The newly-designed interior of Peach Blossoms
It was a rainy Tuesday when I visited Peach Blossoms to sample some dishes from their newly-revamped menu. Since they will be celebrating their 25th anniversary in January 2012, this wasn’t the only thing they changed. The whole restaurant also underwent a major renovation to expand its seating capacity from 170 to 180, therefore allowing more diners.
Chef Chan Shun Wong, responsible for creating all the dishes I was about to try, was also new. Hailing from Hong Kong, I thought he was the perfect person to make me appreciate what Cantonese Cuisine was all about. However, he took it to another level by adding a modern twist to each of his dishes.
Choose from their deliciously-made dim sums
Lunch started with four types of dim sum with fillings of pork dumpling, ostrich meat, and foie gras with minced pork, and seafood. What made it exciting to eat was each of them was prepared in a different manner. The pork dim sum was sitting in their special “Sze Chuan” Spicy Sauce so it has this additional kick to the other wise simple taste. The ostrich and pork meat were encased in a crispy coating, while the foie gras was hidden inside a bun. The most memorable for me, though, was the seafood dumpling as I love anything with seafood.
Though I ate 4 pieces of dim sum already, I still had appetite for the main courses. I started with the Barbecued Peking Duck, which the waiter would slice for you, put in a wrap, and serve with sauce and onion. The sauce made the dish richer and much more enjoyable.
The second main dish was the double-boiled almond flavoured soup with fish maw. It was very warm and perfect for the rainy weather. This was a definite stand out in their menu due to its interesting taste. It was very light and the crushed almonds gave it its sweet and distinct flavour. The fish maw was a bit hard to chew though, but nonetheless, it was oh-so-good.
Feeling a bit full at this point, I still couldn’t resist the temptation of the deep-fried prawn coated wasabi mayonnaise, stir-fried wagyu beef cubes with black pepper and longans, and the beef with glass noodles in Sacha sauce. Hugely popular in Hong Kong, these dishes are a welcome addition to Peach Blossom’s new menu.
Fancy some chilled yogurt dessert?
After everything that I had tasted, it came time for dessert. I chose the Chilled Strawberry Yogurt with Sea Coconut and Vanilla Ice Cream. It was presented with dry ice at the bottom; hence, the smoke. But this was the only thing that made it stellar. But I still enjoyed it anyway.
Being in the business for almost 25 years, it is the perfect timing for Peach Blossoms to introduce an all new dining experience to old and new customers.
Enjoy a relaxing afternoon at our recommended Cantonese restaurants
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