This Singapore chef has over 3,000 pieces of dinnerware in nearly 70 designs to showcase his cuisine

Delicately perched on the head of an intricately carved stone dragon stand is a refreshing sour plum and tangerine jelly sphere. An innocuous palate cleanser is transformed into something awe-inspiring as it becomes an orb on the head of a mythical creature.

Diners at modern Chinese restaurant Peach Blossoms in Parkroyal Collection Marina Bay would know that its Chinese executive chef, Edward Chong, is meticulous to a fault. A delicious dish is not enough; it must entice and elicit amazement.

From white ceramic “hands” and foliage-wrapped “bird’s nests” bowls to elegant resin plates with rose petals embedded within to marbled jade-green bowls, the dinnerware used by Chong is often as much a showstopper as the food itself.

It all began when Chong took over the reins of the restaurant in 2018. He pondered how to bring a fresh perspective to the traditional Cantonese stalwart that has been around since 1987.

First impressions matter

Chong, who had previously worked at Chinese restaurants such as Fullerton Hotel’s Jade and Sam Leong’s now-defunct Forest at Resorts World Sentosa, says: “When I took over, my primary focus was creating new dishes. However, I felt the dishes appeared dull when served on the existing plain white dining ware without any design elements, so I started experimenting with different plate designs to enhance the presentation.”

Not wanting to ask for a budget from the hotel management as he had just assumed his position, Chong forked out his money to buy beautiful crockery to enhance the presentation of his dishes, including mini wooden treasure chests, glazed ceramics, and porcelain bowls with hand-painted birds and flowers. 

He estimates that he had spent “several thousand dollars” in the initial years. It may seem foolish, but Chong was convinced it would be a worthwhile investment. He says: “Many customers and the media we invited were impressed by the modern look of our dishes, and they became repeat visitors. They spread the word not only about our food but also about how special our plates were.

“In today’s society, first impressions matter. A beautifully presented dish can create anticipation and excitement. Visual aesthetics can influence taste perception and allow guests to enjoy their meal even more.”

Chong’s gamble paid off. The restaurant’s business increased significantly, as did online chatter about the exquisite plates and bowls. From 2019, he was given a monthly budget to buy whatever he deemed fit.

At last count, Chong estimates he has 60 to 70 designs of 30 to 50 pieces each for bespoke, four-hand, and festive menus. They range from plates and bowls to trays and receptacles made of porcelain, resin, wood, and stone.

It is a privilege that Chong does not take lightly. He says: “Practically speaking, few restaurants use different plates for different menus. It is costly, and you need people to wash the fragile pieces by hand, and finding storage space is challenging. I’m grateful for the management’s support of my vision.” 

Plating creativity 

Every day, he spends 30 minutes to an hour scouring the Internet for unique designs and then thinks of the food to go on. “I used to do it the other way around the first two years until it became too frustrating for me and the suppliers,” says Chong wryly. 

He looks for designs that meld traditional and contemporary elements with Southeast Asian influences. He adds: “The material, texture, and colour are important too and should go well with our food and highlight the 'garden-in-a-hotel' theme.”

As he introduced the pieces displayed on the table for this story’s photoshoot and the food ideas for each design, there was a glint in his eyes and excitement in his voice. Clearly, this “hobby”, as Chong likes to call it, is a fulfilling one. The crockery comes from Japan, Thailand, China, and Vietnam. When something interests him, Chong would ask one of his local suppliers in Singapore to procure it for him.

The wide variety has enabled the Peach Blossoms team to accede to myriad demands from discerning diners for their meals, from elegant, understated meals using only white pieces to more elaborate botanical and Japanese-themed plating that includes fresh flowers.

Chong says: “It may seem like a hassle — the more plates I buy, the more new dishes we’ve to come up with. But it is all about customer satisfaction. We can take the easy way out and serve our regulars the same thing repeatedly. But when we go the extra mile, they are delighted. Our dishes get photographed and discussed on social media platforms like Instagram and Xiaohongshu; it helps the restaurant’s business.”

Memorable plates

Chef Edward Chong talks about the plates and bowls that have left the deepest impressions.

Four Combination platter

Peach Blossoms reopened in December 2020 after a major hotel renovation, which saw its former Marina Mandarin home rebranded as the garden-in-a-hotel Parkroyal Collection Marina Bay. Chong says: “I wanted this appetiser platter to look like a mini garden, but I couldn’t get the elements to come together at first,” says Chong.

The eureka moment finally came in the middle of the night, and this platter, where four different appetisers are placed in a rectangular “garden” adorned with sprigs of flowers and leaves, is now one of Peach Blossoms’ most recognisable dishes on social media. 

Blanc de Chine soup bowl

It took Chong over two months to procure this porcelain bowl used for the Buddha Jump Over the Wall soup in a four-hands collaboration with Shanghai’s one-Michelin-starred Meet The Bund in July. The bowl is made with a unique milk-white clay typically used to sculpt statues of the Chinese Goddess of Mercy. 

Instead of getting a cheaper duplicate, Chong went directly to the source in Dehua, a town in China’s Fujian province, and ordered 80 pieces costing over $100 apiece for the collaboration. The bowl comes in a holder that can be heated with a tealight from the bottom. 

Chong shares: “Despite the bowl’s high cost and fragility, I was determined to use it as it was the best vessel to showcase the clear, amber-coloured broth. Chen Zhiping, Meet The Bund’s executive chef, was very touched by the gesture, and it made me realise that even small details like a bowl can convey sincerity and build friendships.”

Oriental Ink plate

Chong had initially wanted to paint a celestial body in grey and white on the entire plate. However, the supplier misunderstood the brief and created a smaller print instead. Upset but determined to make the best of it, he created a few unique desserts, including a black sesame ice cream encased in a hand-painted coconut mousse sphere that looked like a comet soaring through space on the plate.

“It was one of those pieces that made me realise it was better to buy first, then plan the dish later,” he says.

Co-ordination: Kenneth SZ Goh