Great news to loyal fans of Seafood Paradise – it is back.

What started as a 25-seater coffee shop at Defu Lane in 2002 to a flagship resto in Marina Bay Sands is making a comeback. This time, it has reopened at VivoCity (Level 1 below Golden Village Cinema).

If you have missed their food, you can once again savour Seafood Paradise’s signature dishes. A time to relive happy memories with family, friends, and colleagues.

Founded by Eldwin Chua, Seafood Paradise was the first of 11 concepts under the Paradise Group.

It became famous for its live seafood and local cuisine done in different innovative cooking methods.

You can dine al fresco and bask in the spectacular view of the Harbourfront bay or enjoy a cosy meal indoor. Private rooms are also available for a more intimate dining experience.

To keep things fresh and exciting, they are adding something new to the menu: Hong Kong style Dim Sum. Now you can enjoy a variety of classic and modern dim sum during lunch.

Many of the original dishes in Seafood Paradise have made a return, along with new dishes. Check them out here:

Signature Creamy Butter Crab topped with Coconut Crumbs

Signature Creamy Butter Crab topped with Coconut Crumbs ($9.50 per 100g)
A Seafood Paradise original dish, Signature Creamy Butter Crab topped with Coconut Crumbs is a dish you shouldn’t miss.

This all-time bestseller features a large Sri Lankan crab renowned for its firm flesh with a naturally sweet-savoury taste.

It is served on a pool of creamy buttery sauce made fresh daily.

Magic happens when the crab meat soaks up all the flavours in the sauce – from aromatics like curry leaves, lemon grass, white pepper, and chili padi.

Warning: This milky butter sauce can be rather addictive.

Other than the Creamy Butter Crabs, other popular styles include Singapore-style Chilli, Salted Egg Yolk, Black Pepper, White Pepper, Wok-Fried with Bee Hoon, and Steamed with Chinese Wine.

One of my other Crab favourites would be the Sri Lankan Crab Wok-Fried with Bee Hoon. Instead of cooking separately, the bee hoon would be braised with the crabs.Therefore, the essence of the crab meat would be seeped and absorbed by the vermicelli, giving every strand fuller flavours.

Boston Lobster tossed with Salted Egg Yolk

Boston Lobster tossed with Salted Egg Yolk ($12 per 100g)
Known for showcasing different methods of preparing seafood, Seafood Paradise entices you with their rendition for Boston Lobster.

Known for its tender texture and tinge of sweetness, this Boston Lobster is quick-fried til golden then tossed in mashed salted duck egg yolks.

Compared to the usual versions which could be more milky, this salty-sweet salted egg sauce was more to grainy side, coating thick and close to the deep-fried lobsters.

Steamed Dragon Tiger Grouper with Preserved Turnip

Steamed Dragon Tiger Grouper with Preserved Turnip ($9 per 100g)
Go for a steamed fish and capture its natural taste as fresh as possible, such as the hybrid grouper Dragon Tiger.

The fish has a firm yet tender flesh that flakes wonderfully and its texture quite bouncy but still melts-in-your-mouth.

Skillfully prepared, the steamed fish would be further drizzled with hot oil of fried shallot fragrance, with a base of superior soy sauce.

The other winning element was the part-crispy toppings of preserved turnip for a touch of sweet saltiness, with tinge of pork lard aroma.

Poached Live Tiger Prawn with Chinese Herb in Superior Stock

Poached Live Tiger Prawn with Chinese Herb in Superior Stock ($29 for 300g)
For your prawns, you can order 300g, 450g or even 600g of live Tiger Prawns and have them prepared poached style.

The cooking liquid is a flavourful superior stock simmered for more than 3 hours with all sorts of Chinese herbs, rice wine and Huadiao wine.

The result? Blissfully drunken prawns that look simple in a stock that can taste just heavenly. Especially when you savour the sweetness of the succulent fresh prawns which soaked up that part of that herbal stock.

The alcohol content was not too strong on this one, but you still get that pleasant wine aroma and reinvigorating taste.

Deep-fried Cheese Bacon Roll ($12.80)
These deep-fried rolls are available in sets of 4, in a glossy coating of caramelised sweet-savoury sauce.

Two ways of eating this: pop the whole roll into your mouth (be careful); or cut it apart to reveal the doubly goodness of both bacon outer layer and melted cheese fillings.

The meltiness of cheese mingling with the fat-glistening allure of bacon is simply divine. Good for sharing, or as a reward to yourself.

Baked Pork Belly Rib with Honey Pepper Sauce ($8.90 per piece, minimum 2)
Throw in some deep umami flavours to your meal with a couple of baked pork belly ribs or more.

Baked not fried, each pork belly rib preserved its tender juiciness. Its meat accentuated with sweet-spicy notes from the honey pepper sauce.

There was some surprising smoky flavours on the outside – very appetising, and my surprise favourite starter.

Crispy Kang Kong topped with Cuttlefish in Homemade Seafood Sauce ($15.80 for small)
While zi char food joints have you he eng cai, Seafood Paradise is dishing out its own version.

This veggie dish uses kang kong, where each leaf is coated in a light batter before deep-frying to a crisp – almost tempura style.

Flanking the crunchy leaves are pieces of cuttlefish cut into shape like flowers, topped with a special homemade seafood sauce.

The flavours of the cuttlefish – a cross between octopus and squid – are complemented with the hoisin sauce, oyster sauce, sweet Thai chili sauce and sesame oil in the sauce.

The cuttlefish had a pleasant crunchy texture, not rubbery (my main fear if it was overcooked), and had an added dimension when drizzled or dipped into a specially made spicy-sweet sauce.

Hong Kong style dim sum available during lunch time
You may be here for the seafood, but it would be hard to resist these H.K style delicacies during lunch time.

The new dim sum menu includes an array of steamed, fried, and baked dim sum.

Recommended ones are the classic Steamed Pork Dumpling ‘Siew Mai’ $7.80 (4pc), the sweetish Baked BBQ Honey Pork Pastry $7.80 (3pc), crispy Deep-fried Prawn in Beancurd Skin Roll $7.80 (3pc), and a Mini Egg Tart $6.80 (3pc) using eggs imported from Japan.

Other dim sum highlights include Steamed Xiao Long Bao ($6.20), Deep-fried Prawn and Mango in Salad Sauce Roll ($9), Pan-fried Chilli Crab Dumpling ($7.80), Pan-fried Radish Cake ($6.20), Steamed Rice Roll with Dough Fritters ($6.80) and Steamed Rice Roll with Sesame and Peanut Sauce ($6.00).

Seafood Paradise

Seafood Paradise
1 Harbourfront Walk VivoCity #01-53 Singapore 098585

Tel: +65 6221 0159
Opening Hours: 11am – 3pm Last order 2:30pm, 6pm – 10pm Last order 9:30pm (Sun – Thurs)
10:30am – 3:30pm Last order 3pm, 6pm – 10:30pm Last order 10pm (Fri, Sat, PH)

Seafood Paradise

* This entry is brought to you in partnership with Seafood Paradise.


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