Paradise Classic @ Suntec City

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Since 2009, Paradise Inn has been purveying Chinese cuisines and winning over the hearts of families and gourmands. Recently, it has undergone a brand revamp and is now known as Paradise Classic. The new change is advented by the new menu and helmed by a team of well-trained chefs with a flair for Chinese cooking. Who else likes Nanyang-style cuisines like us?

– Gail & Jem

Appetisers

Paradise Starter Combination – $7.80/portion
paradise classic review by projectweekends singaporeG & J: Raw pumpkin, cherry tomatoes and guava are soaked in vinegar overnight to break down the enzymes and soften the foods. It is extremely “kai wei” as the interplay of different fruits and veggies promises complementing tones of sweet and sour.

Crisp-fried Dried Fish Tossed with Sweet & Spicy Sauce – $6.80/portionparadise classic review by projectweekends singaporeG & J: This is akin to anchovies, except it’s bigger and flatter. With a bit of spice and sweetness, the ethereal crispy texture is completed with a dash of parsley.

Soups

Double-boiled Chicken Soup with Chinese Herbs – $24.80/potparadise classic review by projectweekends singaporeG & J: The broth is made up of 7 different kinds of herbs including Solomon’s Seal, Chinese Angelica Root and Chinese Yam. This robust soup is recommended to boost lungs with its nutritional properties.

Side Dishes

Espresso Chicken – $13.80 for small sizeparadise classic review by projectweekends singaporeJ: Instead of the usual coffee ribs, chicken thigh is selected as it is more tender. It is glazed for an hour or so under constant monitoring of the chefs. However, one downside of using chicken instead of pork is that there is lesser meat overall.

Steamed Fish Head with Spicy Bean Sauce – $22.80/portionparadise classic review by projectweekends singaporeG: Fresh succulent white meat is drizzled with a homemade sauce that is concocted using over 15 ingredients. The piquant taste is further enhanced by the generous smattering of pork lard. Yum!

Braised Tofu with Crystal Prawns in Claypot – $18.80 for small sizeparadise classic review by projectweekends singaporeG & J: A returning favourite – Paradise Classic’s signature dish since its early days. The tofu is freshly made in-house.

Mains

Stewed Silver Needle Noodle with Salted Fish in Claypot – $13.80 for small sizeparadise classic review by projectweekends singaporeG & J: The salted fish is steamed before hot oil is drenched over the dish with a dash of lime. This helps to accentuate the salted fish fragrance, but unfortunately it ended up a tad on the salty side.

Stir-fried French Bean with Preserved Turnip and Dried Sakura Ebi – $13.80 for small sizeparadise classic review by projectweekends singaporeG & J: French beans is married with preserved turnip (“cai por”) and a sprinkle of sakura ebi, creating a dish of multiple textures.

Stir-fried Pork Ribs with Bitter Gourd – $13.80 for small sizeparadise classic review by projectweekends singaporeG & J: Paradise Classic uses bigger bitter gourd for a less bitter taste, and it goes well with the juicy and tender pork ribs.

Dessert

Lemongrass Jelly with Lemonade – $3.80/portionparadise classic review by projectweekends singaporeTrio Layered Osmanthus Pandan Cake – $4.20/portionparadise classic review by projectweekends singaporeG & J: This amalgamation of coconut milk, pandan and osmanthus jelly is inspired by local flavours and is the first of its kind at Paradise Classic.


The new revamp has certainly brought about new exciting dishes for one and all to try.

Address:

Suntec City Mall
3 Temasek Boulevard
#B1-110 S(038983)

*located near the fountain

Tel: 63364048

Opening Hours:
Mon to Fri 11.30am – 3.15pm, 5.45pm – 10pm
Sat, Sun & PH 11.30am – 10pm

You can find the other branches here.

* This is an invited media tasting by Paradise Classic.

75%
75%
Above Average
  • Taste
    8
  • Ambience
    7
  • Location
    8
  • Price
    7
  • User Ratings (0 Votes)
    0

About Author

Gail & Jem are personalities hailing from sunny singapore and are game for all sorts of adventures. Freshly graduated from Nanyang Technological University, they've got real day jobs, but more than often Gail writes, and Jem takes photos. It's their favourite hobby. Whatever you need, they've got it.

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