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A winding walkway from the lift landing leads into a spacious dining hall with floor to ceiling windows with stellar views of the CBD. While the reception area is outfitted in red and gold, very much befitting a Chinese restaurant, the interiors boast a more neutral palette and is more modernly outfitted, with only subtle oriental accents. Tables are well-spaced, and the ambience is smart without being stuffy. The private rooms, which overlook the Padang, are suitable for confidential business lunches.
Peach Garden offers an extensive menu of classic Chinese dishes, with something to suit every palate. We started with the double-boiled Assorted seafood soup in golden melon. While packed generously with seafood, the broth was surprisingly delicate and clean-tasting, and it made for an excellent palate cleanser to prepare us for the mains.
The fried prawns with golden salted yolk were spot-on. Peeled and coated in a light golden batter, the prawns were plump and very juicy, and slicked in a thick and extremely moreish salted egg yolk sauce, enlivened with laksa leaves.
The braised fish paste noodle with live prawns in “Hokkien style” is another winner. The fish paste noodles were bouncy and had great bite and we really enjoyed the smoky flavours from the ‘wok hei’. The juicy prawns on top were a bonus.
For dessert, the herbal jelly (gui ling gao) and mango pudding are both excellent—sufficiently sweet without being cloying, and great after a meal that’s pretty heavy on the palate.
The wine list is extremely compact, with bottles from both Old and New World countries. The servers were not well-informed with regards to their beverage offerings, and a request for the wine menu caused some confusion among the junior staff. They had no wines available by the glass.
The captains are efficient and quick, albeit a little uptight and surly. The junior servers on the other hand were friendly, extremely earnest and displayed lots of initiative in clearing plates and topping up our tea.
Dinner for four, without wine, cost $182 or about $46 per person.