Newly refurbished Taste Paradise at Ion Orchard reopens with a refreshed menu that continues to pay tribute to Cantonese cuisine, and an expanded wine selection.

Paradise Group’s flagship fine-dining Chinese restaurant Taste Paradise at Ion Orchard reopened last November, after a lengthy seven month renovation period. The closure coincided with the start of the Singapore’s coronavirus pandemic management measures, and the downtime allowed the group to undergo an extended brand revamp exercise for the 14-year old eatery. Taste Paradise is now back, and the Chinese restaurant begins a new chapter with a new look, a refreshed menu, and a more extensive wine list.

Taste Paradise continues to focus on Cantonese classics. Its kitchen is helmed by 32-year-old Executive Chef Chan Chung Sing and 58-year-old Executive Chef Chan Wing Kwong, both who are from Hong Kong; both were instrumental in breathing new life into the restaurant’s new food offerings.

Learning Cantonese would have been very useful here in conversing with both chefs, to better understand the inspiration and artistry behind each of these new dishes. Thankfully, no words are required to show your appreciation and satisfaction.

Taste Paradise new menu

A decadent must-order is their Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce. This sauce-drenched, umami-laden dish screams absolute luxury, the mollusc tender and juicy, and a rich gravy that demands to be ladled over piping hot rice. Only slightly less luxurious – but just as highly recommended – is the Signature Charred Honey BBQ Kurobuta Pork. Those who enjoy good char siew will love this Hong Kong style rendition, featuring a fatty cut that’s perfectly marinated and then roasted for a delicious balance of sweet and savoury, complete with some smoky char.

And if you enjoy chicken feet, their Stewed Chicken Claw in Abalone Sauce is a Cantonese classic. It uses abalone sauce – from the same collagen-rich stock employed by the signature braised abalone dish – that will leave you slobbering over the bony knuckles. We’re big fans of the Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce, a standard Chinese restaurant dish that’s elevated using quality Japanese wagyu beef that’s melt-in-your-mouth tender.

Seafood lovers should order the supremely fresh Steamed Live Marble Goby ‘Soon Hock’ with Garlic and Beancurd Skin, or the Baked Live Prawn with Vermicelli in Black and White Pepper with “swa lor” prawns that’s full of wok-hei.

Wine lovers would be pleased to know that Taste Paradise has increased its wine selection, taking its offerings to over 200 labels from both the Old World and New World. These range from affordable house pours to highly sought-after vintages from renown producers. And for those who enjoy wine exploration, Taste Paradise chief sommelier Vance Yeang has curated a rotating Sommelier Selection, featuring his ten top recommendations for the month that will be available by the glass.

Taste Paradise

Address 2 Orchard Turn, ION Orchard #04-07 Singapore 238801 (Google Maps link)
Opening Hours 11am to 3pm and 6pm to 10pm Mondays to Fridays; 10.30am to 4.30pm and 6pm to 10pm on Saturdays, Sundays and public holidays
Facebook ParadiseGrp
Instagram @paradisegrpsg

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