Canton Paradise


Canton Paradise is yet another culinary concept under the Paradise Group, and it features Cantonese cuisine, including Hong Kong’s famous dim sum, congee and roasted delights.

Similar to Paradise Inn, the interior design of Canton Paradise also draws inspiration from traditional Chinese teahouses, with solid dark wooden furniture and tasteful partitions.

Since dim sum is the restaurant’s highlight, we decided to order them first.

The Steamed Tofu stuffed with Seafood paste reminded me of the beancurd you would normally find at Yong Tau Foo stalls. It wasn’t spectacular, for it was basically just beancurd topped with a paste made of minced meat and chunks of shrimp.

The Steamed Chicken Claw with Black Bean was the next dish that was up. The soft meat of the chicken feet peeled off easily enough from the bones and it was richly infused with flavor. The slight spiciness complemented the taste of black beans and gave the dish a delightful taste.

All foodies can safely say that the main highlight of xiao long baos would be how the piping hot and flavourful broth oozes out from the tiny hole you’ve bitten in the thin and smooth flour skin. When we ordered the steamed Shanghai pork dumplings, we were expecting something of that sort, but we were sorely disappointed by its meager broth and unimpressionable flavor. I’d take Ding Tai Fung over this anytime.

To be honest, their dim sum didn’t wow me, so I guess they didn’t do a good job at swaying me from my current status as Yum Cha’s and Ding Tai Fung’s loyal fan.

Another signature of the restaurant would be BBQ Combinations (3 varieties: Crackling Pork Belly, Steamed Kampong Chicken in Canton Style and Crispy Roasted Duck). The Crackling Pork Belly lived up to its name. Its crunchy skin and smooth tender flesh created a perfect balance. The Kampong Chicken was also succulent. The Crispy Roasted Duck tasted decent, but it was not crispy at all. It was somewhat of a let down for we had expected something along the lines of Peking Duck.

The Crisp-fried Tofu with Salt and Pepper gave an audible and satisfying crunch upon first bite. The silky interior of the tofu and nicely blended flavours gained it a thumbs-up from everyone around the table.

The Stir-fried Sliced Marbled Beef with Scallion was thinly sliced to prevent it from being too tough. It was a good dish, just not extremely memorable.

For the Wok-fried Pork Shoulder Meat with Onion and Kale in Black Pepper, the meat was chewy, and I liked the way the black pepper spiced up the entire dish. The serving of pork was rather small though, and the plate was filled with mostly onion and kale.

The Crisp-fried Crystal Prawns tossed with salad sauce had a crunchy texture. The prawns were fresh and tender, with none of the tough rubbery texture. However, the salad sauce was simply plain old mayonnaise with fruit cubes (the mango cubes were even sour).

The Poached Kai Lan with Light Supreme Soya Sauce was bland, and rather fibrous. Urgh. It was a bad choice to order this dish.

For the Sauteed French Beans with Minced Pork and Preserved Olive, the minced pork and dried salted krill added some much-needed flavor to an otherwise mundanely average dish.

Having had fried rice from the other Paradise restaurants, I figured you’d never go wrong with fried rice. Boy was I proved wrong. The Wok-fried Rice with Salted Fish and Diced Chicken was dry and bland. Much to my disappointed, I could barely taste the salted fish.

The Yang Zhou Fried Rice was a better attempt. The non-sticky rice grains separated well and the flavor of the ingredients were more pronounced in this dish. Though it wasn’t as tasty as the fried rice I’ve had in the other Paradise Inn restaurants (Thomson and 313 Somerset), it was definitely better than the salted fish fried rice.

During the time of visit, the restaurant was offering a promotion for their Water Chestnut (Cold). With just $3.50, you get to enjoy a free flow of this beverage. It tasted too much like plain syrupy water to me though. I wonder if I’m simply drinking water laden with sugar.

We spent around $200 on a meal for 8 pax, without any seafood dishes aside from that tiny plate of prawns. The portions of the dishes were generally small too. The staff was quite prompt in clearing dishes and refilling the drinks but the kitchen was very slow in preparing the fried rice. We waited for more than half an hour!

Final verdict? We’re definitely not going back again for the overall experience just doesn’t justify the amount we spent on the meal.


Sengkang Square

#03-19/20, Compass Point

Singapore 545078


Tel: 6384 3797
Fax: 6384 3512

Business Hours

Mon – Fri

11.00am – 10.00pm (last order at 9.30pm)
Sat, Sun and PH

10.30am – 10.00pm (last order at 9.30pm)

You Might Also Like


  1. Good sharing about Canton Paradise, please feel free visit back my blog about Canton Paradise too. The url is: