Blos­som at Ma­rina Bay Sands gives mod­ern Chi­nese cui­sine a new spin

Wine & Dine - - RESTAURANTS - Ma­rina Bay Sands Ho­tel Lobby Tower 2, 2 Bayfront Av­enue. Tel: 66887799

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.

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