Awards alone do not define great cooking, but when recognition arrives across chef-led juries, editorial authorities, diner-driven platforms, and Chinese culinary institutions, it becomes a meaningful signal.
In 2025, Executive Chinese Chef Edward Chong emerged as one of the few Singapore-based Chinese chefs to achieve that rare convergence, positioning his work at Peach Blossoms within a global conversation about contemporary Chinese cuisine rather than a purely local one.
Helming Peach Blossoms at PARKROYAL COLLECTION Marina Bay, Chong’s accolades reflect not only technical execution, but also consistency, cultural grounding, and relevance to modern dining audiences.
Long before his recent global awards, Chef Chong was already capturing local interest with his creative Hakka heritage dishes at Peach Blossoms in 2019. His 2019 ‘Sea of Gratitude’ menu, with dishes named after themes like Inheritance and Filial Piety, showed an early commitment to narrative-driven cuisine.
| Award / Guide | Year | Recognition | Recognition Type | Relevance & Impact |
|---|---|---|---|---|
| The Best Chef Awards | 2025 | One Knife (Excellent) awarded to Chef Edward Chong | Chef-Led Jury | Peer recognition for culinary vision, innovation, and leadership |
| Trip.com Gourmet Lists | 2026 | Diamond Restaurant Status for Peach Blossoms | Diner + Data-Led | Signals sustained excellence across verified guest reviews and consistency |
| Tatler Best 100 Restaurants in Asia-Pacific | 2025 | Debut listing | Editorial Authority | Positions Peach Blossoms among Asia-Pacific’s defining restaurants |
| Tripadvisor Travellers’ Choice Awards | 2025 | Best of the Best, Fine Dining Singapore | Diner-Led | Places the restaurant in the top 1 percent worldwide |
| Chinese Restaurant Awards | 2025 | Top 30 Honouree, Elite 15 Asia Awards | Institutional Chinese Cuisine | Asia-wide recognition of Chinese culinary mastery |
| Black Pearl Restaurant Guide | 2025 | One-Diamond Restaurant and Annual Dish Award (Singapore) | Chinese Dining Standard | Evaluated using Chinese culinary benchmarks and anonymous reviews |
Not all accolades carry equal meaning. Some reflect editorial taste, others measure guest sentiment, while a few, notably the Black Pearl Restaurant Guide and Chinese Restaurant Awards, evaluate restaurants through Chinese culinary frameworks rather than Western fine-dining criteria.
Chef Edward Chong’s recognition across all these systems matters because it demonstrates alignment rather than dependence. His work resonates with professional peers, editorial curators, everyday diners, and Chinese dining institutions alike, a balance that remains uncommon for modern Chinese restaurants in Singapore.
“These recognitions fuel our passion for advancing Chinese cuisine through a deep respect for tradition, innovation and artistry. We’re deeply grateful to our guests, partners, and the international culinary community for their trust and inspiration. This is only the beginning of our journey, as we remain committed to sharing and elevating Singapore’s Chinese cuisine on the world stage.”
Edward Chong, Executive Chinese Chef of Peach Blossoms
