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Master Class: Redefining Chinese Cuisine by Executive Chef Edward Chong

19 Aug 2023 (Sat), 1.00pm - 5.00pm



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Chef Edward Chong

Executive Chef, Peach Blossoms

Executive chef Edward Chong on redefines Chinese cuisine for a new generation at Peach Blossoms, a highly acclaimed Chinese restaurant famed for its Cantonese cuisine. Driven to succeed in his craft, he quickly rose to work at some of the top Chinese restaurants in Singapore, like Leong’s Forest restaurant at Resorts World Sentosa, and Yong’s Majestic as Master Chinese Chef.


At his young age, he has already gathered accolades like the Rising Chef of the Year Award at the Asian Masters 2019, as well as the Asian Cuisine Chef of the Year Award at the World Gourmet Awards in 2019 and 2022.


Now, at the helm of Peach Blossoms at Parkroyal Collection Marina Bay since 2017, Chong is turning Chinese fine dining on its head with his touch of modernity and personality, garnering a loyal crowd of regulars and a new generation of followers discovering the “finesse” and “versatility” of Chinese haute cuisine.



Peach Blossom’s Fresh Crab Claw with Braised Mung Bean Noodle in Crab Roe Collagen

A juicy crab claw dish with stewed mung bean noodles in a richly flavoured crab roe collagen.


Peach Blossom’s Marble Goby

Peach Blossom’s marble goby is expertly prepared using a traditional technique that leaves the scales in crispy perfection, while keeping the delicate texture of the fish. Paired with a mildly sweet and tangy organic pineapple sauce, inspired by the local flavours of Executive Chinese Chef Edward Chong’s Malaysian hometown. This signature dish is a perfect example of Chef Edward’s creativity, combining seasonal produce, modern culinary techniques and artful presentation


Braised Fried Duck Salad

Flavourful and robust flavour. The duck is first braised till tender then fried to perfection, served along with a salad.




Chef will demonstrate all recipes. All demo items will be sampled in class.




Terms and Conditions

Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

19 Aug 2023 (Sat), 1.00pm – 5.00pm


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