Savour the best of fine Cantonese cuisine with Taste Paradise’s Revamped Menu

CONTENT: Seraphina Tang

After a seven-month-long closure for renovation and re-training of staff, renowned Cantonese restaurant Taste Paradise has finally reopened its doors – with a revamped menu, as well as a newly added wine selection.

With Executive Chefs Chan Chung Sing and Chan Wing Kwong at the head of the kitchen, drawing on their shared culinary experiences and traditions from Hong Kong. The refreshed menu at Taste Paradise aims to highlight classic Cantonese cooking styles and the natural flavours of each ingredient used. Savour classic Cantonese dishes with a luxurious touch, from belly-warming double-boiled soups and dim sum to savoury roast meats and fresh seafood.

• Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce
• Signature Charred Honey BBQ Kurobuta Pork
• Double-boiled Sea Whelk with Kampong Chicken Soup
• Steamed Live Marble Goby ‘Soon Hock’ with Garlic and Beancurd Skin
• Poached Rice with Assorted Seafood in Lobster Broth

Start your meal with the warming Double-boiled Sea Whelk with Kampong Chicken Soup (S$78++ per pot, suitable for 4-6 persons), simmered for eight hours and infused with the savoury goodness of dried scallop, sea whelk, kampong chicken and pork ribs. Or, if you’re feeling a bit more indulgent, spoil yourself with the Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce (S$228++ per piece): with a week-long preparation time that includes a three-day-long braising period, the treasured delicacy is plump, springy and delightfully briny, with a delectable sweetness from the careful preparation.

The Crispy Golden Tofu (S$10.80++ per serving) also got our attention with how moreish it was. Delightful golden morsels that were crisp and fragrant on the outside, while silky-smooth on the inside, it’s a testament to the chefs’ masterful skills as tofu is an ingredient with high water content – not something that is easy to deep-fry at all.

Of course, what is Cantonese cuisine without their famed roasts? We loved the Signature Charred Honey BBQ Kurobuta Pork (S$20++ per serving) and Crackling Pork Belly (S$18++ per serving) – the former was smoky-sweet and tender, with a lovely char on the outside that didn’t overwhelm its flavour, while the latter had a supremely crunchy crackling and the perfect proportion of fat-to-meat ratio.

For those who prefer seafood, go for the Steamed Live Marble Goby with Garlic and Beancurd Skin (S$13++ per 100g). Steamed to perfection in a savoury Shunde light soy sauce, the fresh whole marble goby (also known as soon hock) is topped with garlic shards and dried beancurd skin.

Prefer your seafood with carbs? The Baked Live Prawn with Vermicelli in Black and White Pepper (S$10++ per 100g) is one dish that is not to be missed! Glass vermicelli is braised in chicken broth and crushed peppercorns, before being set to cook in a heavy claypot, soaking up all the delightful flavours. Topped with large Swa Lor prawns, every bite of this dish was perfumed with the elusive wokhei, and kept us wanting more. We also enjoyed the Poached Rice with Assorted Seafood in

Lobster Broth (S$52++), where rice is cooked in a luxurious lobster broth with scallop and crab meat, before being topped with fragrant, crispy rice puffs. Filled with umami flavour and wokhei, we finished every last drop.

To go with your meal, Taste Paradise now has a wine-pairing experience, featuring over 200 labels from France, Germany, Italy, Spain, and Argentina. Curated by chief sommelier Vance Yeang, each wine label is available by the bottle, and there is also a special Sommelier Selection, featuring Yeang’s top 10 recommendations of the month. Each recommendation is available by the glass (starting from S$12). There is also a walk-in wine cellar displayed with over 1,000 bottles of wines and twelve exclusive private wine cabinets for VIP guests.

Taste Paradise
2 Orchard Turn, ION Orchard #04-07 S238801

Operating hours:
Mon to Fri 11.00am – 3.00pm (last order at 2.30pm), 6.00pm – 10.00pm (last order at 9.30pm)
Sat, Sun & PH 10.30am – 4.30pm (last order at 3.30pm), 6.00pm – 10.00pm (last order at 9.30pm)