Commanding the kitchen of BLOSSOM Restaurant is Head Chef Li from Hong Kong. With 35 years of culinary experience and having helmed the kitchen of Michelin Star Restaurants, Chef Li presents our diners with the essence of authentic Cantonese cuisine infused with contemporary flavors for the modern palate.

1. Could you tell us a bit more about your journey up to being the Head Chef at Blossom?

I started as a kitchen apprentice in the restaurant industry when I was 15. I slowly worked my way up and was given the chance to head the kitchen. At the age of 45, I went to Shanghai to widen my exposure and gain more insights while helming the kitchen of a Michelin Star Shanghainese restaurant. At 50, I returned to Singapore to assume the position of head chef at BLOSSOM Restaurant.

2. Where did your passion for food originate from?

When I was younger, I was not academically inclined. It was relatively difficult to look for a job back then, but I saw the opportunity in the food and beverage industry. Hence, together with my friends, we decided to apply to be kitchen apprentices. Whenever I taste a dish that is disappointing, I would challenge myself to cook a better upgraded version of it. And when I succeed, this gives me a sense of accomplishment. My drive and passion come from always creating new dishes and for individuals to enjoy.

3. When curating a menu, what are the main points you focus on?

My focus would be acquiring the seasonal ingredients that are available. Utilizing the best resources, I would create and invent dishes that are tailored to the palate of our customers.

4. What were the effects of COVID-19 on Blossom?

Singapore was affected by the outbreak of COVID-19 in late February 2020 right after the Chinese New Year celebration. Subsequently, a circuit breaker lockdown was imposed and no dining-in was allowed. We acted on it by shifting our business model to online ordering and to curate set meals for families to dine in the safety of their homes. Every time our government announced a new measure, we would introduce new menus to cater to the situation.

We also utilize the time during lockdown to re-train our staff and to improve our menu with new dishes. As the majority of the Singapore population is now fully vaccinated, we are ready to welcome them back with set menus for 5 pax and present them with a freshly curated menu.

5. Other than your responsibilities, what other attributes are vital as a Head Chef?

I place emphasis on working well with my colleagues, to be a good mentor to my team members and to guide them with patience. I listen to the needs and requests of my director and the customers, to ensure that the best interest for BLOSSOM Restaurant is met. Most importantly would be the passion for cooking - to bring out the best of each ingredient.

6. During your journey, what have you found to be the most important recipe for success?

The recipe for success would be hard work, humility, resilience and passion. I invest my time and effort to continually improve myself and to make each teaching moment a learning experience. I persevere when faced with challenges and my passion for cuisine drives me to continually invent new recipes and dishes.

7. What do you believe is the differentiating factor that aids in the success of Blossom?

We have an extensive selection of Chinese dishes, varying from authentic Cantonese dishes to oriental flavors of the Chinese regions to cater to the palate of the locals and tourists. Our flexibility and accommodating nature in customizing our dishes to cater to the requests of our customers and in-house hotel guests makes BLOSSOM Restaurant extraordinary.

8. What does the future hold for Blossom?

There are plenty of opportunities for BLOSSOM Restaurant in the South-East Asia region and we are looking at expanding overseas when global travel fully resumes. Currently, as international travel gradually opens up, we are excited to welcome back guests from the world to dine with us.