Newly unveiled contemporary Chinese restaurant Blossom takes over the space of once occupied by the now-defunct Jin Sha in Marina Bay Sands.
So the first thing to say about Blossom is that — thanks to the abundance of space and architecture design, the 188-seat restaurant is filled with plenty of natural light that floods the dining area throughout the day. The restaurant boasts a collection of dining ‘pods’ and private rooms which make for private dining spaces in a more intimate setting.
The design helps — the cutting edge interior design and accent lightings, the unexpected sleek bar with an excellent range of drinks to suit all tastes, the exquisite tablewares plus the elegant decor.
And there is substance behind the style. Blossom presents an intricate menu featuring high quality ingredients and the best flavours from regions of Beijing, Shanghai, Sichuan and Canton China.
Culinary preparations are helmed by two key kitchen personnel — Spanning an impressive culinary career of more than 30 years, Culinary Master Chef Fok Kai Yee is well-known in the industry and is a champion of Cantonese cuisine. Together with award winning Executive Chef Jason Lau who is originally from Hong Kong, the duo is taking bold steps to create contemporary Chinese cuisine and impress guests with their extensive menu range from its highly sought-after dim sum and seafood delicacies to roasted delights such as the signature Blossom Peking Duck ($80) that is set to satiate taste buds with its crispy succulence.
Ask for chef’s meat recommendations, likely you would get the American Black Angus Beef Ribs glazed with NZ Wild Honey or the Smoked Chicken with 15-year Pu-Er Tea leaves and Chrysanthemum. But, you may opt for the Royal Secret Recipe Smoked Duck (宫廷秘制樟茶鸭 $40 halved, $80 whole) which is an akin rendition of the smoked chicken, using a delicious marinate of herbs, spices and naturally fermented aged Pu-Er leaves to permeate each morsels of the duck, before putting it into the precise temperature control smoker to achieve the golden crisp skin, tender meat and beautiful aromatics.
The smoking of Pu-Er tea adds a depth of flavour that is so subtle, I can taste it at the back of my tongue — this is definitely something you will want to try.
On the seafood side, Chef’s signatures include Firecracker Soft Shell Crab which is slightly adapted from the Sichuan dish (辣子鸡) Chicken With Chilies, but this version has more glory to it. Or try the Boston Lobster Steak with Caviar and Sauteed Tiger King Prawn with Asparagus, you can’t go wrong with any of these well-loved dishes.
Feel like indulging yourself? Blossom’s Braised 4-Head South African Abalone or the Stir-Fried Birds Nest with Fresh Crab Meat should definitely fit the bill.
Ordering a fish is probably the freshest and safest dish to get. The restaurant uses Chilean Seabass — a variety of cod prized for its juicy, flaky white meat and smooth, buttery taste. The flavours and texture of the fish contrast beautifully in this Baked Chilean Cod in Chef’s recipe ($26). The cod is baked to perfection with a melange of ingredients and served with fresh seasonal vegetables.
Poached Fish Noodles and Lobster in Lobster soup ($24) – As simple as it may look, this dish is surprisingly rich and big in flavours. The silky fish noodles are swimming in a wonderful bowl of lobster broth concocted from lobster shells and fresh herbs. The soup came with just enough lobster meat and tangy homemade fish paste noodles to pique the palate.
Blossom restaurant also offers a delectable selection of dim sum on the menu, available from lunch up to high-tea. Most dim sum are traditional classics, but the ones here feature interesting new touches and flavours.
Golden Pear Stuffed with Minced Pork 像形雪梨
BLOSSOM Signature Steamed Prawn Dumplings 大理透明鲜虾饺
Steamed ‘Siew Mai’ with Quail Egg 温泉鹌鹑蛋烧卖
Not to be missed is the soup option, which is a popular choice for those looking for a gentle tonic. Ask for the speciality soup of the day, it changes every day.
Daily Double-boiled Nourishing Soup 是日滋润养颜炖汤 ($15)
Premium teas and desserts are highlights too, but main courses hold more interest as it is the primary culinary draw.
Chilled Avocado Puree topped with Tiramisu Ice-Cream 牛油果伴提拉米苏雪糕球 ($10)
The food at Blossom restaurant is fresh, and of high quality. The prices are considerably reasonable for its location at the hotel. As it was throughout a good experience, I couldn’t fault any aspect of this establishment at all. Definitely recommending this place!
Location: Marina Bay Sands Hotel Lobby Tower 2, #01-05/05A, 2 Bayfront Avenue, Singapore 018972
Tel: +65 6688 7799
Opening Hours: Mon to Fri 11:30am to 11:00pm, Sat to Sun & PH 11:00am to 11:00pm