HazelDiary

Taste Paradise reopens after closing for seven months to renovate its premises as well as retrain both its kitchen team and service staff. Taste Paradise is known for its Cantonese Cuisine is now helmed by 32-year-old Executive Chef Chan Chung Sing and 58-year-old Executive Chef Chan Wing Kwong, both hailing from Hong Kong. Previously from Paradise Pavilion, Chef Chan Wing Kwong brings to the table his 40-plus years of culinary experience in Cantonese cuisine. The younger Chef Chan Chun Sing breathes new life into the decades-old Taste Paradise, drawing on his over 15 years of experience working in restaurants such as Dragon King and Lei Garden, Hong Kong.
With the refreshed menu featuring an extensive selection of Cantonese fare, from Cantonese roast to double-boiled soups, shark’s fin, bird’s nest and abalone offerings to live seafood and dim sum. They also enhance the dining experience with new wine pairing featuring over 200 exquisite labels from France, German, Italy, Spain, United States and Argentina. The experiential wine journey is specially crafted by its chef sommelier Vance Yeang, who has over 15 years of experience working in highly lauded restaurants, including two one-Michelin-starred restaurants in France. Each recommendation is available by the glass (starting from S$12.00).Here are the recommended highlights during our media tasting session.
Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce S$228.00++ per piece

The chef took a whole week to prepare the dish from rehydrating to simmering and braising the dried abalone. This explains the bouncy texture and fork tender abalone with umami abalone sauce. It is indeed a luxury dish to slowly savour it.

Stewed Chicken Claw

Not everyone is a fan of chicken claw aka chicken feet but I liked it. The stewed method gives a nice gelatinous layer with savoury abalone sauce all over it. The abalone sauce is made with dried abalone sauce, concentrated chicken broth and jinhua ham.




Crispy Golden Tofu

Crispy exterior and silky soft interior tofu which is recommended to order when you are here.

Signature Charred Honey BBQ Kurobuta Pork S$20.00++ & Crackling Pork Belly S$18.00++

Kurobuta Pork is prepared Hong Kong style with a combination of savoury and sweet. You can taste the slightly char and smoky flavour too. Not to miss the crunchy and fatty pork belly too.

Double-boiled Sea Whelk with Kampong Chicken Soup S$78.00++ per pot (4-6 pax)

Comforting clear broth with nourishing elements in it. The soup is prepared without additional salt or seasoning in it.

Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce S$98.00++

Tender and juicy beef cube with black pepper sauce.

Steamed Live Marble Goby ‘Soon Hock’ with Garlic and Beancurd Skin S$13.00 per 100gm

Beautifully steamed fish that comes with beancurd skin and Shunde-style soy sauce.
Baked Live Prawn with Vermicelli in Black and White Pepper S$10.00++ per 100gm

Peppery flavour with the sweetness from the baked live prawn. One of the favourite dish of the night.

Poached Rice with Assorted Seafood in Lobster Broth S$52.00++
Pao Fan is available here as well. It comes in lobster broth with ingredients like scallop and crab meat in it. And of course the crispy rice for the sizzling and texture flavours to complete the pao fan experience.

Sweet Temptation S$14.80++ per pax
Assorted fruits, chilled avocado puree, chilled mango puree and chilled aloe vera, lime juice and lemongrass jelly in sour plum to mark the end of the dining experience.

Address: 2 Orchard Turn
ION Orchard #04-07
Singapore 238801
Tel: +65 6509 9660
Opening Hours:
Monday – Friday 11:00AM – 3:00PM | 6:00PM-10:00PM
Saturday, Sunday & Public Holidau 10:30AM-4:30PM | 6:00PM-10:00PM
Website: https://www.paradisegp.com/brand-taste-paradise/
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