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The thick creamy texture of the chilled avocado cream is almost like a rich stew, with bright vegetal earthy grassy flavour, not unlike matcha green tea powder.
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The scoop of creamy coconut ice cream lends body and depth, with a delicate fruity earthy sweet flavour.
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Completed with bouncy globules of coloured tadpole bubbles. A good dessert.
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Peach Garden Restaurant
More details in profile & blog

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The beef here was incredibly tender with a bouncy moist chew to texture.
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The medium sized beef tenderloin can be shared between 2 people, and with the gravy, has a lovely savoury sweet meaty flavour, with a hint of sour note on the finish.
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The crunchy white onions and tender broccoli florets lend good vegetal sweet flavour, rounding off this dish well.
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Peach Garden Restaurant
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Chili Sauce (SGD $12) @ Peach Garden Restaurant.
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A must-order everytime we dine here.
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The large but soft and moist cubes of daikon radish carrot cake are tossed with fluffy eggs, cunchy bean sprouts, chewy preserved radish / chye poh / chai poh, and a special 'extraordinary' dried shrimp and chili paste.
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This gives the dish a bold savoury sweet earthy eggy flavour, fragrant and appetizing. Addictively yummy.
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Peach Garden Restaurant
More details in profile & blog

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This was the most expensive dish during our visit. But it's really tasty.
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The whole soon hock / marble goby fish is flash fried, resulting in a super crisp, crunchy exterior that breaks gently to reveal the tender, flaky, moist interior.
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The fish meat has a delicate salty savoury flavour from the superior soy sauce gravy, and comes easily off the bones.
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Garnished with fresh shredded spring onions, which lend a bright vegetal note.
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Peach Garden Restaurant
More details in profile & blog

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This stood out for the ultra crisp, crunchy pork skin crackling.
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Otherwise, the tender moist chewy texture of the roasted pork belly was decent, with a savoury salty flavour that carried a hint of gamey taste.
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Accompanied by a dollop of sharp tangy yellow mustard.
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Peach Garden Restaurant
More details in profile & blog

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A quality blend of current-season Arabica coffee beans. Harvested from the best coffee growing regions in Ethiopia and Brazil, from small family farms that have been passed down through the generations.
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These sustainable coffee beans are grown between 4 - 5 thousand feet above sea level. In these higher elevations, the coffee beans ripen slowly. Blended in carefully measured proportions, resulting in a rich, deep, yet balanced brew.
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(swipe) This hand-breaded, crumbed fish fingers uses hake fish, which is sustainably caught.
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Crisp on the outside, flaky on the inside, with a silky and tender texture. Nice savoury sweet flavour. Paired with a light drizzle of lemon juice, parsley, and creamy tartar sauce.
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breakfast.
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Fluffy eggs: $0.50
Grilled sausages: $1.50
Crisp hashbrowns: $0.80
Sponsored breakfast by Mastercard: Priceless
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There are some things money can't buy. For everything else, there's Mastercard.

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This features a base of soft chewy squid ink tonnarelli / spaghetti alla chitarra egg pasta noodles, in a bright tomato and lemon zest gravy. Bold tangy sweet sour earthy flavours here.
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Garnished with juicy cherry tomatoes and bouncy deshelled fresh prawns, which pick up the flavours of the gravy well.
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The plate is topped with a whole, shell-on wild Mediterranean langoustine, which looks so beautiful, and has a delicate sweet briny salty flavour.
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Invited tasting.
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Grissini
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Named for its visual resemblance to salami.
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This chilled dessert features crushed rusk digestive biscuits and toasted hazelnuts set in a disk of chocolate, milk, butter, and icing sugar.
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It has a firm, dense, chewy texture, and lovely chocolatey grainy sweet flavour. Unique dessert.
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Invited tasting.
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Grissini
More details in profile & blog

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Prepared in Sicilian style, which is noted for its bold earthy sour sweet savoury flavours, and is an uncommon combination of flavours for some.
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The large sea bream fish fillet is fresh, with a tender moist flaky texture.
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Beside is a juicy crunchy caponata of beetroot, cherry tomato, zucchini, eggplant / brinjal / aubergine, and yellow squash, with a sauce of cream, parsley, lemon juice, and white wine.
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There was a single, firm roasted baby potato, which felt out-of-sorts with the rest of the plate.
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Invited tasting.
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Grissini
More details in profile & blog

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Named after a bonet hat, because it was the last thing you would wear, when leaving after a meal.
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A typical North Italian dessert pudding. Served chilled, it's made with whole milk, granulated sugar, cocoa powder, eggs, and an optional splash of rum.
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The version here has a wobbly soft texture, with a rich chocolate ganache in the middle.
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Garnished with crunchy amaretti biscuit crumble, juicy strawberries, edible flowers, and a whole crunchy amaretti biscuit with a light nutty almond flavour.
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Invited tasting.
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Grissini
More details in profile & blog

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A 1-bite spoonful of luxury. Farmed from the ossetra sturgeon fish, this is among the most expensive varieties of caviar.
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You'll get the dense creamy texture of the sour cream with its mellow earthy sour flavour, followed by the bright vegetal herbal salty flavour of the rough grainy salsa verde sauce (made with parsley, anchovies, capers).
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There's a light, crisp crunch from the vegetal bitter sweet garnish of parsley and chives, alongside the rich briny salty nutty taste from the luxurious juicy gloubles of oscietra caviar.
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Gone too soon.
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Invited tasting.
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Grissini
More details in profile & blog