Taste Paradise & Paradise Teochew Seasonal Menu Launch Featuring Nostalgic Dishes

Taste Paradise and Paradise Teochew have recently introduced a new seasonal menu from 4 March to 26 April 2024, showcasing classic Cantonese and Teochew dishes, respectively. Executive Chef Cheng Fa Kwan has curated six classic dishes for each restaurant, bringing his own heirloom recipes to the table that evoke a sense of nostalgia in every bite.

Braised Vinegar Pork Trotter with Preserved Plum 4/5

At Taste Paradise, expect a blend of sweet and savoury flavours in their new seasonal menu. One of the key dishes is the Braised Vinegar Pork Trotter with Preserved Plum ($28, U.P. $46.80). This dish features a whole pork trotter slow-cooked for four hours at low heat in a vinegar sauce infused with spices, superior broth, and an addition of a Hong Kong plum. The pork trotter impressed me with its tender texture and the rich depth of flavours in the sauce. However, I prefer the sauce to have more acidity to counteract the heaviness of the trotter.

Crisp-fried Sweet and Sour Dough Fritter stuffed with Prawn Paste 3.8/5

Next, we had another classic taste of Hong Kong - Crisp-fried Sweet and Sour Dough Fritter stuffed with Prawn Paste ($25.80, U.P. $28.80). Prawns are coated in a spiced dough and fried into golden fritters before being tossed with chunks of pineapple, capsicum and onions in a sweet-and-sour sauce. I appreciate that the fritters were pretty evenly coated with the sauce. This allowed them to maintain the crisp texture and prevent the sauce from overpowering the delicate prawn paste.

Chinese Sausage and Preserved Olive Fried Rice 4.5/5

One of my favourites was the moreish Chinese Sausage and Preserved Olive Fried Rice served in a Casserole ($42.80, U.P. $48.80). The fried rice exhibited a satisfyingly firm texture, and the generous slices of Chinese cured sausage and liver sausage imparted an abundance of umami flavours, contributing to an enjoyable and textured experience.

Teochew Style Crab and Prawn Congee 4.8/5

At Paradise Teochew, the focus is on lighter flavours as well as fresh and natural ingredients, particularly seafood. Highlights include Teochew Style Crab and Prawn Congee ($28, U.P. $68). This indulgent rice congee is prepared by slowly simmering whole shelled prawns and an entire crab, resulting in a relatively full-bodied broth. The seasoning was adeptly done, bringing out the natural sweetness of the seafood.

Teochew Style Braised Pig’s Stomach with Duck Tongue 5/5

The menu also boasts a rare delight — Teochew Style Braised Pig's Stomach with Duck Tongue ($16.80, U.P. $18.80). This distinctive dish showcases tender slices of pig's stomach and duck's tongue stewed in a house-made superior sauce, elegantly served alongside soft braised tofu for added texture. The dish's execution was impeccable, presenting a clean and light taste that added to its overall appeal.

Crisp-fried Duck with Mashed Yam 4.8/5

A definite crowd-pleaser on the menu is the Crisp-fried Duck with Mashed Yam ($39.80, U.P. $42). This dish features slices of duck meat enveloped in a layer of yam, deep-fried to achieve a crispy exterior while retaining tender meat. Each bite provided a satisfying mouthfeel, with succulent thick-cut duck meat complemented by fragrant mashed yam.

Special prices are available exclusively for Citibank Credit/Debit Cardmembers and PGR members. Terms & Conditions apply.

Photograph and written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Taste Paradise at ION Orchard
2 Orchard Turn
#04-07
Singapore 238801
Tel: +65 6509 9660

Paradise Teochew at Takashimaya
391A Orchard Rd
#03-10
Singapore 238873
Telephone: +65 6805 8994

Paradise Teochew at Scotts Square
6 Scotts Road
#03-04
Singapore 228209
Telephone: +65 6538 0644

Lunar New Year Celebration At Jiang Nan Chun (江南春), Four Seaons Hotel Singapore

For the upcoming Lunar New Year, Jiang Nan Chun (江南春) at Four Seaons Hotel Singapore has specially crafted a range of sumptuous delicacies and specialty menus for family or business festive feasting.

