A New Chapter Takes Shape at Peach Blossoms

Peach Blossoms launches a new à la carte menu drawing on Singapore's Chinese traditions and the flavours of Southeast Asia.

@peachblossomssg | @chef_edwardchong

SINGAPORE, Oct. 22, 2026 /PRNewswire/ -- On 15 October, Peach Blossoms at PARKROYAL COLLECTION Marina Bay, Singapore unveils a new à la carte menu celebrating fine Chinese cuisine shaped by Singapore's culinary heritage. This marks a new chapter for the restaurant following a three-month kitchen transformation and elegant interior refinements, setting the stage for a renewed dining experience.

Drawing on the Hakka, Teochew, Hokkien, Hainanese and Cantonese traditions that have shaped Singapore's food culture, alongside the diverse flavours of Southeast Asia, Chef Edward brings a contemporary perspective to this rich tradition through his new menu.

Executive Chinese Chef Edward Chong said of the evolution, "As Peach Blossoms embarks on a new chapter, I would like to pay homage to Singapore, a place I have called home for the past 20 years. This new menu also reflects my personal journey and experiences in Singapore that have shaped me over the years. As a Hakka, I see an opportunity to celebrate Singapore's distinct food culture and the richness of its dialect communities through fine Chinese cuisine at Peach Blossoms. We are committed to creating an even more distinctive and memorable dining experience for our guests as the restaurant continues to evolve."

Guided by refined craftsmanship, deep respect for the finest and freshest ingredients and a flair for innovation, Chef Edward aims to make Peach Blossoms a dining destination for guests to experience Singapore's Chinese culinary identity.

FINE SINGAPORE CHINESE CUISINE

Chef Edward continues to reimagine familiar flavours from Singapore and Southeast Asia with finesse, staying true to traditions while embracing a modern spirit. His signature dishes below exemplify the interplay between heritage and innovation. 

The Chicken Rice Tart with 6-Hour Cured Kampachi and Caviar brings together the familiar flavours of Singapore's Hainanese chicken rice with inspiration from Chef's travels to Shunde in Guangdong, China, a region renowned for its raw fish dishes. A tart shell holds the rice cooked with chicken fat and aromatics, finished with housemade peanut oil. In place of chicken, Chef Edward uses kampachi fish cured for six hours, topped with Kaluga Queen caviar. The caviar lends a natural salinity to the sashimi traditionally provided by soya sauce. 

The Bak Kut Teh Inspired Buddha Jumps Over the Wall presents Chef Edward's interpretation of the classic delicacy, inspired by Singapore's bak kut teh traditions. Pork ribs and chicken are simmered over a low flame with white pepper and spices for six hours, yielding a deeply flavourful broth that forms the foundation for prized seafood ingredients like Jeju abalone, Kanto sea cucumber, South African fish maw and giant king grouper stomach. Infused with the familiar peppery warmth and herbal notes of bak kut teh, it lends a distinctive character to this heartwarming delicacy.

The Crisp Air Roll reinvents Chef Edward's signature appetiser through the spices and aromatics of otah, a grilled fish cake popular across Southeast Asia. A delicate housemade squid ink popiah skin encases Spanish mackerel seasoned with Peach Blossoms' own spice blend, alongside crab meat, konjac jelly, hairy gourd and dried shrimp cooked in a seafood broth. The caviar, mixed with minced ginger and sesame oil, lends a saline accent to the spiced filling.

The Braised Boston Lobster, Basil, Mushroom, Preserved Radish draws on the use of cai poh, a fundamental ingredient in Teochew cuisine; a salted, sun-dried and fermented daikon radish prized for its savoury depth. Prepared in a claypot, the lobster is cooked with basil and Japanese Shiitake mushrooms before the cai poh is added. The preserved radish brings a familiar flavour from Singapore's Teochew food culture, complementing the dish's oceanic flavours.

The Home Styled Braised Marble Goby, Aromatic Curry Sauce, Pearl Rice recalls Chef Edward's fond memories of home-cooked fish with soya sauce and garlic. A dry-braising technique reduces the cooking broth before a touch of vinegar is added to the premium fish. Served with a separate aromatic curry sauce and pearl rice, the dish also references Singapore's Hainanese scissors-cut curry rice and its characteristic layering of sauces.

A REFINED SETTING

The refreshed Peach Blossoms, set against the backdrop of Singapore's cityscape, introduces a richer, more refined expression of contemporary Chinese luxury rooted in the elegance of Chinese heritage.

At the Chef's Table, Peach Blossoms' premier private dining room, embossed burgundy leather upholstery brings warmth and richness to the setting. Across the main dining space, mountainscape-inspired upholstery adorns the dining chairs, with abstract strokes evoking flowing river currents. Above, sculptural blown-glass cloud chandeliers emulate the ethereal mist and skies in traditional Chinese landscapes. Sintered stone tabletops lend a modern touch to the interior, while in-built lazy Susans thoughtfully completes the shared dining experience.

Peach Blossoms' recent recognitions include a One Diamond distinction in the 2026 Black Pearl Restaurant Guide, a No. 78 ranking on Asia's 50 Best Restaurants 2026 extended list and inclusion among Tatler's Best 20 Restaurants in Singapore 2026.

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RESTAURANT INFORMATION 

Cuisine: Fine Singapore Chinese Cuisine
Address: PARKROYAL COLLECTION Marina Bay, Singapore (Level 5)
6 Raffles Boulevard, Singapore 039594

Contact: +65 6845 1118 | peachblossoms.prsmb@parkroyalcollection.com
Click here to access Peach Blossoms' website.
Click here to download images.

Opening hours:

Lunch

• Monday to Friday - 12:00pm to 3:00pm (Last Order at 2:30pm)
• Saturday, Sunday and Public Holidays - 11:30am to 3:00pm (Last order at 2:30pm)

Dinner

• Monday to Friday - 6:30pm to 10:30pm (Last Order 10:00pm)
• Saturday, Sunday and Public Holidays - 6:30pm to 10:30pm (Last Order 10:00pm)