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Introduction
Seafood Paradise is a showcase of Seafood and Chinese cuisine with a Singaporean identity. The menu presents mostly popular seafood selections with the exception of a few traditional dishes. Not forgetting the signature creations truly unique to Seafood Paradise, they include the Signature Creamy Butter Crab, their own take on Singapore’s Famous Chilli Crab, Hot Plate Tofu with Preserved ‘Cai Xin’ and Cheesy Bacon Roll.
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Opening Hours
Mon - Sun
10:30 - 23:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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This is the only Seafood Paradise outlet that is open throughout the day including the mid afternoon from 3-6pm which is usually the rest time for staff of Chinese restaurants.Probably because Changi Airport requires its tenants to operate throughout the day including public holidays like the first two days of Chinese New Year. Good for people who wake up late or have morning activities that end late, so they dont do lunch till 3pm or later.Fish head curry served in a claypot is one of Seafood Paradise's signature dishes, available during lunch hours only. At the Airport's T2 branch this means the dish can be ordered anytime up to 5pm. Assam curry fish head has been taken off the menu, leaving only the regular lemak curry fish head. Price has gone up to $28++ per casserole, which is now served without the table top stove that was used in the past to keep our curry simmering away and kept it steaming hot throughout our meal.The curry contains half of a market fresh 'ikan merah' fish head which is cooked to the restaurant's secret 'nonya style' in-house recipe. The curry gravy is rich, spicy, hearty - perfect with piping hot plain rice or with their mantou ($2.80++ per basket of four pieces). This is a perfect one dish meal as the curry contains eggplant, okra and dried beancurd puffs or 'taupok'. This time around the quantity of veggies has shrunk and a new ingredient added to the curry - deep fried dried beancurd sticks or 'tau kee'. IMO they should have stuck to the original recipe. The deepfried tau kee added lots of oil to the curry gravy making it ultra sinful and way too greasy - look at the copious layer of red oil floating on top of the casserole.While we were at the restaurant during the off peak hour of 3-4pm with few customers and no shortage of foreign born staff, service was inattentive. Soiled plates were not replaced and empty glasses were not topped up even though there were a few waitresses hovering around our table discreetly chatting among themselves. Price for the fish head has gone up, service levels dropped, quality of the curry down...we'll pass the curry at the T2 branch next time. Prefer to patronize the Defu Lane flagship restaurant where the staff are attentive, friendly and helpful.
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Mum wanted Chineses Food at Changi Airport for her Birthday. Picked the airport for the easy parking and do not have to worry about rain which the elderly will find it slippery to walk.We decided to try Seafood Paradise at T2 which we had not tried since they open here.We ordered the Set Menu and only change the rice to noodles since it was a big Birthday. We also added another order of Chili Crab.Chilled Assorted Seafood with Spicy SauceThis has a medley of seafood like squids, prawns & jelly fish in a light spicy sauce and topped with shredded spring onion. It is an appertiser dish which is not bad.Poached Marble Goby with Chinese WineThis dish looks like fish soup. The Chunky Marble Goby has lots of fish meat but must be careful with the bone. The broth is cooked with wine and I like the gravy which I can drink like a soup.Pan Fried Sea Prawn with Supreme Soya SauceI love this Soya Sauce Fried Prawn dishes which used to be an old childhood favorite. Used to be available at Zhi Char stall and seldom see in their menu in recent years. The Prawn skin is coated with this yummy sauce and fried till crispy.Stewed Chinese Spinach with Canopy & Crab RoeI found this dish nothing special in taste , the soft Spinach with Canopy and Crab Roe cooked with egg has a thick gravy.Fried Mee SuaThe family loved the fried Mee Sua which is fried with a "Wok Hei" taste and not soggy. This is not an easy dish to cooked as the Mee Sua can get soggy if not handled properly.Chili Crab with Fried MantouTheir version of Chili Crab came with lots of tasty spicy tomato gravy which is good to dipped our fried Mantou. For Local, this is not very spicy but for 1st time tourist this may be spicy. The Sri Lankan Crab was meaty and enough for 4 person. Even you missed Chili Crab just before flying, you can consider this version in the Airport. Specially good for those overseas visitor who are flying out and lack of time to try our famous National Dish.Osmanthus Jelly with Diced Apple and LonganOur Set Meni came with this Jelly. I like the smell of the Osmanthus flower and the diced Apple and Longan is a nice combination. This is a nice sweet note to end the meal, which is not too heavy.Service was fast and good for those in the hurry to catch the plane.
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It took me quite a while to locate this restaurant at Changi's Terminal 2. Going there for a quick dinner, the restaurant was quite busy. But luckily, my friend and I were able to get a table.Hearing our stomachs grumble, we then ordered just some of their best dishes. For the appetiser, we had the Homemade Teochew Prawn Roll which was a good choice. It was really tasty and just one dish was enough to fill us 2 hungry ladies. But of course, that wasn't the end of our dinner for we also decided to splurge on their Venus Clam in Sweet and Spicy Sauce, Crispy Kang King with Cuttlefish in Homemade Seafood Sauce. Both tasted good but they were no match for our last order, the Signature Creamy Butter Crab.This was served with the yummiest bread I have ever tasted. It tasted even better when I dipped it into the creamy sauce. The crabs were equally good. It was the right choice that I had dinner at this restaurant.
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