Prosperity Salmon Yu Sheng with Abalone, Japanese Surf Clams and Bird's Nest 4.2/5

A must in every Chinese New Year is the Yu Sheng, tossing to a prosperous and abundant Year of the Dog. Available for dine-in and takeaway at Jiang Nan Chun is the Prosperity Salmon Yu Sheng ($98/$138) with abalone, Japanese Surf Clams and Bird's Nest. Besides the usual shredded vegetables, what stood out is the crispy vermicelli and fried potato strips giving the yu sheng an extra crunch in texture complemented by the dressing of plum sauce and pineapple paste.

Trio of Starter 4/5

Next, we have a trio of starter giving u a glimpse of the offering on the menu. The platter consists of
Roasted Spanish Iberico Pork with Honey Glaze, Greenhouse Tomatoes in Plum Sauce and Poached Chicken in Chinese Wine. My favourite is the roasted spanish iberico park which is a premium version of our local char siew for its succulent texture.

Doubled-boiled Pork Ribs Soup with Sea Whelk, Maka and Dried Scallops 4.2/5

The Doubled-boiled Pork Ribs Soup ($38/pax) with Sea Whelk, Maka and Dried Scallops is a comforting and nourishing bowl of soup. The bowl of soup is packed with depth, drawn from extracting the essence of the ingredients through double boiling.

Wok-fried Boston Lobster in Black Bean Sauce 4.2/5

Most lobster dishes are usually baked or poached but the Wok-fried Boston Lobster in Black Bean Sauce ($38/pax) is a good chance from the norm. The black bean sauce goes well with the bouncy lobster meat, with a hint of smokey wok-hei.

Wok Fried Kai Lan 4.2/5 and Fried Rice 4.5/5

The Wok Fried Kai Lan with Preserved Sausages ($32 per serving) retains a nice crunch with a layer of aromatic flavour from the preserved sausages. Noteworthy is the Fried Rice with Crab Meat, Butterscotch Mushrooms and Dried Scallops ($14/pax). The fragrant and fluffy rice is elevated further by frying in abalone sauce, giving it an extra boost in flavour.

Hot Almond Cream with Egg White 4.8/5 and Coconut Nian Gao 4/5

For dessert, I had the Hot Almond Cream with Egg White and Coconut Nian Gao. I really enjoy the smooth and silky hot almond cream with egg white. Almond can be quite strong in flavour and acquire to some but this is well balanced, smoothing and comforting. 

Guests can expect an exquisite dining experience in a classy setting at Jiang Nan Chun. Celebratory set menus featuring a lavish selection of delicacies are available at $138, $168 and $218 per person for 6 courses, and range from $988 per table of 8 persons to $2088 per table of 10 persons for 8 courses. For dining reservation, guests can call +65 68317220 or email jnc.sin@fourseasons.com

Note: This is an invited tasting


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passage way to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]

Song Garden Chinese Restaurant @ Mercure Singapore Bugis - Modern Cantonese Restaurant In The Heart of Bugis

A new Cantonese restaurant has opened on the second level of the new Mercure Singapore Bugis hotel. Taking almost the entire floor, it can sit up to 120 people with seven private rooms. The new Chinese restaurant is helmed byExecutive Chef Wong Shea Nung and Executive Dim Sum Chef Leung Chi Man.

Steamed Cheong Fun with Fresh Prawn 4.2/5

We were given a glimpse of the dim sum offering at Song Garden starting with the Steamed Cheong Fun with Fresh Prawn ($6 per serving). There is a layer of light flour crisp rolled within the thin layer of rice sheet and stuffed with crunchy prawn. It is a bit similar like having zhaliang but replacing the youtiao with the flour crisp and prawn. Have it together with a bit of the homemade soya sauce for a fuller enjoyment. Do not pour too much of it as the sauce is quite salty.

Pan Seared Otah Siew Mai on Skewers 4/5

The other dim sum item we tried is the Pan Seared Otah Siew Mai on Skewers ($6 for 4pc). Siew Mai is usually stuffed with minced pork and prawn but this version is substituted with spicy mackeral otah paste and chunky pieces of prawn. It is first steamed and then pan seared for a caramelised finish.

