Paradise Dynasty – Multi-Coloured Xiao Long Bao
Paradise Dynasty was really quite gimmicky. Waitresses in gong-fu costume, chefs serving dumplings personally, tea masters pouring from a long spouted pot, and of course a 8-coloured Xiao Long Bao.
The Paradise Group of Restaurants is certainly giving Ding Tai Feng and Crystal Jade a run of their money by serving local favourites Xiao Long Bao and La Mian, yet in a classier and excitable style.
The best seller Xiao Long Bao Sampler set ($13.80) came in 8 different flavours, each promising to stimulate your taste buds and thrill your senses with the multi-coloured offering. To ensure the optimum tasting of the distinct flavours, you have to start eating with the white original flavour, moving along to more adventurous Black Truffle and Cheesy, ending with the reddish Szechuan dumpling.
Obviously, some worked well and some did not. The brownish Foie Gras added a rich and musky taste, and the mildly spicy Szechuan complimented well with the moist pork. Unfortunately, the more adventurous Black Truffle was way out of place, and greenish Ginseng rather insignificant to create an impact.
When in doubt, go for the original ($9.80 for 10 pieces). Packed with brothy goodness, this tasted best of the lot. I wished it was more consistently wrapped though.
The La Mian in Signature Pork Bone Soup ($9.80) served with Pan-fried Chicken Chop did not disappoint. The noodles were one of the finest I had tasted, hand-made to a smooth silky quality, thin enough to slip down your throat. The texture was quite firm as the chefs soaked the noodles in ice for a good few minutes, also tasty enough to eat on its own.
Though I left feeling very thirsty, the experience Paradise Dynasty created was quite uplifting. Eating Xiao Long Bao surprisingly became so fun.
Paradise Dynasty, 2 Orchard Turn #04-12A ION Orchard Singapore Tel: +65 6509 9118
Opening Hours: Mon–Fri: 11am – 10pm, Sat–Sun & PH: 10am – 10pm
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Crystal Jade La Mian Xiao Long Bao
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Yan Ting (St Regis)
5 Things You May Not Know About Xiao Long Bao
February 11, 2016
February 11, 2016