Peach Blossoms

Review

Chef Edward Chong’s attempt to break out of traditional Cantonese cuisine conventions have resulted in an innovative menu that surprises at every turn. Take, for example, the baked sea perch drenched in teriyaki sauce that’s accompanied by a refreshing grape salad with a sprinkle of bonito flakes. The same goes for the roasted tomahawk steak, infused with unexpected spices from China’s Xinjiang province and served with green papaya salad. Make it an even merrier feast by ordering the honey-glazed barbecued pork belly; instead of grilling over fire, the cut is marinated in a secret concoction for 12 hours, then cooked sous vide for six hours before a layer of sugar is caramelised using a blowtorch for an appetising crunch. Always a nice complement to a feast like this is Chinese tea, of which there are 16 varieties available.

TATLER TIP

You’ll need to order the flambéed Chinese wine spring chicken and Xinjiang-style roasted tomahawk steak well in advance. The latter is prepared upon order three days before it’s served and is marinated for 12 hours before it hits the pan.

SIGNATURE DISHES

1. Baked sea perch in teriyaki sauce, served with grape salad and bonito flakes
2. Stir-fried Wagyu beef cubes with black pepper and longans
3. Fried fragrant rice with dried scallops, crabmeat and egg white
4. Xinjiang-style roasted tomahawk steak with green papaya salad