Seafood Paradise, Paradise Group’s first dining concept, has finally reopened after a 2 year hiatus. Started by Mr Eldwin Chua in 2002, Seafood Paradise was a humble eatery at Defu Lane serving delectable home-style dishes prepared with quality ingredients which attracted a loyal following despite the simple setting.
The success of Seafood Paradise spurred Mr Chua to create more restaurant concepts offering enticing food at value for money prices. The group now has an impressive 13 brands in Singapore and Asia.
Fans of Seafood Paradise will be pleased with the restaurant’s new and convenient location-Vivocity. The spacious unit offers indoor seating and private rooms, as well as an alfresco area for diners to take in the sweeping views of the bay. Great for family meals, dates as well as business lunches.
Awaken your taste buds with the Popular Singapore Style Chilli Sri Lankan Crab (S$9.50/100g), our nation’s beloved iconic dish. Fresh Sri Lankan crabs are cooked in a mildly spicy, sweet and tangy sauce which had extra oomph thanks to the crustacean juices which mingled in during the simmering. Do remember to order some fried mantou and drench them into the sauce which hits all the right notes. Laden with calories, yes, but totally yummy!
I was keen to try the Signature Creamy Butter Sri Lankan Crab Topped with Coconut Crumbs (S$9.50/100g) as Seafood Paradise is the original creator of creamy butter crabs. The flavour was comforting, yet intriguing which was attributed by the hint of coconut which added a touch of exoticism. Very beckoning!
Bite cautiously into the Deep-fried Cheese Bacon Roll (S$12.40/4pcs), where hot molten cheese awaits to flow and delight the palate. In this unique dish, mild cheddar cheese is stuffed into prawn and squid paste, wrapped with bacon, deep fried, glazed with sweet BBQ sauce and finished with a sprinkle of black sesame seeds. I can see this being a hit with kids!
One of the dishes which exemplifies timeless comfort is the Poached Live Tiger Prawn with Chinese Herbs in Superior Stock (S$29/300g, S$41/450g, S$53/600g). Crunchy and juicy jumbo prawns frolic in superior stock simmered with Chinese Herbs, rice wine and hua diao wine for more than 3 hours-a fortifying dish great for cool nights.
There is nothing too complicated going on with the Steamed Dragon Tiger Grouper with Preserved Turnip (S$9/100g), so that the pristine flesh of the fish can shine. This particular species was specifically chosen because the firm texture teams up well with fried preserve turnip and fried pork lard topping.
Feeling carnivorous? Available for ordering in individual pieces, Baked Pork Belly Rib with Honey Pepper Sauce ($8.90/pc) guarantees to tickle the fancy of meat lovers. Pork belly ribs are marinated for a day with an in-house blend, baked to a crisps exterior, then coated with honey and pepper sauce which lends a sweet and spicy kick. I like how succulent and juicy the meat is despite undergoing the wrath of the oven. I recommend putting down the cutlery and using your hands to enjoy it. Don’t worry, there is no mess as the thoughtful chef has wrapped each bone with aluminium foil.
Crispy Kang Kong topped with Cuttlefish in Homemade Seafood Sauce (S$15.80/S$112.80/S$30.80) is Seafood Paradise’s rendition of the zi char classic, You He Eng Cai. The chef ups the ante by dipping each Kang Kong leaf into light batter, before deep frying. Although this is certainly not the most healthy way to consume greens, its undoubtedly super addictive. On the other side of the plate, there is cuttlefish drizzled with a sauce made with hoisin, sweet Thai Chill and sesame oil.
Conclude the meal with a refreshing palate cleanser, Chilled Lemongrass in Lemonade and Sour Plum Juice (S$5.80), made fresh in house daily.
To celebrate the reopening Seafood Paradise is holding a month-long promotion for Citi, Maybank and PGR Cardmembers-50% off Nostalgic Dishes.
Week 1 (12 April- 18 April) : Signature Creamy Butter Sri Lankan Crab topped with Coconut Crumbs (limited to two crab redemptions per table per bill)
Week 2 (19 April – 25 April) : Boston Lobster tossed with Salted Egg Yolk (limited to two lobster redemptions per table per bill)
Week 3 (26 April – 2 May) : Steamed Dragon Tiger Grouper with Preserved Turnip (limited to one fish per redemption per table per bill)
Week 4 (3 May- 9 May): Poached Tiger Prawn in Superior Stock with Chinese Herbs (limited to one order redemption per table per bill)
Address: 1 Habourfront Walk Vivocity #01-53
Below Golden Village
Tel: 6221 0159
[This is written and photography by Adele. ]