Cover Executive chef Edward Chong of Peach Blossoms
Executive chef Edward Chong of Peach Blossoms
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The decorated young chef talks about what inspires him, his culinary style, and his hopes for the future
Few chefs are doing it like Edward Chong. Unlike many other top chefs of his calibre, the Malaysian did not initially display a precocious instinct for cooking. He was sent to Singapore at 19-years-old to work with his uncle at a Chinese restaurant and straighten out his self-professed delinquency. There, despite his drive to make it as a chef, he was mocked and ridiculed for his seeming lack of talent in the kitchen. “I was a teenage gangster who never shed a tear,” he declares, “but this job saw me hiding in the freezer room, weeping.”
Today, Chong has the last laugh. Driven to succeed in his craft, his passion quickly caught the attention of famed industry chefs like Sam Leong and Yong Bing Ngen, accelerating his career. His meteoric rise saw him work at some of the top Chinese restaurants in Singapore, like Leong’s Forest restaurant at Resorts World Sentosa, and Yong’s Majestic as Master Chinese Chef. At his young age, he has already gathered accolades like the Rising Chef of the Year Award at the Asian Masters 2019, as well as the Asian Cuisine Chef of the Year Award at the World Gourmet Awards in 2019 and 2022.
Now, at the helm of Peach Blossoms at Parkroyal Collection Marina Bay since 2017, Chong is turning Chinese fine dining on its head with his touch of modernity and personality, garnering a loyal crowd of regulars and a new generation of followers discovering the “finesse” and “versatility” of Chinese haute cuisine. What’s next for him? Tatler Dining speaks with him to find out.
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Above Fresh crab claw and stewed mung bean noodles in crab roe collagen at Peach Blossoms
Fresh crab claw and stewed mung bean noodles in crab roe collagen at Peach Blossoms
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What inspires you?
Edward Chong (EC): In my younger days, I was a mischievous lad, often found loitering the streets of Malaysia with my friends. Concerned for my well-being, my mother sought the assistance of my uncle, who is a chef in Singapore, in securing a job for me.
During my uncle’s visits to Malaysia, he would treat his family and loved ones, myself included, to a host of mouth-watering dishes. Witnessing his culinary prowess firsthand, I became inspired to hone my own culinary craft to a professional level.
You’ve talked about having a hard time working in a Singaporean kitchen when you first moved here from Malaysia. Why did you think it was worth it to keep on going?
EC: When I embarked on my culinary journey in Singapore, I was faced with a barrage of reprimands from my seniors. Countless times, I was urged to throw in the towel and walk away from my dream.
Initially, these criticisms weighed heavily on me. However, I used their words as motivation to hone my skills and become a better chef. I firmly believe that giving up in the face of adversity is not an option if one desires to truly master any craft. This drive and determination fueled my focus, and I relentlessly pursued my goal of becoming a culinary master, eager to prove to myself and others that I had what it takes to succeed.
Now, seeing the joy on my customers’ faces and hearing their enthusiastic praise for my dishes fills me with a deep sense of satisfaction. At Peach Blossoms, I am driven by a deep desire to create exceptional dishes that delight the senses and leave a lasting impression on those who savour them. It is this unwavering dedication that has carried me through the ups and downs of my culinary journey thus far, and I am determined to continue pushing myself to new heights in the years ahead.
Above Applewood smoked Iberico pork char siew at Peach Blossoms
Applewood smoked Iberico pork char siew at Peach Blossoms
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You’ve had a few illustrious mentors, including chef Sam Leong and chef Yong Bing Ngen. What were the lessons you learned from them?
EC: Chefs Sam Leong and Yong Bing Ngen have both instilled in me a deep reverence for my profession as a culinary artist. To excel in this field, I have learned that unwavering devotion is key.
I have also gleaned valuable insights on how to build and nurture a strong team. Unlike cooking, team-building is a nuanced skill that can only be developed through years of experience. As a professional chef, it is essential to cultivate a supportive team that can help us tackle new challenges with ease.
As chefs, we must not simply stay locked away in the kitchen, but rather connect with our customers directly to gauge their enjoyment of our dishes. I observe the plates carefully as they are cleared, and seek feedback from those who may not have finished their meal. This not only helps me refine my dishes, but also fosters a deeper connection with my customers.
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You are known for your contemporary and innovative approach to Chinese fine dining. How did you develop that as you evolved as a chef?
EC: From my mentors, I learned the foundational skills and knowledge needed to excel in the culinary arts. I have also received invaluable feedback from discerning customers and food connoisseurs, such as the esteemed Mr David Yip.
