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

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

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

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

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Price

~$70/pax

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Reviews at Peach Blossoms

Reviews of good food at Peach Blossoms

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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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.
🔸 
CNY set menus are available from today till 3 March 2018.
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Taken during a tasting.

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]

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

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]

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.

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.

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.

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 :)

This platter is masterfully crafted to wow your senses. I was first excited by the presentation, then I was intrigued by each piece on this platter as I savored them from left to right: steamed cuttlefish dumpling with XO sauce, steamed scallop dumpling with black truffles mushroom, baked custard puff, and lastly deep fried fresh prawn spring roll with mango.
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That black swan which caught everybody's eye was the baked custard puff. Despite holding its shape well, it's actually very soft - it crumbles under the chopstick as you pick it up. That's why i thought the dim sum here are masterfully crafted.
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Credits: Thanks Chef Francis Chong and Marina Mandarin for the invitation to this tasting.

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This was one of my favorite dishes available at the buffet. The fish was topped with a crispy, savory and spicy mix of rempah and coconut, yet retaining its juices within the flesh. Really good as a buffet item. 🔸
There'll also be 30% off when you dine with your family of between 4 to 8 and present a printed 4R family photo.
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This photo is taken during a tasting, thanks Ranndie from @marinamandarinsg for the invitation.

So good, those generous servings of hashima within the coconut husk, filled also with real coconut flesh and almond cream balanced with coconut water. Refreshing, clean and not too sweet.
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Those soil outside are edible too! They are cookie crumbs, eat it on its own and mix it with the almond cream.
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This is taken during a tasting.

This is another great dish in their new Cantonese cuisine menu by Chef Francis Chong.
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The mutton was well marinated with the savory braising stock, amazingly tender, and thankfully not gamey. What's addictive is the beancurd sticks which was cooked till soft and absorbed the sauces as well.
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This is taken during a tasting.

I also want to let you know that even the vege dish here is highly recommended. The kai lan are fresh and crunchy, oyster mushroom chopped into cubes are coated in savoury sauce and sprinkled with this umami, mildly spicy, crunchy, crispy dried shrimps and chilli padi! I scooped up and finished every bit of things here.
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This is taken during a tasting.

Love this! The broth was thick, creamy, and rich in its flavours. I already liked it for how they had extracted all the flavours through double boiling, and more so that it also came with a baby abalone.
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This was the first out of the six dishes I tried in their new Cantonese menu. More coming up! This is taken during a tasting.

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