Cantonese cuisine is widely regarded as the finest of China’s regional cookery. Its cornerstones are the finest, freshest produce, inventive use of ingredients not necessarily indigenous to the region while continuing to uphold culinary traditions. Amid the establishments in Singapore specialising in Cantonese cuisine, none have blazed trails and won the hearts of critics and foodies alike quite as quickly and as thoroughly as Peach Garden has.

Soon after they first opened the doors of their cosy and understated restaurant in Novena in 2002, they garnered accolades from Singapore Tatler and Wine & Dine not just for their food but for their warm, friendly and highly personal service. What followed was a larger restaurant in Thomson Plaza and then in 2006, they opened their newest and most impressive restaurant on the 33rd floor of the OCBC Centre on Chulia Street in the heart of the business district. In fact, their network of three establishments landed a spot on the Sunday Times Life 10 Best Restaurants of 2007. The secret of their phenomenal success? Exquisite Cantonese food for the traditional connoisseur served in fine dining portions with matching ambience.

Veronica Tan describes the Peach Garden team simply as people with a passion for good food. She and partner Angela Ho met in the hotel F&B industry and after years of working together, they hatched the plan to set up their own restaurant. Calling it The Peach Garden was a mindful and deliberate choice. Says Tan, “A peach tree has branches, it bears fruit, and it comes from one seed. That’s what we wanted from our restaurant.”

And what they wanted, they got. The diners keep coming back for more, and all three restaurants are booked for special occasions well in advance. Says Angela Ho, “Our diners are more than just customers, they become our friends.” Just like the partners, the customers become friends - friends who love great food, most especially Peach Garden’s deliciously inventive signature dishes.  

There is a hint of creaminess in the tasty double-boiled shark’s bone cartilage soup with fish maw and bamboo pith in golden melon, and yet the owners swear the chef has used no milk. The fried prawn in salted egg yolk delivers a shock of pleasurably intense flavour with every bite. The zing of the fried prawn in wasabi sauce is delightfully unexpected. Be sure to try the roasted shoulder of lamb, served with mustard and mint sauce. And what makes it Cantonese? The tender meat is marinated in black vinegar that laces it with a proper tang. You might also want to sample the fried crispy noodle with succulently tender baby lobster in creamy egg sauce – you will not regret it. The list of varied and remarkable dishes goes on and on. And because the food-loving partners take a very hands-on approach to menu development, constantly doing research, and trying out new dishes, they keep hitting upon wondrous taste sensations that delight their loyal diners.

Whichever restaurant you visit, you can count on a stellar dining experience. Furthermore, it’s also one that can be replicated at home or even in another venue of your choosing. Peach Garden offers a catering service for private dining events, which means you can have haute Cantonese cuisine in the comfort of your own home.