On June 27, 2023, Chef Chong faced an event he hoped to avoid: the Michelin Guide Singapore awards ceremony held at his workplace. Despite low expectations, he attended and, as predicted, Peach Blossoms did not receive a Michelin star that night. Nevertheless, Chong, 41, has significantly impacted the culinary scene. Since taking over Peach Blossoms in 2017, he transformed it into a contemporary Chinese restaurant, tripling its revenue.
Despite glowing reviews, Michelin’s inspectors have yet to be convinced. However, Peach Blossoms has seen increased popularity, even making its debut at 74 on the 51-100 longlist of Asia’s 50 Best Restaurants, becoming the highest-placed Chinese restaurant in Singapore in the category. Chong attributes his success to his hands-on approach and dedication to guest satisfaction. On June 18, he hopes his efforts over the past year will finally earn him a Michelin star.
When Chong took over Peach Blossoms, he decided to eliminate the buffet, a move that risked his career. Regulars stopped coming, and sales dropped by over 60%, but Chong’s perseverance paid off. He was named rising chef of the year at the Asian Masters 2019 and Asian cuisine chef of the year at the World Gourmet Awards 2019. During the pandemic, the hotel and Peach Blossoms underwent a significant renovation, reopening in December 2020. Chong’s collaboration with culinary researcher David Yip helped him develop a unique style.
Chong, originally from Negeri Sembilan, Malaysia, refined his skills under renowned chefs Sam Leong and Yong Bing Ngen. With Yip’s guidance, he created a modern Chinese cuisine that reflects his upbringing. His dishes, like marble goby with crispy scales and buah kedondong sorbet, incorporate Southeast Asian flavors and ingredients.
Chong emphasizes the importance of using premium Asian produce, such as Jeju abalone and Sri Lankan crab, in his visually striking dishes. His deep-fried “cigar” rolls with black truffle, foie gras, snow crab, and prawn mousse are a conversation starter, while his kombu and dried scallop porridge with chargrilled sous-vide lobster showcases his innovative approach.
Collaborations with renowned chefs like Thitid “Ton” Tassanakajohn, Antonio Iacoviello, and Jun Lee have increased Chong’s recognition. Invitations for collaborations and private events now pour in, a far cry from when other chefs wouldn’t respond to his social media messages.
Chong remains grateful for his success and takes one day off a week to reflect and plan for the future. He is encouraged by the growing number of young chefs applying to work in his kitchen and hopes Peach Blossoms will become synonymous with contemporary Chinese fine dining. As for a Michelin star, Chong sees it as a bonus for his dedicated team. Reflecting on his 20-year journey, Chong feels more confident and bolder, proud of the transformation he has brought to Peach Blossoms.
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