[CLOSED] Paradise Teochew @ Vivocity - 2nd Outlet With 13 Exclusive Dishes

Paradise Teochew in VivoCity is the brand's second outlet by the Paradise Group and its opening also witnessed the launch of 13 new dishes, created exclusively for this outlet by Executive Chef Cheng Fa Kwan. The new restaurant has taken over the space previously occupied by Jpot.

Braised Duo Combination Platter 4/5

潮式卤味双拼 (鸭片,分蹄) Teochew Style Braised Duo Combination Platter (Sliced Irish Fat Duck, Sliced Pork Knuckle) ($26 Small) is a great way to start off your meal. The gravy was very light with hints of notes from spices. Using Irish Fat Duck, the layer of fats underneath the skin help to keep the meat tender, though some slices turned out to be a tad dry. I was more impressed with the thinly sliced pork knuckle. Every slice has a nice crunch to it and I never thought that pork knuckle can be enjoyed in this manner.

Pan-fried Seafood and Yam Pancake 2.8/5

潮州海鲜芋头烙 Teochew Pan-fried Seafood and Yam Pancake ($24) is suitable for as dim sum snack. I find it dry to have it on its own. A piece may be ok but it is hard to finish the whole plate. An accompanying sweet sauce may be better.

Roasted Suckling Pig 4.8/5

潮式烧乳猪 Teochew Style Roasted Suckling Pig (S$198) was beautiful inside out. The skin was roasted to a perfect crisp, one that cracked readily with a light bite. The meat underneath was very moist and tender and the thin layer of fats sandwiched within the skin and the skin was like butter, bringing the two together in harmony.

Pan-fried and Braised Live Soon Hock 4.8/5

半煎煮游水笋壳 Pan-fried and Braised Live Soon Hock was perhaps one of the best braised fish I ever had. The broth was rich with collagen and flavours, so much so that I could feel the layer of collagen on my lips upon drinking the broth. The Soon Hock was being pan-fried before braising, hence it had an additional layer of crisp to its skin which made it even more pleasurable.

Steamed Diced Abalone and Shrimp wrapped in Egg White Crepe 3/5

鲍鱼石榴果 Steamed Diced Abalone and Shrimp wrapped in Egg White Crepe ($18) was an aesthetically pleasing dish but its flavours didn't quite stand out. I find it a pity to dice the abalone up into a stuffing when it is quite subtle in taste and flavour.

Stir-fried Assorted Vegetables and Cuttlefish 3.5/5

With all the crunch and colours, 潮樂轩小炒皇 Paradise Teochew Stir-fried Assorted Vegetables and Cuttlefish ($28 Small) may even please the palates of non-vegetables diners. On top of that, notes of wok hei graced the dish, hence every mouthful of it is like a gluten-free Hor Fun!

Wok-fried Hor Fun with Kai Lan and Preserved Turnip 3.8/5

Talking about Hor Fun, their 玉兰菜圃炒河粉 Wok-fried Hor Fun with Kai Lan and Preserved Turnip ($18 Small) is a must-try dish for a taste of traditional teochew flavour. A very simple looking dish but as a diner I am quite sure it takes years to master wok-frying the hor fun to achieve that desired layer of char on the surface without weighing them down with oil. The wok-fried Hor Fun here remained light and loose, and every bite filled my entire mouth with wok hei.

Desserts 3/5

Our desserts were 福果绿豆爽 Tau Suan with Gingko ($4.50) and 福果甜芋泥 Mashed Yam with Gingko ($5), a less-sweet version of what's out there. I only wish that the Ginko Nuts were being left as a whole, instead of being halved.

Overall, I'm really impressed with the quality of food at Paradise Teochew. It is a display of skills and mastery over dishes which are seen lacking in many establishments these days. Private rooms are available too which are suitable for private and corporate bookings.

Photos and words 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. Note: This is an invited tasting.


[CLOSED]
Paradise Teochew
VivoCity
1 Harbourfront Walk
#01-53
Singapore 098585
Tel: +65 62210159
Facebook
Website
Nearest MRT: HarbourFront (CC Line, NE Line)

Opening Hours:
Mon-Fri 11am - 3pm | 6pm - 1030pm
Sat-Sun & PH: 1030am - 330pm | 6pm - 1030pm

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

Lotus Kitchen @ Chinatown Point - Creative Vegetarian Dishes That Will Even Convert A Carnivore

Chinatown Point welcomes a new vegetarian restaurant - Lotus Kitchen located right at the main entrance on level 1. The new vegetarian restaurant is the spinoff of the famous Lotus Vegetarian Restaurant at Quality Hotel. Diners can find new creations as well as some of the best selling mainstays from predecessor.

