Peach Garden at OCBC Centre has re-emerged after a brief period of closure whilst undergoing an extensive transformation.
Maintaining the essential layout and functionality of the previous design, the venue has been given an impressive make-over.
Taking full advantage of the prime location on the thirty-third floor of the iconic OCBC Centre, Peach Garden at OCBC Centre presents guests with spectacular views through the glass walls, looking out across Singapore River, Esplanade and Singapore Flyers, one of the many beautiful scenes of Singapore skyline.
Comments
Dedicated to serving traditional Cantonese cuisine, Peach Garden presents Oishi Flavours of Japan. With fresh Japanese ingredients this was certainly a twist on Cantonese food.
Launched from 2 March to 30 April, I was about to taste fusion dishes of two of my favourite cuisines. This set menu with a unique Nipponese touch, showcased dim sum and a la carte combinations.
As the lift arrived on Level 33, I was looking forward to seeing the views from Peach Garden. Surrounded completely by glass, it was a stunning sight to see especially from one of the eight private rooms.
The chilled sea urchin tofu appetizer was indeed a great start as the orange coloured slab of tofu was infused with sea urchin. Immersed in a century egg sauce I felt it was a fabulous hint of what was yet to come.
The trio of dim sum served on a plate was delicious but my favourite was the Xiao Long Bao with A5 Wagyu beef. I had never tasted anything like it before. A must-do when you are at Peach Garden next.
Rather unusual pairings were the steamed dumpling with Japanese Geo Duck clam and steamed siew mai with sea urchin. The rather chunky fillings gave texture to the dim sums.
Looking forward to the pan-fried Shirobuta pork with 3 sauces – mala, mushroom and black pepper, I was enamoured of the meat’s texture. At Peach Garden they had perfected this dish where meat was tender and flavourful.
Only available as part of the set menu I loved the almost bouncy texture of the pink “noodle” made of fish paste. Poached Surimi-men with Japanese oyster. It was the dish of the day!
With rather large portions, I would say $68++ for a six course set menu at Peach Garden is totally worth it. The superior ingredients used are evidence enough!
In typical Cantonese style, the flaming seafood fried rice was left as the last dish of the day. With prawns and scallops laced with mozzarella, this rice was cooked in a whole Japanese pumpkin.
Talk about a bit of drama at the table! This was the showpiece that helped create a bit of noise. As the rice wine that sat around the pumpkin was lit, the flames engulfed the pumpkin sides cooking the rice inside.
A great way to end the event whatever you were celebrating I’d say!
Launched from 2 March to 30 April, I was about to taste fusion dishes of two of my favourite cuisines. This set menu with a unique Nipponese touch, showcased dim sum and a la carte combinations.
As the lift arrived on Level 33, I was looking forward to seeing the views from Peach Garden. Surrounded completely by glass, it was a stunning sight to see especially from one of the eight private rooms.
The chilled sea urchin tofu appetizer was indeed a great start as the orange coloured slab of tofu was infused with sea urchin. Immersed in a century egg sauce I felt it was a fabulous hint of what was yet to come.
The trio of dim sum served on a plate was delicious but my favourite was the Xiao Long Bao with A5 Wagyu beef. I had never tasted anything like it before. A must-do when you are at Peach Garden next.
Rather unusual pairings were the steamed dumpling with Japanese Geo Duck clam and steamed siew mai with sea urchin. The rather chunky fillings gave texture to the dim sums.
Looking forward to the pan-fried Shirobuta pork with 3 sauces – mala, mushroom and black pepper, I was enamoured of the meat’s texture. At Peach Garden they had perfected this dish where meat was tender and flavourful.
Only available as part of the set menu I loved the almost bouncy texture of the pink “noodle” made of fish paste. Poached Surimi-men with Japanese oyster. It was the dish of the day!
With rather large portions, I would say $68++ for a six course set menu at Peach Garden is totally worth it. The superior ingredients used are evidence enough!
In typical Cantonese style, the flaming seafood fried rice was left as the last dish of the day. With prawns and scallops laced with mozzarella, this rice was cooked in a whole Japanese pumpkin.
Talk about a bit of drama at the table! This was the showpiece that helped create a bit of noise. As the rice wine that sat around the pumpkin was lit, the flames engulfed the pumpkin sides cooking the rice inside.
A great way to end the event whatever you were celebrating I’d say!
Not sure what to have for lunch?
Step 1: Grab a lunch buddy
Step 2: Go to Peach Garden E-shop http://www.peachgardeneshop.com.sg
Step 3: Order our starting at only $. !
With over 5 courses to choose from, you will definitely be spoilt for choice!
Available at all outlets
T&Cs apply
Step 1: Grab a lunch buddy
Step 2: Go to Peach Garden E-shop http://www.peachgardeneshop.com.sg
Step 3: Order our starting at only $. !
With over 5 courses to choose from, you will definitely be spoilt for choice!
Available at all outlets
T&Cs apply
The menus from our kitchens have also seen the addition of new items to the previous menus. The culinary concept remains unchanged- creating a truly memorable dining experience with dishes prepared from the highest quality, freshest ingredients, by our skilled and creative Chefs.
