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

Reviews at Peach Blossoms

Reviews of good food at Peach Blossoms

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.
🔸
I've heard Shisen Hanten has an amazing duck too. I should try that one day soon.
🔸🔸
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.
🔸
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.
🔸
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.
🔸
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.
🔸
Credits: Thanks Chef Francis Chong and Marina Mandarin for the invitation to this tasting.

🔸
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.
🔸
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.
🔸
Those soil outside are edible too! They are cookie crumbs, eat it on its own and mix it with the almond cream.
🔸
This is taken during a tasting.

This is another great dish in their new Cantonese cuisine menu by Chef Francis Chong.
🔸
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.
🔸
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.
🔸
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.
🔸
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.

Peach Blossoms at Marina Mandarin has launched a new Cantonese ala carte menu, and this lobster is recommended.
🔸
The sauce is very good. It is like butter cream with a hint of salted egg, so it's like the sauce you get in your 奶油螃蟹 with an added layer of complexity. Definitely love this, but be prepared to deshell the claws yourself using the plastic gloves provided.
🔸
This is taken during a tasting invited and hosted by Marina Mandarin Hotel.

We are supposed to eat 7 types of vegetables on this day, and yusheng is the easiest way to achieve this (thanks @chubbybotakkoala for sharing this interesting trivia!)
🔸
Hope everyone had enjoyed their gathering with family and friends today! Eat more vegetables and stay healthy 💪🏻
🔸
Credit: Photo taken during an appreciation dinner invited by @marinamandarinsg #chinesenewyear #cny2017 #yusheng #lohei #chinesefood

Love this dessert, I almost had two bowls of this until @bumble_bee_mum asked me to share my second bowl with her, so we both had 1.5 bowls each 😂
🔸
I've always been a fan of coconut desserts, especially when this coconut jelly was so soft, with coconut ice cream creamy and rich in coconut taste. The mango puree was also delightful without being sour. I would have ignored the nian gao made from purple sweet potato, but that was pan fried till lightly crispy outside so that was good as well.
🔸
This is taken during a tasting.

My honour to be at Marina Mandarin's Appreciation Dinner last evening, and I ate this pot containing 128 abalone! Not on my own though, I shared this with 49 other invitees.
🔸
Absolutely decadent. This huge pencai from Peach Blossoms came with 10-head whole abalone, fish maw, prawns, sea cucumber, dried oysters, mushrooms and dried scallops, roast pork belly and roast duck, served in thick flavourful gravy. I thoroughly enjoyed this and had a second bowl.
🔸
This is a special mega version, the standard size costs $318++ and $568++ for a 5- and 10-persons portions respectively.

There is never a time a suckling pig is not going to be the main dish in a Chinese dinner, even though the turkey is all set to steal the show this season! The crispy skin of the roasted pig sandwiched by a thin dough, spread on the sweet sauce (甜面酱), a stalk of spring onion and you have the crunchy, savoury and aromatic starter that can really play down the rest of the dinner. No wonder everyone is all smiles when having this. This roastie is done to perfection at Peach Blossoms, which you can taste the saltiness and peperriness (if there is such a word) just right.

It's good and I just have to eat this even though I was already full by now. The rice was so fragrant, it complemented the tastiness of preserved meats very well. The claypot retained the heat of the rice resulting in that oh-so-comforting steam whenever you lift a spoonful of the well-oiled rice.
🔸
This is taken during a tasting

[CNY Menu] Definitely a luxurious item to serve your guests during Chinese New Year.
🔸
The lobster was fresh, bouncy, and only a bit of rubbery though generally tender. Some may like that that the salted egg with cheese sauce was rich and flavourful, while some may feel that with lobster this fresh, the cream could be less heavy so that the natural sweetness of the lobster could shine. I like that it was really tasty, and so convenient with the Boston lobster claw all deshelled.
🔸
This is taken during a tasting.

Recently at Peach Blossoms

People who ate here recently

Peach Blossoms was added to these Lists

People who added this place to their lists