Blossom Palaces

Savor the epitome of culinary luxury with our roasted Peking duck, paired with the celebrated Kaluga Queen caviar – dubbed the “black gold” for its unique aroma and creamy texture. Topped with shaved foie gras, this signature dish is a symphony of textures and flavors. 

The exquisite meatball is meticulously handcrafted from fresh yellow croaker to ensure a fluffy texture. The sweet broth, simmered with 90-day-old hens, keeps the meatball moist while imparting an umami flavor to each bite. The addition of Iberico ham takes it to another level. 

Large yellow croaker is deboned while keeping the body in one piece, showcasing the chef’s mastery of knife skills. The fish is marinated with lemon and ginger juice, stuffed with a rich crab soup, sealed with shrimp mousse, then steamed to perfection. Crowned with a luscious thick sauce of hairy crab meat and roe, each bite unveils layers of umami flavors. 

An original dish by Blossom Palaces. This chilled appetizer is made with a savory clear broth, hairy crab meat and a dash of Huadiao wine. Topped with a rich sauce of sea urchin, crab meat and crab roe, this translucent delicacy makes every mouthful a refreshing taste sensation.

Premium Australian wagyu beef is simmered in a rich stock for 4 hours until tender perfection. The stock is caramelized to create a sauce that infuses the wagyu beef with color and deep flavors. Accompanied by glutinous pan-fried yam cakes, this is a truly savory dish of bold flavors.