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Peach Blossoms

67 Wishlisted

~$70/pax

A celebrated Chinese restaurant since its opening in 1987 and after a SGD1-million renovation in 2011, Peach Blossoms reopens with a new Hong Kong Chinese Executive Chef who proudly carries on the tradition of serving authentic Cantonese cuisine. Be impressed by the exquisite array of well-loved traditional Cantonese fare and dim sum spiced with a modern twist, all served in the restaurant’s new Chinese contemporary interiors.
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6 Raffles Boulevard
Level 5 Marina Mandarin Singapore
Singapore 039594

(open in Google Maps)
Opening icon

Wednesday:
12:00pm - 03:00pm
06:30pm - 10:30pm

Thursday:
12:00pm - 03:00pm
06:30pm - 10:30pm

Friday:
12:00pm - 03:00pm
06:30pm - 10:30pm

Saturday:
11:00am - 03:00pm
06:30pm - 10:30pm

Sunday:
11:00am - 03:00pm
06:30pm - 10:30pm

Monday:
12:00pm - 03:00pm
06:30pm - 10:30pm

Tuesday:
12:00pm - 03:00pm
06:30pm - 10:30pm

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Reviews

From the Burpple community

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From ‪14 January to 19 February 2019, Peach Blossoms is offering various takeaway items from pencai to barbecued meats and festive cookies. New on the menu are the Golden Pig-shaped Nian Gao and the Prosperity Salmon Yu Sheng with Crispy Whitebait and Nashi Pear. Other delights include the popular Taro and Radish Cake with Preserved Meat Nian Gao, as well as the signature Blossoming Abalone Treasure Pot.‬
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‪For dining in, set menus are available from 14 January to 19 February 2019, while ala carte menu is available from 4 to 19 February 2019. Highlights include‬ the signature Blossoming Abalone Treasure Pot, the new Prosperity Salmon Yu Sheng with Crispy Whitebait and Nashi Pear, as well as the indulgent Braised 10-head Abalone, Dried Oyster and Bean Curd Bag. Swipe for some pics provided by @marinamandarinsg, and the last photo for the set menu.
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For enquiries and reservations, visit www.meritushotels.com/marina, call ‪(65) 6845 1118‬ or email [email protected]
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[Tasting]

1 Like

I really liked Peach Blossoms newly launched series of claypot. They're rich, flavourful claypot with a touch of home-cooked warmth.
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Besides the Pan-fried Wagyu Beef in Fragrant Curry (which I posted on 17 Nov 2018), they also serve the Braised King Prawn with Glass Noodle and Lemongrass; stir-fried pork collar in dried chilli shrimp paste; braised stuff chicken wings in Chinese wine sauce; and yong tau Foo ingredients (pan-fried eggplant, beancurd, bell peppers stuffed with shrimp paste) in black bean sauce.
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[Tasting]

1 Like

Lovely home-cooked warmth can be found in Peach Blossoms latest seasonal menu launch, Claypot Comforts. These felt indeed like my kind of comfort food, but elevated with the use of premium ingredients.
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Pictured is wagyu in curry. I liked that the wagyu had been pan-fried before simmering with the curry in the claypot, so wagyu was all fatty with a nice sear on the outside. It's served with an onsen tamago and kimchi.
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I really liked the new series of claypots served here, especially the king prawns with glass noodles, the yong tau foo in black bean sauce, and stuffed chicken wings in Chinese rice wine. I'll share these with you another time!
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[Tasting]

2 Likes