Amidst the melting pot of tastes that tells tales of Singapore’s vibrant past, PARKROYAL COLLECTION, Marina Bay has a tasty little secret.
Chatting with Karryon, acclaimed Executive Chinese Chef Edward Chong spills the beans (and spices!) on how he remixes Singapore’s iconic dishes for the new-age foodie at the hotel’s Peach Blossoms.
How have you reworked traditional dishes to suit today’s visitors to Singapore?
Combining Chinese culinary heritage with the preferences of modern Singaporean visitors has been our culinary journey. Our approach strikes a balance between preserving tradition and embracing innovation.
One of our signature dishes, the Applewood Smoked Jamón Ibérico Pork Char Siew, reflects this blend. Inspired by my Malaysian roots, it reimagines traditional char siew. It is then torched over applewood, which infuses an enticing aftertaste and aroma, blending Western influences with cherished Chinese traditions.
Peach Blossoms has some amazing views of Marina Bay. How do you leverage the restaurant’s surroundings to create a memorable experience for your guests?
The breathtaking views of Marina Bay and the abundant natural light that fills Peach Blossoms create a truly distinctive atmosphere for our diners. We are aware of the impact that such surroundings can have on our guests’ dining experience. And we utilise these elements to craft an unforgettable journey.
The beauty of Marina Bay offers a momentary escape from the hustle and bustle of everyday life. As guests step into our restaurant, they’re greeted by a serene oasis that contrasts with their busy routines. This natural tranquillity invites them to unwind and immerse themselves in the pleasure of the dining experience we offer.
In parallel, the transition into the hotel itself feels akin to entering a “Garden-in-a-Hotel.” We are dedicated to creating more than just a meal – we aim to deliver a multi-sensory experience. The combination of stunning vistas, inviting natural light, and the serene ambience we cultivate in our restaurant merges with the hotel’s garden-like setting. This blend enriches our guests’ dining journey and amplifies their time spent with us.
Not all chefs have access to an urban farm. Could you elaborate on how this farm plays a role in your culinary creations at Peach Blossoms? How do you incorporate ingredients from the farm into your dishes?
The Urban Farm is home to a variety of edible flowers, which serves as garnishes for dishes at Peach Blossoms. These edible flowers add both visual appeal and unique flavours.
How do you keep pushing the boundaries and innovating as a chef?
To uphold Peach Blossoms’ leading role in Singapore’s dining scene and also push the boundaries of Chinese cuisine, constant innovation remains central. Drawing inspiration from extensive travels and diverse culinary traditions, we infuse dishes with fresh perspectives.
As the Executive Chinese Chef, you’ve likely had the opportunity to experiment with various ingredients. Could you share any interesting or lesser-known seasonal produce that you’ve incorporated into your dishes?
One of our signature dishes, the Deep-Fried Cigar Roll with Truffle, drew inspiration from a chocolate roll. I transformed it into a savoury delight by incorporating truffle, foie gras, snow crab, and prawn mousse. This fusion of flavours, combined with a unique presentation reminiscent of a cigar ashtray, also creates an Instagram-worthy dish.
Another dish that I sought to elevate is the marble goby filet with crispy scales. While the traditional method of deep frying the fish is certainly tasty, I wanted to take it a step further by adding a satisfying crunch to the dish. It involves a unique technique of pouring fresh, hot oil over the fish swiftly to crisp the scales, and thereafter, the whole fish is deep fried, and finally paired with an assam pineapple sauce that is a nostalgic reminder of the meals I shared with my family back in Malaysia.
Could you give us a sneak peek into any exciting upcoming dishes or projects you have in the works at Peach Blossoms?
We are collaborating with international chefs for four-hands dinners (synergetic dinners allowing chefs to mingle and learn from each other) and sometime in October, eight-hands.
Furthermore, our new menu will feature a range of new dishes, and we will also be launching our bespoke menu (off-menu items) sometime in October.
Karryon stayed at PARKROYAL COLLECTION, Marina Bay for ETGX as a guest of Express Travel Group.
