Entree Kibbles: Blossoms (喜悅) - Peking Duck & Fried Rice @ Marina Bay Sands [Singapore]

Friday, June 04, 2021

Blossoms (喜悅) - Peking Duck & Fried Rice @ Marina Bay Sands [Singapore]

Blossoms is a restaurant at Marina Bay Sands that's hard to miss! I mean, who can visually ignore the row of humongous wooden containers on the ground floor!?!

Since it's our first staycation at my dream hotel, we thought we might as well give some support to its associate restaurants by dining there. p.s. I was just way too lazy to travel out and also, I can't secure a reservation at Waku Ghin.

There were just two of us and with limited capacity, we could only go with their chef recommended peking duck, fried rice, tea and appetiser. Oh, Alex got a dessert too but I didn't manage to get a picture or a bite; hence, no review on that.

Pu-erh Tea - seldom would you go wrong with pu-erh which also happens to be my favourite tea. It's mild on the tummy and said to contain a ton of antioxidants! This was so nice; we asked to top up about three to four times.

Appetizer - after the potato chip appetizer at Hua Ting, this was another instance where I rolled my eyes. Was I having beer so that nuts were provided? Thankfully, the walnuts were crunchy and sweet with generous sprinkles of sesame seeds; tasted like those I got for S$10 a big bag at Bangkok and this cost us S$5.00 for a small bowl.

Blossom Peking Duck - for a roast duck lover, it's sad to hear that Alex never had Peking duck before. So, this serving of half a peking duck was really for him.

Meat was okay; juicy yet without any exceptional flavour that could have surprised us. Maybe I was expecting too much given that this is chef recommended. Nevertheless, when it comes to Peking duck, it's the skin that matters most.

And here it was; a plate of glistening, thinly-sliced roasted duck skin with its 'accessories' comprising of cucumber, spring onion, sauces and a basket of pancakes.

Combining the items on the pancake; the same, typical way I did when I had peking duck at the Scholar Chinese Restaurant (NUSS) and Quan Ju De (Beijing).

Wrapped it up and took a bite! Pancake was on the thick and the duck skin didn't had that desirable crispness. There were two sauces; one was more similar to the sweet sauce usually used for peking duck whereas the other had a noticeable ginger tinge to it. In summary, it was acceptable as a roast duck dish but maybe not so for peking duck.

How about Alex? Well, our charming boy copied my steps and complained that the pancake was very chewy. Turned out he used the waxed paper (placed in between the pancakes from sticking to each other) as the base; we had a great laugh over it! His review was almost aligned with mine; this was more a normal roast duck.

Fried Rice with Crab, Conpoy and Egg White - we waited so long for this; we were on the verge of cancelling the order. It came 30 minutes after the peking duck!

Don't you just love fried rice with grain-by-grain texture? On a whole, it's nice, imbued with wok hei. However, taste wise was comparable to good neighbourhood tze char stall, at a fraction of the price. Of course, the dried scallops, crabs would command a high premium but to me, they would be useless if there's no significant difference in taste, which is exactly the case here. For extra oomph, always eat with green chilli!

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