Signature Lion's Mane Mushroom Pan Fried Dumpling 4/5

Taro Mee Sua Cake 4.2/5

Have you ever try Vegetarian dim sum? You can savour these delights at Lotus Kitchen such as the Signature Lion's Mane Mushroom Pan Fried Dumpling ($8.80) and Taro Mee Sua Cake ($6.80). The pan fried dumping is stuffed with crunchy lion's mane mushroom and water chestnuts. For the best of both world is the taro mee sua cake where you get to enjoy the fragrant taro complemented by the mee sua encased in a crisp batter.

Signature Double-boiled Herbal Tian Ma Soup 4/5

A nourishing offering on the menu is the Signature Double-boiled Herbal Tian Ma Soup ($8.80). It is understand the tian ma herb used in the the soup has liver-calming and neuroprotective some benefits. The soup is steamed and brewed with 10 different herbs and premium quality pearl mushrooms.

Signature Crispy Summer Wrap with Passionfruit 4.2/5

The Signature Crispy Summer Wrap with Passionfruit ($35.80) is your vegetarian version of Peking duck. The crispy soya slices coated with special batter is your substitution of the duck meat.  This is eaten the same way as Peking duck, wrapped it with the pancake sheet together with stripes of cucumber, carrot and passionfruit. Not to forget to dip some of the homemade sweet bean paste sauce to complete the whole enjoyment.

Signature Homemade Satay 4/5

The Signature Homemade Satay ($15.80) shows me how spices can be incorporated into vegetarian cuisine. Lotus kitchen has cleverly marinated soya slices with more than 10 different spices to create their version of the local satay. It also comes with homemade satay sauce which went very well with the satay.

Spicy Grilled Oat Slices in Hotplate 4.5/5

If you like spicy food, you will find the house blended chilli sauce laid over the Spicy Grilled Oat Slices in Hotplate ($18.80) setting you on fire. It is damn shiok. The dish is made using oats, soya and seaweed. It not only look like a fish but taste almost like it too. This is really a close rendition of the sambal fish.

Braised Mushroom in Hot Pot 4.8/5

One of the crowd favourite is the Braised Mushroom in Hot Pot ($18.80). It comes with lion's mane mushroom, shitake mushroom and bamboo shoots stir fried with chilli, ginger and basil leaves. It resembles the popular 3 cup chicken, except that the chicken is replaced with crunchy mushrooms and bamboo shoots.

Signature Stir Fried Laksa 4.2/5

I was initially sceptical about the Signature Stir Fried Laksa ($9.80) but I was wrong. The flavours were spot on, doing justice to one of the local's favourite street food. My only complain is the used of seaweed instead of laksa leaf. I find the balance of the dish distorted by the seaweed flavour.

Pumpkin Paste with Purple Rice 2.8/5

The dish that I least like is the Pumpkin Paste with Purple Rice ($6.80). I could not traced the pumpkin flavour but just sweetness over sweetness. The pumpkin paste needs to be more distinct.

Lotus Yam Paste with Purple Rice 4.5/5

A dessert not to be missed on the menu is the Lotus Yam Paste with Purple Rice ($6.80). The yam paste comes with purple rice mixture and gingko nuts. Somehow I felt like I was served the traditional Teochew yam paste together with a bowl of red bean soup, in a different way. It is like having 2 different desserts on a plate.

I have to say I am very impress with the vegetarian dishes at Lotus Kitchen. Especially on the creativity behind the dishes. It definitely changes my perspective on vegetarian cuisine. Vegetarian food is not just about deep fried flour items and greens.

Note: This is an invited tasting.


Lotus Kitchen
Chinatown Point
133 New Bridge Road
#01-01/02
Singapore 059413
Tel: +65 65381068
Facebook
Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

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

Paradise Teochew Restaurant @ Scotts Square - Bringing Classic Teochew Cuisine To Orchard Road

With the success of the first Teochew restaurant at Chinese Swimming Club by Paradise Group, the group has opened its second Paradise Teochew Restaurant bringing the classic Teochew cuisine to the bustling Orchard Road.

