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The Secret to Perfect Homecooked Fried Rice + My Husband's Childhood Recipes

If there is one ultimate comfort food that instantly feels like home, it has to be a steaming plate of fried rice. But if you ask three different people how they cook it, you’ll probably get three completely different answers! In our household, fried rice isn't just a quick way to clear out the fridge, it's a trip down memory lane. Recently, my husband took over the wok to recreate two nostalgic fried rice recipes he grew up eating as a youngster, alongside our go-to classic version. Watching him cook reminded me that the best meals don’t require fancy ingredients; they just require a few time-tested techniques. Whether you're craving a rich, glossy Kicap Manis version or a classic shrimp stir-fry, here are the absolute must-do steps and golden rules from our kitchen to yours to ensure your fried rice turns out perfectly separate, fluffy, and packed with flavor every single time! 3 Different Recipes, 3 Different Colours of Fried Rice Master Tip #1: The Fried Rice Foundation...
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Food Review | PAUL Restaurant


Be a smart diner, grab their All Day Set Special from 11.30am onwards, Mondays to Fridays (except for Public Holidays). Lucky me and my friend. Spotted this offer and headed straight in.

At $15.80 per set, you get the following:

  1. Appetizer: Soup of the day or Prawn Cocktail Salad
  2. Main course: Roasted Chicken Thigh in Rosemary Sauce or Pan fried Salmon Steak
  3. Dessert of the day (check with the staff)
  4. Drinks: Homemade Iced Tea, Coke or Coke light
Because there were two of us, so we enjoyed the best of both world. Anyway, there are only two choices.


Appetizer

I fancy their Prawn Cocktail Salad. Especially when mixed with the sauce that tastes like Thousand Island. The vegetable soup was good too (my friend said it was broccoli) but the bread was extremely hard to consume even after dipping in the soup, in hopes that it could soften it. But it didn't.



Pan Fried Salmon Steak

Fresh is the word that I can use to describe the salmon steak. Finely mashed and savoury potatoes to match. And a little crunchiness from asparagus. Overall, decent taste but no hype over it.



Roasted Chicken Thigh in Rosemary Sauce

Tender and flavourful meat. All thanks to the roasting skills of the chef and also their rosemary sauce (the saving grace on the overall taste). At least, a little moisture on the meat was retained that made it less dryer. 



Dessert of the Day: Raspberry Cake

Every meal should end with a dessert. Especially something sweet. And I would say you get a layer of taste from this slice of cake: light flavour on the outer layer of jello, creamy and smooth on the second layer (cheesecake I suppose) to a mix of sweet and sour taste from the middle section (berries especially), you don't know how to react and just squeak a little. Good attempt. Like sending a shock wave to the entire body. 

I would think that if an expensive restaurant has set meal offers like this plus you are not so particular with taste, go on and dine in now. If not, just pay more for better choices. The former is just right for me though. Bucket list checked.

PAUL Westgate
3 Gateway Drive #01-05
Singapore 608532
Telephone: +65 6369 9080
Nearest MRT: Jurong East (EW Line)

Restaurant Operation hours:
Mon - Sun: 10am - 9:30pm

Bakery Operation hours:
Mon - Sun : 10am - 9:30pm
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