Paradise Inn 樂天客棧 @Sunway Pyramid

To begin with, here's a little fact about me: I cannot survive without soup, Chinese in particular.

My cravings tend to bias to any type of food with hot piping soup such as steamboat and ramen, a fact that anyone close enough with me would easily notice. While other ladies claim to have a separate "stomach" for desserts, I have bottomless stomach for soup. Take all the ingredients you want, but leave me with the steamboat soup and I can finish all by myself.

Therefore, I was delighted to be invited along with Agnes to Paradise Inn, which famed for its double-boiled soup.

Upon entering, I was surrounded by modern wooden dining chairs, light blue pattern that resembles traditional Chinese window pattern, along with orange lanterns in river stream-like arrangement.

More effort on details can be seen at Paradise Inn's custom-made tableware of 清明上河图 "Along the River during QingMing Festival", one of the world renowned Chinese paintings.

Even their menu cover was embossed with ancient Chinese calligraphy.

Double Boiling is one of Chinese cooking techniques in preparing delicate dishes such as bird's nest where one pot of soup is boiled/steamed in another pot of water to ensure no loss of essence during the process.

As such, Paradise Inn double-boiled soups are serve in earthenware pots that would cater to 2-4 pax.

Double-boiled Water Goby with Fresh Apple Soup 苹果炖生鱼汤 (RM42.90 per pot)

2 Different versions of this soup was served: The previous one of overpowering spare ribs flavour while the one with improved recipe was more balanced with natural sweetness of apples and water goby.

Double-boiled Bamboo Fungus with Dried Conpoy Soup 干贝菜胆炖竹笙汤 (RM43.90 per pot)

Alternatively, one can always opt for double-boiled soup of the day for RM12.90 per person.

Stewed Pork Belly served with Lotus Bun 招牌扣肉包 (RM4.90 per piece)

Paradise Inn certainly know what's best for their patrons where pork belly can only be right with the fatty part. Just gobble this tender and fatty layered pork belly that has been simmered for hours, sandwiched in soft Chinese bun along with lettuce and embrace as it moves down to the throat from your tongue. A must-have for pork lover.

Coffee Pork Ribs 咖啡排骨王 (RM20.90 small)

Though we Malaysians might not heard of this interesting combination of coffee and pork ribs, this dish is pretty common in Singapore. Thanks to the Paradise Group, which was originated from Singapore to include this unique dish in Paradise Inn menu. I would say whoever that have come up with this combination is a pure genius. Slices of pork ribs being deep-fried and coated in the coffee-based sweet sauce: maintaining the fragrance of coffee but not the bitterness. Odd, but perfect.

Stewed Eggplant with Minced Pork and Salted Fish in Claypot 渔香茄子煲 (RM18 small)

Crisp-fried Crystal Prawns in Wasabi Mayo Sauce 青芥末虾球 (RM29.90 small)

Another dish that would take lots of effort in preparation: removal of intestinal vein, crisp fried the prawn to curl into pretty ball shape, coated with wasabi mayo sauce and garnished with fish roes. I personally prefer prawn with intestinal vein removed as it's much more comforting to know that I'm not eating the prawn's waste and it could also be affecting the overall taste. The usage of wasabi in this dish was minimal, just enough to stimulate the nasal passage and clear its way for prawn and mayo flavor. One of my favorites for that night.

Crisp-fried Crystal Prawns with Salted Egg Yolk 黄金咸蛋虾球 (RM29.90 small)

Prepared in almost the same way as "Crisp-fried Crystal Prawns in Wasabi Mayo Sauce" except that it was obviously coated in salted egg yolk. Sinfully delicious.

Poached Chinese Spinach with Egg Trio and Minced Pork in Superior Stock 金银蛋浸苋菜 (RM18 small)

Flavorful with varieties of eggs (salted egg, century egg and (chicken) egg) and maintaining the clear texture in its superior stock (上湯).

Crisp-fried Shrimp Paste Chicken 脆皮虾酱鸡 (RM18.90 small)

Bites of crispiness off the wing and into juicy meat of shrimp paste.

Again, Paradise Inn was very considerate in providing disposable gloves whenever chicken wings were served. Keeping hands clean for the next dishes without rushing for washroom which is inconveniently located outside the restaurant.

Braised Vermicelli with Pork Trotters 猪手焖米粉 (RM19.90 small)

Braised alongside with pork trotters, mushroom and vermicelli has absorbed all the gelatinous gravy. Paradise for die-hard fans of all things pork.

Chicken with Fragrant Spices in Claypot 砂煲金香鸡 (RM18.90 small)

Resembling to Taiwanese 3-Cup Chicken but its skin was crisp-fried in light batter.

Steamed Minced Pork with Water Chestnut and Salted Egg Yolk 手剁马蹄咸蛋蒸肉饼 (RM18.90)

A simple dish made perfect with blending of minced water chestnut and mince pork for extra texture and full moon-like rolled out salted egg yolk for enhanced taste.

Hot Plate Tofu with Preserved ‘Cai Xin’and Minced Pork 菜香铁板豆腐 (RM18.90 small)

What's not to like for this smooth bean curd served in sizzling hot plate with a layer of egg at the bottom and topped with generous amount of 'cai xin', minced pork and mushroom? We were told that this is one of parents' favorites in feeding their kids with another add-on rice.

Individual Mini Wok Set Meal

Supreme Seafood Fried Rice 海鲜皇鸳鸯炒饭 (RM20.90)

Brilliant solution made specially for single patron or companions that would like to have their own set of dishes from RM19.90++. There are also other varieties of individual set meal such as Hot Steaming Basket, Chargrilled and Hot Stone Bowl where each set comes with a traditional double-boiled soup of the day, a platter of fresh vegetables and side dishes of the day. (with compliments homemade Thai Chili Sauce)