The Area Head Chef for Paradise (F&B) Malaysia, Leo Kam Seng, oversees the Malaysian operations while working closely with the Head Chef of Paradise Group, Singapore. Double boiled soups feature as signatures on his menu, including Double-boiled Hashima with Red Dates and Dried Longan. The restaurant also recommends the Poached Chinese Spinach with Egg Trio in Superior Stock and Crisp-fried Crystal Prawns in Wasabi Mayo Sauce as mains.
To end the meal, the restaurant prides itself on its traditionally made desserts. These include the Chilled Lemongrass Jelly with Lemonade and Mango Sago.
Want a quick lunch instead? Paradise Inn now has eight different set lunches available for dine-in or take-away, each served with a bowl of double-boiled soup and vegetable of the day. All this priced between RM18.90 to RM20.90.
Paradise Inn also offers a tea time set of Stewed Pork Belly Served with Lotus Bun and your choice of dessert. For only RM9.90, it’s available between 3pm to 6pm on weekdays.
If you’re looking for a party venue or even a place for your business meetings, Paradise Inn can accommodate at least 180 guests at a time in various settings. There are two VIP rooms plus ten private booths in the main dining area, perfect for any occasion.
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