Not one just for the tourist hordes, Blossom is a new contemporary Chinese restaurant at the sprawling lobby of the Marina Bay Sands hotel. Helmed by Cantonese chef Fok Kai Yee, who's spent years in the kitchen of Summer Pavilion and chef Jason Lau who's cooked at Imperial Treasure Super Peking Duck, the restaurant serves a mix of Chinese cuisines ranging from classic Cantonese and Shanghainese to spicier Sichuan dishes.
Dim sum is available during lunch and afternoon tea while the à la carte offerings include more extravagant sharing plates like the roast chicken smoked with 15-year-old pu'er tea leaves and chrysanthemum. Individual plates with a succulent tiger prawn and braised four-head South African abalone are also available for those looking to indulge.