For those who simply love Chinese fare, let me introduce you a new restaurant in town that offer classic and fusion Cihnese dishes, double-boiled soups and desserts ~ Paradise Inn, hailed all the way from Singapore by Paradise Group that has over 20 restaurants in Singapore.

Simple and charming interior with traditional concept of a Chinese inn. Inns that were once an integral part of Chinese folk life now lives on as Paradise Inn takes on the role of a restaurant, teahouse and dessert house all in one.

A new level of sophistication with a contemporary Oriental ambience replete with little details like those traditional Chinese lanterns.

The private room.

 

Greenie Apple Cucumber Iced Tea (RM8.80)

Zesty and revitalizing mix of green apple, cucumber and Earl Grey tea.

 

Jasmine, Osmanthus, Dried Longan and Chrysanthemum (RM6.80)

Hot tea was served with this cute glass teapot with burner . My choice of tea gave me the benefit of nourishes heart & spleen, strengthens eyesight and improves immune system.

 

I‘m a soup person especially double-boiled soup & I’m blessed that my mom will boil soup at least twice a week, lucky I Here at Paradise Inn, something not to be missed is their signature double boiled soups. There are a total of eight types of double boiled soups in Paradise Inn – all unique in its flavour.

Double-Boiled Sea Whelk with Spare Ribs and Chinese Yam (RM39.90)

Double-Boiled Water Goby with Spare Ribs and Fresh Apple (RM39.90)

The soup was intensely flavored from the hours of double-boiling the hearty ingredients. Portion of the soup enough to be shared by 2-4 persons.

 

Braised Vermicelli with Pork Trotters (RM19.90-small/RM29.90-medium/RM39.90-large)

The big chunks of braised pork trotter had slightly chewy skin (the collagen!) and tender meat underneath definitely can satiated a pork lover like me The vermicelli had absorbed the flavors from the sauce was equally tantalizing.

 

Supreme Seafood Fried Rice (RM19.90-small/RM29.90-medium/RM39.90-large)

The “wok hei” was so distinctively present and the rice was fluffy with very grain coated evenly with beautiful yellowish egg-y edge.

 

Sliced Tea Smoked Duck (RM12.90)

The sliced ducks were tender and coupled with hints of smoky flavor which is not too overwhelming to my palate.

 

Crisp-Fried Crystal Prawns in Wasabi Mayo Sauce (RM29.90-small/RM44.90-medium/RM59.90-large)

Fried de-shelled prawns then coated with creamy wasabi mayo sauce was moreish, the addition of wasabi definitely provide the extra zing!

 

Crisp-Fried Crystal Prawns with Salted Egg Yolk  (RM29.90-small/RM44.90-medium/RM59.90-large)

Prawns dish same as above but this was coated with savory salted egg yolk that we Malaysian’s taste buds are fond of. Who doesn’t love egg yolk? Definitely not me! ^__*

 

Braised Tofu with Crystal Prawns (RM25-small/RM37.50-medium/RM50-large)

Crisp-Fried Shrimp Paste Chicken (RM18-small/RM27-medium/RM36-large)

Awesomely tasty with bursting flavor of shrimp paste imported from Hong Kong! As an avid fan of chicken wing, it’s hard for me to say ‘NO’ to these crispy & juicy chicken wings!

 

Stewed Pork Belly served with Lotus Bun(RM4.80 per piece)

The fluffy lotus buns.

The pork belly with exquisite layers of lean meat & fat sandwiched between the soft bun creating a “food orgasm”, no kidding! This was almost perfect. Almost, not absolutely perfect but close enough.

 

Coffee Pork Ribs (RM19.90-small/RM29.90-medium/RM39.90-large)

Resembled the common “Pai Guat Wong” but with subtle hint of coffee.

 

Crisp-Fried Fish with Preserved Bean Paste (RM12.90)

One of my favorite dish of that night, the lightly battered dory fish fillet was so tender and had the almost-melt-in-you-mouth texture!

 

Poached Chinese Spinach with Egg Trio and Minced Pork in Superior Broth (RM16-small/RM24-medium/RM32-large)

Egg Trio = Normal egg, salted egg and century egg. The spinach and the eggs were abundance but it could be better if more soup is given

 

Stewed Eggplant with Minced Pork and Salted Fish in Claypot (RM16-small/RM24-medium/RM32-large)

The salted fish complemented the eggplant very well; a dish that perfectly compatible with rice or noodle.

 

Choices of dessert was quite limited but Paradise Inn prides itself in making their desserts the true, traditional and authentic way. With that, their desserts are made fresh, and it has the traditional taste and texture as how classic desserts of yesteryears should be.

Ah Balling with Red Bean Sago (RM6)

Doubled Boiled Hasma with Red Dates and Dried Longan (RM12)

Mango Sago (RM8)

Chilled Lemongrass Jelly with Lemonade (RM6)

A sweet ending to the splendid dinner!

Paradise Inn – A place to enjoy Chinese classics, a teahouse and a dessert house all in a charming spot where everyone gets to appreciate nostalgic tastes in these modern times.

 

   Paradise Inn Restaurant