Fresh Ideas At Peach Blossoms

A huge slab of meat isn't limited to an American steakhouse as the recently-installed chef Edward Chong proves at the Marina Mandarin's Cantonese restaurant Peach Blossoms. Here, an entire tomahawk steak is roasted Xinjiang-style, marinated with spices such as cumin and black pepper, served neatly sliced with a crisp and refreshing green papaya salad. While staying true to the principles of Cantonese cooking, chef Chong's new signature dishes incorporate contemporary Asian touches. His version of drunken chicken features a wine-soaked spring chicken gently fried and flambéed for a crispy finish. Meanwhile, tom yum soup is served in a whole coconut with prawns stuffed with otak, and steamed fish gets a Spanish touch with cured Iberico ham to amp up the seasoning. Of course, if you still want your familiar dim sum, its lunch menu features favourites such as vegetarian crystal dumplings and poached shrimp dumplings in spicy Szechuan sauce.

For reservations call 6845-1118