Fine Dining Forest Hills Style with Restaurateur Paul Singh

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Aged, White Radish, & Daikon Sushi Bar Making Their Mark

By Michael Perlman | mperlman@queensledger.com

Forest Hills is much more tempting with its culinary delights, thanks to restaurateur Paul Singh, who represents the epitome of local fine dining. He is a people’s person, who greets patrons with a warm smile and a friendly demeanor, and is a cultural visionary, who owns three restaurants. Additionally, he is the CEO of Paul Hospitality Brands, which offers consulting services and is open to partnership opportunities to develop new brands built of excellence.

Singh’s restaurants reflect Forest Hills’ recent past achievements, and consist of Aged Steakhouse, established in 2009 at 107-02 70th Road, White Radish American Kitchen, opened in September 2020 at 108-25 Ascan Avenue, and Daikon Sushi Bar, opened in April 2024 at 108-23 Ascan Avenue.

As a restaurateur, achieving around the clock consistency is the only option. “My goal is to provide the best possible meats and produce, which is locally grown and new in market trends. My approach is to keep everything fresh, adding seasonal menus, and ensuring high quality meals and exceptional taste.” Menus are diverse and offer numerous options, and Singh always accommodates dietary preferences upon request.

Chef Momo & owner Paul Singh, Daikon Sushi Bar, Photo by Michael Perlman

Singh was raised in Chandigarh, India and graduated from Panjab University in 1997 with a degree in Hotel Management. His studies followed with a degree in Hospitality and Tourism in 1999 from UNSW Sydney in Australia. In 2001, he settled in New York. Since then, he helped open a number of restaurants, such as Amma on East 51st Street, Indus Valley on Broadway and 100th Street, and Nanking Indian & Chinese in New Hyde Park. He also helped owners expand their restaurants, such as Europan, formerly on 70th Road and Austin Street, Tawa Tandoor in Jackson Heights, Aged on the Upper West Side, and Village Prime Steakhouse on Bleecker Street.

Each name of his current businesses offers an intriguing story, which matches their unique ambiance. Aged is a reflection of aged wines, steaks, and a single malt collection, which achieved 25 at its peak. An Aged steak’s level of seasoning is not only a touch of sea salt, but admired as Singh’s secret. White Radish embodies a backyard “farm to table” concept. Daikon Sushi Bar, which leads into its neighboring restaurant, is a Japanese name for White Radish.

Singh’s restaurants embody a town center with a city spirit that meets a small-town vibe, as patrons and staff members mingle, and multi-generational patrons bond. Each restaurant also holds a special place in many hearts. “Many local organizations hold events. I have observed our regular customers meeting in my restaurants, dating, proposing, and getting married in the same place.”

Aged facade, Photo by Michael Perlman

The sense of place has been recognized in the production world, where the charming environment of Aged became the setting for an episode of “Law & Order” last year, and another visit by the production team is anticipated this year.

Singh pinpointed signature dishes, including personal favorites. “At Aged, they include crab cakes, ribeye and porterhouse steaks, and juicy burgers. We are well-known for brunch over the weekends. Some of our specialties at White Radish include beet salad, steak paninis, oxtail croquettes, baked oysters, octopus, duck two ways, and homemade desserts such as salted caramel budino and bread puddings. Our wide selection of wines and spirits are from all over the world. At Daikon Sushi Bar, besides our sushi, sashimi, and temaki are cool, and my favorite is the crispy salmon, crispy kataifi shrimp, and mixed seafood spread. Our traditional Japanese sushi bar has been an attraction, where we serve premium sake and sake cocktails.”

Teaming up with highly skillful chefs has long been a goal. He explained, “Our chef worked at Charlie Palmer Steak and Rothmann’s Steakhouse in Manhattan before joining White Radish. At Daikon Sushi Bar, our chef was born and raised in Italy. As a certified sushi chef, he studied in a Switzerland culinary school and has been a private chef for the president of Geneva. He is extremely skilled with his knowledge and knife skills, where he creates modern fusion sushi rolls with exotic flavors. His platinum-plated presentations are exquisite.”

A signature dish at Daikon Sushi Bar

When Singh was eight years old, he had a vision, adhered to and cultivated his passion, and would eventually achieve the American Dream. He reminisced, “I learned by very closely watching my grandmother cook. My father was an architect, all siblings and cousins are doctors or engineers, and I followed my instincts to my passion in the culinary industry.” He continued, “My family’s teachings included hard work, honest living, giving back, and providing social services.”

“We have recently redesigned Aged. In White Radish, we featured everything from wallpaper to old reclaimed farmhouse style beams and lighting fixtures. Even the floor plan was done by me, before it got into the hands of an architect to file with the Department of Buildings,” explained Singh.

Singh resided in Forest Hills from 2002 to 2009, and relocated to Oyster Bay in 2010. He is not only a businessman, but a family man, who is grateful for his 25-year marriage and their two sons. When asked if they will continue the restaurant and hospitality tradition, he responded, “Both will eventually come into the business.”

Singh has long felt inspired by his homeland’s master plan and architecture, a product of Swiss-French architect Le Corbusier, with his cousin Pierre Jeanneret, and architects including Jane Drew and Maxwell Fry. Singh, who was raised in a creative environment, got to the drawing board and designed his restaurants, which offer a distinctive ambiance, which adds to a memorable experience. When he is not at his restaurants, he loves playing sports, including golf, and has been a national-level ping pong player since his high school days.

