Seafood Paradise – Exciting Twists in Every Dish!

Based in Singapore, the Paradise Group of Restaurants has a winning combination - traditional recipes with a creative spin and a rags-to-riches story of origin.

The enterprising Eldwin Chua was only in his twenties when he opened an eatery in one of the out-of-the-way canteens in Defu Lane, located in Singapore's industrial town. Eight years later, the original eatery has been transformed into a brightly lit contemporary Chinese restaurant called "Seafood Paradise", drawing impressive crowds undeterred by the relatively

The umbrella of his Paradise Group of Restaurants also boasts another branch at the famed Singapore Flyer building, the giant observation wheel which is one of the landmark tourist attractions erected in recent years.

The Paradise restaurants are famous for the creative, signature "twists" they put on lovingly made traditional recipes, whose taste is further enhanced by the quality ingredients they use. Many of the unique dishes popularized by Chua back in the days of the restaurant's first founding still endure in popularity and, with some refinement, form the mainstays of the contemporary menu.

Those who flock to Defu Lane appreciate the laid-back informality of the restaurant as well as the tried-and-tested favourites such as the crab in fine stock served with vermicelli. The chefs here breathe new life into the staple order of discerning Singaporeans, the Singapore chilli crab, infusing it with a mixture of spiced powders, shrimp and shallot. The thick crab meat soup and baby lobster baked in sugar malt and fried with egg yolk is also well-received as is the creamy butter crab and seafood fried rice. Honey-pepper pork ribs and deep-friend bean curd, meanwhile, are but a few of the much-lauded non-seafood dishes that are reputed crowd-pleasers. Best of all, these exciting tastes and inimitable recipes come at affordable prices, proving that excellence in dining is not limited to those with deep pockets.

However, the Seafood Paradise at Singapore Flyer is indubitably the Paradise Group's pride and joy – and with good reason. Becoming the flagship restaurant and food and beverage collaborator for one of Singapore's iconic tourist hotspots is no mean feat, and visitors are assured of an ambience that lives up to expectation. The 12,000 square foot space has a seating capacity of 250 people and also offers al fresco dining. The interior is decorated to wow and woo, with a centrepiece island bar, private dining rooms lit with crystal chandeliers and a show aquarium to imbue the surroundings with an air of enchantment and world-class sophistication suitable for any private or corporate event.

Both local and international fare appear on the table with due prominence to the crab dishes – always a Singapore specialty. Apart from the usual suspects bought over from the Defu Lane recipes, Spicy Black Pepper Crab, White Pepper Crab, and the signature Original Paradise Steamed Crab are also offered, as are the myriad of prawn and bean curd dishes cooked to stellar perfection and always with that special Paradise twist in the tale.

These visions of mouth-watering succulence are complemented by a dedicated wine list that features over 60 labels from every part of the globe. And one does not necessarily have to splurge even if the destination is world class. There are quite a few mid-range dishes that make for a more economical yet satisfying dining experience at Seafood Paradise.

When it comes to exploring the many dining adventures offered by the Lion City, this is just the tip of the iceberg. Luxury to budget range dining options turn up everywhere in the city, even on the doorstep of theSingapore hotel you might happen to be staying in. Those who ask for only the best of the best in dining, accommodation and service will opt to make a reservation at Raffles Hotel Singapore, the most prestigiousluxury hotel Singapore.

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Pushpitha Wijesinghe is an experienced independent freelance writer. He specializes in providing a wide variety of content and articles related to the travel hospitality industry.