Paradise Inn Launches a New Menu

Paradise Inn, a popular chain by Paradise Group, unveils a new menu, offering new culinary creations while retaining a few of the all-time favourites.

According to Executive Chef Tan Chia Siong, Singaporeans are becoming increasingly health conscious these days, opting for healthier food with lighter flavours. As such, he has worked together with Grup Executive Chef Fung Chi Keung to revamp some of the preparation methods and choice of ingredients to cater to diners’ preferences.

The interior is dressed in an oriental theme instilled with a modern essence. The atmosphere is casual and convivial while still radiating poise.

Double-boiled Spare Ribs with Pumpkin & Oysters Soup ($18.90 per pot)

Traditional double-boiled soups are the key specialties of Paradise Inn, which are certainly not to be dismissed out of hand.

Boiled for long hours to fully extract the goodness of the ingredients, the range of soups each boast different health enhancing benefits. Each pot of soup serves two to four persons –great for sharing with other members of the table.

Crisp-fried Chinese Yam with Salt and Pepper ($6.90)

The Crisp-fried Chinese Yam is a side dish worth considering and will add immeasurably to the enjoyment of your meal. It is ethereally crisp on the outside, and tender with slightly crunchy bite on the inside.

Grandma’s Scrambled Egg with Bitter Gourd ($8)

I never expected to be hooked on such a simple vegetable dish, but the smooth, tender but substantial chunks of scrambled egg were so well received that I actually stripped off all defence against the greens.

Sautéed Drumstick Mushrooms with Sweet Peas ($12.90/$18.90/$24.90)

Sautéed Australian Lettuce and Pork Collar with Shrimp Paste in Claypot ($14.90/$21.90/$28.90)

This dish allures one with its fragrance of shrimp paste, and pleases one’s palate with the delightful blend of tastes and textures. The greens are imbued with flavour and pristinely prepared to preserve its vibrant verdant hue.

Crisp-fried Crystal Prawns tossed with Pork Floss ($18.90/$27.90/$36.90)

The Crisp-fried Crystal Prawns tossed with Pork Floss is a highlight. The stunning combination of pork floss and succulent prawn sets off the bells and whistles here.

Steamed Chicken with Dried Mushrooms and Black Fungus ($10.90/$15.90/$20.90)

Another must-try is the Steamed Chicken with Dried Mushrooms and Black Fungus. The meat is incredibly tender and succulent, doused in a delectable sauce that transports one to glorious euphoria.

Steamed Pork Ribs with Garlic ($10.90/$15.90/$20.90)

By now it is clear that carnivorous pursuits are up to the mark. The Steamed Pork Ribs with Garlic impresses with its scrumptious tenderness and aroma of garlic that isn’t too overwhelming.

Stewed Pork Belly served with Lotus Bun ($2.30 per piece, $6.90 for 3 pieces)

The Stewed Pork Belly served with Lotus Bun is an all-time favourite that remains on the menu due to its prodigious popularity. I can imagine the colossal number of angry fans if this dish were to be taken down from the menu!

The pork belly that’s been simmered for hours is beautifully textured with a favourable amount of fat, and is strappingly robust with flavour. The recommended eating style would be sandwiching a piece of meat in a steamed lotus bun to balance the saltiness of it.

Steamed ‘Sang’ Fish Head with Homemade Garlic Chilli ($18.90)

Braised Vermicelli with Pork Trotters ($12.90/$18.90/$24.90)

The Braised Vermicelli with Pork Trotters is an absolute delight. The intense flavour permeates throughout this dish, with each and every strand of noodle well coated with the enticing braising sauce.

Crispy Supreme Seafood Fried Rice ($12.90/$18.90/$24.90)

Foreground: Chilled Lemongrass Jelly with Lemonade ($4); Background: Sweet Taro Paste with Sweet Potato ($4)

To quench your thirst, the herb/floral/fruit infused teas are divine. Flavours include Rosy Vanilla ($4.50), Green Apple Cucumber ($4.50) and Very Berries ($4.50).

The Green Apple Cucumber is a personal favourite, though all are equally refreshing.

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