I determine how good a restaurant is by the number of locals in it. And Peach Blossoms at ParkRoyal Collection Marina Bay is no exception. The full restaurant at lunch on a Monday is a nod to the culinary skills of executive Chinese chef Edward Chong.
It is unusual to begin a meal with a cigar, considering it may ruin your palate. However, at Peach Blossoms this is exactly what I did. One of the restaurant’s signatures, the Deep fried cigar roll is filled with filled with snow crab, foie gras, black truffle and prawn mousse. The dish is sprayed with a “perfume” of rice wine for fragrance. Shaped like a cigar and served on an ashtray filled with dipping sauce of sesame and seafood, after the first bite I inhaled it as it was so good.
“In the past, Peach Blossoms was strictly Cantonese, though now I am moving away from that. I am embodying the Southeast…
