Seafood Paradise (Closed)

This restaurant is hidden inside the defu industrial estate, and it is most accessible if you drive. The restaurant itself is getting popular, with people placing reservations in advance for various celebrations. So if it's too crowded, walk in customers may have to sit outdoors. When we visited, there was an ongoing promotion for crabs, so we deicded to order their creamy butter crab, which amounted to about $42 for 3 person consumption. The crab meat was relatively fat and fresh and paired well with the rich and luscious creamy butter sauce. We soaked the crab meat up with the sauce and also had their fantastic warm and crispy mantou together with the sauce. We could have licked the plate clean of the sauce, it was just so fragrant and tasty! (Review from mobile) continue reading

Hubby recommended this place for nice tse char dinner. This place is tucked away in the ulu Defu industrial park. It is located at the ground level of an old factory building. The restaurant has indoors aircon seating that is pretty spacious, decor was of an old school traditional chinese restaurant style.Fried mee sua with seafoodVery very fragrant with smoky aroma, generous serving of seafood and mushrooms...thumbs up!Sweet and sour pork ribsNicely done with the right sweetness and sourness and ribs were very tender.Crabmeat tofuLook at the generous serving of crab meat and roe. This dish is light and refreshing.Egg white Broccoli Another star dish...the egg white is so velvety and flavorful, goes well with the crunchy broccoli. Very delish! Watercress & chicken soupVery well brewed and full of flavor...yum yum.Service here was prompt and friendly, highly recommended for family gatherings with elderly members that are not adventurous with food. continue reading

We had a 7pm reservation for the monthly dinner gathering among members of our extended family at Seafood Paradise Restaurant in Defu Lane 10. It was here in the middle of an industrial estate amidst a motley cluster of motor workshops, warehouses & light industries where the highly successful & popular homegrown restaurant chain Paradise Group had its origins. We've dined at their restaurant at the Singapore Flyer which was very busy & crowded so we thought we could have a fuss free meal in the boondocks away from the madding crowds, plus free parking. A mistaken notion indeed. When our group arrived both the aircon & non aircon sections of the restaurant on the ground floor of the sky blue Swee Hin Building was a hive of activity, the car park & the lane outside the compound were packed with cars & a cheerful trio of aunties were on hand to welcome us & usher us to our tables.All these people are here just to eat, there's nothing else to do in the vicinity. If people bother to find their way hete the seafood must be of top notch quality & freshness, & the cooking must be excellent. This proved to be so. Our tables were already set out, complete with finger bowls, nutcrackers for attacking the crab shells, wet towels, peanuts & copper pots of Pu Er tea. The table crew is a veritable United Nations with local aunties, young women speaking Malaysian accented Mandarin, China men & women and several Indian guys. Great teamwork among them throughout our dinner, they were unfazed by the crowds & their demands, and promptly fielded our requests for more rice, tea & ice cubes throughout our meal.We ordered cheesy bacon rolls & cuttlefish with water spinach (kangkong), steamed goby, poached live prawns and crabs done two ways and a roast chicken for our two tables of family members, with each & every dish tasting lip-smackingly good. The food startef to arrive within half an hour of placing our orders, so the kitchen crew works briskly to meet the customers orders of a restaurant operating at full capacity.The cheesy bacon roll recommended by our server was a great choice, crispy bacon encircling squid paste with a core of molten cheese. Yummy. This was so popular we ordered an additional portion for the kids.Seafood Paradise has a unique rendition of this popular dish that we first tried at their SG Flyer branch & liked it well enough to order it again. The kangkong is fried till crispy complementing the springy cuttlefish very well. We could enjoy the textural diffetences between the KK & cuttlefish as the chef has wisely drizzled their spicy chilli gravy on the dish, instead of masking the natural flavours in other restaurants by submerging everything under a dense gravy. The roast chicken was a crowd favourite & well executed by the chef, with crispy skin covering meat that was moist. Even the breast meat was not tough & could be eaten even without the accompanying saucer of flavoured salt.We ordered 300g of prawns & requested a marble goby fish not exceeding 600g (both at market prices). The prawns were served together with saucers of dark soya sauce with minced chilli. However we preferred to dip them in the tangy Thai chilli with fish sauce that was provided at every table. The goby fish was very fresh & steamed to perfect timing. The kitchen crew has loads of practice daily steaming market fresh seafood so they've mastered the knack of timing the steaming process expertly. Even 10secs too long on the steamer will ruin the texture of live fish & prawns. However we made a wrong decision opting for the goby fish to be served Teochew Style. The chef added too much shredded salted vegetables to the stock so the dish was too salty. If he had just added a few shreds of pickled vegetables we would have a better appreciation of the fresh juices of the fish that had filtered out during the steaming process.The highlight of our seafood feast - the crabs - were served last. Seafood Paradise's signature Creamy Butter Crabs need no introduction. We ordered not one but two Sri Lankan crabs to be cooked this way. The creamy gravy's taste was accented by a sprinkling of chopped kaffir lime leaves. We ordered a basket of the deepfried Chinese buns (mantou) to mop up the smooth, rich gravy with not a drop wasted.The Black Pepper Crab was fragrant & robustly spicy so this dish is not for the faint hearted. Even those with low spice tolerance thresholds could appreciate the sizzling aroma of the black pepper when the dish was served.It was obvious we spent more time getting our fingers dirty tucking into the lip-smackingly good seafood, bacon rolls, etc than bonding with the family. Our meal would have been perfect had the restaurant thrown in a complimentary tropical fruit platter for our dessert. The family agreed unanimously to assemble again at Defu Lane for another seafood feast once a month or at least once every two months. Borrowing a word from the Mastercard adverts, family time spent this way is Priceless :-). continue reading

Butter crab (direct translate XD). This is one of their signature dish and so my friends and i decided to try it. The first few mouth are actually quite delicious for me, but i got sick of it after a few mouth because of the savory rich butter included in it XD. But my guy friends actually managed to finish the whole plate of it, so i guess it's all about preference .The fish is so-so . But it may be a just a little bit stiff and a little bit salty. The egg are normal as well.I love the cereal prawn , especially the cereal as it is so tasty and so crispy that i keep eating that alone and not touching my rice!I didn't manage to taste the duck as it was all gone before i could taste it - bet it is nice !The spaghetti is softer than i expected and the squid are quite fresh too but a little bit chewy. Fried man tou - i love them ! Just so crispy and may be a little bit oily but i just love them. Furthermore the bread in it are soft . continue reading

The presentation of this dish may look really simple and unattractive, but when it is served to your dining table, you can really the fragrant of it, especially those salted egg yolk flavour is quite strong and nice. It is coated with really crispy crush and every bites of it is really crunchy and it is not too oily at all. The prawn meat is juicy and tender, which goes very well when you dip into the wasabi sauce or mayonnise sauce. continue reading