Hey Ivannation, BLOSSOM, the 188-seat contemporary Chinese restaurant takes centre-stage in the bustle of Marina Bay Sands hotel lobby. A celebration of flavours from imperial Beijing, Shanghai, Sichuan and Canton, the restaurant showcases culinary traditions of ancient and modern China. From the fiery Szechuan
selection to the classic weekend dim sum treat – BLOSSOM’s menu
exudes elegance that is perfect for hosting a lavish banquet or to enjoy a
quiet meal.
Invited to impart over 30 years of experience, creativity and wisdom, Cantonese stalwart Chef Fok Kai Yee takes on the role of Culinary Master at BLOSSOM. Acquiring outstanding skills and deep knowledge in both Hong Kong and Singapore, Chef Fok is a champion of Cantonese cuisine. Under his guidance, time-honoured recipes transform into insatiable flavours. He is partnering with Executive Chef Jason Lau. The 34-year-old award winning Chef, originally from Hong Kong, has been given the task
of balancing the fine line of preserving traditional flavours and introducing innovative and contemporary techniques.
With such distinct styles and approach to Chinese cuisine, the two Chefs
will manage a delicate balance of traditional dishes reinterpreted and
one that transcends generations.
Centuries old recipes are given the royal treatment at BLOSSOM. The majestic Peking Duck is simply magnificent. The deep caramel skin of the 60-Day old duck crackles with each slice. Both Chefs employ very detailed and thorough preparation ritual. The organic duck is marinated for an entire day before it enters the roaster. The result is absolute perfection. The delicious, glazed crispy skin, is not too greasy, and the
slow-roasted fragrant meat beneath the thin layer of fat is tender and moist. Served with warm paper-thin crepe, strips of crispy cucumber, raw sugar cane, selection of tart raspberries and slightly bitter pomelo. But it’s the home-made Hoisin sauce that makes each bite utterly sumptuous.
The hand-selected American Black Angus Beef ribs literally falls off the bone after five hours of meticulous temperature controlled braising. The Chefs’ secret combination of ten ingredients including spices resulted in the well-balanced delectable marinate. The brush of the sticky wild honey from New Zealand gives the meat the glistening finish.
Restaurant Opening Hours
Mon to Fri : 11:30am to 11:00pm, Last order: 10:30pm
Sat, Sun, PH : 11:00am to 11:00pm, Last order: 10:30pm
Contact Details
Address : Marina Bay Sands Hotel Lobby Tower 2,
2 Bayfront Avenue,
Singapore 018972
Contact : +65 6688 7799
Website : http://BLOSSOMrestaurant.com.sg
Written by Ivannavich
https://www.instagram.com/ivannavich/
Ivannation
www.ivannation.com