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2013-09-20
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Paradise Inn is one of the brands under the Paradise Group. Paradise Group has come a long way. Back then in 2002, it was located in a coffee shop in the industrial estate at Defu Lane. Today, Paradise Group has expanded rapidly over a short span of time to more than 30 restaurants with 8 different concepts. In addition, they have breached into the overseas market with 9 restaurants in Malaysia, Thailand, Indonesia and China. Always good to hear that a Singapore brand has set foot into the overs
Paradise Inn's concept is to replicate the concept of inn (tea house), restaurant and dessert house, and at the same time offer authentic and value for money food. Paradise Inn at Changi Airport Terminal 1 is the largest outlet under the Paradise Group with a capacity of more than 150 seats.
As we visited the restaurant at 945pm on a weekday, the restaurant was relatively empty. Although the restaurant closes at 11pm, the last order is at 10pm.
The Braised Peanuts $1.50, a common common starter at Chinese restaurants was highly addictive. Once you start with one, it would be hard to stop.
There were a variety of floral and herb fruit-infused hot teas to choose from as its concept was a tea house too. We chose the Jasmine, Osmanthus, Dried Longan & Chrysanthemum Tea which cost $3.80 per person. Its benefit includes nourishing the heart, improving the immune system and strengthening eyesight. With the tea candle below, the tea was kept warm at all time. The Jasmine, Osmanthus, Dried Longan & Chrysanthemum Tea was light and refreshing. Tea lovers would love this!
The La Mian with Beef Brisket Soup $10.80 came in either spicy or non-spicy version. The partner ordered the non-spicy version. The beef was tender and the broth was rich and tasty. A plus point to mention would be that the soup was not oily.
I ordered the La Mian with Shredded Pork and Preserved Vegetables $7.80 in Signature Pork Bone Soup which was served with half an onsen egg. The la mian was quite good; smooth and springy. The broth was tasty and had the preserved vegetable (Sze Chuan vegetable) flavour was infused in the broth. Kudos to the chef for the execution as the broth was not overly salty, which is normally the case when preserved vegetable is used. Furthermore, the onsen egg was surprisingly very well executed!We were so glad to enjoy such delicious Chinese cuisine the moment we arrived in Singapore! Home sweet home.
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