Like Foodsmithone posted, some things have taken precedence in our lives although we’re back posting and blogging about our mini food adventures. This is a long overdue post on Taste Paradise, which is part of the ever-expanding Paradise Group. While I’ve not tried the food at the humble Seafood Paradise at Defu Lane, if the food at Taste Paradise is anything to go by, I’m sure the food at Seafood Paradise must be yummilicious.
Taste Paradise prides itself in serving contemporary Chinese cuisine – but in a traditional Chinese setting (though some may find it to be a tad OTT or kitschy, but to each his own). Check out the table setting:
In terms of food, Taste Paradise’s flagship dish must be the Stone Bowl Braised Sharks Fin with Crispy Spring Onion Roll. For conservationists, the restaurant serves a “green” version of the sharks fin – that is, environmentally friendly sharks fin. Full of flavour, the sharks’ fin soup is thickened with lower grade fish maw and leaves a sticky layer around your mouth (if you’re a messy eater like me). It comes accompanied with a spring onion wrapped in popiah skin deepfried to perfection. For me, I don’t quite get how the 2 are meant to be eaten together, but both are tasty delights individually so I’m not complaining about whether they should be served together. Be careful about the stone bowl the soup is served in though, since it keeps the soup warm for 20 minutes, you can imagine how hot it’s going to be!
Amongst the other dishes we had that night was a well executed Braised Abalone with Dried Oyster and a slightly oily Deep Fried Eggplant topped with Pork Floss (forgot about the pictures). The eggplant dish is not something that is new – quite a few restaurants serve it these days, whereas the abalone and dried oyster dish is also something that is common place on most Chinese New Year menus at many good Chinese restaurants. I suppose what sets Taste Paradise apart from many other restaurants is that the food is generally well executed and does not deliver any unexpected / unwanted surprises.
Our final dish of the evening was a Pan seared Scallop served with Conpoy and Mee Sua in Superior Stock. This was slightly more unusual, with the use of crisped conpoy as a garnish proving to be a good choice on the part of the chef. The mee sua was al dente, while the seared scallop was as scallops should always be served – browned on the outside, tender on the inside. The stock that it was served in, of course, could not be faulted. A fish based stock that was light yet flavoursome, the lightness of the dish made sure that we did not find it overbearing at the end of a heavy meal. (As a side note, I should also add that I also had the chance of sampling a fish noodle dish garnished with prawns (something like what I had at Jing) and it was also splendid with the flavour of the prawns accentuating the noodles perfectly.)
Overall, Taste Paradise serves up tasty, modern Cantonese cuisine that deserves the good hype it’s getting. While it’s not the cheapest of places to eat at, they serve up a 5 course set lunch at 58++ as well as dim sum each of which may provide a good introduction to the food at Taste Paradise. The restaurants (both at Mosque Street, as well as the more swanky Ion Orchard flagship outlet) are not huge, so I’d suggest getting a reservation if you’re keen on sampling the food.
If you’ve also tried the food at Taste Paradise, do drop a line to let us know what you think!
Ion Orchard, #04-07
Tel: 6509 9660
48 – 49 Mosque Street
Tel: 6226 2959
Open daily for both lunch and dinner.