The hospitality at Paradise Teochew Restaurant already won me over with their complimentary kungfu tea that is served pre and post dinner. I thought that is a very nice touch.

Teochew Crabmeat Roll 3.5/5

The Teochew Crabmeat Roll ($22) is a new dish exclusive for the Scotts Square branch. A mixture of crabmeat and prawn paste is wrapped in beancurd skin and deep fried to a decadent bite.

Chilled Yellow Roe Crab in Teochew Style 4/5

A beloved Teochew dish is the Chilled Yellow Roe Crab in Teochew Style ($8/9 per 100g). Unfortunately the cold crab I had did not really have the yellow roe which is the essence of the dish. If not, it would have been heavenly. Nevertheless, the chilled crab's meat is firm and sweet.

Braised Sliced Duck 4.5/5

A bite of the Braised Sliced Duck ($18 per portion, $32 half duck, $60 whole duck), I could tell the different in the braising sauce which has a robust depth to it, comprising over 10 different ingredients. The texture of the duck is also more tender compared to the rest as the restaurant uses the Irish fat duck or also known as the wagyu of fat.

Braised Crispy Sea Cucumber in Abalone Sauce 4/5

A modern take of the tradition dish is the Braised Crispy Sea Cucumber in Abalone Sauce ($16.80 per pax). The sea cucumber is first braised and then coated with egg and flour. After that it is pan fried before serving it in an abalone sauce. It give the succulent sea cucumber an extra coat of texture which is rather unique. I could not really put a word to it but it is really enjoyable.

Pan Fried Oyster Omelette in Teochew Style 3.5/5

The Pan Fried Oyster Omelette in Teochew Style ($16) looks rather medicore until you cut into it to reveal the generous amount of oysters instead. The version here is more starchy some what like our orh luah which I did not quite enjoy. I prefer those without the starch, just the egg and oysters.

Pan Fried and Braised Marble Goby 3/5

We were introduced to the Pan Fried and Braised Marble Goby (seasonal price). The marble goby is pan fried then braised in a superior broth made of bean sauce and radish. The lightly seasoned execution allows the natural flavour of the fish to come through while not overpowering it. Given a choice,  I still prefer the traditional Teochew method of steaming the fish with salted vegetables.

Stir Fried Hor Fun with Kai Lan and Preserved Turnip 3/5

I was actually looking forward in the Stir Fried Hor Fun with Kai Lan and Preserved Turnip ($14/$21/$28) but it did not managed to excite my taste buds. The kai lan seems to be more prominent than the preserved turnip. I have tried better ones elsewhere.  Maybe that is why I find the rice noodle not as good.

Crispy, Sweet and Sour Noodles in Teochew Style 4/5

An interesting dish on the menu is the Crispy, Sweet and Sour Noodles in Teochew Style ($14/$21/$28). The noodles is specially imported from Hong Kong. It is pan fried to a exterior crispiness while retaining a chew bite inside. It is best eaten with a dash of the sugar and vinegar.

Tau Suan with Gingko 2.8/5

Mashed Yam with Pumpkin 3/5

For desserts, we tried the Tau Suan with Gingko ($4 per portion) and Mashed Yam with Pumpkin ($4.50 per portion). I felt that the tau suan was rather lacklustre. The mashed yam with pumpkin fares much better for a light and smooth consistency.

Steamed Custard Bun in Piggy Shape 4.2/5

Besides the spread of delectable Teochew dishes, dim sum is also available at Paradise Teochew Restaurant during lunch. How could anyone resist these Steamed Custard Bun in Piggy Shape ($5.80 for 3pc). The custard is not those molten lava type. Its milky and subtle flavour goes well with the soft and fluffy steamed bun.

Steamed Glutinous Rice Roll in Teochew Style 4.8/5

A must try from the dim sum menu is the Steamed Glutinous Rice Roll in Teochew Style ($4.80 for 3pc). This is a twist to the Teochew png kueh. The glutinous rice is stuffed inside soft and pillowy steamed bun instead. I am really excited to come across this version of png kueh. This version is much better than the traditional Teochew png kueh.