Lobster with Pumpkin Puree in Hot Stone Pot 4.5/5

Served bubbling hot on a hot stone is the Lobster with Pumpkin Puree ($28/pax). The pumpkin broth was light and sweet which is thickened with shark cartilage and fish maw for a velvety finish. Lobster stock was also added for a robust finish. There was also chucky pieces of lobster meat in it. The other highlight is the black garlic bread stick which goes well with the soup. I prefer to tear them into small pieces and throw it into the soup, allowing them to soak up the delicious soup.

Chilled Five-Spice Foie Gras with Blueberry Compote 4.2/5

How the Chilled Five-Spice Foie Gras with Blueberry Compote ($26.80 per serving) is prepared is quite interesting. The foie gras is soaked in superior soya sauce, rock sugar and five spice for 3 days. It is cubed and served on top blueberry compote. I thought the treatment removes the gaminess and gives it a hint of sweetness. I personally prefer to have it without the blueberry compote, to enjoy the richness of the pate.

Sauteed Asparagus with Wild Mushrooms in White Truffle Oil 3.5/5

While I enjoyed the Sauteed Asparagus with Wild Mushrooms ($28) for its crunchiness and the earthy flavours from the different variety of mushrooms, I do not think the addition of the white truffle oil is necessary especially we have a plate of fresh ingredients.

Lamb Rack Stuffed with Diced Fish 3.5/5

This is not your usual lamb. The Lamb Rack ($22/pax) is stuffed with diced cod fish and dressed in a feather light batter. While the idea is rather interesting and turned out quite enjoyable, I would still prefer a good wholesome piece of lamb without any fancy execution.

Mentaiko Cod Fillet 4.2/5

A mouth watering dish is the Mentaiko Cod Fillet ($19.80/pax). The slab of cod fish is gently roast and given a coat of creamy mentaiko sauce. Hints of yuzu could be detected in the mentaiko sauce for a nice contrast to complement the richness. It is also paired with a tuille of dried white bait for the extra crunchiness.

Signature Roast Chicken on Bed of Beancurd Skin 4.2/5

A painstakingly prepared dish is the Signature Roast Chicken on Bed of Beancurd Skin ($25 half chicken/ $50 whole chicken). The skin of the chicken is stretched, dried and roasted to a crispy texture. This is eaten together with crunchy beancurd skin, minced chicken meat, slivers of cucumber and spring onions. Quite similar like have Peking duck.

Braised Pre-Seared Vermicelli with Shredded Fish in Silken Egg White 3/5

The Braised Pre-Seared Vermicelli with Shredded Fish in Silken Egg White ($24) was a dish that I was looking forward to try but it left me disappointed. I felt that the execution was on the bland side and the broth lacked the robustness to hold the dish together. I ended up adding a lot of vinegar to boost the flavour.

Combination of Fresh Fruit, Coconut Parfait, Mango Pudding and Osmanthus Jelly 3.5/5

For a sweet ending, the Combination of Fresh Fruit, Coconut Parfait, Mango Pudding and Osmanthus Jelly ($13.80/pax) is a good choice where diners can try a bit of everything.

If you are a fan of East Ocean Seafood Restaurant's dim sum, you may be interested to know that Chef Leung has moved to Song Garden to be the Executive Dim Sum Chef. I look forward in returning to try his dim sum creations.

Note: This is an invited tasting.


Song Garden Chinese Restaurant
Mercure Bugis Singapore
122 Middle Road
#02-01
Singapore 188973
Tel: +65 65219299
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Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction: 
1) Alight at Bugis MRT station. Take Exit C. Walk to traffic light junction. Cross the road. Turn left and walk to Middle Road. Turn right onto Middle Road. Walk to destination. Journey time about 8 minutes. [Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Singapore Marriott Tang Plaza Hotel - Re-opens With A New Menu

Wan Hao Chinese Restaurant (萬豪軒) on level 3 of Singapore Marriott Tang Plaza Hotel has re-opened its door after a major refurbishment. With the relaunch, Executive Chinese Chef Brian Wong Shiuh Yean has curated a new menu, ranging from dim sum to a la carte dishes showcasing classic Cantonese cuisine that are familiar and comforting, yet refined and exquisite with the use of the finest, fresh ingredients.

