A Nostalgic 90s Zi Char Feast at Paradise Classic With Rewards Up to 50% Off

Fans of nostalgic zi char flavours have something to look forward to as Paradise Classic launches its Nostalgic 90’s Zi Char Flavours Showdown, running now till 30 April 2026.

The limited-time dining experience celebrates the bold and comforting flavours that defined Singapore and Malaysian zi char culture in the 1990s, with eight head chefs presenting their own interpretations of classic dishes.

Inspired by the lively zi char scene of the 90s, when sizzling hot plates, cereal prawns and marmite chicken were staples at neighbourhood eateries, the showcase invites diners to rediscover these familiar flavours through dishes shaped by each chef’s personal memories.

We started with the Crispy Dough Fritter Stuffed with Seafood Paste tossed with Mayonnaise. The golden youtiao was crisp on the outside while the seafood paste filling was savoury and bouncy. The drizzle of mayonnaise gave it a creamy sweetness that made the whole dish quite addictive, especially when eaten fresh while still hot.

Another familiar favourite was the Crisp-fried Prawn with Cereal. The prawns were nicely fried and coated with plenty of buttery cereal, giving that crunchy, fragrant texture many people remember from classic zi char spots.

The Crisp-fried Chicken Fillet in Mongolian Sauce had a slightly different flavour profile compared to the usual zi char chicken dishes. The chicken was crispy and coated in a sauce that was sweet, tangy and lightly spiced with turmeric. It was quite saucy, which made it satisfying to eat together with rice.

For something more hearty, the Hot Plate Venison with Chef’s Special Sauce arrived sizzling at the table. The venison slices were tender and coated in a rich savoury sauce that carried a slight smokiness from the hot plate.

The Deep-fried Marmite Chicken leaned into those strong savoury flavours that Marmite lovers enjoy. The chicken thigh pieces were crispy on the outside while remaining juicy inside, and the marmite sauce added a deep salty sweetness that clung well to the fried coating.

The Thai Style Sliced Fish brought a brighter flavour to the table. The lightly fried slices of snakehead fish were topped with a sweet and spicy Thai inspired dressing that gave the dish a refreshing contrast. It was tangy and slightly spicy.

The Stir-fried French Bean with Spicy Dried Shrimp was simple but satisfying. The beans were still crunchy and stir fried with dried shrimp that added a savoury umami flavour. It felt like one of those comforting vegetable dishes you would usually order to balance out the heavier fried items.

Rounding out the menu was the Braised Tofu and Bean Dough with Assorted Vegetable and Mushroom. The tofu was very soft and delicate, and the braising sauce was light and comforting. After several richer dishes, this felt like a gentle and homely finish to the meal.

We also ended the meal with two desserts. I tried the Honeydew Sago, which was refreshing after the heavier dishes. The honeydew flavour was quite pronounced and leaned on the sweeter side, but the fruit tasted fresh and paired nicely with the chewy sago pearls.

The other dessert was the Lemongrass Jelly with Lemonade. The jelly was soft and lightly wobbly with a gentle lemongrass fragrance. I found it very cooling and easy to enjoy, with the citrusy lemonade adding a bright, tangy finish.

For those planning to visit, there are also a few promotions running during the campaign. Diners will enjoy 50% off the second 1990s Zi Char ordered, which makes it easier to try more items from the menu. Each promotional dish also earns one stamp. With three stamps, diners can redeem a free Lemongrass Jelly with Lemonade with any food order. Five stamps give you 50% off Crispy Sweet and Sour Pork, while eight stamps can be exchanged for a Paradise Classic dining voucher.

Diners can also vote for the dish they think will win the showdown, and three lucky winners who guess correctly will each receive a 0 Paradise Classic dining voucher.

For more information, visit Paradise Classic’s website here.