There are only a few restaurants in Singapore that specialise in Teochew cuisine, and one of them is Paradise Teochew Restaurant. The restaurant integrates Executive Chef Cheng’s 34 years of culinary experience and traditional cooking techniques with fresh produce to create a menu of exquisite Teochew dishes. This restaurant at Scotts Square is the latest creation of Paradise Group, with its first outlet located at Chinese Swimming Club.
One of the signature dishes of Paradise Teochew Restaurant is the Chilled Yellow Roe Crab in Teochew Style ($9 per 100g), which is a classic Teochew dish. The crab is steamed, chilled, and served with traditional Teochew condiments of ginger, vinegar, and chilli sauce. The condiments help to bring out the natural sweetness of the crab.
Another dish to look out for is the Teochew Crabmeat Roll ($22), which is an appetiser exclusive to the outlet at Scotts Square. The beancurd skin is stuffed with handpicked Sri Lankan crab meat, prawn paste, chestnut, ginger and chives, and then steamed and deep fried.
We had two dim sums: Steamed Custard Bun in Piggy Shape ($5.80 for three pieces) and Steamed Glutinous Rice Roll in Teochew Style ($4.80 for three pieces). The little piggies are simply adorable! The custard is quite subtle, and the filling contains with pine nuts.
The glutinous rice roll was the most memorable. The layer around the savoury sticky rice was not too thick, so it did not mask the taste of the rice. The rice is mixed with peanuts, so there was added crunchiness and nuttiness to taste.
Braised Sliced Duck is the epitome of fattiness, and it goes for $18 per portion ($32 for half duck and $60 for whole). The meat is succulent, tender and flavourful.
This is the first time I have seen a pan-fried sea cucumber! The Braised Crispy Sea Cucumber in Abalone Sauce ($16.80 per person) is first braised, then coated with egg and flour before being pan-fried and served with abalone sauce.
The dish with the most bang for the buck is the Pan-fried Oyster Omelette in Teochew Style ($16). The omelette is loaded with an abundance of fresh oysters! You can taste oysters in almost every bite!
It is not surprising to see why the Pan-fried and Braised Marble Soon Hock (seasonal price) is a signature item. The fresh fish maintains it fine texture after being braised in a superior broth made of bean sauce and radish. The sauce/ soup is so yummy that it is hard to stop drinking it!
While I frequently profess my love for chye poh, this Stir-fried Hor Fun with Kai Lan and Preserved Turnip ($14 for a small) did not quite hit the right spot for me. Also, I found $14 a bit pricey for noodles and vegetables.
The noodles above look like a dessert, but it is not! The noodles for this Crispy, Sweet and Sour Noodles in Teochew Style ($14 for a small) are specially flown in from Hong Kong. It takes an exceptional cooking technique for it to be pan-fried, retaining its chewiness on the inside and attaining a crisp exterior. The noodles taste good on its own, but you can dip it into the sugar and vinegar on the side for a sweet and tart flavour!
We ended our dinner with Mashed Yam with Pumpkin ($4.50), better known as Orh Nee, and Tau Suan with Gingko ($4). Hand-pounding and grounding the steamed yam before wok-frying it in shallot oil made the yam paste light and smooth. A batch like this will take approximately six hours to prepare. That was pretty yummy! Sad to say, I was not a fan of the tau suan, which I found too understated and lacking viscosity.
Paradise Teochew Restaurant @ Scotts Square
6 Scotts Road, #03-04,
Tel: 6538 0644
Monday to Friday 1130-1500hrs and 1800-2230hrs
Weekends & PH 1030-1530hrs and 1800-2230hrs
Nearest MRT Station: Orchard Station (North-South Line)