From the group behind Michelin one-star Amazing Chinese Cuisine comes Blossom, a casual Chaoshan and Cantonese restaurant located on the upper floors of Plaza 66 in Jing’an.
The space is cozy and thoughtfully designed to block out Plaza 66’s glare. The dining room is well appointed, spacious enough and not cramped. There is space for a couple of private rooms, too.
Blossom offers a more affordable, lower-commitment entry point into the group’s cooking while retaining many of the flavors and signatures that built its reputation. Several signature dishes overlap with Amazing Chinese Cuisine, just adapted with alternative ingredients to keep prices accessible. The focus here is familiarity over formality, with dishes that lean comforting and deeply rooted in regional tradition.
A signature dish is the Steamed East Sea Grouper with Pickled Mustard Greens (¥268, 酸菜东海鮸鱼), closely mirroring the version served at Amazing Chinese Cuisine. The key difference lies in sourcing: Blossom uses Donghai grouper, while its sister restaurant opts for live Nanhai fish. The seasoning remains unchanged, balancing spicy chilies and Sichuan peppercorns with Chaozhou-style pickled mustard greens that permeate the fish with acidity and sharpness. The flavor lingers long after the last bite, layered and deeply savory.
The Chiu Chow Beef Offal Pot (¥198, 招牌⽜杂煲) carries on the brand’s legacy and is another direct through-line to the sister restaurant. (The thicker, and more premium cuts are reserved for Amazing Chinese Cuisine.) Blossom’s version holds its own, made with premium beef rib, honeycomb tripe, and tendon air-freighted from Shantou. The tendon is stewed to a soft, glutinous texture and the tripe thick and supple. It has a rich beefy aroma, one that begs for rice.
The Crab with Sweet Potato Noodles (¥398, 红薯粉辣烧膏蟹) is a seasonal signature. Chewy sweet potato noodles soak up a comforting broth enriched with crab meat and crab roe, resulting in a dish that’s unctuous and hard to stop eating. Bamboo shoots add crunch, while the seasoning stays mildly peppery, letting the natural sweetness of the crab carry the dish.
Among the cold starters, the Chiu Chow Marinated Pork Knuckle (¥68, 卤⽔四点⾦) is a prized regional delicacy, cross-sectioned and deboned for easy eating. The skin and tendons have a perfect of melt-in-the-mouth softness and chew, braised until richly flavored and collagen-forward.
Next, the Chiu Chow Steamed Balang Fish (¥88) uses the traditional “daleng” technique: the fish is steamed, then cooled, preserving its original quality and flavor with minimal intervention. It’s served chilled with puning doujiang, an umami-rich soybean paste.
The Braised White East Sea Pomfret (¥238, ⾖酱煮东海⽩鲳) utilizes puning doujiang with a more assertive hand, lightly braising the fish to allow the savory aromas of the fermented soybean paste to permeate the fish.
The Fried Pork Ribs with Garlic & Shrimp Paste (¥88/six, 蒜⾹虾酱⾻) are absolutely satisfying. Can’t go wrong with this umami-rich combination.
Rounding things out, the Stir-Fried Rice with Chiu Chow Preserved Radish (¥68, 潮州⽼菜脯饭) provides another dose of comfort. The aged preserved radish delivers deep aroma and a savory finish to the rice.
For diners who admire Amazing Chinese Cuisine but don’t always want the formality, Blossom delivers a version of that experience that fits neatly into that bracket.
Blossom
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