Chef Edward Chong joined the Marina Mandarin Singapore, a world-class, 5-star luxury hotel in the heart of the city in late 2017 as the new Executive Chinese Chef of Peach Blossoms, an award-winning Chinese restaurant famed for its Cantonese cuisine. Backed by 16 years of experience, Chef Chong is a seasoned culinary professional who specialises in Chinese fusion and Cantonese cuisines.

With the luxurious and elegant interiors, Peach Blossoms welcomes you to a world of culinary exploits with a revamped à la carte menu featuring Chef Chong’s signature highlights.While retaining the essence of Cantonese cooking, Chef Chong’s new signature dishes incorporate contemporary cooking styles and ingredients, inspired by flavours around the region.

For starters, Chef Chong’s Gourmet Dim Sum Platter seduces your palate with different coloured flavours bursting from the steamed prawn dumpling topped with loose shark’s fin, squid dumpling with black bean and a hint of spice, to the chinese spinach dumpling with three types of eggs and assorted mushroom dumpling with black truffle.

A must-try, the Tom Yum Soup with “Otak” served in Whole Coconut is a beauty to behold. It is a tangy and spicy soup that promises to whet your appetite. Containing prawn balls filled with “otak”, the broth is poured in only when you are to consume the soup as Chef Chong firmly believes good soup needs to be savoured at a certain temperature, much like how his mother would serve him a bowl of hot delicious soup at home no less. The broth offers robust flavours with hints of lemongrass and the fragrance of sweet coconut wafts to your nose as the broth enters the coconut. The sweet coconut flesh is tender and absolutely amazing when you have it together with the soup.

For those who love white meat, the Flambéed Chinese Wine Spring Chicken, where a spring chicken, weighing between 450 and 650 grams, is first soaked in Chinese Wine between 22-24 hours before the chicken is gently fried and flambéed, resulting in tender, flavourful meat with fragrant, crispy skin. When served, a hint of wine is lit and poured around the chicken on the bed of sea salt, which simulates a smoked chamber for the added fragrance of the chicken.

Next on, Baked Sea Perch in Teriyaki Sauce served with Grapes Salad and Bonito Flakes. The fish is first marinated with mirin, sake, teriyaki sauce and honey before it’s grilled and baked to perfection. As sea perch is less oily than cod fish, the texture is light and flavourful, with a refreshing hint from the grapes salad.

For those who love a hearty finish, the Stir-fried Fish Paste Noodle with King Prawn in XO Chilli Sauce is a definite winner. The noodle is hand-made with fish meat and pleases the palate with its QQ texture, wok-hei aroma, juicy king prawns and XO Chilli Sauce gravy.

Being experienced yet young, you can tell how Chef Chong exercises his creativity while paying attention to details from taste to presentation. This is evident in his new dessert, Popcorn Frappe with Sweet Corn and Cream. Always thinking out of the box, he came up with this idea while he was having popcorn at a movie. The popcorn cream, a blend of popcorn, milk and milk powder is surprising light when poured into the ice cream from exquisite crockery. Mixed with crunchy red rubies, jackfruit and peach gum, the flavours amalgamates beautifully in your mouth. A light and satisfying finish to dishes cooked with flavours, finesse and a whole lot of heart.

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ADDRESS:
Level 5, Marina Mandarin Singapore by Meritus, 6 Raffles Boulevard, Marina Square Singapore 039594
PHONE: +65 6845 1118
WEBSITE: www.meritushotels.com/