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.
map
Address

6 Raffles Boulevard
Level 5 Marina Mandarin Singapore
Singapore 039594

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

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

Phone
Price

~$70/pax

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Reviews at Peach Blossoms

Reviews of good food at Peach Blossoms

The Peach Blossoms Dumplings Gift Set comes in a lovely red box and comprises 4 different rice dumplings:
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* 鲍鱼瑶柱裹蒸粽, Hong Kong Style Rice Dumpling with Abalone, Conpoy, Pork Belly, Mushrooms, Salted Egg Yolk, Chestnut, Lotus Seeds and Lentils ($28.80 each);
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* 古早味客家咸肉粽, Traditional ‘Hakka’ Pork Belly Rice Dumpling ($15.80 each);
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* 虫草花五榖上素粽, Vegetarian Multigrain Rice Dumpling with Cordyceps Flower, Black Truffle and Mushrooms ($11.80 each);
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* 五榖鲍鱼瑶柱肉粽, Multigrain Rice Dumpling with Abalone, Conpoy and Pork Belly ($18.80 each)
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* Receive one complimentary can of Peach Blossoms’ homemade shrimp paste with each Gift Set.
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Thought it's great as a gift cos it's really very presentable, with a red ribbon tied around the box.
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Order early and there's an early bird 20% off till 3 June for selected credit cards, and a standard discount of 15% from 4 to 18 June 2018.
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To order:
Visit www.meritushotels.com/marina
📞 (65) 6845 1118
📨 [email protected]
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[Media Drop]

  • 1 Like

There's one whole abalone in this cool, invigorating starter that's refreshed by yuzu sauce. I also enjoyed how they've used jellyfish here, that cold refreshing crunch with the sweetness of abalone.
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Secret: I had two of this cos my friend with me don't take abalone 😁😁😁. Thanks Tiffany!
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Invited Tasting.

  • 3 Likes

Even while their new Executive Chef Edward Chong teases our palate with modern presentation and contemporary cooking style and ingredients, he shows us he is still firmly grounded in Chinese cooking. Take this noodles for example, that wok hei on each strand of noodles was heavenly. To make it better, this came with juicy king prawns and XO chilli sauce gravy.

  • 1 Like

This is an excellent alternative to traditional roast meats found in Cantonese cuisine, offering diners succulent cuts of steak marinated with herbs like cumin powder and Chinese pepper.
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This has proven that Chinese chefs can also do beef well (you know, many tend to overcook the beef till it was rubbery). This was beautifully charred outside and wonderfully juicy within.
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And this came with the BEST green papaya salad I've ever eaten, and people around my table agreed. It's based on a secret family recipe, and some of us joked that they're willing to marry into the family in order to master this salad.

  • 4 Likes

Have you tried prawn balls filled with otak before? This reminds me of the fuzhou fishballs which is stuffed with meat, but this is prawns stuffed with otak. So good.
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I love how Chef Edward has made the tom yum soup. It wasn't as sharp and spicy as typical tom yum soup, but it's instead sweet and milky. Very pleasant, yet bursting with robust flavours with hints of lemongrass and fragrance of sweet coconut.
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[Media Invite]

  • 4 Likes

Yes, I was expecting a plate of cut fruits on ice, but I wasn't expecting this elaborate display of premium fruits, complete with the theatrics of dry ice.
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That's the new chef for you, Executive Chef Edward Chong who had extensive experience at other modern Chinese fine dining restaurants.
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But it isn't all about theater and presentation. The food I tried during the tasting that day were all very good. Very, very good. And this platter? Premium Japanese melons, rare yellow dragonfruit from Equador and Japanese mochi with strawberries within. He certainly know how to surprise us. Exciting times ahead for Peach Blossoms!

