Paradise Inn, Singapore

We had a dinner at Paradise Inn in 313@Somerset.
Paradise Inn is belonged to Paradise Group, whose boss is Eldwin Chua - a successful young.

Pro:
the soup were kept warm.

Con:
very long wait for the food and the bill to arrive.
dirty chopsticks!

We ordered:
Wasabi mayonaise prawn (This is unique)
Yellow melon soup
Black chicken soup (I like this)
Fish head
Sambal kangkung
Tofu with floss

I prefer Soup Restaurant and found that Soup Restaurant is cheaper.

About Eldwin and Edlan Chua, the owners:
Founder of the Paradise Group, 30-year-old Eldwin Chua, can be said to have literally built his empire with his own two hands. From a zi char stall in an industrial estate, which gradually grew into a 550-seat seafood dining destination and a contemporary restaurant serving Chinese cuisine with a difference, to a 30,000 sq ft flagship restaurant in Singapore’s latest headline-grabbing icon, the Singapore Flyer, Eldwin has built up a three-restaurant group in less than a decade.

Since his early teens, Eldwin has inculcated a strong work ethic. It was working part-time in seafood restaurants in his late teens that resulted in his passion for the culinary side and for seafood in particular. While he did decide to take his first entrepreneurial step at the tender age of 22 years, it was not without the required amount of passion and ingenuity.

From the first, it was clear that Eldwin needed a strong philosophy and foundation to ensure that his food stands out so diners will be attracted to his inaccessible location. Despite the humble surroundings, Eldwin believes in providing brilliant homemade dishes based on quality ingredients and this has continued to be the linchpin of the Paradise Group business.

Many of Eldwin’s original dishes have proved such stellar bestsellers that they have formed the backbone of ongoing menus. The crab in superior stock with vermicelli served at Seafood Paradise at Defu Lane continues to be well received. Eldwin has also put his own spin on the Singapore iconic chilli crab by using sambal with the egg-based gravy flavoured by dried shrimp rather than ketchup and vinegar. In addition to the seafood stars on the menu, the honey-pepper pork ribs are stalwarts, having been there since the beginning and the deep-fried homemade beancurd with dark gravy with sea cucumber served in a mini wok over a warmer is also a stayer.