map
Address

6 Scotts Road
#03-04 Scotts Square
Singapore 228209

Friday:
11:30am - 03:00pm
06:00pm - 10:30pm

Saturday:
10:30am - 03:30pm
06:00pm - 10:30pm

Sunday:
10:30am - 03:30pm
06:00pm - 10:30pm

Monday:
11:30am - 03:00pm
06:00pm - 10:30pm

Tuesday:
11:30am - 03:00pm
06:00pm - 10:30pm

Wednesday:
11:30am - 03:00pm
06:00pm - 10:30pm

Thursday:
11:30am - 03:00pm
06:00pm - 10:30pm

Phone
Price

~$50/pax

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Reviews at Paradise Teochew Restaurant (Scotts Square)

Reviews of good food at Paradise Teochew Restaurant (Scotts Square)

Delicious, not oily like Chin Lee’s - but can do with more Chye Poh!!!!! A lot a lot more!!!!!

They don't make it like the old days with all the lard but it still tasted good. Guess healthy is "in" nowadays, which is a good thing.

It's been a while I had a good suckling pig and this is excellent. Very crispy skin with very little fat. Each of us is given the sweet sauce so we didn't need to share which was a great idea.

Standard - good, not smelly, not salty.

Must order - v good.

Super interesting - delicious n beautiful

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The sea cucumber is first braised and then coated with egg and flour. After that it is pan fried before serving it in an abalone sauce. It give the succulent sea cucumber an extra coat of texture which is rather unique and enjoyable.

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This is a twist to the Teochew png kueh. The glutinous rice is stuffed inside soft and pillowy steamed bun instead. I am really excited to come across this version of png kueh. This version is much better than the traditional Teochew png kueh.

#sgfoodonfoot #exploresingapore #sgfood #sgfoodies #whati8today #iweeklyfood #foodsg #foodstagram #instafood_sg #burpple #paradisegroup #dimsum #pngkueh

The marble goby is pan fried then braised in a superior broth made of bean sauce and radish. The lightly seasoned execution allows the natural flavour of the fish to come through while not overpowering it. Given a choice, I still prefer the traditional Teochew method of steaming the fish with salted vegetables.

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The version here is more starchy some what like our orh luah which I did not quite enjoy. I prefer those without the starch, just the egg and oysters.

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Cuteness overload.

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The kai lan seems to be more prominent than the preserved turnip. I have tried better ones elsewhere.

#sgfoodonfoot #exploresingapore #sgfood #sgfoodies #whati8today #iweeklyfood #foodsg #foodstagram #instafood_sg #burpple #horfun #teochew #scottssquare #paradiseteochew

The texture of the duck is also more tender compared to the rest as the restaurant uses the Irish fat duck or also known as the wagyu of fat.

#sgfoodonfoot #exploresingapore #sgfood #sgfoodies #whati8today #iweeklyfood #foodsg #foodstagram #instafood_sg #burpple #braisedduck #teochew

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