{"id":50808,"date":"2018-10-29T07:08:33","date_gmt":"2018-10-28T23:08:33","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=50808"},"modified":"2018-10-25T23:48:11","modified_gmt":"2018-10-25T15:48:11","slug":"blossom-restaurant-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2018\/10\/29\/blossom-restaurant-singapore\/","title":{"rendered":"Blossom \u559c\u60a6, Marina Bay Sands: Scrumptious Chinese Food with a Contemporary Twist"},"content":{"rendered":"

\"\"Newly bloomed at the Marina Bay Sands hotel<\/strong> lobby, Blossom (\u559c\u60a6)<\/strong> adds a contemporary touch to a range of Chinese cuisine, from fiery Szechuan dishes to classic Cantonese dim sum treats.\u00a0Taking over the now defunct Jin Shan Lou<\/a>, Blossom retrofitted the space into a chic oriental dining area with lush greenery as its backdrop. The restaurant also offers three private rooms accommodating up to 10 guests each (without minimum spending). Helmed by a pair of experienced and award-winning chefs from Hong Kong, the duo skilfully fuse traditional flavours with contemporary techniques.<\/p>\n

\"\"The starter, a trio of Cantonese dim sum,\u00a0exemplifies the chefs’ craft of balancing traditional flavours and innovation.\u00a0Golden pear stuffed with minced pork<\/strong> ($5.80, 3 pcs) may look deceivingly similar to the fruit but it is actually more similar to a \u201ccrystal bun\u201d (\u6c34\u6676\u5305). It is lightly fried to a light brown colour; the skin is soft albeit a little thick but, as a whole, the “pear” bursts with gravy. The signature steamed prawn dumpling \u201char gao\u201d<\/strong> ($7.80, 4 pcs) is solidly stuffed with a whole prawn with a light lingering gingery taste. Likewise, the steamed \u201csiew mai\u201d with quail egg<\/strong> ($7.80, 4 pcs) is packed with ingredients. The delicately fried quail egg erupts in the mouth adding complexity to the texture and taste.<\/p>\n

\"\"Poached Scotland bamboo clam with Tianjin cabbage and cloud ear mushroom in fish broth<\/strong> ($20) is robust in flavour yet light on the palate. The milky double boiled fish broth is loaded with collagen and the goodness of vegetables. It is a hearty dish with a warmth that reaches to the pit of the stomach.<\/p>\n

\"\"The star of the night, smoked duck with 15-year Yunnan pu-er tea leaves and Zhejiang chrysanthemum<\/strong> ($40 halved, $80 whole), is marinated overnight with the chefs’ secret ingredient. It is smoked with a precise, controlled fire; and served with a homemade and appetising hawthorn berry sauce. The aroma of pu-er permeates throughout the duck. Although I personally prefer a fat breed of duck, like the Irish duck, the\u00a0crispiness of this duck skin offsetting the tender-yet-firm meat makes this dish rather memorable.<\/span><\/p>\n

\"\"The pan-fried lobster with caviar<\/strong> ($32) has given us much grief when it comes to deciding our favourite dish of the night. Delicately pan-fried, the Canadian lobster remains succulent and juicy with the texture of sashimi. It is paired with a piquant caviar which brings out the freshness and natural sweetness of the lobster. Magical.<\/p>\n

After savouring some of the outstanding dishes, the chilled avocado puree topped with tiramisu ice-cream<\/strong> ($11) is rather unremarkable. It is a tad too sweet. However, the double-boiled peach resin with red dates and ginseng<\/strong> ($13) is robust with layering flavours of ingredients. It is so nourishing that we feel younger and we glow with radiance after having it.<\/p>\n

On the whole, Blossom serves wonderful Chinese cuisine but it comes with a hefty price tag. Despite that, we think it is value-for-money given the high quality of food, the fine flavours, and the expert modern cooking techniques. Based on the smoked duck alone, it is already a compelling reason for a revisit.<\/p>\n

\n
Blossom \u559c\u60a6<\/a><\/strong>
\nMarina Bay Sands Hotel Tower 2, #01-05\/05A, 2 Bayfront Avenue, Singapore 018972
\ntel: +65 6688 7799
\nM – F 11.30am – 11pm;\u00a0Sat, Sun, PH 11am – 11pm
\nfacebook<\/a><\/address>\n

Food: 8\/10
\nPrice: 6.5\/10
\nService: 7.5\/10
\nAmbience: 7.5\/10<\/p>\n

\n

You may be interested in…
\n–Mak Hong Kee, Keong Saik: Hong Kong Michelin-Starred Chef Opens a Cantonese Restaurant<\/a>
\n–Chengdu Restaurant, Amoy St: Drama Plating for Authentic Sichuan Food<\/a>
\n–Lucky House Cantonese Private Kitchen \u9676\u7136\u5c45\u79c1\u623f\u83dc, East Coast: A Three-month Waiting List for this Private Home Kitchen<\/a>
\n–Circa 1912 \u5cad\u5357, Shaw Lido: Recipes from Early 20th-century Lingnan Cuisine<\/a><\/p>\n

\n

Written by William Leong<\/a>. He was raised with the notion that food wastage is abominable. Please don\u2019t be alarmed if you see him gorging until plates are sparkling clean; it is just his reflex action.\u00a0<\/em><\/p>","protected":false},"excerpt":{"rendered":"

New Contemporary Chinese restaurant, Blossom \u559c\u60a6 at MBS, gets a thumbs up from us.<\/p>","protected":false},"author":263488,"featured_media":50816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[86793,2220,1019731],"tags":[652754507,8224679,243697517,652754510,652754509,95955775],"class_list":["post-50808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-86793","category-chinese","category-marina-bay","tag-blossom-marina-bay-sands","tag-blossom-restaurant","tag-blossom-restaurant-review","tag-blossom-singapore","tag-chinese-restaurants-marina-bay-sands","tag-restaurants-in-marina-bay-sands"],"modified_by":"Rubbish 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