Paradise Inn,
OB3, Lower Ground 1.7 & 1.8,
Sunway Pyramid.
Tel: 03-5637 8822.
Business hours:
10.00am to 10.00pm.

SOME simple dishes are almost certain to whet your appetite because they offer the taste you grew up with. The aroma can tug at your heart strings right away because it is deeply rooted somewhere in your memory.

To savour the same flavours in a chic contemporary setting is a new experience, and that is what Paradise Inn wants to offer.

The restaurant is an extension of the Paradise Group in Singapore, that has 27 Chinese food outlets of eight different concepts in the island. Paradise Inn offers classic dishes in a modern environment is the most popular concept, with 11 outlets and counting.

The group is also opening outlets in China, Hong Kong, Thailand, Japan and Indonesia.

In addition to a variety of home-cooked delights, the restaurant has taken upon itself to look after your well-being just like what mums do, with nutritious double-boiled soups and flower teas.

“The soup base is boiled for 24 hours to attain the full flavours, then we add in the various ingredients and boil it for four more hours before the soup is served.

“The intense flavours come from long hours of boiling, there’s absolutely no MSG,” said Paradise Group Malaysia chief executive officer Elyna Tan.

A03E885C77E049D7A45BB7FE49A1CFC9Modern touch: Crisp-fried Crystal Prawns in wasabi mayo sauce or with salted egg yolk.

There are eight types of soup available, the nutritional values of each are detailed so you can choose based on what you need, health-wise.

Another great thing about the soup, apart from being so rich in taste, is that there’s almost no fat or oil floating on the surface.

The base of the flower tea is made of dried longan and chrysanthemum.

“The four concoctions of flower tea are the result of careful research, to achieve the best combination of taste, aroma and health values,” added Tan.

Choose Rose and Forget Me Not if you want to have better complexion or Lavender and Rosemary if you need to expel “heat”.

As for the main dishes, the old school dishes such as Steamed Minced Pork with Salted Fish and Water Chestnut, Poached Chinese Spinach with Egg Trio in Superior Stock, Teo Chew Style Crisp-fried Prawn Roll and Stewed Pork Belly Served with Lotus Bun Single make diners hungry for more.

The steamed minced pork is juicy and tender, but with a certain firmness to the texture. The salted fish, which is of the high quality Mui Hiong, is spread over the meat to create a lingering taste that can uplift one’s mood.

The Chinese dishes offered are not restricted by their places of origin, so you have Cantonese, Teochew, Hokkien delights under one roof and even the merger of them all. However, the best thing is the local touch, exemplified by the Crisp-Fried Shrimp Paste Chicken Wings and Sambal Kang Kong.

Tan highlighted that a great deal of attention was placed to the preparation of tofu, which is made freshly daily at the restaurant. “It is made as such that not only will it have a very smooth texture, it also offers the rich flavour and fragrance of soya,” she said.

19C96E9287DC4654AA3F12D02210DF35Homemade offering: Braised Tofu with Crystal Prawn.

Braised Tofu with Crystal Prawns was recommended as the velvety tofu is encapsulated in a thin, aromatic brown skin.

“The group founder is very particular about the texture of our dishes. If it is a fried item, it has to be crispy and aromatic on the outside, and tender on the inside,” she said. This is shown in the appetising Crisp-fried Crystal Prawns in wasabi mayo sauce or with salted egg yolk, which has an unmistakable modern twist to it.

Touches of creativity have been injected to some of the dishes to make the culinary experience interesting. Seafood Supreme Fried Rice is an example, as fish roe is added in to add crunch to the rice.

Paradise Inn also prizes itself on the desserts, which is painstakingly prepared daily. “Be sure to try our Sweet Almond Paste and Sesame Paste, our chef stir fry the ground almond and sesame every morning, nothing comes in the pre-packaged powder form,” she added.

Double-boiled Hashima with Red Dates and Dried Longan is another traditional dessert savoured for decades for the supposedly nutritional benefits. Or, if you are in the mood for something more fashionable, opt for Mango Sago or Chilled Lemongrass Jelly with Lemonade that pamper with waves of freshness deriving from natural ingredients.

Starting from March, Paradise Inn offers individual set lunch that comes with a traditional double-boiled soup and vegetable of the day.

There are eight options available, priced from RM18.90 to RM20.90.

Alternatively, try out the tea time set that is available from 3pm to 6pm on the weekdays. The set comprising Stewed Pork Belly Bun and any chosen traditional dessert (chilled mango sago, chilled lemongrass jelly with lemonade or a warm Ah Balling with Red Bean Sago) is only priced at RM9.90.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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