When I first assumed the role of head chef, I was unaware that my culinary style was heavily influenced by my mentors. It was until Mr Yip visited my restaurant that he pointed out the similarities between my dishes and those of my mentors. Although he praised the taste, he advised me that my dishes lacked a multi-sensory experience and a distinct storyline.
Taking his words to heart, I embarked on a journey of culinary exploration and experimentation, drawing inspiration from cookbooks, social media, and a multitude of restaurants. When Mr Yip returned to my restaurant to sample my new creations, he was thoroughly impressed. This marked a turning point in my career, as I began to carve out a unique culinary identity that has since garnered rave reviews from a growing legion of loyal customers. Their support and patronage have helped our restaurant to thrive.
Above Deep-fried cigar rolls filled with black truffle, foie gras and prawn at Peach Blossoms
Deep-fried cigar rolls filled with black truffle, foie gras and prawn at Peach Blossoms
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You’ve talked about forming your own narrative through your own culinary style. What is that narrative, and what do you hope diners at Peach Blossom will take away from it?
EC: Culinary artistry is not simply about creating delicious dishes—it is also a means of sharing my unique perspective and heritage. With every dish, I strive to go beyond traditional Cantonese cuisine and infuse my Malaysian heritage into the flavours and ingredients that I use, such as the tangy sweetness of pineapple sauce, the bold depth of assam curry, the rich aromas of Malaysia’s famous bak kut teh, and more.
I also hope to push the boundaries of Chinese cuisine and promote it on a global scale, allowing people from all over the world to appreciate and understand the rich cultural heritage behind our food.
My culinary vision is not simply limited to my own creations. I also take pride in showcasing the talents of my dedicated team at Peach Blossoms, who work tirelessly to bring our collective culinary vision to life. Together, we strive to create a truly unique dining experience that showcases the best of Singapore Chinese cuisine.
What inspired your signature dishes like the cigar roll, or the marble goby filet with crispy scales?
EC: One day, while I was looking through luxury magazines for inspiration in the realm of visual artistry, a cigar advertisement caught my eye. I was struck by the beauty of the visual art direction of the cigar advertisement. Over the course of two and a half months, my team and I put in immense effort to create the cigar roll dish. My vision was to make it look as realistic as possible, even going as far as to recreate the ash at the tip. After numerous tries, we finally managed to create our signature deep-fried ‘cigar’ roll filled with black truffle, foie gras and prawn.
Another dish that I sought to elevate is the marble goby filet with crispy scales. While the traditional method of deep-frying the fish is certainly tasty, I wanted to take it a step further by adding a satisfying crunch to the dish. It involves a unique technique of pouring fresh, hot oil over the fish in quick movements, creating a crispy effect that sets this dish apart. Thereafter, the fish is deep-fried to the perfect texture, and finally paired with a unique sauce that is a nostalgic reminder of the meals I shared with my family back in Malaysia. It is a reminder that, even as I strive hard for my culinary artistry, my family is never far from my mind.
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Above Marble goby fillet with crispy scales and homemade organic pineapple sauce at Peach Blossoms
Marble goby fillet with crispy scales and homemade organic pineapple sauce at Peach Blossoms
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How do you hope to take Peach Blossoms forward in the next few years?
EC: My ultimate goal for Peach Blossoms is to achieve international acclaim and become a destination for food lovers around the world.
In the coming years, I envision a future where people from all corners of the globe will fly to Singapore just to experience the unparalleled culinary creations that we offer at Peach Blossoms. Just as people travel to specific countries to indulge in their well-known restaurants, I hope Peach Blossoms will become a must-visit destination for those seeking out exceptional food and a one-of-a-kind dining experience.
What advice would you give young chefs today?
EC: No matter how difficult the road ahead may seem, never give up on your dreams. Embrace a lifelong hunger for knowledge and a passion for culinary excellence, always striving to improve and hone your skills.
The culinary industry is a highly demanding and competitive field, but with hard work and dedication, you can achieve what you set out to be. Whether you are perfecting your cooking techniques or experimenting with new ingredients and taste, never stop pushing yourself to be the best you can be.
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About
Ethan is a dining writer with Tatler Singapore. Trained in literary arts and filmmaking, their work has previously been published in Esquire Singapore, Men's Folio, and with the Asian Film Archive and the Singapore International and Film Festival, across a wide range of interests from gastronomy to fashion and arts criticism.
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Ethan writes about exciting news in the F&B industry, specialising in fine dining, exclusive spirits launches, and new restaurants. They are always looking for riveting voices to bring something fresh to an already-dynamic industry.
Follow them on Instagram at @faustiangourmand.
