Restaurants

A signature of Akira Back, this juicy well-marbled A4 wagyu striploin smoked with Applewood is a must try.

Based on the reviews and recommendations on restaurant week’s platform, I booked a dinner slot at Taratata Bistro for my family.

Having gone with the 3 course set, we ordered the following dishes:

Appetiser - foie gras, tuna tartar
Main - beef stew, duck confit
Dessert - choc mousse, cheese platter

When placing our order, we were told that their signature dish were beef stew and duck confit so we decided to try. Not sure if it was just that day or the food is not suited to our tastebuds but we struggled to finish the beef stew. It was too salty and the meat was too hard. Duck confit was better but nothing to scream about. Their dessert turned out to be a pleasant surprise though.

All in all, was an interesting experience with restaurant week but wouldn’t revisit.

If you’re about the wild life/conservation, this post may not be for you but I have to make a disclaimer that this is one of the best I’ve ever had. I’ve been visiting taste paradise, the ion outlet religiously over the last many years ever since my taste buds had the privilege of trying the sharks fin soup in stone bowl.

I cannot stress how good it is & the portion is just right for me - my meal could just consist of that one dish.

The soup has a starchy texture to it but very tasty. It comes with a cracker sort of thing which is also glorious - eating it alone or dipping it with the soup.

I understand there are various grades to the sharks fin but the superior grade - $58 per serving is good enough for me.

Definitely a must have dish for anyone who visits Taste Paradise❤️