Besides Singh’s grandmother, his culinary inspirations include chef and restaurateur David Burke, celebrity chef and restaurateur Bobby Flay, celebrity chef and author Anthony Bourdain, and Indian-American chef Floyd Cardoz, to name a few. “There are many more who inspire me after sharing their culinary journeys on a social platform. They became the inspiration for all new aspiring chefs worldwide,” said Singh.

Challenges are undoubtedly associated with the restaurant business, so a labor of love is imperative. “There is inflation, parking restrictions, and streets are dirty and not maintained as often by the city,” said Singh.

As a result of the expansion of the Long Island Railroad platforms and the creation of a new handicapped ramp, which would link Continental Avenue to Ascan Avenue, a temporary storage area with barricades was placed in front of both of Singh’s restaurants, in addition to adjacent storefronts. The business owners and the community are hoping to persuade the LIRR to remove the barricades, which compromises visibility and accessibility, and in turn reduces business, according to Singh among other parties. “Now there is less foot traffic and less business, and I am hoping that the LIRR will be a team player,” explained Singh. Outdoor seating has been a treat during the warmer months, but that seems unlikely in the foreseeable future.

Aged manager Naresh Sondhi & owner Paul Singh, Photo by Michael Perlman

Upon realizing the hardships, local patrons envision collaborating by lending their support, and began to discuss memories and the distinctive aspects of Singh’s restaurants. “The experience is extraordinary,” said this columnist’s mother, Linda Perlman. “One of my favorite meals is the crispy skin salmon with baby spinach, saffron oil, and creamed celery root, which resembles mashed potatoes, but is tastier. What an amazing dish that’s bustling with flavor and broiled to perfection at Aged!”

Stuart Morrison recalls being a patron since White Radish opened its doors during the pandemic. “This is a marvelous restaurant with many repeat customers. All of their dishes are expertly prepared with fresh ingredients. White Radish is great for a first date or a special date, or with anyone you want to impress, or just for being with friends and family. It’s a gem and right next door to Forest Hills Gardens.”

Daikon & White Radish restaurants, Photo by Michael Perlman

Along with a friend, Stella Derum recently enjoyed a very pleasant dinner at Daikon Sushi Bar. She explained, “We began with some cocktails, prepared with sake, vodka, and cucumber. It was very refreshing. We went on to enjoy edamame and a simple but delicious medley of sautéed veggies. All the rolls were very creative. The shrimp tempura and the mango rolls were both very good. Excellent service and a sushi chef taking pride in his creations, made for a very lovely, casual evening in our neighborhood.”

“While White Radish and its sushi sister restaurant are neighborhood gems, they are worth the trip from anywhere,” said Donna Albano. She and her guests always address the sushi chef as “Chef” and a true artist. “His creations are visibly artistic, and the flavor combinations he creates burst in your mouth. The real fun part of the restaurants is that you can order from the American and Japanese menus on either side, which is great when you’re out with a group of differing tastes. I urge everyone to stop by when they can, since we need to keep these fantastic restaurants as part of our Forest Hills scene.”

Aruna Raghavan and her family celebrated her birthday dinner a few years ago at Aged. “I enjoy trying different cuisines and enjoy its ambiance. We had plenty of tables to choose from, and it seemed to be a perfect place to have good conversation and family time. The restaurant was clean. I ordered stir-fry vegetable pasta, since I am vegetarian. I was not sure if it was on the menu, but they prepared it for me, and my family ordered meat-based cuisines from the menu. The pasta was delicious and freshly made, and my family enjoyed their meal too. The service was great.” Already making plans, she said, “I need to go back and relive the experience once again for my birthday coming up soon, but maybe at White Radish this time.”

Dishes at Aged

It is also a family affair for Trisha Rivera, who admires White Radish for brunch after Sunday services. Her highlights are peach Bellini with crab benedict, and chocolate chip banana pudding, a perfect way to top off the evening. For Aged, they enjoy brunch or dinner. “We went for Valentine’s Day, and although it was extremely busy, even with reservations, the manager tried his best to make it a great experience,” said Rivera. She also values both restaurants’ rustic décor and much generosity of spirit. “This gives warmth to your dining experience and a nice touch to our neighborhood. Interesting displays in both spots are beautifully decorated. The staff is always welcoming, which is very much appreciated when outing with a toddler,” she continued. West Palm Beach, Florida resident Natalya Dymova, who spent 24 years in Forest Hills, continues to have White Radish on her “to do” list, despite her move. She reminisced, “My aunt and cousin took me for dinner when I visited in November 2023. I loved that it was a calm place with great food, and very polite but not overbearing staff members. I love that the music wasn’t loud, as I was trying to catch up with my family.” In March 2024, her friend asked her to lunch, and Dymova specifically chose White Radish. “I just really wanted that four-cheese ravioli!”

She also admires Aged. “I visited for special occasions, and it was one of those places that I’d have to get the steak, since it’s always perfect. Aged is a lovely and classy place that I visited for special occasions and lunches. The staff was so understanding that we only had limited time, and they made sure we were well taken care of. Oh, and I love their Crème brûlée.”

Singh envisions a bright and delectable future for New Yorkers and visitors alike. “I tailored some of my brands with menus and ideas to open more locations with available funds. In a decade, I visualize working with the state to become part of a system to enforce and guide one’s hard-earned experiences to help other business owners to develop and not give up.”

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