Lee Hsien Loong & family visited.
Jay Chou visited in July 2010 when he came to Singapore for his concert.
Where’s this restaurant where even the A-listers were spotted?
Once in a while, we all like to be treated with delicacies fit for the Kings’ & Queens’ palettes. Heck, some of us (divas) demand the most extravagant food in the most sparkling settings all the time. Others only dreaming of it.
Now, you don’t have to dream to live the dream!
The “Cze Char” brothers of Defu Lane have quickly expanded to being the “Paradise” brothers, owning the Paradise restaurant chain in Singapore & living the Singapore dream.
With its flagship in ION & led by Chef 冯志强 Fung Chi Keung (Hongkong-born chef who has coming 30 years of culinary experience), Taste Paradise is set to impress with its Cantonese-inspired gourmet spreads to pamper even the pickiest taste buds.
Fret not, people like you & I can bask in the elegance of the Chinese culture & still afford the lavish fine dining. The fusion style of traditional Cantonese cuisine combined with expensive ingredients from the West is a nice twist & has become one of my favourite haunts that I’ve been frequenting ever since Agri brought me there & this time, I finally decided to reveal my hideout.
The main dining hall is a grand combination of modern interior with sophisticated oriental opulence:
Enter the private room & be awed by its contemporary chandelier & Chinese artistry:
Steamed Shanghai Pork Dumpling,Baked BBQ Pork Pastry 上海小龙包，蜜汁叉烧酥
I think I left the xiao long bao waiting for too long so the skin was a tad too hard when I ate it. But who doesn’t like dim sum?
Combination of Pan-seared Foie Gras, Wasabi Mayonnaise Prawn and Sliced Peking Duck with Condiment 味之楼经典三品
I was told the way to eat this starter is to first savour the foie gras, then the Peking duck, & finally the wasabi prawn.
Ok, starting with the foie gras & I already surrendered to it. The crispy exterior & gelatinous moist inside paired with the sweet sauce is just absolutely TDF (to-die-for).
Suckingly good, & one of the items I always order when I visit Taste Paradise.
Wash off your starter with a refreshing fresh & succulent prawn, topped with the juicy watermelon.
Superior Shark’s Fin in Supreme Broth Accompanied by Crispy Spring Roll Served in Japanese Hot Pot 味之楼经典石锅鲍翅
This rich broth, which took Taste Paradise’s chef 冯 & team nearly two years to perfect, is painstakingly prepared from scratch- shark’s fin, water & other fine ingredients. Can you imagine the discipline & patience? I didn’t have to gulp this huge pot down worrying it may turn cold. Served in a Japanese hot pot which keeps the soup hot at a consistent temperature, I got myself a generous amount of ingredients. Dipped my crispy spring roll made with spring onion & bacon, it’s easy to understand why the Chinese Emperors loved it. This delicacy certainly is difficult to prepare. If you think you can only afford this at weddings or banquets, be relieved that Taste Paradise serves quality-affordable gourmet.
Baked Fillet of Cod with Chef’s Miso Recipe 西京焗雪鱼
Continue in your stride with this delicious baked cod. I don’t normally like cod, but this baby here changed my mind with its freshness & roe.
Baked Rack of Lamb in Lamb Stock Reduction Accompanied by Garden Greens 红酒煎焗羊仔架拼
Oh my god. The tenderness & the baked to medium-rare perfection is delightfully deboned effortlessly, & scrumptiously. Every bit of meat was cut off eagerly.
Deep-fried Durian Ice Cream with Mango Sago 冰火炸榴莲
Not forgetting dessert, I ended off with fried durian, so dramatically presented! If this is what you like, do pop by early though. It’s a hot seller!
I’m a slow eater & I really prefer slow lunches like this. This was definitely one unhurried, devoted food chapter paradise for the foodies, just the way I like it.