Dim Sum 4.2/5

From the new dainty dim sum creations, we tried the Steamed Shrimp Dumpling with Black Truffle and Cordyceps Flower ($6 for 2pc), Crispy Mango Prawn in Rice Roll ($6.50 per portion) and Deep Fried Taro Dumpling with Mini Abalone and Scallop ($10.50 for 2pc). I really enjoyed each and everyone of them. The chef has elevated the enjoyment of dim sum to a more refine level.

Stewed Bird's Nest with Egg White, Crab Meat and Superior Soup 3.5/5

We were specifically told not to pour the superior soup into the Stewed Bird's Nest with Egg White and Crab Meat ($68 per pax). We are told to taste it separately. One mouthful of the bird's nest with egg white and crab meat with a sip of the superior soup. It allows you to appreciate the individual components more and how they come together as a complete dish.

Deep Fried Prawn with Black Truffle Mayonnaise, Broccoli 4/5

Deep Fried to golden brown with a thin batter, the Deep Fried Prawn with Black Truffle Mayonnaise ($35 small) was fresh and crunchy. The rich and creamy black truffle mayonnaise sauce is a delectable substitution of the usual wasabi or salted egg sauce.

Wok Fried Iberico Pork with Home Style Spiced Sauce 4/5

The Wok Fried Iberico Pork with Home Style Spiced Sauce ($30 small) is served together in a yam basket that can be eaten. The iberico pork was not only juicy and tender, it has a robust blend of sweetness and spiciness that is rather appetizing. It made me craved for a bowl of white rice to go with it.

Braised Japanese Ramen with Lobster Meat in Superior Soup 3.5/5

The Braised Japanese Ramen with Lobster Meat in Superior Soup ($16 per pax) received mixed opinions around the table. While some enjoyed the lightness in flavour, others find it on the bland side. I am with the latter. We were later informed that the chef used the porridge water to make the superior soup. Something new to me and it could also be the reason why the soup was on the bland side.

Deep Fried Crispy Durian 4.5/5

Last but not least, we have the Deep Fried Crispy Durian and Chilled Coconut Pudding with Purple Glutinous Rice Sauce to wrap up the sumptuous dinner. The deep fried durian is simply irresistible with its crispy exterior and sweet, creamy interior. It was pure heaven for durian lover.

Chilled Coconut Pudding with Purple Glutinous Rice Sauce 4.2/5

The Chilled Coconut Pudding with Purple Glutinous Rice Sauce is a refreshing dessert which is an modernized rendition of the traditional pulut hitam. I like the idea of the chilled coconut pudding which was made using pure coconut juice. The whole execution was well balanced and enjoyable.

Staying true to the philosophy of Cantonese cuisine, Chef Brian focuses using only the best ingredients and its special execution to seduce the palate. He has leveraged on the natural flavours of each ingredient to enable the specialties to shine through, while reducing the usage of sugar, oil and salt, without compromising with the interplay of taste, texture, imagination and presentation.

Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒) 
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
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Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

Direction:
Alight at Orchard MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Kai Garden (嘉苑) @ Marina Square Shopping Mall

Kai Garden at Marina Square Shopping Mall, specializing in fine Cantonese cuisine, is opened by Owner and Executive Chef Fung Chi Keung, who has over 30 years of culinary experience. Owner and Executive Chef Fung is the former group executive chef of Paradise Group as well as the founder of Xin Yue Modern Chinese Restaurant. The 200 seater restaurant comprises of three main sections - Dim Sum, Roasts and the Main Kitchen. The 200 seats includes a function room for up to 60 seats, and 4 private rooms for 4 to 16 people.

Chilled Cherry Foie Gras 4/5

The Chilled Cherry Foie Gras ($24 per servicing) gives us a glimpse into Chef Fung interpretation of fine Cantonese cuisine. The foie gras is skillfully hand shaped into cherries, arousing one's curiosity with the priced ingredient.