Wrapping up the dinner, we were served another round of complimentary tea to wash down the greasiness and cleanse the palate. There are not many Teochew restaurants in Singapore, I am glad another way has opened in Singapore offering classic Teochew cuisine as well as modern renditions to both the locals and foreigners.

Paradise Teochew Restaurant 
Scotts Square
6 Scotts Road
#03-04/05/06/07
Singapore 228209
Tel: +65 65380644
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 1030pm
Sat-Sun & PH: 1030am - 330pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk to Scotts Road and walk to destination. Journey time about 3 minutes. [Map]

G7 Teochew Restaurant @ Jalan Mas Puteh (West Coast)

A new Teochew restaurant has recently opened up near my place and I have been wanting to check it out. The opportunity came when we had a gathering for the foodies staying in the West. Hence I recommended to have our dinner at G7 Teochew Restaurant located at Jalan Mas Puteh, along West Coast Road. The restaurant is owned by the G7 Restaurant Group across the island.

Teochew Frozen Pig Trotter 2.8/5

Pork Trotter Aspic is a traditional Teochew dish rarely find at restaurant nowadays because of the labour intensive required to prepare the dish. Long hours is needed to remove the fats and bones from the pig trotter, marination, stewing for more than 10 hours to extract the gelatin from both the trotter and pig skins and then freezing it to form into jelly. Unfortunately I find the marination of the Teochew Frozen Pig Trotter ($14 small) is on the salty side. Actually I already can tell from the dark coloured appearance.

Teochew Braised Duck and Beancurd 4/5

Teochew is known for their braised duck so it is inevitable that we have to order the dish to try. The Teochew Braised Duck and Beancurd ($30) is braised in a light braising sauce with a a slight hint of herbal taste. The sliced duck meat is also cooked to a nice tender accompanied with a thin layer of fat under the skin.

Teochew Fish Maw Clear Soup 3/5

I was actually not quite expecting the version of Teochew Fish Maw Clear Soup ($42 large) from G7 Teochew restaurant. Besides the fish maw, the bowl of soup comes with other ingredients such as fish balls, fish dumplings, minced pork, tofu and fish slices. I don't find any special about the soup except throwing all the different ingredients into it. In fact it felt more like having seafood tofu soup.

Fried Oyster Omelette 4.2/5

It may look like an ordinary fried omelette when it is served to the table. The star is actually hidden underneath the Fried Oyster Omelette ($14). The plump and juicy oyster complemented by a special sauce accentuated the whole enjoyment of this simple but yet delicious dish.

Steamed Pomfret 4/5

Teochew is known for their steamed fish and my favourite is the Teochew Style Steamed Promfret ($64). It is about $8 per 100 gram. The promfret is steamed to a nice moist texture. Together with the salted vegetable and sour plum, it brought out the flavour of the dish even more.

Nai Bai in Supreme Broth 4.2/5

For greens, we had the Nai Bai in Supreme Broth ($24 large) which has a nice crunch, layered with an aromatic and hint of sweetness from the garlic and supreme broth.

Chye Por Dry Hor Fun 4.5/5

While I was browsing through the menu, I noticed Chye Por Dry Hor Fun ($12 medium) and I know I must order it. I am glad that I did as the group enjoyed the rice noodle dish that is well packed with the wok hei aroma. The crunchy bites of char por tossed with the rice noodles, provided the additional boost in flavour.

Scallop with Yam 2.8/5

I though the Scallop with Yam ($50 large) would be an interesting dish to try but it turned out quite disappointing. The scallop has probably shrunk and lost its juiciness after deep frying. It is kind of one dimensional with the scallop lost in the yam basket.

Pumpkin Yam Paste 4.2/5

Last but at least, a must have to end the dinner is the Pumpkin Yam Paste ($18 large). The warm dessert with its thick and creamy texture, together with the sweet pumpkin paste provided the fitting ending to the whole dinner.

Overall we have a satisfied meal at G7 Teochew Restaurant. I would go back again to try the other dishes on their menu, especially the cold crab which was sold out during our visit. I would recommend ordering the braised duck, steam pomfret, chye por hor fun and yam paste which were the dishes I enjoyed during my visit.


