Simple yet refined. That sums up my experience at the newly-opened Cantonese restaurant, BLOSSOM, which operates, in my observation, in an ethos defined by freshness and balance. This is reflected by their resolve to keep ingredients renewed on a daily basis, and their discipline not to overdo exquisite ingredients.
After feeling jaded about dim sum in recent times, BLOSSOM reminded of what it takes to be a restaurant with “good dim sum”, because, like many may tend to agree, it can get difficult to be a cut above the rest in this cuisine. While dim sum is only available until 4pm, we were fortunate to have a sample of them: Steamed Siew Mai with Quail Egg ($7.80++/4 pieces), BLOSSOM Signature Steamed Prawn Dumpling ($7.80++/4 pieces), and Golden Pear Stuffed with Minced Pork ($5.80++/3 pieces). The dumpling skin was remarkably light, and the meat/seafood generous and plump. The price point, comparable to even mid-scale dim sum restaurants elsewhere, is fair. This platter was a bright start to the dinner and remains my favourite of the meal – I won’t be surprised to find myself back for a full-blown dim sum meal sometime soon.
What followed was the nutritious Fish Broth with Poached Bamboo Clam ($20++/person). The broth is simmered with the catch of the day to extract collagen and obtain the milkiness consistency, before being double-boiled to coax forth delicate flavours of the Scottish bamboo clam, cloud ear mushrooms, and Tianjin cabbage. While the broth and its complements may be visually homogeneous, the textures it affords – the crunchiness of the fungus and mushroom, and the chewiness of the clam – tell another side of the story.
The entrance made by Royal Secret Recipe Smoked Duck ($40++/half; $80++/whole) was nothing short of theatrical. As a devotee of smoked foods, I thought that the smokiness could be a little more intense – but it could very well have been so intended. Apart from that, I also find the meat to be slightly dry, though not unbearably so. Perhaps the high expectation stems from the bar set by its counterparts. At the very least, the skin was gently treated to be thin, crisp, and clean.
Canadian Boston Lobster Steak ($32++/person), delicately pan-fried to ensure that the moisture and natural sweetness stay in tact, is an exemplar of the notion of being simple yet refined; no further act is required to present this inherently delectable crustacean. To add to the luxury, and dimension, if desired, one can pair the lobster with caviar.
Desserts at BLOSSOM, while not weak in and of themselves, were not the strong suit in comparison to the main dishes. The Double-Boiled Peach Resin with Red Dates & Ginseng ($13++) was warm, nourishing, and sweet, whereas the Chilled Avocado Puree with Tiramisu Ice Cream ($10++) was the cold counterpart of the meal’s final course. I personally prefer the latter, not least because I am a fan of avocado; the bitterness of tiramisu also helped counterpoise the sweetness of the puree. I do hope that the restaurant has on the menu contrasting desserts in terms of lightness to the palate. Both were, in my opinion, rather heavy.
That said, I thoroughly enjoyed my meal at BLOSSOM. It was one of the more memorable meals I’ve had in recent weeks.
What’s worth ordering:
Fish Broth with Poached Bamboo Clam
Pan-Fried Lobster Steak with Caviar
Address: Marina Bay Sands Hotel Tower 2, 2 Bayfront Avenue, Singapore 018972
Contact: +65 6688 7799 (accepts reservations)
Opening Hours: 11.30am – 11pm (Mon – Fri); 11am – 11pm (Sat, Sun, PH)
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