Situated along the busy thoroughfare of Marina Bay Sands hotel’s lobby, the new modern Chinese restaurant Blossom provides an oasis of calm with their cosy dining room and private dining room cocoons.
The chefs behind this restaurant, both of Hong Kong origin, come with strong credentials. Taking the lead is master chef Fok Kai Yee, formerly of Summer Pavilion, The Ritz-Carlton, Millenia Singapore, Li Bai at Sheraton Towers and the Lei Garden restaurants in Singapore and Hong Kong. Executive chef Jason Lau, meanwhile, was previously with Imperial Treasure Super Peking Duck and Taste Paradise.
Expecting myriad palates from an international clientele, the restaurant serves up modern Chinese cuisine that takes inspiration from Cantonese, Shanghainese and Sichuan cuisine. While serving up classic flavours, reinventing traditional dishes is par for the course. One good example is the stir-fried birds’ nest with fresh crab meat ($88 per person), using wild birds’ nest sourced from Indonesia, served with a rich broth that has been simmered for more than eight hours. Full of wok hei (or wok’s breath), the dish feels like you’re tucking into extremely delicate vermicelli. Another dish that made an impression was the poached fish noodles and lobster in lobster soup ($24). Apart from a flavourful, umami-laden broth, the lobster meat was luscious and had just enough bite, complementing the handmade fish noodles.
What we enjoyed most though was the dim sum. We had steamed red rice roll wrapped with crispy rice and mushroom, a vegetarian version of red rice roll wrapped with crispy rice and scallops ($7.80). We really liked how the skin was light, silky smooth and the ingredients crisp and full of flavour. Likewise, the steamed prawn dumpling ($7.80 for four pieces) was light and delicate while the golden pear stuffed with minced pork ($5.80 for three pieces) was not cloying or too dense, and had what the Chinese may describe just the right ’QQ’ texture.
#01-05/05A, Marina Bay Sands Hotel Lobby Tower 2, 2 Bayfront Avenue. Tel: 6688 7799
This was first published in Wine & Dine’s Nov/Dec 2018 issue as a Special Feature.