Fish maw absorbs the deeply savoury broth, Yunnan mushrooms introduce woodland depth, and abalone provides a pleasing resistance. It is a textural triumph rather than an overtly showy one.
The seven-course tasting menu reaches a high point with the Crispy Scales Fillet of Marble Goby in Spicy Pineapple Sauce. The fish is flash-fried so that its scales rise into crisp, delicate ridges while the flesh remains moist. Beneath it sits a vivid pineapple sauce infused with lemongrass, ginger flower and cincalok. Sweetness arrives first, followed by acidity, aromatic spice and a lingering fermented savouriness. The combination feels distinctly Southeast Asian while remaining rooted in Chinese fish cookery.
The Caramelised Applewood-Smoked Jamón Ibérico Pork Belly offers a richer proposition. Marinated in soy, honey and peanut sauce before being slow-roasted over applewood, the pork arrives lacquered, sliced and briefly engulfed in flame. Its surface carries a gentle crackle, followed by layers of yielding fat and succulent meat. Applewood smoke cuts through some of the richness, and while it is indulgent, the pretty portion is sensibly judged.
A Buah Kedondong Sorbet with Cherry Tomato provides a welcome reset. Served in a small cup with a vivid green surface, the sorbet is herbaceous and clean, with the tomato adding an unexpected flash of sweetness to this palate cleanser.
Chong returns to ceremony with the Braised Mung Bean Noodles in Crab Roe Collagen, served with Crab Claw. Presented inside a coconut shell and surrounded by flowers, the dish initially appears almost too decorative. Yet beneath the arrangement lies serious depth. Silken mung bean noodles sit in a dense seafood broth enriched with house-made roe prepared from seven female crabs, marinated in ten-year hua diao wine and slowly baked. The crab claw combines succulent meat with a delicate seafood filling, while the collagen-rich broth clings to each strand of this comforting signature.
The finale, Chilled Peach Resin and Snow Lotus, arrives inside a hollowed melon surrounded by leaves, rose petals and clouds of vapour. Despite the dramatic entrance, the dessert itself is light and refreshing. Peach resin offers a delicate, gelatinous texture, snow lotus lends subtle sweetness, and the chilled fruit base closes the meal without unnecessary heaviness.
The drinks list covers Chinese and international wines, beers, speciality teas, cocktails and non-alcoholic creations. Tea remains the most natural companion, particularly when the menu moves from truffle and foie gras to fermented seafood and smoked pork.
Peach Blossoms occupies a compelling space between a grand hotel Chinese restaurant and a contemporary chef-led destination. Not every plate requires flowers, boxes or flames, but the theatricality is generally supported by exacting technique and clearly defined flavours. Chong understands the traditions he is challenging, and that knowledge prevents the restaurant’s modernity from becoming superficial. Peach Blossoms is not discarding its legacy. It is giving it a more expressive future.
Where: Peach Blossoms, Level 5, PARKROYAL COLLECTION Marina Bay, 6 Raffles Boulevard, Singapore
When: Daily from 12pm to 3pm and 6:30pm to 10:30pm
Contact: www.panpacific.com