Four-hands Cantonese dinner: Taste Paradise and The Wood Ear chefs craft exclusive experience

Four-hands dining experiences allow chefs to step out of their comfort zones, explore new ingredients and experiment with different cooking techniques. 

Importantly, the resultant meal is often one filled with enjoyment and unexpected surprises. One notable example is the ongoing collaboration between Taste Paradise and The Wood Ear, which runs until Nov 17, at the restaurant in Ion Orchard. 

Cantonese cuisine is characterised by its emphasis on fresh ingredients, delicate flavours and meticulous cooking techniques. Originating from Guangdong province in China, it features a diverse range of dishes that highlight natural flavours without overwhelming them with heavy sauces or spices. 

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These principles are at the forefront of Taste Paradise’s culinary philosophy, something that is also evident in The Wood Ear’s Jesper Chia’s creations, which are usually his modern, boundary-pushing takes on traditional cooking. 

The story of this collaboration began when Eldwin Chua, the chief executive officer of Paradise Group, was invited to a private dining experience at The Wood Ear – the sought-after spot has a three-month waiting list.

Captivated by Chia's innovative culinary approach, Chua saw the potential for a partnership. 

Taste Paradise meets The Wood Ear: A sumptuous spread

This four-hands dinner features an eight-course menu that beautifully marries the traditional flavours of Taste Paradise with the contemporary flair of The Wood Ear. 

Taste Paradise is guided by the culinary vision of Hong Kong-born chef Cheng Fa Kwan, whose four decades of dedication to Chinese cuisine have honed his craft. 

Chef Chia, on the other hand, has cultivated a distinctive culinary identity since establishing The Wood Ear from his Choa Chu Kang flat in 2018. His innovative approach weaves diverse influences while paying homage to his own heritage.

Priced at $158++ per person, with a minimum of two diners, the dinner begins with an elegant Wagyu Beef Tart, a sophisticated twist on the classic egg tart – tender Japanese A4 Wagyu cubes slow-roasted to perfection, housed in a flaky pastry crust and paired with house-made mayonnaise.

As diners progress through the courses, they will savour dishes like Hong Kong-Style Typhoon Shelter Peking Duck with Prawn Paste – crispy duck skin is layered over prawn paste and served with deep-fried garlic and breadcrumbs.  

This dish bursting with flavour pays homage to Hong Kong’s culinary classic of “Bai Hua Chicken” and the unique “Typhoon Shelter” style of cooking. 

Following this is the comforting Double-boiled Matsutake Mushroom in Kampong Chicken Soup, rich in flavour from six hours of careful preparation featuring Matsutake mushrooms prized for their ability to boost immunity. 

Seafood lovers will be thrilled with the Steamed Coral Trout with Homemade Pickled Chilli and Steamed Homemade Tofu with Freshly Peeled Crab Meat and Yuzu Pepper – both dishes that cast the spotlight on the main ingredients while enhancing their natural flavours with clever use of condiments and spices. 

The meal reaches its pinnacle with the indulgent Braised Lobster Noodle in Lobster Broth topped with Sea Urchin, inspired by Hong Kong’s famous lobster noodles. 

Top-quality Hokkaido sea urchin and Boston lobster meat are the stars of the dish but what also impresses is the rich, umami-packed lobster broth that the ee-fu noodles have been braised in. Lobster oil that is drizzled all around adds yet another layer to the dish, completing the experience. 

Rounding off a sumptuous meal like this naturally requires a sweet note. But chefs Cheng and Chia have decided to serve not one, but two dessert dishes. 

Diners will get to taste a refreshing Chilled Milk Pudding with Muscat Grape Jelly, inspired by Hong Kong’s steamed milk custard dessert; and a Baked Golden Custard Pastry paired with Japanese Red Bean Rice Pudding, which delights the palate with a contrast of textures. 

The collaboration between these two chefs yields dishes that balance tradition with innovation. Diners will appreciate the authentic flavours, skilful preparation and thoughtful layers of taste and texture in each creation.

To further enhance this dining experience, a curated selection of six wines from renowned regions, such as France, Italy, Spain and New Zealand, will complement and further elevate your meal. 

Visit Taste Paradise for more information on the Taste Paradise x The Wood Ear dinner, which runs until Nov 17. The dinner is at $158++ per person, with a minimum of two diners. The wine pairing option is exclusively available for Citi Credit or Debit Cardmembers and PGR Members for an additional $98 (regular price: $138) per person.

Taste Paradise, #04-07 Ion Orchard, Mon to Fri (11am to 3pm, 6pm to 10pm) and weekends and public holidays (10.30am to 4.30pm, 6pm to 10pm)