Paradise Inn, Funan Digitalife Mall
We had our family reunion dinner this year at Paradise Inn. The Hubs and I alternate between our families every other year, and since we spent time with his family on Chinese New Year's eve last year, we decided to have this year's reunion dinner with my side of the family. Besides, my sister was back for the first time since she moved to Germany 5 years ago, and she brought along her newest addition, her adorable 5-month old son, Sammy.
As with any other Chinese restaurant on CNY eve, there were 2 dinner sittings, and we got the first. Dishes arrived in quick succession, the restaurant was operating at a full capacity and so, service was inevitably choppy and harried. Still, the food was not bad (mostly hits and not many misses), considering the dishes were pretty much mass produced (only set dinners were allowed, no ala carte orders) and the kitchen was obviously bursting at the seams.
We started off with the Salmon Yusheng, generic but otherwise a refreshing way to start off the meal.
The view of the salad with everything poured in but before the tossing so it still looks really neat and tidy.
We really liked the Seafood Fried Rice, each grain was individually coated with a thin film of eggy goodness and fried to a fragrant perfection. Tiny bright orange spots of fish roe littered the rice, providing a burst of umami flavour to the rice.
The Duo Combination of Teochew Prawn Roll and Jellyfish was also very well done. Prawn roll was nicely textured with chunky mince and bits of diced prawns, with a crisp flaky flour wrapping, while the garlicky marinated chilled jellyfish balanced out the savoury prawn rolls with its refreshingly clean flavours.
We also loved the assortment of bai ling, straw and champignon mushrooms with the velvety rich oyster sauce gravy in the Braised Assorted Mushrooms with Sauteed Broccoli. The Chicken with Herbs in Claypot was a heady, potent concoction with strong flavours, accented by peppery basil and cut chillis.
The Steamed Star Garoupa in Soya Sauce was unfortunately, over-steamed. The meat was dry when it should have been moist, tough when it should have been firm.
The Chilled Double-Boiled Hashima with red dates lending a nuanced sweetness and dried longan providing deep fruity notes was a very nutritious (hashima is good for your skin apparently although I hate it) way to cleanse our palates at the end of the relatively substantive meal.
Paradise Inn
109 North Bridge Road
#02-10/11 Funan DigitaLife Mall
Tel: 6338 4018
Open daily from 11.30am to 9.30pm
Website: www.paradiseinn.com.sg/
As with any other Chinese restaurant on CNY eve, there were 2 dinner sittings, and we got the first. Dishes arrived in quick succession, the restaurant was operating at a full capacity and so, service was inevitably choppy and harried. Still, the food was not bad (mostly hits and not many misses), considering the dishes were pretty much mass produced (only set dinners were allowed, no ala carte orders) and the kitchen was obviously bursting at the seams.
We started off with the Salmon Yusheng, generic but otherwise a refreshing way to start off the meal.
The view of the salad with everything poured in but before the tossing so it still looks really neat and tidy.
We really liked the Seafood Fried Rice, each grain was individually coated with a thin film of eggy goodness and fried to a fragrant perfection. Tiny bright orange spots of fish roe littered the rice, providing a burst of umami flavour to the rice.
The Duo Combination of Teochew Prawn Roll and Jellyfish was also very well done. Prawn roll was nicely textured with chunky mince and bits of diced prawns, with a crisp flaky flour wrapping, while the garlicky marinated chilled jellyfish balanced out the savoury prawn rolls with its refreshingly clean flavours.
We also loved the assortment of bai ling, straw and champignon mushrooms with the velvety rich oyster sauce gravy in the Braised Assorted Mushrooms with Sauteed Broccoli. The Chicken with Herbs in Claypot was a heady, potent concoction with strong flavours, accented by peppery basil and cut chillis.
The Steamed Star Garoupa in Soya Sauce was unfortunately, over-steamed. The meat was dry when it should have been moist, tough when it should have been firm.
The Chilled Double-Boiled Hashima with red dates lending a nuanced sweetness and dried longan providing deep fruity notes was a very nutritious (hashima is good for your skin apparently although I hate it) way to cleanse our palates at the end of the relatively substantive meal.
Paradise Inn
109 North Bridge Road
#02-10/11 Funan DigitaLife Mall
Tel: 6338 4018
Open daily from 11.30am to 9.30pm
Website: www.paradiseinn.com.sg/
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