  • 2 Likes

This was served with a slice of foie gras and crispy salmon skin. The rice within the pumpkin was fried to a nice smoky finish. The pumpkin shell wasn't just for show, because you could scrap some of the soft pumpkin flesh and eat them together. Very nice combination.
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They're serving CNY ala carte menu as well, and a range of set menus from $148++ per pax to $2688++ for 10 pax.
Highlights include their signature Blossoming Abalone Treasures Pot, Buddha Jump over the Wall, Barbecued Suckling Pig, as well as Amaebi, Salmon and Pear Yusheng with Abalone.
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CNY set menus are available from today till 3 March 2018.
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[Tasting]

  • 1 Like

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This yummy lobster was fried to a nice smoky finish before coating with creamy lemon, sweet corn and topped with crispy rice puffs rom provide that interesting texture.
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They're serving CNY ala carte menu as well, and a range of set menus from $148++ per pax to $2688++ for 10 pax.
Highlights include their signature Blossoming Abalone Treasures Pot, Buddha Jump over the Wall, Barbecued Suckling Pig, as well as Amaebi, Salmon and Pear Yusheng with Abalone.
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CNY set menus are available from today till 3 March 2018.
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Taken during a tasting.

  • 1 Like

This was part of a trio of appetizers that started the abalone menu. And everything else on the menu looks exquisite, just like this prawn ball.
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The menu included:
* Trio of Appetizer: Deep-fried Scallop and Banana wrapped with Mashed Taro; Deep-fried Prawn coated with Mayonnaise and Mixed Nuts; Chilled Japanese Cucumber Rolls filled with Jellyfish
* Braised Shark’s Fin with Fish Lip and Shrimp Dumpling in Shark’s Cartilage Soup served in Stone Bowl
* Braised Six-head Whole Abalone in Superior Oyster Sauce accompanied with Hairy Gourd Rings stuffed with Conroy
* Steamed Silver Cod with Black Bean and Preserved Radish Pickle
* “Dong Po” Pork Ribs with Honey Sauce
* Rice Vermicelli with Assorted Seafood
* Chilled Coconut Jelly with Snow Swallow and Almond Cream
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[Shot on iPhone during a tasting]

  • 4 Likes

This dish reminds me a lot of my favorite Chinese New Year pengcai, where all the quality seafood items convene in one pot, each one redolent of their own tasty aroma

  • 1 Like

I like that the abalone is firm yet soft to the bite, and can be sliced easily with the knife or teeth without feeling rubbery. It's also briny and sweet, with the braising sauce well absorbed into the center.
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This claypot also contains other premium ingredients such as fish maw, sea cucumber, dried scallop, flower mushrooms, prawns and black moss. This is a worthy highlight of Peach Blossoms' new menu.
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[Invited Tasting]

  • 2 Likes

Seafood lovers like me have just found heaven💋.
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Braised Six-headed Whole Abalone in Superior Oyster Sauce accompanied with Hairy Gourd Rings stuffed with Conpoy. The plump, bouncy abalone was also surprisingly soft, not chewy like how some abalone taste like. The fragrant conpoy-stuffed hairy gourd rings balanced the abalone's flavour beautifully.

  • 1 Like

Peach Blossoms at Marina Mandarin Hotel is launching a new abalone set menu consisting of 7 dishes. The set menu will have this dish, a shark fin soup with shark cartilage (or you could request for a different premium soup), cod fish, and a very nice trio of appetizer.
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And of course the star of the menu is this large, plump abalone braised in superior oyster sauce. This firm abalone with seafood sweetness is complemented by hairy gourd rings that were stuffed with savoury conpoy. Definitely an indulgent dish, but at $98++ that includes 6 other premium dishes, I thought the price is great.
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Taken during a tasting.

  • 5 Likes

Exceptional. When I first saw the menu I was hoping for Irish duck instead, but when I tasted this, I was sold. I've no idea why, but it has a pinkish flesh and a really decent fat to meat ratio (possibly top fat for some). And I really loved the taste of its juices. This also has fragrant skin with smoky accent.
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I've heard Shisen Hanten has an amazing duck too. I should try that one day soon.
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Taken during a tasting.

  • 2 Likes

This black sesame mooncake looks really classy. The black sesame paste with melon seeds was encased in charcoal black skin and dusted with gold powder.
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They also have the traditional baked mooncakes - double yolk white lotus mooncake ($68.80 for 4), macadamia nut with white lotus ($64.80 for 4), and wu ren ($72.80 for 4). I've tried all these 3 flavours, it's everything you would have expected since they're conventional flavours, but I like that they aren't too sweet.
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My only confession is that I haven't tried the pretty black sesame one yet cos it's too pretty. But let me know if you're curious about its taste and I'll try them after I return from Japan :)

  • 2 Likes

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