A modern Chinese restaurant which opened its doors in January 2006 and in less than a year, was rated Singapore 's Top 50 Restaurants by The Sunday Times. Such a stunning feat would not have been possible without a concerted effort from Taste Paradise to impress its diners with its delicately-orchestrated Cantonese fares. Hong Kong–born chef, Fun Chi Keung, who was previously from Pine Court in Meritus Mandarin, has a rich experience of 26 years in the culinary landscape. Together with his dedicated team, they whip up sumptuous spreads of Cantonese-inspired cuisines to pamper the taste buds of all its customers.

• The Vibe
  As you saunter into inviting interior of the restaurant, you cannot help but be captivated by the seamless marriage of modern zen ambience with sophisticated oriental artistry. The string curtains and the modern appeal of the seating arrangements assert a strong contemporary feel. Despite this, the restaurant retains a hint of traditional Chinese aura with soothing Chinese music in the background and calligraphy paintings that adorn its walls. Smooth satin fabric flow lusciously across the ceilings while warm muted light seeps through the drapes, creating a cozy atmosphere.

• The Food
  Embark on a culinary conquest with Taste's Classic Combination Plate as your appetizer. Displayed neatly on the plate was the pan-fried foie gras with red wine sauce, Japanese wasabi mayonnaise prawn and honey pork. Absolutely divine was the foie gras, crispy on the outside, but gelatinous inside. It was complimented harmoniously with a sauce simmered with blueberries, duck breast meat and wine imported from Portugal . Infused with a mild wasabi taste, indulge in the burst of flavors as you bite into the succulent prawn perfectly complimented with the juicy watermelon. This particular dish cannot be found on the menu because the chef can improvise and design your appetizer according to your preference.

  Continue in your stride with the Double-boiled Superior Sharks' Fin accompanied with a bacon onion roll ($48). This must-try delicacy is brought to you simmering hot, and it will last so till your last bite! The secret lies in the Japanese stone pot in which the sharks' fin broth is served – it can retain heat for 20 minutes. The thick, rich broth was remarkably flavorful but may taste rather salty to some while the bacon onion roll is absolutely crunchy.

  For meat lovers, the Baked Lamb Rack in Red Wine with Garden Green ($12) is highly recommended. Soft with a buttery texture, the meat could almost be deboned effortlessly. A signature will be the Braised Vermicelli and Crabmeat ($16), braised till soft and then sprinkled with crabmeat, fish, and pearl mushroom. To give it a greater ‘oomph', it was topped off with egg.

  Of course, no one should leave without having some light desserts. Recommended ones are the Avocado & Walnut Ice-cream ($6) and the Mango Puree in Coconut Ice-cream ($6) served prettily in a conical glass, decked above some dry ice. The Home-made Almond Cream in Stewed Whole Papaya ($8) is also an ideal alternative.

• The Service
  I was pleasantly surprised by the staff's detailed efforts to ensure that all its customer's needs are well-taken care of. Fret not, if you are afraid of parking woes, they even provide free valet parking from 6pm-11pm.

The SD Food Advisor's take on Taste Paradise
No where else could you find such quality food at affordable prices coupled with undivided attention from the service staff – They almost aced it all! Just get right down to Taste Paradise for a spread of masterfully-prepared Chinese fares or live to regret!