• Amanda Huang

Taste Paradise @ ION Orchard Re-opening

Taste Paradise, the award-winning fine-dining restaurant that offers a well-curated menu of Cantonese dishes, is back with a brand new space at ION Orchard. It features a more luxe and vibrant interior as well as new dishes that makes up the perfect venue for both casual and joyous celebrations.


This year, guided by newly minted Executive Chef Chan Wing Kwong and Executive Chef Chan Chung Sing, the restaurant underwent a brand revamp which saw it return to the roots of classic Cantonese cuisine. Utilising classic cooking styles, the culinary team aims to bring out the best in every ingredient.

For starters, Taste Paradise has introduced a dried 10-Head Australian Abalone that is currently on promotion at $178/piece (U.P. $228) ; The abalone requires a meticulous 7-day preparation; from drying the Abalone in-house to braising the ingredient using their house-made Abalone sauce. The Abalone is unlike any other as it holds a fine texture that is soft and delicate yet subtly chewy. This, combined with a hint of sweetness from the Abalone Sauce, makes this classic Chinese dish a brilliant masterpiece.


A quintessential appetiser – Chilled Jellyfish with Asparagus Lettuce in Scallion Oil ($10.80++ per serving) is a perfect dish to have for a refreshing start of the meal. This dish comprises of chewy jellyfish accompanied with crunchy julienned asparagus lettuce that is tossed and coated perfectly in a fragrant scallion oil.

Another noteworthy dish is the Crispy Golden Tofu ($10.80++ per serving). This dish yields a one-of-a-kind texture as it holds a rather thin crust, the silken smooth tofu encased within the crust. A true mastery of skill is required as a precise amount of heat and time is needed to ensure the silky texture is retained upon deep frying.

The Double-boiled Sea Whelk with Kampong Chicken Soup ($78++ per pot, suitable for 4-6 persons) is immensely flavourful due to the richness of double-boiling a mix of kampong chicken, chicken feet, pork ribs, pork, dried scallop, and sea whelk for 8 hours. It is no doubt that each precious sip is exceptionally nutritious and appetising.

A dish for those who love cartilage, skin, and bones is Taste Paradise's Stewed Chicken Claw in Abalone Sauce ($10.80++ per serving). The chicken claws are braised in mix made of dried abalone sauce, concentrated chicken house-made broth, and Jinhua ham. The lengthy stewing process yields a gelatinous layer over the claws, and overall a collagen-rich dish that is sure to whet your appetite.

Moving along to their main course, the Steamed Live Marble Goby 'Soon Hock' with Garlic and Beancurd Skin ($13++ per 100g) uses fresh Soon Hock fish, topped with shards of garlic, and dried beancurd skin. The fish is steamed perfectly while boasting a silky-smooth texture, laced over with an umami-rich spoonful of Shunde-style soy sauce.

A must-have when dining at Taste Paradise is their Signature Charred Honey BBQ Kurobuta Pork ($20++ per serving), and Crackling Pork Belly ($18++ per serving). Succulent US Kurobuta pork shoulder is used to prepare the latter, and uses traditional Hong Kong techniques that gives a slight, even char for a smoky flavour. In addition, the Charred Honey BBQ pork has a fine balance of savoury flavour from a blend of Chinese spices along with a hint of sweetness that is derived from the use of malt. Accompanying the BBQ pork is a slab of crunchy and crispy roasted pork belly served with a hint of horseradish for added spice.

The Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce ($98++) is prepared with Japanese A4 wagyu beef cubes, stir-fried with thinly sliced spring onion and onions, then coated with black pepper sauce made in-house. It is topped with nicely charred sweet bell peppers and chopped parsely.

The Baked Live Prawn with Vermicelli in Black and White Pepper ($10++ per 100g) boasts a peppery tang that is bursting with smoky "wok-hei" flavours! The vermicelli is braised with concentrated chicken broth and crushed peppers, then topped with big and juicy Swa Lor (Bluetail) prawns, which are deep-fried over high heat to lock the rich and ambrosial peppery-chicken broth.

Another signature dish by Taste Paradise is the Poached Rice with Assorted Seafood in Lobster Broth ($52++). This dish features grains of rice, along with sweet and delicate scallop and crab meat, drenched in a deep savoury lobster broth. Its topped with crispy rice for a delectable wok-hei scent and taste.


Last but not least, the Sweet Temptation ($14.80++ per person) is a worthy finalé to an enthralling Cantonese feast. Beautifully presented with an assortment of fruits, chilled avocado purée, chilled mango purée, chilled aloe vera, and lemongrass jelly in sour plum and lime juice.

Do note that Taste Paradise is currently offering their 8-course set (4-5pax) at $258 (U.P. $326.40) as well as The Signature Braised Australian 10-Head Dried Abalone in Abalone Sauce at $178/piece (U.P. $228). Both of these promotions are available daily until 17 Jan 2021.


Taste Paradise

Address:2 Orchard Turn, ION Orchard #04-07 Singapore 238801


Tel: +65 6509 9660


Operating hours:-

Mon to Fri: 11.00am-3.00pm (last order at 2.30pm), 6.00pm-10.00pm (last order at9.30pm)

Sat, Sun & PH: 10.30am-4.30pm (last order at 3.30pm), 6.00pm-10.00pm (last order at 9.30pm)


Total seating capacity: 162 seats

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