Celebrated my mum's birthday last weekend at one of my favourite Chinese restaurants, Peach Blossoms, and everyone was very happy with the food. I also like the consistency here - although Head Chef Edward Chong was overseas when we visited, the food was still as good as I always remembered it to be. He has certainly trained the kitchen very well.
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This is our favorite dish of the evening, and we ordered a second serving of it. The taste of wine was distinctive here (could be 黄酒), and it came with tender flavourful meat, and fragrant, crispy skin. I was told the whole spring chicken was first soaked in wine before the chicken was gently fried and flambéed.