Peach Blossoms soars under Chinese executive chef Edward Chong

Chong is known for his picturesque and innovative creations, which do not disappoint in his latest menu at Peach Blossoms

Think of traditional Chinese fine dining and you might stifle a little yawn. You already know what dishes will be prepared, in exactly the order that they will be served. Nothing exciting.

Pass through the airy halls of Peach Blossoms, however, and you’d find sumptuous delicacies for both the palate and the eyes, meticulously prepared and presented on unique tableware. Stories leap from the plate, from the coral trout that’s shaped like a hydrangea to the Chinese stone lion that is, in fact, a sour plum and pickled tomato sorbet.

These are the works of executive Chinese chef Edward Chong, who has helmed Parkroyal Collection Marina Bay, Singapore’s signature Chinese restaurant since the end of 2017. Under his hand, the food makes bold flourishes while never forgetting the culinary traditions that shaped it. Flavours that are both familiar and innovative are the result, earning it a reputation as one of the best Chinese restaurants in Singapore—and awards panels agree. In 2024, it scored the No. 74 spot on the Asia’s 50 Best Restaurants 51–100 Extended List, and for the first time this year, a prestigious One-Diamond rating in the 2025 Black Pearl Restaurant Guide. Indeed, it is a Top 20 restaurant in Tatler Singapore’s very own Dining Awards 2024.

Above Forbidden roll is a reinvention of a past favourite that can't be name

Above Forbidden roll is overlaid with paper that is set aflame

Forbidden roll is a reinvention of a past favourite that can't be name

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So, what makes Chong’s creative mind tick? It certainly didn’t come naturally. As a nineteen-year-old starting out in the kitchens of a Chinese restaurant, he was often belittled by senior chefs for his incompetence and inexperience. With an intense environment and critical colleagues, Chong was almost tempted to leave the kitchens. But something in him told him to stay the course. He worked harder than most, and a talent behind the stove began to emerge—one that would soon be recognised by industry titans Sam Leong and Yong Bing Ngen.

Now, at Peach Blossoms, Chong has taken the lessons he has learnt from his mentors and crafted his own distinct culinary style, where every menu refresh updates the narratives that guide his creations. This is especially true of his new menu launched in October 2024, Same Story, New Journey, that reinterprets some of the restaurant’s most beloved dishes. Highlights include a reinvented version of the iconic dish that can’t be named, also known as the Forbidden Roll, and fresh interpretations of past favourites. The Forbidden roll is presented in a box overlaid with flash paper that’s set aflame to reveal the new creation—as if a reborn phoenix rising from the ashes.

Don't miss: Peach Blossoms executive chef Edward Chong on redefining Chinese cuisine for a new generation

Above Peach Blossoms' nourishing spring chicken soup with Jeju abalone, fish maw, sea whelk, dried scallop and cordyceps flower

Above Peach Blossoms' wok-braised rice noodles with whole drunken crab, cordyceps blossoms in Chinese yellow wine

Peach Blossoms' nourishing spring chicken soup with Jeju abalone, fish maw, sea whelk, dried scallop and cordyceps flower

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Not one to remain static, Chong frequently collaborates with chefs working across different cuisines in Asia, challenging himself to create new dishes to surprise even a committed regular. From harnessing Japanese ingredients with chef Takeshi “Goh” Fukuyama of Fukuoka’s Goh to channeling Filipino flavours with chefs Nicco Santos and Quenee Vilar of Manila’s Celera, Chong consistently supports the culinary industry in the region and, in so doing, pushes the boundaries of what Chinese fine dining can be.

Chong has said that his goal is for Peach Blossoms to “stand for a new generation of modern fine Chinese cuisine”, especially for the younger crowd who dismiss Chinese cuisine as old-fashioned. If anything is certain, Chong is forging a new path for Chinese cuisine, providing a model for the next generation of young chefs—to create something novel out of familiar flavours and ingredients, while respecting culinary heritage.

Peach Blossoms

Chinese | $ $ $ |