Paradise Dynasty has just opened a second outlet at Bangsar Village II last month, in addition to its first outlet at Paradigm Mall.
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Simple interior in shades of beige, brown and gray.
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On left side of main entrance lies a glass restaurant kitchen showcasing the making process of their signature 8 flavored Xiao Long Bao. A rather popular spot for mother-toddler as I've seen 3 pairs in mere 5 minutes, all gazing upon rather skilled wrapping techniques by these chefs.
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Originated from Jiang Nan region of China, especially Shanghai and Wuxi, Xiao Long Bao (小笼包, also often known as soup dumplings) is widely considered a fine piece of Chinese culinary art.
Simple interior in shades of beige, brown and gray.
On left side of main entrance lies a glass restaurant kitchen showcasing the making process of their signature 8 flavored Xiao Long Bao. A rather popular spot for mother-toddler as I've seen 3 pairs in mere 5 minutes, all gazing upon rather skilled wrapping techniques by these chefs.
Originated from Jiang Nan region of China, especially Shanghai and Wuxi, Xiao Long Bao (小笼包, also often known as soup dumplings) is widely considered a fine piece of Chinese culinary art.
Signature Dynasty Xiao Long Bao 皇朝小笼包 (8 flavours) RM25.80
original (translucent white), foie gras (orange), black truffle (black), crab roe (light orange), cheese (yellow), ginseng (green), minced garlic (grey), Szechuan (pink)
Beneath the nicely pleated translucent yet resilient dumpling skin lies an aromatic pork filling along with a mouthful of hot savory broth; made possible by including solid gelatinized pork stock that melts when heated. As each flavor is a statement piece by its own, you need not the menu in identifying them.
Szechuan Hot and Sour Soup 四川麻辣汤 RM10.90
Sour came first into my palate then followed by bursting Szechuan spicy flavor. Thick, smooth and appetizing.
Paradise Fortune Pot 樂天聚宝盆菜
(Regular 4-6 pax RM388++) (Large 8-10 pax RM688++) Available for takeaway
When the fortune pot aka poon choi was served, the waiter wished all of us 盆满钵满 in cantonese, which is to have our wallets as full as this pot of poon choi, signifying a prosperous year ahead.
Wonders in a single pot of 16 different ingredients staking in layers: abalone, goose feet, fish maw, sea cucumber, fresh scallop, crystal prawn, Chinese dried oyster, chicken, pork belly, mushroom, broccoli florets and more. Claypot did a good job in retaining the heat, considering the possibility of their unique thick abalone broth may go awry in constant heating. Nothing too tender to be found melt in the mouth for fear that they went soggy and malformed, especially when they were stirred. Overall, I enjoyed the dish as these different ingredients complemented each other very well.
Scrambled Egg White with Fish and Dried Scallop 瑶柱芙蓉赛螃蟹 RM20.90
Legend has it that when Empress Dowager Cixi demanded for crabs during off season, one of the imperial chef came up with this dish of imitating crab meat using egg white and scallops. An interesting dish that almost indistinguishable from real crab meat in terms of taste, if not the distinctive texture.
Crystal Prawn with Salted Egg (limited time CNY dish)
A dish that came in great aroma of salted egg and good to be consumed with shells.
Deep-fried Diced Chicken in Szechuan Style 四川辣子鸡丁 RM20.90
Crispy outer with succulent meat awaits inside.
Szechuan peppercorns
Paradise Dynasty 樂天皇朝
Lot 2F-17, Level 2, Bangsar Village II
Bangsar, Kuala Lumpur
03-2201 7022
This food tasting session was organised by HungryGoWhere Malaysia– Discover, Eat, Share today!
Lot 2F-17, Level 2, Bangsar Village II
Bangsar, Kuala Lumpur
03-2201 7022
This food tasting session was organised by HungryGoWhere Malaysia– Discover, Eat, Share today!