Executive Chinese Chef Edward Chong introduces a new à la carte menu at Peach Blossoms. Signature dishes include Flambéed Chinese Wine Spring Chicken, Roasted Tomahawk Steak in “Xinjiang” Style accompanied with Green Papaya Salad, Tom Yum Soup with “Otak” served in Whole Coconut and Chilled Abalone with Konbu and Jelly Fish served with Yuzu Sauce.
For reservations, call 6845 1118 or email [email protected].
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