Peach Blossoms Singapore

Awards

OAD

Asian Restaurants 2024, 233

All OAD Asian in Singapore All OAD Asian in Singapore

The World’s

50 Best

Asia`s 50 Best Restaurants 2024, #74

All Asia`s 50 Best in Singapore All Asia`s 50 Best in Singapore

Chef

Edward Chong

Cuisine

Chinese

• 2024
• 2023

Dinner at Peach Blossoms

on 20 Jun 2024

by Amado Fores

@peachblossomssg’s Signature 4 Combination Platter:
• Amazing Taro Puffs stuffed with Quail Egg and Minced Kurobuta Pork
• Peking Duck and Foie Gras served in a Golden Cup
• Chawanmushi with Scallop and Ikura in Eggshell
• Chilled Fresh Crabmeat and Avocado, topped with Seaweed Crisps and Osteria Caviar

Also really enjoyed the Crispy Scaled Fillet of Marble Goby with a tangy and spicy pineapple sauce!

Finale was a chocolate version of their signature cigar appetizer!

Thanks... More

@peachblossomssg’s Signature 4 Combination Platter:
• Amazing Taro Puffs stuffed with Quail Egg and Minced Kurobuta Pork
• Peking Duck and Foie Gras served in a Golden Cup
• Chawanmushi with Scallop and Ikura in Eggshell
• Chilled Fresh Crabmeat and Avocado, topped with Seaweed Crisps and Osteria Caviar

Also really enjoyed the Crispy Scaled Fillet of Marble Goby with a tangy and spicy pineapple sauce!

Finale was a chocolate version of their signature cigar appetizer!

Thanks for such an awesome meal, Chef @edwardchongkf Less

Dinner at Peach Blossoms

on 13 Apr 2024

by David Yip

Part 2/2
Two of my students presented an “updated” version of dim sum and snacks yesterday. Call me biased but it was a yummy-licious lunch. The amount of thought and effort put into these morsels was evident; with the layering of flavours coming through delicately. Kudos to their dim sum assistants too. One of them even said to me, “each time I see you, I have lots of homework to do after that.” I’ll take that as a compliment. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 #dimsum... More

Part 2/2
Two of my students presented an “updated” version of dim sum and snacks yesterday. Call me biased but it was a yummy-licious lunch. The amount of thought and effort put into these morsels was evident; with the layering of flavours coming through delicately. Kudos to their dim sum assistants too. One of them even said to me, “each time I see you, I have lots of homework to do after that.” I’ll take that as a compliment. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 #dimsum #chefscollaboration #sgfood #sgfoodporn #sgfoodies #sgfoodlover #sgfoodstagram #sgfoodpic #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodforfoodie #foodpics #foodlovers #instafood #instafoodgram #instafoodies Less

Dinner at Peach Blossoms

on 13 Apr 2024

by David Yip

Part 1/2
Two of my students presented an “updated” version of dim sum and snacks yesterday. Call me biased but it was a yummy-licious lunch. The amount of thought and effort put into these morsels was evident; with the layering of flavours coming through delicately. Kudos to their dim sum assistants too. One of them even said to me, “each time I see you, I have lots of homework to do after that.” I’ll take that as a compliment. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 #dimsum... More

Part 1/2
Two of my students presented an “updated” version of dim sum and snacks yesterday. Call me biased but it was a yummy-licious lunch. The amount of thought and effort put into these morsels was evident; with the layering of flavours coming through delicately. Kudos to their dim sum assistants too. One of them even said to me, “each time I see you, I have lots of homework to do after that.” I’ll take that as a compliment. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 #dimsum #chefscollaboration #sgfood #sgfoodporn #sgfoodies #sgfoodlover #sgfoodstagram #sgfoodpic #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodforfoodie #foodpics #foodlovers #instafood #instafoodgram #instafoodies Less

Dinner at Peach Blossoms

on 13 Mar 2024

by David Yip

Chef Edward Chong has been a dear student (徒弟) of mine for several years. One of the challenges we faced together was this—being Malaysian, Edward was trained in Malaysian-Chinese cuisine, yet he was positioned and marketed as a 100%-Cantonese chef. This dissonance was hurting his credibility; so we had to solve it.

We developed a style for Edward that celebrated the food of the Chinese diaspora in Msia and Sg. We focused on flavours rooted in the Chinese migrants that came to our shores... More

Chef Edward Chong has been a dear student (徒弟) of mine for several years. One of the challenges we faced together was this—being Malaysian, Edward was trained in Malaysian-Chinese cuisine, yet he was positioned and marketed as a 100%-Cantonese chef. This dissonance was hurting his credibility; so we had to solve it.

We developed a style for Edward that celebrated the food of the Chinese diaspora in Msia and Sg. We focused on flavours rooted in the Chinese migrants that came to our shores over the centuries; but used techniques that reflected evolution and innovation. We inserted a strong personal component in terms of the flavours Chef Edward grew up with, and his pride for his homeland of M’sia. And we picked a name that was self-explanatory—Modern Chinese Cuisine.

Well done, Chef! I’m so proud of you and your team! Less

Dinner at Peach Blossoms

on 25 Dec 2023

by David Yip

Had lunch at my favourite Chinese restaurant in Sg. Can’t help being partial to its chef, Edward Chong, my latest mentee. That said, his culinary journey has progressed by leaps and bounds these past 4 years. His ability to layer flavours too is more evident. Happy to have been able to witness this!

Dinner at Peach Blossoms

on 17 Nov 2023

by David Yip

It may look like just another “steamed fish” dish in a restaurant, but I see it as an elevation of local Chinese food. Chef Edward Chong’s new dish 梅菜乾東星斑馬鮫魚獅子頭pushes the envelope, delivering multiple layers of flavour in a 2-mouthful-sized nugget.

He sets the ground work by braising mui cai (梅菜 or preserved mustard leaf) and pork belly till soft. The amino acids and salt content in the mui cai enhance the pork flavour, releasing an appetising musky aroma and robust... More

It may look like just another “steamed fish” dish in a restaurant, but I see it as an elevation of local Chinese food. Chef Edward Chong’s new dish 梅菜乾東星斑馬鮫魚獅子頭pushes the envelope, delivering multiple layers of flavour in a 2-mouthful-sized nugget.

He sets the ground work by braising mui cai (梅菜 or preserved mustard leaf) and pork belly till soft. The amino acids and salt content in the mui cai enhance the pork flavour, releasing an appetising musky aroma and robust savouriness.

Next, he made fish paste using mackerel, which has a pronounced flavour and firm texture. When this little dollop of mackerel fish paste is sandwiched between braised mui cai, and a fillet of fresh leopard coral grouper (東星斑), it acts like an intermediary between the grouper above and the mui cai below; tying the whole assemblage together in taste and texture.

Last but not least, the optics of the dish is deceptively simple, with a precise level of knife skill involved.
#chinesefood #cantonesecuisine #chinesecuisine #seafood #sgchef #sgrestaurant #sgfood #sgfoodie #sgfoodporn #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodpics #foodpic #foodforfoodie Less