Saturday, December 12, 2020

Taste Paradise @ ION Orchard - Reopens After 7 Months Of Renovation With A Refreshed Menu

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Taste Paradise at ION Orchard has finally reopened after seven months of renovation work with a refreshed menu by 32-year-old Executive Chef Chan Chung Sing and 58-year-old Executive Chef Chan Wing Kwong. The restaurant has also embarked on a new wine pairing dining experience, featuring over 200 exquisite labels from France, Germany, Italy, Spain, United States and Argentina.

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Stewed Chicken Claw in Abalone Sauce 4.2/5

Stewed Chicken Claw is not an uncommon dish, but not many places do it well. Some places will deep-fry the claw for that layer of crispiness. I like the stewed method, which gives it a gelatinous layer accentuated by the delicious abalone sauce, made with dried abalone sauce, concentrated chicken broth and jinhua ham.

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Crispy Golden Tofu 4/5

The Crispy Golden Tofu, though lightly seasoned, it is quite addictive with the contrasting crispy exterior and silky soft interior.

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Double-boiled Sea Whelk with Kampong Chicken Soup 4.2/5

The Double-boiled Sea Whelk with Kampong Chicken Soup is a comforting entree to whet the appetite as well as lining the stomach for the upcoming dishes.

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Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce 4.8/5

For a luxurious enjoyment, one can go for the Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce. It is braised under fork tender complemented by the delicious abalone sauce. Not known to diners, the chef takes a whole week to prepare the dish, from rehydrating to simmering and braising the dried abalone.

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Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce 4.2/5

Tender and juicy is the Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce. The beautiful marbling of the beef is complemented by the piquant black pepper sauce.

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Signature Charred Honey BBQ Kurobuta Pork 4.2/5, Crackling Pork Belly 4/5

Roasted meats are a staple in any Cantonese Chinese restaurant in Singapore. Hence you will also find them served at Taste Paradise. We had both the Signature Charred Honey BBQ Kurobuta Pork and Crackling Pork Belly. The highlight is the char siew, that is sweet and succulent with a layer of crispy, smoky char on the exterior. In fact, Taste Paradise has tweaked the recipe slightly, which is well received by diners.

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Baked Live Prawn with Vermicelli in Black and White Pepper

One of my favourite dishes in the refreshed menu is the Baked Live Prawn with Vermicelli in Black and White Pepper ($10++ per 100g). The peppery aroma not only filled the air but enhanced the flavour of the vermicelli.

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Steamed Live Marble Goby 'Soon Hock' with Garlic and Beancurd Skin 3.8/5

The Steamed Live Marble Goby 'Soon Hock' with Garlic and Beancurd Skin ($13++ per 100g) actually save diners a lot of trouble as they are fillet nicely for easy consumption. It even comes with beancurd skin for the extra textural enjoyment complemented by the Shunde-style soy sauce.

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Poached Rice with Assorted Seafood in Lobster Broth 4.5/5

Poached rice seems like the new trend in the food scene lately. Even Taste Paradise has jumped on the bandwagon and introduced the Poached Rice with Assorted Seafood in Lobster Broth ($52++). In the luscious lobster broth, there are scallop and crab meat topped with crispy rice.

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Sweet Temptation 3.5/5

Last but not least, we wrapped up the dinner with the Sweet Temptation ($14.80++ per pax), a splendid presentation of assorted fruits, chilled avocado puree, chilled mango puree and chilled aloe vera, lemongrass jelly in sour plum and lime juice. This dessert platter is a pleaser, consisting of sweet, sour and citrusy.

Note: This is an invited tasting


Taste Paradise
ION Orchard
2 Orchard Turn
#04-07
Singapore 238801
Tel: +65 65099660
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 10pm
Sat-Sun, PH: 1030am - 430pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

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