Chef Edward Chong's signature starts the meal with textural drama. Paper-thin pastry shatters audibly, giving way to a luxurious interior of foie gras mousse, tender prawn and shaved black truffle. The dish exemplifies his approach to elevating Cantonese foundations with refined ingredients.
Tips from diners
Eat this immediately when it arrives — the phyllo loses its crispness within minutes, and the moment of textural contrast is the point.
A signature dish showcasing Chef Chong's technical precision. Delicate mung bean noodles are braised until they just begin to break down, creating a glossy sauce enriched with crab's natural umami and the perfumed warmth of 10-year-old Gu Yu Long Shan rice wine. The crab contributes sweetness and texture.
Tips from diners
The rice wine in this dish begs for an aged white or light red from the restaurant's carefully curated list.
A refined ending that balances sweetness with textural variety. Smooth chestnut and pumpkin pastes are layered with remarkably light chiffon cake, creating a dessert that feels less cloying than traditional Cantonese sweets. The seasonal variation (autumn emphasizes pumpkin, winter chestnuts) shows the kitchen's attention to rhythm.
Tips from diners
Save room for this — the light chiffon means you can finish satisfied rather than stuffed, and the flavours linger pleasantly.
Chef Chong's zongzi elevate the humble street snack into fine dining. Rice dumplings are wrapped in banana leaves and steamed until the rice becomes silky and slightly sticky. Available with fillings ranging from savoury (pork and chestnuts) to sweet (red bean paste), reflecting seasonal variation.
Tips from diners
Arrive when these are steaming from the kitchen — the heat intensifies the aroma of banana leaves and develops flavour in the rice.
A showstopper that displays Chef Chong's range. In a single course, you experience the textural variety of Cantonese cooking: crispy fried seafood, silky chawanmushi (egg custard), tender sliced Peking duck and buttery puff pastry. Each component is prepared separately and plated with skill.
Tips from diners
Taste each component before combining them mentally — the interplay between crispy, soft and custard textures is intentionally sequenced.
Led by Chef Edward Chong, a highly lauded Chinese chef, Peach Blossoms reinterprets traditional Cantonese cuisine through seasonal produce, modern technique and artful plating. Located at PARKROYAL Collection Marina Bay, the restaurant offers an elegant space for both intimate dinners and business celebrations.
The eight-course menu at SGD 268++ offers superior value compared to à la carte ordering — Chef Chong's selections showcase seasonal highlights.
The PARKROYAL location provides elegant private dining options — contact them directly for group bookings and custom menu development.
Located within PARKROYAL Marina Bay with views of the skyline — arrive early to enjoy drinks at the hotel bar or explore the waterfront.
Page last updated: