September 10, 2016

Peach Blossoms @ Marina Mandarin Singapore ~ Chinese Restaurant Launches New Organic Healthy Food Menu

Let's eat healthy and get healthier!

Those who want to start eating light and right might want to check out Peach Blossoms' specially-crafted Organic Healthy Food menu that is available only for the month of September.

Featuring predominately organic plant-based, nutrient-rich ingredients such as mushrooms, beancurd and a wide variety of vegetables, the new dishes are a refreshing change from the heaviness of a typical Chinese meal.

Lest you think vegetables are boring, I shall tell you why it is more interesting than imagine.

But first, we must get to Peach Blossoms of course lol. Located on level 5 of Marina Mandarin Hotel, it is a Chinese restaurant specializing in Cantonese cuisine, and helmed by Chef Francis Chong.

The restaurant is exactly how PinkyPiggu remembers it. There is still the constant chorus of song birds located at the main entrance that greeted us. Inside, the oriental-theme interior is lit up by natural sunlight streaming in against the backdrop of the Marina Bay Area.

Our lunch commenced with a Double-boiled Sea Whelk Soup with Black Chicken, Fig & Black Garlic ($16 per person).

This is a very wholesome soup that deliciously combined the flavors of sea whelk, curative benefits of black chicken, fig's sweetness and complex umaminess of the black garlic. Love every sip.

We were subsequently told that one of Chef Francis' forte is in the creation of soups which we wholeheartedly agree.

The following Steamed Live Prawns with Black Garlic & Glass Noodles ($28 per portion) failed to impress. That "chye poh" looking topping is actually black garlic. While it provided a deep boost in flavors, the dish was let down by the skinny and not-so-crunchy prawns. PinkyPiggu also did not enjoy the limp, floury texture of the glass noodles.

Braised Marrow Gourd with Beancurd Skin, Shimeji Mushroom & Tomatoes ($24 per portion) fared much better. The crunchy marrow gourd is paired with a creamy broth, and nicely complemented with some contrasting textures from the beancurd skin and mushrooms. A deceptively simple-looking dish which turned out to be one of the highlights of the meal.

We were also quite delighted with the Braised Charcoal Beancurd with Garden Green ($24 per portion). The star of this dish is definitely the housemade charcoal beancurd, soft yet with a satisfying bouncy bite.

Stir-fried Lotus Root, Celery, Chinese Yam & White Fungus with Organic Pumpkin Puree ($24 per portion) may be a simple stir-fried dish, but it can tell a lot about the chef's skills where expertise is required in terms of heat control and wok frying. The vegetables are cooked to perfection with a hint of wok hei while retaining its crunchiness and juiciness.

Braised Lala Clams with Chinese Mustard Green
($26 per portion) is another concoction that greatly warmed the tummy with much goodness. That thinned-out porridge-like broth was especially tasty and worth slurping till the very last drop.

For desserts, there are two selections. Double-boiled Hashima with Honey Locust Fruit & Peach Gum ($18 per person) is great for those looking for a collagen boost, while Lemongrass Jelly with Peach Gum & Black Chinese Wolfberries ($12 per person) served as a sweet, refreshing end to the meal.

The dining experience at Peach Blossom was a pleasant one, and the light and clean-tasting dishes of the healthy food menu was overall delectable.

We felt healthier already!

Peach Blossoms
Address: Marina Mandarin Singapore, Level 5, 6 Raffles Boulevard, Marina Square, Singapore 039594
Contact: +65 6845 1118
Opening Hours: Mon-Fri Lunch 12pm-3pm / Sat, Sun & Public Holiday Lunch 11am-3pm / Daily Dinner 6.30pm-10.30pm

Prices are (1) Stated in Singapore dollars (2) Subject to 10% service charge & 7% GST (3) Correct at point of published date.

* Written by BFF, a guy who is desperately trying to find a balance while lost in the world of sights, sound and taste.
* Edited with additional inputs by PinkyPiggu
* Photos by PinkyPiggu

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