Chilled Mini Tomatoes with Sweet Plum 4.5/5

The Chilled Mini Tomatoes with Sweet Plum ($10.80 per servicing) will whet one's appetite with its sweetness and tanginess. It kept going back for more, it was really very addictive.

Double Boiled Japanese Matsutake Served in Hot Pot 4.2/5

The Double Boiled Japanese Matsutake Served in Hot Pot ($38 per pax) is a light, sweet and nourishing  soup. Matsutake mushroom, priced for its rarity, is only found in the wild and is hand harvested from the foot of pine trees.

Braised Whole Ya Jian Shark's Fin in Supreme Collagen Stock 4.2/5

The highlight is the supreme collagen stock that is used to braised the whole Ya Jian Shark's Fin ($34.80 per pax). The collagen stock was rich and sweet, which was an excellent broth to pair with the shark's fin, for a luxurious enjoyment.

Signature Crispy Peking Duck 3.5/5

The signature dish at Kai Garden is the Crispy Peking Duck ($88 whole duck) served with 5 unique warps and 5 dipping sauces. The five different wraps are original, pumpkin, spinach, bamboo charcoal and beetroot.

Besides the colorful wraps using natural ingredients, the crispy Peking duck also comes with 5 different sauces for the wrap to enjoy the duck skin. These sauces are traditional, black pepper, sesame, seafood and special mixed sauces.

Signature Crispy Peking Duck 3.5/5

For a more textural enjoyment of Chef Fung's crispy Peking duck, he has introduced corn crackers into the wrap. I actually preferred to have the crispy duck skin without the cracker, the duck skin got lost and over shadowed by the corn crackers when eaten together.

Garoupa in Lobster Soup 4.8/5

As you can see from the picture, the fresh garoupa is sliced into slices. It is then briefly poached in a pot of rich lobster stock. The fish slices is then served with the broth which tasted like lobster bisque. The Garoupa in Lobster Soup (seasonal price) is an exquisite combination that is packed with richness but yet very comforting.

Sweet & Sour Pork On The Rocks 3.8/5

It is quite a sight when the Sweet & Sour Pork On the Rocks ($22 per servicing) is served to the table. It is quite an interesting presentation of the classic Cantonese dish with all the fundamental components and ingredients. The sweet and sour sauce is really good, nicely balanced to complement the balled shaped pork. However I felt that the pork was a bit too minced if to compare with the traditional execution, which I prefer the later.

Deep Fried Vegetable Roll 4.8/5

The Deep Fried Vegetable Roll ($22 regular) comes with mixed vegetables and mushroom with tofu encased in a crisp net of bamboo fungus. The bamboo fungus is the star for me in this dish for its soft, crunchy and spongy texture that lifted the whole enjoyment.

Pan Fried Charcoal Pork Bun 4.5/5

Mentioned earlier that Kai Garden also served dim sum on the menu. One of the dim sum items we tried is the Pan Fried Charcoal Pork Bun ($6.80 for 3pc). The black colour comes from the use of charcoal powder and squid ink, giving it a twist to the traditional pork bun. The bun is then pan fried for an exterior crispiness while retaining the fluffiness and juiciness of the pork filling inside.

Chilled Fresh Coconut Puree 3.8/5

Last but not least, we wrapped up the fine Cantonese cusiine at Kai Garden with the Chilled Fresh Coconut Puree ($6.80 per pax). I felt that the kitchen should replace the fresh milk with something sweeter to complement the coconut puree. Maybe it is a personal preference. Nevertheless, the refreshing puree of fresh coconut is a perfect ending to the sumptuous meal.

While the food at the Kai Garden is commendable, the price tag is not cheap. Compared to many other shopping mall, the crowd is quite thin here. There are also a few Chinese restaurants in the vicinity, hence business can be quite challenging. Nevertheless, I hope their business will pick up and continue to serve delicious fine Cantonese cuisine.


Kai Garden (嘉苑)
Marina Square Shopping Mall
6 Raffles Boulevard
#03-128A/B
Singapore 039594
Tel: +65 62504826
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 6pm - 11pm
Sat-Sun & PH: 11am - 4pm, 6pm - 11pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit B. Take the escalator to level 3. Walk to destination. Journey time about 8 minutes. [Map]