Cantonese Restaurant Singapore | PARKROYAL COLLECTION Marina Bay

Cantonese Cuisine

Peach Blossoms

Level 5

Smart Casual

160 Guests

A celebrated Chinese restaurant since its opening in 1987, Peach Blossoms has established its name as one of the restaurants serving unique dim sum delights, as well as Cantonese cuisine that incorporates contemporary cooking styles and ingredients inspired by flavours around the region.

Diners may enjoy their meals in a cosy and contemporary oriental ambience at Peach Blossoms dining hall, which offers a seating capacity of 160. Exclusive gatherings can be held in any of their four private dining rooms, including The Chef’s Table, which is decked with show plates and intricate rosewood furniture.

 

Opening Hours

Lunch
12.00pm to 3.00pm (Daily)

Dinner
6.30pm - 10.30pm (Daily)

 

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Our Menus

Signature Dishes

Chilled Abalone with Kombu and Jellyfish served with Yuzu Sauce

Flambéed Chinese Wine Spring Chicken

Tom Yum Soup with “Otak” served in Whole Coconut

Dim Sum Buffet

Chilled Abalone with Kombu and Jellyfish served with Yuzu Sauce

Chilled Abalone with Kombu and Jellyfish served with Yuzu Sauce

Flambéed Chinese Wine Spring Chicken

Flambéed Chinese Wine Spring Chicken

Tom Yum Soup with “Otak” served in Whole Coconut

Tom Yum Soup with “Otak” served in Whole Coconut

Dim Sum Buffet

Dim Sum Buffet

   

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About the Chef

Edward Chong

Executive Sous Chef, Peach Blossoms, PARKROYAL COLLECTION Marina Bay

Chef Edward Chong, a seasoned culinary professional with more than 19 years of experience, helms the kitchen at the award-winning Chinese restaurant, Peach Blossoms. 

Known for his elegant and artistic food plating, Chef Edward believes in giving new life to traditional dishes through innovative ingredients, culinary techniques and presentation. He draws fresh ideas from his daily surroundings and enlivens dining experience with his thoughtfully-curated menus. Inspired by his mother’s cooking, Chef seeks to serve up wholesome dishes like how a mother would for her son.

Chef Edward’s hard work and creativity culminated in his recent wins at the World Gourmet Awards 2019 (Asian Cuisine Chef of the Year award), as well as the Asian Masters 2019 (Rising Chef of the Year award).

His signature dishes include Roasted Tomahawk Steak in “Xinjiang” Style accompanied with Green Papaya Salad, Flambéed Chinese Wine Spring Chicken, as well as Tom Yum Soup with “Otak” served in Whole Coconut.

  

Awards and Accolades

Singapore's Best Restaurants 2016 - 2020, T.Dining by Singapore Tatler

Asian Cuisine Restaurant of the Year 2019, World Gourmet Awards

Best Asian Restaurants 2019 (Silver), Asian Masters

Singapore's Top Restaurants 2016 - 2020, Wine & Dine

Best Rising Chef of the Year 2019 (Edward Chong), Asian Masters

Asian Cuisine Chef of the Year 2019 (Edward Chong), World Gourmet Awards