Following the revamp of the former Marina Mandarin to PARKROYAL COLLECTION Marina Bay, the inhouse Chinese restaurant – Peach Blossoms – has undergone its own facelift as well with a change not just in its interiors but also a deliberate focus in aesthetically pleasing dishes in the Cantonese dining repertoire.
While some of the previous signature dishes such as the Roast Tomahawk and Braised Fish Paste Noodles have been retained, the revamped menu also includes some unique new dishes which I was able to try during my staycation at the property. With this revamp, it can perhaps be said that Peach Blossoms is ready for the social media age. Many of the dishes are as pleasing to the eyes as they are to the tastebud. Here are the dishes to order when you visit the reopened Peach Blossoms.
Table of Contents
Deep-fried Cigar Rolls with Black Truffle, Foie Gras and Prawn
Served on top of an actual ash tray, the deep fried spring roll (S$18) here comes stuffed with an assortment – prawn paste, truffle and foie gras. Dip the “stick” on the ash tray’s sweet sauce for a delectable treat.
Four Combination Platter
Quite possibly the most exquisitely prepared appetizer I have encountered, the platter (S$30) consists of 4 starters of varying profiles. I was recommended to take each one in a clockwise manner from the starter with the lightest profile to the heaviest one. First was the Chawanmushi with Australian Scallop, Ikura and Truffle Oil, a natural transition from the cigar roll I had previously that also came with truffle. The chawanmushi was served in an eggshell with its top half cut-off in a symmetrical way, similar to what I encountered previously in Buona Terra. Next came the Seafood Fritters with Lychee and Cheese. There is a mix of savory and sweet here, with the lychee flavor making itself felt in the skin. It’s in the interior where one finds the seafood (in paste form) alongside the cream cheese. Providing a bit of contrast in texture is the Puff Pastry with Shredded Radish and Shrimp with its notably flaky skin. My favorite out of the four is the item one’s supposed to consume last – Sliced Peking Duck and Foie Gras in Golden Cup. The Peking Duck here is mainly the skin while the foie gras is cut in several tiny cubes. I loved the contrast of textures in this last item with the pronounced umami from the foie gras clearly making itself felt.
Applewood Smoked Iberico Pork Char Siew
One test of a good Cantonese restaurant is how it does its char siew. Even in this most standard of dishes, the theatricality is not lost as the roast is presented sitting on a grill. The standard size is good for 2 persons and is S$38 but I had an individual serving instead which had half the amount of char siew. The exterior was well-caramelized and sweet with just the right amount of char while the meat was juicy with none of the dried bits that oftentimes plague overdone pork.
Marble Goby with Chili and Ginger Flower Sauce
There are a number of live seafood options at Peach Blossoms depending on the season and these can be cooked in any one of the restaurant’s signature styles. I had the marble goby (market price) with their signature chili and ginger flower sauce (market price). My fish came with the scales still intact and standing erect, cooked to a crispy finish and ready for consumption. I have to say that eating fish scales was a first for me. However, the chili and ginger flower sauce was quite addictive and I imagine would go well with some carbs like rice or noodles.
Stewed Mung Bean Noodles with Lobster and Rice Wine
While carbohydrate dishes are usually fillers when it comes to Chinese dining, the Stewed Mung Bean Noodles with Lobster and Rice Wine (S$148 good for 2 to 4 persons) was no less unique to the courses that preceded it. Firstly, I never imagined the mung bean which I used to grow a lot as part of science experiments to become a key ingredient for noodles. Each strand was springy and rather translucent. A staff member came to spray what looked like a perfume bottle – it was actually filled with rice wine – over the noodles.
Peach Blossom Sweet Delights
A quick way to sample Peach Blossoms’ dessert specialties in one go is to order the Peach Blossom Sweet Delights (S$28 for 2 persons) which consists of 4 types of goodies – Onde-ondeh Macarons, Chilled Piggy Jelly, Chilled Sesame Cake and Deep-fried Lava Purple Sweet Potato. The Chilled Sesame Cake in particular was a pastry version of tang yuan or the glutinous rice balls with cream outside and black sesame paste within.
Full Peach Blossom ala carte menu here
6 Raffles Boulevard
PARKROYAL COLLECTION Marina Bay
+65 6845 1118
Opening Hours: Daily, 12PM to 3:00PM & 6:30PM to 11:00PM (starts at 11:30AM on Saturdays and Sundays)