Peach Blossoms Unveils New Menu Celebrating Singapore’s Chinese Cuisine
News related to:Peach Blossoms · 3 min read
SINGAPORE, Oct. 22, 2026 /CourierPR/ -- On October 15, Peach Blossoms at PARKROYAL COLLECTION Marina Bay in Singapore unveiled a new à la carte menu that celebrates the rich culinary heritage of Singapore’s Chinese traditions and the diverse flavors of Southeast Asia. This marks a significant chapter for the restaurant, which has undergone a three-month kitchen transformation and interior refinements.
Executive Chinese Chef Edward Chong, who has called Singapore home for the past 20 years, spearheaded the menu’s development. Chong aims to honor the distinct food culture of Singapore’s dialect communities, including the Hakka, Teochew, Hokkien, Hainanese, and Cantonese traditions, while infusing a modern perspective. His new menu includes several signature dishes that blend familiar flavors with innovative twists.
One of the standout dishes is the Chicken Rice Tart with 6-Hour Cured Kampachi and Caviar. This tart combines the traditional Hainanese chicken rice with inspiration from Chef Chong’s travels to Shunde in Guangdong, China. The tart shell holds rice cooked with chicken fat and aromatics, finished with housemade peanut oil. In place of chicken, the menu features kampachi fish cured for six hours, topped with Kaluga Queen caviar, which adds a natural salinity to the dish.
Another highlight is the Bak Kut Teh Inspired Buddha Jumps Over the Wall. This dish is Chef Chong’s interpretation of the classic delicacy, inspired by Singapore’s bak kut teh traditions. Pork ribs and chicken are simmered over a low flame with white pepper and spices for six hours, creating a deeply flavorful broth that serves as the foundation for prized seafood ingredients like Jeju abalone, Kanto sea cucumber, South African fish maw, and giant king grouper stomach. The dish is infused with the familiar peppery warmth and herbal notes of bak kut teh, giving it a distinctive character.
The Crisp Air Roll is a reinvention of Chef Chong’s signature appetizer, using the spices and aromatics of otah, a grilled fish cake popular across Southeast Asia. A delicate housemade squid ink popiah skin encases Spanish mackerel seasoned with Peach Blossoms’ own spice blend, alongside crab meat, konjac jelly, hairy gourd, and dried shrimp cooked in a seafood broth. The caviar, mixed with minced ginger and sesame oil, provides a saline accent to the spiced filling.
The Braised Boston Lobster, Basil, Mushroom, Preserved Radish draws on the use of cai poh, a fundamental ingredient in Teochew cuisine. The lobster is prepared in a claypot with basil and Japanese Shiitake mushrooms before the cai poh is added. The preserved radish brings a familiar flavor from Singapore’s Teochew food culture, complementing the dish’s oceanic flavors.
The Home Styled Braised Marble Goby, Aromatic Curry Sauce, Pearl Rice recalls Chef Chong’s fond memories of home-cooked fish with soy sauce and garlic. A dry-braising technique reduces the cooking broth before a touch of vinegar is added to the premium fish. Served with a separate aromatic curry sauce and pearl rice, the dish also references Singapore’s Hainanese scissors-cut curry rice and its characteristic layering of sauces.
The restaurant’s refreshed interior now features a richer, more refined expression of contemporary Chinese luxury. The main dining space introduces mountainscape-inspired upholstery on the dining chairs, with abstract strokes evoking flowing river currents. Above, sculptural blown-glass cloud chandeliers emulate the ethereal mist and skies in traditional Chinese landscapes. Sintered stone tabletops lend a modern touch, while in-built lazy Susans complete the shared dining experience.
Peach Blossoms has recently been recognized for its culinary excellence, including a One Diamond distinction in the 2026 Black Pearl Restaurant Guide, a No. 78 ranking on Asia’s 50 Best Restaurants 2026 extended list, and inclusion among Tatler’s Best 20 Restaurants in Singapore 2026. The restaurant is open for lunch from 11:30 am to 3:00 pm (last order at 2:30 pm) and dinner from 6:30 pm to 10:30 pm (last order at 10:00 pm) on weekdays, and from 11:30 am to 3:00 pm (last order at 2:30 pm) and 6:30 pm to 10:30 pm (last order at 10:00 pm) on weekends and public holidays.