招牌菜式
龍虎燴 (2-4人份)：
龍虎燴是一道源自馬來西亞的傳統宴客佳餚，螃蟹在馬來西亞被稱為海中老虎，而蝦則代表龍，因此得名「龍虎燴」。美味的海鮮鍋融合了中式、泰式與印尼風味，豐富材料包括螃蟹、蝦、石斑魚、墨魚等等。新鮮的食材沈浸在芳香濃郁的湯汁裏，鮮香難以抗拒。
濃湯有兩種口味可供選擇：海鮮或香辣。海鮮湯以豬骨、花雕酒、芝麻醬和豆醬熬煮超過六小時，鮮味十足；香辣湯則經過四個多小時熬煮，加入自製辣椒醬、中藥材、鹹魚、椰奶等等，每一口濃湯都醇厚滑溜，完美滿足食客的細膩味蕾。
古早魚香老鼠粉煲：
家喻戶曉的老鼠粉，名字源自其獨特的形狀—細長而且兩端收窄，恰似老鼠尾巴。這道菜式以鹹魚與各種新鮮材料熬製，可說是老少皆宜的一道美食。
這道菜的亮點之一是特製鹹魚醬，首先把鹹魚蒸熱，然後淋上熱油以帶出更多香味。把青檸汁拌入鹹魚醬後，會放到小碟一同呈上。侍應提起砂煲蓋時，才會把醬汁添加入菜餚中。這不僅能突出鹹魚的香味，更能夠豐富味道的層次，刺激食慾。
最受歡迎新加坡菜式
最能代表正宗新加坡風味的螃蟹菜式必屬辣椒螃蟹配炸刀切小饅頭和星洲黑胡椒螃蟹。兩道菜式均沿用極具新加坡風味的獨家食譜，由新加坡樂天海鮮餐廳行政總廚Tiew Boon Wee巧妙製作。前者醬汁非常濃郁，甜辣之間的平衡恰到好處；後者則香氣滿溢，黑椒味道辛辣可口，完美配合新鮮多汁的蟹肉，提升了螃蟹本身的甜美。其他大受歡迎的螃蟹菜式也包括黃金焗螃蟹和花雕鷄油蒸螃蟹。
發掘精緻南洋中菜
樂天經典每道菜式都能帶給食客極致的感官享受，沉浸在中國文化精髓之中。除了招牌菜式之外，特別推介菜式還包括金牌脆皮燒雞，外皮香脆金黄，雞肉多汁可口﹑味香肉嫩。櫻花蝦四季豆則鬆脆爽口，每口都帶有清新的感覺。同樣不容錯過的有甜品三色桂花斑蘭糕，外貌精緻高貴，桂花、斑蘭及椰子的清淡花香和甜味是一頓饗宴的完美終章。
除了美味的菜餚外，樂天經典還提供健康的香濃花茶，以獨立茶壺呈上，配備精緻的水晶茶杯。花茶有多款口味選擇，均有多種健康益處，包括加強免疫和消化系統，改善皮膚狀況等，非常適合於即將到來的秋風季節享用。
Nanyang is a term used by the Chinese to describe the Southeast Asian regions in the olden days. Though Nanyang covers areas of Malaysia, Singapore, Thailand and Indonesia, it was the Chinese immigrants who created and gave rise to classic Nanyang cuisine. In the 1920s, the early Chinese immigrants brought along their traditional Chinese recipes, then combined them with spices, ingredients and cooking styles available in the Nanyang region. This evolved over time to create an extraordinary style of cuisine known as classic Nanyang Chinese cuisine.
Signature Dishes
Crouching Tiger, Hidden Dragon (serves 2-4 persons):
The Crouching Tiger, Hidden Dragon is a seafood dish fit for royalty originating from Malaysia, where crabs are touted as tigers of the sea, and prawns as dragons. An amalgamation of Chinese, Thai and Indonesian flavours, the dish features a generous potpourri of fresh seafood such as crabs, prawns, garoupa and squid.
The ingredients are served in a robust, slurp-worthy broth, with two equally toothsome flavours to choose from: seafood and spicy. The seafood broth is boiled for more than six hours with pork bones, and flavoured with Hua Diao wine, sesame sauce and bean paste. The spicy version is boiled for more than four hours, and has an added punch of flavours from a homemade chilli paste, Chinese herbs, salted fish, coconut milk and more. Every mouthful promises to excite the palate and stimulate the senses.
Stewed Silver Needle Noodles with Salted Fish in Claypot:
Known as ‘silver needle noodles’ in Hong Kong/Taiwan and ‘rat noodles’ in Malaysia and Singapore, this dish got its name from its unique shape – the noodles are long and tapered much like a rat's tail. Accompanied by a salted fish sauce and a variety of fresh ingredients, resulting in a claypot of flavourful delight, this dish is a top choice amongst the young and old alike.
One of the highlights of the dish is the ‘salted fish sauce’ in which salted fish is first steamed before being infused with hot oil to bring out the extra fragrance. The sauce is then served in a small saucer with lime juice, and only added into the dish by the service staff at the dining table upon lifting the claypot lid. This accentuates the fragrance of the salted fish and creates a depth of a robust flavours that is bound to whet your appetite.
Most Popular Singapore Style Dishes
Representing the authentic taste of Singapore's must-try crab dishes are the Singapore Style Chilli Crab served with Deep-fried Chinese Bun and Singapore Style Black Pepper Crab. Both versions are prepared with a special house recipe of the two iconic Singaporean flavours, skilfully created and perfected by Executive Chef Tiew Boon Wee of Seafood Paradise from Singapore. The former boasts a well-balanced sauce that is all at once mildly sweet, spicy and tangy, while the latter is fragrantly robust and toothsomely peppery, both perfect complements to the naturally sweet and pristine taste of fresh and succulent crab meat. Other popular preparation styles include the Salted Egg Yolk Crab and Steamed Crab with Egg White in Yellow Wine.
Exquisite Nanyang style Chinese dishes to discover
Promising a sensorial experience with service from the heart, every dish at Paradise Classic immerses diners in an atmosphere that captures the finer points of Chinese culture. Apart from the signature dishes, diners can also indulge themselves in an array of favourites including the Classic Signature Roasted Chicken, boasting a crispy golden-brown skin atop the tender and succulent meat beneath, and the Stir-fried French Beans with Preserved Turnip and Dried Sakura Ebi, offering a crunchy and refreshing bite with every mouthful. Also not to be missed is the chilled Trio Layered Osmanthus Pandan Cake, an exquisite dessert featuring the light floral sweetness and fragrance of osmanthus and pandan, a perfectly beautiful way to conclude your dining experience.
Besides the scrumptious dishes, Paradise Classic also offers healthy, hot floral teas. Served in individual pots with exquisite crystal tea cups, each blend offers a number of health benefits, including strengthening the immune and digestive systems, and improving the condition of the skin, perfect for the coming Autumn season.
