Fine Cantonese restaurant Taste Paradise marks the dawning of the spring season with the unveiling of a new seasonal menu featuring a medley of luxurious catch from the sea and land, available for a limited time only from now to 30 April 2023.
They feature the best of land and sea, with prized ingredients like osmanthus mussel, coral trout, and lobster, each prepared in decadent ways true to Taste Paradise’s fine Cantonese recipes.
They make for the perfect additions to the signatures of the restaurant that loyal diners have come to know and love, giving patrons more reason to return for a re-visit.
New Seasonal Catch of Luxury
Taste Paradise’s hearty chicken soup is brought up a notch with the Doubled-Boiled Black Chicken Soup with Sea Whelk and Sea Coconut 海椰皇螺头炖乌鸡汤 ($76.90*, UP: $85.90), a clear and flavourful pot of health that slow-cooks black chicken for over eight hours for a superior stock. Coquito nuts are added to the mix and simmered alongside fresh sea whelk, chicken feet, American ginseng, and wolfberries for a soup that strengthens the immune system reduces inflammation and regulates the digestive tract all while being incomparably comforting to slurp.
Fish comes with punchy spice and tang in the Steamed Coral Trout with Pickled Cabbage and Potato Vermicelli in Szechuan Style 川味酸菜水晶粉蒸东星斑 ($18/100g*, UP: $20/100g). The grouper is prepared in convenient fillets so you need not worry about bones, before steaming together with authentic Szechuan peppercorn, pickled cabbage, and dried chili in a rich superior stock, further texturized with additions of chewy potato noodles and black fungus for bite.
More sweetness of the sea comes in dishes such as the Stir-fried Osmanthus Mussel with White Asparagus in Black Truffle Sauce松露松茸桂花蚌炒淮山白芦笋 ($76.90*, UP: $86.90). Matsutake mushrooms lend a fragrant earthiness to the crunchy osmanthus mussel stir-fried in a house-made black truffle sauce, further enhanced on savouriness with Chinese yam and spring white asparagus， finished off with fresh lily bulb petals. Stir-fried in high heat, the vegetables are skillfully seared and cooked just right to retain their flavor, crispness, and freshness.
Lovers of crustaceans will revel in the Boston Lobster Black Truffle Fried Rice with Sakura Shrimp 波士顿龙虾黑松露樱花虾炒饭 ($76.90*, UP: $88.90). Fragrant rice is fried to a smoky fragrance with the in-house black truffle sauce over a roaring fire before generously embellishing with Sakura prawns, chopped asparagus, and diced fresh mushrooms. Crowning the dish is a whole meaty Boston lobster chopped into hearty chunks for you to bite into its juicy morsels for utmost satisfaction.
*The discounted price is only valid during weekdays, Monday to Friday from 20 Feb to 30 April, and is applicable to Maybank Credit or Debit Cardmembers and PGR members only.
Familiar Signatures of Comfort
The new items are the perfect complement to signatures on the menu like Chilled Iceplant with Tangy Sesame Sauce 胡麻酱冰菜 ($16.80), a refreshing vegetable dish that brings the best of crunch and succulence of iceplant paired with citrusy savouriness of cherry tomatoes, grounded with a drizzle of sesame sauce.
A crowd-favorite remains the Classic XO Carrot Cake 经典XO酱萝卜糕 ($14.80) that stir-fries buttery cubes of radish-carrot cake in an umami XO sauce. Eggs and beansprouts lend texture to flavor for a highly satisfying dish.
Wash it all down with the no-fail dessert of Chilled Aloe Vera and Lemongrass Jelly in Sour Plum and Lime Juice 芦荟酸柑香茅冻 ($6.80), the sweet and sour end to a meal with bouncy aloe vera jelly cubes lifted in delicate sweetness with powdered sour plum and just a spritz of lime juice.
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