Chinese cuisine conjures visions of a particular type of dishes, but over at the award-winning Peach Blossoms at Parkroyal Collection Marina Bay, it takes on a new perspective. The kitchen is helmed by executive Chinese chef, Edward Chong, 38, who combines authentic Chinese cuisine with visually arresting plating and a little whimsy.
“I joined the industry when I graduated school in the 2000s, and my maternal uncle – who is also a chef – felt that the discipline of being in a professional kitchen would help ‘tame’ my playfulness and shape my work ethics and professional attitude,” the Malaysian-born Singapore permanent resident shares. “I ended up coming to Singapore with him and was introduced to chef Sam Leong and my first job at Jade at Fullerton Hotel, and have never left the kitchen since.”
Below, we get him to shed light on the the distinctive traits of Chinese cuisine, his tips on cooking restaurant-quality fare, culinary inspirations as well as must-orders at Peach Blossoms.