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Update | No Michelin star? No problem – chef of Peach Blossoms in Singapore on forging his path and finding recognition
- Edward Chong, executive Chinese chef of hotel restaurant Peach Blossoms in Singapore, talks to the Post about establishing himself on the gastronomic scene
- He talks about incorporating Southeast Asian touches in his menu, tailoring dishes to diners’ needs and why a Michelin star would be recognition for his team
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“I told my wife I would get an MC [medical certificate] to stay out of the event,” recalls Edward Chong, executive Chinese chef of Peach Blossoms at Parkroyal Collection Marina Bay in Singapore.
It was June 27, 2023. The event Chong wanted to avoid was the Michelin Guide Singapore awards ceremony, which was being held at the hotel where he worked.
That evening, the city state’s top chefs and hospitality professionals would be there to hear if they had received, retained or lost Michelin stars for their restaurants.
Chong was not optimistic about his chances of receiving a star, but decided to go in the end.
“In the ballroom, when fellow chef friends came to say hello, the camera popped up sharply at me and, just as fast, it left knowing that I was not part of [the winners],” he says.
He was correct: Peach Blossoms did not receive a star that night.
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