From being a novice who couldn't even fry up a decent egg to spearheading his unique vision for modern Chinese cuisine, chef Edward Chong has ground it out in many award-winning kitchens over the past two decades. Now, he helms Peach Blossoms as executive chef and he is certainly one to watch. His goal? To keep the complex heritage of Chinese cuisine alive for the next wave of gastronomes.
And that very culinary philosophy pushes the envelope with modern touches without straying far away from tradition. Chong is also one who draws influence from his travels around the world, weaving never-before-used ingredients in traditional Chinese cuisine into his modern takes.
While the restaurant has a curated a la carte programme, Chong’s inventive dishes are best experienced through two refined set menus: the six-course Artisan ($188) or the encompassing Gastronomic ($208). For regular diners with specific dining preferences, Chong doesn't shy away from flexing his skills, delivering an off-menu course ($218) with an extensive repertoire of over 300 recipes.
It is customary to kick things off with the signature cigar roll that arrives cheekily presented in a cigar box. The indulgent crispy roll is stuffed with freshly peeled snow crab and prawn mousse while enhanced with foie gras and black truffle paste. Nourishing double-boiled soup comes with Jeju abalone, fleshy sarcodon mushrooms, and fish maw while accompaniments of a robust ginger dip pairs perfectly with the unusually succulent free-range chicken pieces.
Other innovative creations to expect include: applewood-smoked Iberico pork belly laced with kaffir lime, quail egg and crunchy rice; crab-roe braised mung bean noodles with juicy stuffed crab claw and vinegar pearls; and spicy lemongrass steamed carrot cake with Boston lobster.
