BLOSSOM (喜悅): A Balance Between Traditional & Contemporary Chinese Cuisine At Marina Bay Sands

Gracing the glossy marble floors of Marina Bay Sands is a contemporary Chinese restaurant, BLOSSOM (喜悅). The opulence and lavishness of Marina Bay Sands take a more subdued note when one steps into BLOSSOM.

BLOSSOM consists of a mixture of open dining spaces to cosy alcoves for a more intimate dining experience. The sunlight streaming in from the large windows opens up the dining space.

Credit-Blossom

I was also told that to fully appreciate the elegance and beauty of BLOSSOM, one has to come by around dusk when the sky is a light Prussian blue and the lanterns emit a warm ochre glow. Seeing the pictures made me wonder why I didn’t pick a more opportune moment to visit BLOSSOM.

Are BLOSSOM’s dishes just as appealing as their interior? I was about to find out.

We started off with a selection of dim sum specially made for the tasting, aptly named the Blossom Selection Platter. This plate consisted of well-loved classics with some modern interpretations.

We had the Steamed ‘Siew Mai’ with Quail Egg (S$7.80 for 4 pieces), followed by the BLOSSOM Signature Steamed Prawn Dumpling (S$7.40 for four pieces) and the Golden Pear Stuffed with Minced Pork (S$5.80 for three pieces).

All three items were without a doubt, fresh and prepared with finesse. Special mention goes out to the Steamed ‘Siew Mai’ with the Quail Egg, the deep-fried quail egg was a welcome addition to the siew mai, which I thought was a unique take to the classic dim sum dish.

With our appetites sufficiently whetted, we move on to the next dish, the Pan-fried Japanese Scallops and Edamame Beancurd with Foie Gras (S$16.80 per person). Yes, it was a mouthful, but boy was it a good mouthful.

The delicate Japanese scallops encased in a golden crust sat on top a crunchy beancurd patty with a sprinkling of tangerine Ikura pearls.

The beancurd is a combination of GMO soybeans and Japanese edamame and made in-house at BLOSSOM. Wielding a fork and knife in hand, I excitedly cut into this labour of love.

The beancurd was unbelievably silky and creamy, with the rich aroma of foie gras permeating every mouthful. The pods added a new dimension to the beancurd, definitely not your run-of-the-mill beancurd.

Scallops are notorious for how quickly they can turn from soft tender disks to tough and rubbery pucks. Here, not only was the scallop well-seasoned but it cooked firm to the bite. The ikura supplied a hint of brininess that paired well with the scallops.

If that was not impressive enough, this next dish will surely knock your socks off. The American Black Angus Beef Ribs glazed with N.Z Wild Honey (S$78 per portion) was beautifully presented on a long porcelain plate. I couldn’t help but salivate at the sheer sight of this beauty.

These ribs have been braised for five hours till they literally fall off the bone, carefully seasoned and finally glazed with wild honey from New Zealand before it is baked.

The honey ensures that each slab of beef is caramelised and moist to a fault; each bite was luscious and hit all the right spots.

Finally, the pièce de résistance of our tasting menu and a personal favourite, Baked Chilean Cod in Chef’s recipe (S$26). 

BLOSSOM treats cod like the prized fish that it is, marinating it for hours before baking it. This leaves the fish with a charred exterior and a succulent and moist centre. The milky white flesh was slippery against my knife and every morsel was piquant and fresh.

Needless to say, another win for BLOSSOM in my book.

Besides revelling in the glorious food, we had the chance to talk to culinary masters Chef Fok and Chef Lau about their process and conception of these dishes. We learnt that not only are they just bursting with passion for their craft but are extremely methodical and meticulous in the pursuit of perfecting each dish.

Don’t let its location intimidate you, a flip through the menu reveals more family-centric prices that are wallet-friendly as well.

I thoroughly enjoyed the ambience and the exquisitely prepared plates that were presented before me. The earnestness and heart present in each dish will keep me coming back for more.

Expected damage: S$30 – S$78 per pax

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