[CLOSED]
G7 Teochew Restaurant
9 Jalan Mas Puteh
Singapore 128615
Tel: +65 68732089
Facebook
Website
Nearest MRT: Clementi (EW Line)

Opening Hours:
Daily: 11am - 230pm, 5pm - 1030pm

Direction:
1) Alight at Clementi MRT station. Take Exit A. Walk to bus stop at Clementi MRT station (Stop ID 17171). Take bus number 78. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Clementi MRT station. Take Exit A. Walk to Clementi Bus Interchange. (Stop ID 17009). Take bus number 285. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Joyden Treasures @ Leisure Park Kallang

With the successful opening of its secondary outlet, Joyden Canto Kitchen at HillV2 Shopping Centre, Joyden Concepts opens its third outlet, Joyden Treasures at Leisure Park Kallang. Opened in 1 October 2015, Joyden Treasures different from the other two outlets by featuring time-honoured dishes and a selection of the owner's family recipes prepared with restaurant worthy finesse.

Double-Boiled Seafood Soup in Old Cucumber 4.5/5

A surprise parcel of pork wanton is found inside the Double-Boiled Seafood Soup in Old Cucumber ($14). The soup comes with other ingredients such as mushrooms, dried scallops and fish maw. It is doubled boiled with the whole old cucumber, extracting the wholesome essence of the ingredients.

Phoenix Beancurd Skin Prawn Roll 3.8/5

Bringing back a nostalgia with a twist of their own is the Phoenix Beancurd Skin Prawn Roll ($16/$22/$30). I have never tried it before hence was really looking forward to sink my teeth into them. The prawn is chopped and mixed with salted eggs, century eggs and cilantro, stuffed between two crispy sheet of beancurd skin and deep fried. It is quite a good dish with the crispy beancurd skin. However I find the chopped prawn has lost its crunchy texture. There was also empty pockets of the beancurd skin without the chopped prawn mixture.

Steamed Red Grouper in Homemade Soy Bean Broth 4.2/5

As a Teochew I like my Steam Fish but I have never tried it with soy bean broth. The Steamed Red Grouper in Homemade Soy Bean Broth (market price), The soya milk permeates the fish for a silky texture. Love the execution, the broth reminds me of fish head beehoon with the ginger and added milk.

Crispy Fragrant Duck with Lotus Shaped Buns 4/5

A good change from the usual Kong Bak Pau dish is the Crispy Fragrant Duck with Lotus Shaped Buns ($58). The duck is simmered in herbs and then quickly deep fried. Similar to duck confit, the duck is shredded at the table to be eaten together with the pickled papaya and cucumber. If the crispy fragrant duck is the main actor, then the pickled papaya is the supporting actor for the dish to excel.

Jumbo Prawns in Traditional Dark Sauce 4.5/5

Probably the highlight of the night was the Jumbo Prawns in Traditional Dark Sauce ($26/$36/$52). The huge prawn was fresh and crunchy but the sauce was the main star.  Could not really put words to it but it is simply so delicious that you can finish a bowl of rice with just the sauce.

Traditional Salted Baked Crab 3.8/5

I did not really quite enjoy the Traditional Salted Baked Crab (market price) because of the occasionally intakes of the salt that can throw the appreciation of the crab off. However, I would say the cooking method does preserved the natural sweetness of the crab meat. The salt is actually dry wok fried with herbs before baking the crab. It is served with vinegar ginger sauce too.

Traditional Yam Puree 3/5

For dessert, we have the Traditional Yam Puree ($16/$26/$36). It also has individual bowl at $6. I was told that the restaurant uses spring onion oil for a more subtle taste. There is also chestnut, pumpkin and gingko in the puree. The yam is quite distinct but overall it was a tad dry for me.

Malagao 4.2/5

We also get to try the Malagao ($4.20 per portion). The Malagao is really soft and spongy. Both adults and children will definitely enjoy it.

Joyden Treasures is one of the biggest outlet among the three restaurants under Joyden Concepts. It has six private rooms too. Dim sum lovers will also be rejoice that it also serves around 30 different dim sum items daily from 1130am to 3pm daily.


Joyden Treasures
Leisure Park Kallang
5 Stadium Walk
#02-42
Singapore 397693
Tel: +65 64468488
Facebook
Website
Nearest MRT: Stadium (CC Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 10pm
Sat-Sun and PH: 1030am - 3pm, 530pm - 1030pm

Direction: 
1) Alight at Stadium MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]