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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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, TE 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 4. Walk to destination. Journey time about 3 minutes. [Map]

Wolfgang's Steakhouse @ Intercontinental Singapore Robertson Quay - Celebrates Christmas With New Festive Set Menu And Brunch Dishes

Celebrating the holidays in style, Wolfgang’s Steakhouse Singapore has unveiled a new NYC-Inspired Christmas Set Menu and Christmas Brunch, which showcases a variety of typical brunch favourites and festive additions.

Available from 24 to 27 December, the Christmas Set Menu (S$188 per pax, min 2 pax) includes a light starter of Beverly Hills Chopped Salad and Crab Cake, followed by USDA Prime Porterhouse Steak, accompanied by succulent Honey Baked Ham, Pumpkin Mashed Potato, Brussel Sprouts with Bacon, and Vichy-Style Carrots. Homemade Carrot Cake completes the feast.

Beverly Hills Chopped Salad and Crab Cake 4/5

We tried the Beverly Hills Chopped Salad and Crab Cake, which is part of the Christmas Set Menu. The crab cake is loaded with fresh crab meat and cooked to fork-tender perfection. Served with a side of chopped salad to boot.

Sleigh Bells 4/5

Before proceeding to the brunch menu, you can bring up the festive spirit with their special festive toasts such as the Sleigh Bells ($28). The beautifully decorated drink comprises a sweet combination of tequila, Cointreau, cranberry and lime. Catering to those hoping to stay sober over the season, the team have also created two special mocktails, the Jolly Zest ($18) and the Gingerbread Eggnog ($18).

Steak and Eggs 4.2/5

From the Christmas Brunch Menu, we had the Steak and Eggs ($45) consisting of 100% USDA Prime Black Angus Striploin, cherry tomatoes and creamy scrambled eggs. The juicy and succulent piece of steak is excellent on its own, even without any complementing sauce.

Wolfgang's Eggs Benedict 4.5/5

Not to be missed is the Wolfgang's Eggs Benedict ($30) - an elevated version of your usual eggs benedict which features 100% USDA Prime Black Angus Petite Filet Mignon on fluffy English muffins, and poached eggs with creamy hollandaise atop. As one of the most prized cuts of meat, the Filet Mignon is juicy and has a more tender and buttery texture as compared to the rest of the cuts. It paired perfectly with the creamy flowy eggs.

Angel Hair Pasta 4/5

Apart from the steaks, Wolfgang Steakhouse does great pasta too. We had the Angel Hair Pasta ($28) with scallop, salmon roes and caviar.

Note: This is an invited tasting.


Wolfgang's Steakhouse
Intercontinental Singapore Robertson Quay
1 Nanson Road
#02-01
Singapore 238909
Tel: +65 68875885
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Website
Nearest MRT: Chinatown (DT Line, NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 1130am - 1130pm

Direction: 
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop along Upper Cross Road, Opposite Subordinate Court (Stop ID 06171). Take bus number 51 or 186. Alight 2 stops later. Cross the road. Walk to Saiboo Street. Cross the river and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Walk to junction of River Valley Road and Clemenceau Avenue. Cross the road. Turn left and walk to the river. At the river, turn right and walk down the river. Walk to The Quayside and turn to Nanson Road. Walk to destination. Journey time about 12 minutes. [Map]