Classic Superior Shark’s Fin in Supreme Broth Accompanied wit Crispy Spring Roll served in Japanese Stone Pot
Taste Paradise @ ION is the latest buzz to hit town for the past two months. And today, I finally stepped in after hearing from Sistafood that its Custard Bun (Nai Huang Bao) and Baked BBQ Pork Pastry (Char Siew Sou) is fantastic. Who knew that I would end up calling for Shark’s Fin, Steamed Scallop and Lamb rack as well.
For certain, I will go back for more of the Baked BBQ Pork Pastry. Flaky and oh so crumbly in the mouth, the buttery pastry was fantastic and easy on the palate. Combine that with the slightly sweet savoury char siew filling and oh, your mouth will definitely water thinking about it.
Soft and delicate, with a delicious and heartwarming aftertaste, I must order this again! This is so different from the “firmer” varieties that will require a strong bite, and the filling of the ones in Taste Paradise is very generous. $3.80 for 3.
Gorgeous and perhaps a little dainty (a.k.a small) Custard Buns arrived steaming hot in a bamboo basket. The paper cupcake bases held the steamed buns in place but was a little troublesome peeling off. And especially when the bun dough is already so thin, peeling the paper off might inadvertently break open the buns and pouring the molten salted egg yolk custard all over the table.
I found the custard buns at Taste Paradise to be slightly stronger in its Salted Egg Yolk taste. The runny sweet custard mix is still the best part when it comes pouring out of the bun. Heh, I am getting hungry again. $3.60 for 3 small buns.
The Captain recommended me to try the Steamed Scallop and Spinach Dumpling as well. For $4.50, three cute little dumplings stood out in sheer glory of scallops stuffed in dumpling skin and topped with prawn roe. Crunchy, seafood sweet and refreshing. Good enough for the palate.
Clear the dim sums! Bring in the Shark’s Fin! The concept of serving the Shark’s Fin soup in a hot stone bowl is definitely a novel way of keeping the broth heated throughout the meal. The soup was bubbling gently when it first arrived and when taken warm, it is a sheer delight of viscous savouriness.
The broth reminded me of a laborious brew of different seafoods and meats to achieve that thick tasty flavour. Rich in umami and a good amount of collagen, this is Shark’s Fins soup that should definitely be enjoyed even more. $38.80 per serving at a promotional price is a bargain.
Combination of Pan seared Foie Gras, Wasabi Mayonnaise Prawn and Slice of Peking Duck with condiments ($18.00 per person)
Eating this dish, I feel that I paid the most for the Foie gras. The Wasabi prawn and slice of Peking Duck was rather ordinary. When it comes to the wasabi prawn, the size of the shrimp was a little too small and the wasabi dressing lacked a good kick in flavour. Prawn roe while a plus point to presentations, adds little in value to taste. So while it may be pleasing to the eye, I would rather have a balance on flavour as well.
Now the Foie Gras was good. A hearty chunk of rich, buttery and slightly crisp but delicate goose liver was served up as part of the tasting portion. Very nice! The drizzle of brown sauce over the soft fatty liver complemented the taste well and strengthened its flavour in its own right.
The slice of Peking duck is quite good. Crispy golden brown skin with a savoury sweet sauce brushed over. I reckon it would be better if more could be given. All in all, $18 for a sampling of these 3 specialties is still moderate considering the fact of the entree of delicious Foie Gras.
An off the menu item! Steamed Giant Scallop with Garlic. $14.00 for this scallop is no small feat, but you must be appreciative of its juicy and slightly creamy texture. The pairing of light soy sauce, garlic and a touch of sesame oil brings out the delicate flavour of the scallop. But I still say $14.00 is a little too much.
Another off the menu item. Individual serving of Rack of Lamb with Carrot Cake. Medium rare lamb rack is served with a scoop of light black pepper sauce poured over. The meat is tender and easy to the bite, with subtle hints of the taste of lamb. The sauce is also not too strong and is actually a light touch on the flavour of the red meat. Though, I still do not understand why the carrot cake should be there? Its like an attempt to marry the East and the West but with no distinct outcome. $14.00 for one serving.
Chilled Pumpkin Puree with Coconut Milk ($5.00)
As a dessert, I called for the Chilled Pumpkin Puree with Coconut Milk. The puree held a strong coconut taste which overpowered the delicate flavour of the pumpkin. And the sweetness was a bit too much that the pumpkin puree stood on the line of being called a mango puree. Still, the dessert was refreshing and the chilled ice cream with black rice gave a good bite in overall.
My visit to Taste Paradise at ION Orchard was a new experience for me in trying out a blend of superior Chinese cuisine with the occasional fusion creations from the chef. The restaurant focuses a lot on presentation, and while it is a key component for that ultimate taste, flavour must still take a strong role as well. Prices range from Mid-tier and above.
ION Orchard #04-07
No. 2 Orchard Turn
Tel : 6509 9660
Mon – Fri
Sat, Sun & PH