A new bloom

Peach Blossoms opens its doors today after a million dollar facelift that took over two months to complete. Set against modern Chinese contemporary interiors, Peach Blossoms has expanded its seating capacity to 180 to accommodate more reservations. Diners looking to entertain will find four choices of renovated private dining rooms and The Chef's Table, which is decked with show plates, intricate rosewood furniture and a personal bar.

Newly appointed chef, Chan Shun Wong, from Hong Kong will stay true to the restaurant's Cantonese cuisine but aims to bring the menu to greater heights with new additions such as Double Boiled Almond Soup with Fish Maw, Stir-Fried Wagyu Beef Cubes with Black Pepper and Longans, and Beef with Glass Noodles in Shacha Sauce. The menu is set to change every six months.

For anyone who's enjoyed chef Kerene Cheng's refined dim sum creations at Peach Blossoms, more contemporary offerings await. The Pan-Fried Pastry in Black Pepper Sauce is filled with ostrich meat, while the Pan-Fried Buns are stuffed with a decadent combination of minced pork and foie gras.

Peach Blossoms will launch a six-course Celebration Set Lunch ($45) and Dinner ($58) where a fourth diner eats free with every three paying guests. Highlights include Baked Silver Cod Glazed with Honey Sauce served with Mixed Fruit Salad, Crispy Rice served with Assorted Diced Seafood, and Chrysanthemum and Green Apple Jelly. Available till end November. Level 5, Marina Mandarin Singapore. Tel: 6845 1111.