At Peach Blossoms, the story of Singapore’s Chinese cuisine unfolds through a meeting of heritage, memory and contemporary craftsmanship. Located on the fifth floor of PARKROYAL COLLECTION Marina Bay, Singapore, the restaurant recently unveiled its new à la carte menu, marking a renewed chapter following a three-month kitchen transformation and elegant interior refinements.
Under the direction of Executive Chinese Chef Edward Chong, the menu draws on the culinary traditions of the Hakka, Teochew, Hokkien, Hainanese and Cantonese communities, alongside the broader flavours of Southeast Asia. Rather than simply revisiting familiar dishes, Chef Edward approaches these traditions through a contemporary lens, reinterpreting their defining flavours and ingredients while preserving the cultural memories that give them meaning.
For the chef, the menu is also a personal expression of place. Having called Singapore home for the past 20 years, he sees the city’s distinctive food culture as a rich source of inspiration, shaped by generations of communities whose culinary traditions have evolved alongside one another.
The result is a considered exploration of Singaporean Chinese gastronomy, where time-honoured techniques meet unexpected combinations, and everyday flavours are elevated through precision and thoughtful presentation.
Familiar flavours, reimagined
The menu’s strongest expressions lie in its ability to transform recognisable Singaporean dishes into something more nuanced. The Chicken Rice Tart with 6-Hour Cured Kampachi and Caviar, for instance, distils the comforting familiarity of Hainanese chicken rice into a crisp tart shell. The rice is cooked with chicken fat, lemongrass and ginger, then seasoned with house-made peanut oil for a fragrant, nutty richness. Slices of Japanese kampachi, cured for six hours with soya sauce salt, replace the traditional chicken, while Kaluga Queen caviar introduces a delicate salinity. The dish also reflects Chef Edward’s interest in the raw-fish traditions of Shunde, Guangdong, where freshness takes precedence.
Another centrepiece is the Bak Kut Teh Inspired Buddha Jumps Over the Wall, a meeting of two celebrated Chinese culinary traditions through a distinctly Singaporean interpretation. Pork ribs and chicken are simmered with white pepper and aromatic spices over a low flame for six hours, producing a clear, deeply flavoured broth. This forms the foundation for an assemblage of prized ingredients, including Jeju abalone, Kanto sea cucumber, South African fish maw and giant king grouper stomach. The familiar peppery warmth and herbal character of bak kut teh lends the classic delicacy a comforting local identity.
Chef Edward’s signature Crisp Air Roll similarly draws on regional flavours. Inspired by otah, the grilled fish cake popular across Southeast Asia, the appetiser encases Spanish mackerel seasoned with yellow ginger, aromatic spices and curry powder in a house-made squid ink popiah skin. Crab meat, konjac jelly, hairy gourd and dried shrimp, slowly cooked in seafood broth, add layers of texture and savouriness. The roll is finished with Kaluga Queen caviar mixed with minced ginger and sesame oil, lending a delicate saline accent to the spiced filling.
These dishes illustrate the kitchen’s approach to tradition: retaining the essential character of familiar preparations while allowing new ingredients and techniques to bring different dimensions to the table.
A deeper expression of Singapore’s culinary identity
The menu continues this dialogue through its seafood offerings, particularly the Braised Boston Lobster with Basil, Mushroom and Preserved Radish. Prepared in a claypot without broth, the lobster is dry-braised with aromatics to preserve its natural sweetness. Japanese shiitake mushrooms and aromatic basil form the foundation of the accompanying sauce, while cai poh – salted, sun-dried and fermented radish – adds savoury depth. The ingredient is a familiar presence in Teochew cuisine and also recalls the preserved radish traditionally served with chwee kueh, lending the dish another distinctly Singaporean reference.
Meanwhile, the Home Styled Braised Marble Goby with Aromatic Curry Sauce draws on the chef’s memories of home-cooked fish prepared with soya sauce and garlic. The fish is fried before being finished using the gan shao dry-braising technique, which concentrates the cooking liquid. An aromatic curry sauce is poured over the dish at the table, adding richness to the savoury glaze. Served with Japanese pearl rice, it evokes the layered sauces and comforting flavours associated with Singapore’s Hainanese scissors-cut curry rice.
Beyond the headline creations, the wider à la carte menu encompasses appetisers, soups, barbecue and roasts, abalone and dried seafood, seafood, meat, greens and tofu, as well as rice and noodle dishes. The selection includes Treasures of the Sea – Dim Sum Trio, comprising scallop crystal, Teochew jicama and lobster dumplings, alongside options such as wok-braised Inaniwa udon with drunken crab claw, cordyceps blossoms and Chinese yellow wine.
Dessert offers a lighter interpretation of local flavours. The Pandan Bingsu with Fresh Longan and Tofu Pudding combines finely shaved ice infused with freshly extracted pandan juice, fresh longan, silky tofu pudding made from freshly ground soybeans and crisp dehydrated coconut. Fragrant and refreshing, it offers a gentle conclusion to a menu grounded in the culinary traditions of Singapore and Southeast Asia.
A refined setting for contemporary Chinese dining
The culinary evolution is accompanied by a refreshed interior that brings a more contemporary expression of Chinese luxury to the restaurant. Set against Singapore’s cityscape, the dining room draws on imagery associated with traditional Chinese landscapes, balancing rich textures with modern materials.
In the main dining area, mountainscape-inspired upholstery and abstract strokes reminiscent of flowing river currents establish a visual connection to nature. Sculptural blown-glass cloud chandeliers evoke the mist and skies of classical Chinese landscape paintings, while sintered stone tabletops introduce a contemporary finish. Built-in lazy Susans complete the communal dining experience, keeping the emphasis on sharing and the pleasure of gathering around the table.
At the Chef’s Table, the restaurant’s premier private dining room, embossed burgundy leather upholstery lends warmth and richness to the space. Together, these details create an environment that honours Chinese heritage without relying on literal interpretations of tradition.
The renewed Peach Blossoms arrives with notable recognition, having earned a One Diamond distinction in the 2026 Black Pearl Restaurant Guide, and ranked No. 78 on the extended list of Asia’s 50 Best Restaurants 2026.
With its new menu, Peach Blossoms offers more than an exploration of fine Chinese cuisine. It presents a portrait of Singapore’s culinary identity as a living, evolving tradition, shaped by migration, cultural exchange and personal memory. Through Chef Edward’s perspective, the restaurant invites diners to rediscover the flavours of home in a setting where heritage remains the foundation for continued innovation.
For reservations, call +65 68451118 or email peachblossoms.prsmb@parkroyalcollection.com.
