Teochew food has always been about balance. It is a cuisine that relies on the natural sweetness of seafood, the clean taste of broth, and a respect for technique that does not draw attention to itself. Paradise Teochew captures that beautifully.

Helmed by Executive Chef Cheng Fa Kwan, a third-generation Teochew chef from Hong Kong, the restaurant feels like a bridge between generations. There’s precision in every plate, but it never feels fussy. The flavours are measured and deeply rooted in tradition.

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I started with the Handmade Traditional Pork Roll, crisp on the outside with a tender filling of yam, prawns, and pork. The light touch of five-spice added warmth without overpowering the natural sweetness of the yam.
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The Teochew Style Chilled Threadfin followed, showcasing why Teochew chefs are revered for their seafood. The fish was clean-tasting and firm, almost translucent in its freshness. A dollop of soybean paste was all it needed.
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The Braised Trio Combination Platter was a study in texture. Irish fat duck, octopus, and pork knuckle each absorbed the soy-based gravy in their own way. The duck stood out, its richness offset by the gravy’s savoury depth. It was comforting without being heavy.
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Then came the Pig’s Stomach stuffed with Chicken in Chicken Soup, a dish that demands patience from both cook and diner. The peppery broth was full-bodied yet clear, with the kind of layered flavour that only hours of slow simmering can create. The chicken inside was tender, its juices infused with a quiet heat from the peppercorns.
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Seafood lovers will find joy in the Diced Seafood wrapped with Egg White Crêpe in Lobster Broth.
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The crêpe was delicate, almost translucent, and the diced seafood inside was sweet and springy. The lobster broth added a gentle richness that tied everything together.
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The Braised Sea Cucumber stuffed with Prawn Paste in Abalone Sauce was another exercise in finesse. The prawn paste had bite, revealing chunks of fresh prawn, while the sauce coated each piece in a silky umami glaze.
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For something more unexpected, the Teochew Style Crispy Sweet and Sour Noodle offered both nostalgia and surprise. The noodles were fried to a golden crunch, with a soft interior that caught the sweet and tangy sauce beautifully. It’s a dish that lingers in memory not for its boldness but for its harmony.
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Desserts were a gentle finish. The Mashed Yam with Gingko was smooth and aromatic, the sweetness just enough.
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The Crispy Pumpkin, Yam and Sweet Potato Strip added a playful contrast of textures.
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The Steamed Red Bean Paste Crystal Bun was delicate and light, closing the meal on a soft note.
Paradise Teochew doesn’t chase trends. It stays true to what Teochew cooking does best: clarity of flavour, respect for ingredients, and quiet confidence. Dining here feels less like a showcase and more like a conversation with tradition.

Budget: $40 to $60 per person

  • Paradise Teochew

  • Phone
    +65 68058994
  • Address
    391A Orchard Rd, #03 – 10, Singapore 238873
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