Mod­ern Clas­sics

Food and Travel (Singapore) - - Special Feature -

The newly launched Par­adise Clas­sic offers din­ers with even more cre­ative and de­li­cious op­tions.

Pop­u­lar chain of Chi­nese res­tau­rants by the Par­adise Group – Par­adise Inn – has been draw­ing crowds with its hearty and de­li­cious Chi­nese dishes since it opened in 2009. And now, hav­ing es­tab­lished them­selves as one of Sin­ga­pore’s lead­ing chain of Chi­nese res­tau­rants, Par­adise Inn is once again up­ping the ante with a brand new name and con­cept. Re­cently re­branded to Par­adise Clas­sic, the es­tab­lish­ment now offers a menu fea­tur­ing clas­sic Chi­nese dishes with in­flu­ences of Nanyang re­gion (namely Sin­ga­pore, Malaysia, In­done­sia and Thai­land).

For those who are not sure where to start, we rec­om­mend or­der­ing the Par­adise Starter Com­bi­na­tion (S$7.80) com­pris­ing fruits and veg­eta­bles pick­led in home­made sauces, which is light and re­fresh­ing with com­ple­ment­ing tones of sweet and sour – the perfect way to start a meal. We also like how the guava of­fered a nice crunch to this dish.

Another must-try ap­pe­tiser is the Crispfried Dried Fish Tossed with Sweet and Spicy Sauce (S$6.80) – apart from its ethe­real crispy tex­ture, we also liked the sweet and spicy flavours. Be­fore pro­ceed­ing to the mains, be sure to try some of their dou­ble-boiled soups, which are both nour­ish­ing and com­fort­ing. The Dou­ble-boiled Chicken Soup with Chi­nese Herbs (S$24.80), which con­sists of kam­pong chicken and seven Chi­nese herbs in­clud­ing Solomon’s seal, Chi­nese an­gel­ica root, Chi­nese yam and licorice root, is sure to please even the most dis­cern­ing taste buds. The ser­vice staff later ex­plained that the soups are sim­mered for more than four hours over low heat, which ex­plains the rich and ro­bust flavour.

Par­adise Starter Com­bi­na­tion (Pick­led Guava, Cherry Tomato, Pump­kin)

Braised Tofu with Crys­tal Prawns in Clay­pot

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.