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Tag / paradise dynasty

Some of you may know that I’m quite a fan when it comes to bak kut teh, with some 60 different places offering this uniquely Malaysian porky dish documented on this blog to date. So when I was invited to sample the bak kut teh xiao long bao at the new Paradise Dynasty outlet located at 163 Retail Park, Mont Kiara, I knew I just had to try it.

Paradise Dynasty at 163 Retail Park, Mont Kiara
Paradise Dynasty at 163 Retail Park, Mont Kiara

Well, is this bak kut teh xiao long bao legit?

The short answer is, yes. In fact, the BKT XLB is created from the collaboration with Samy & Min Bak Kut Teh from Klang, the same family that runs Ah Her, Samy & Tien, Samy & Ah Her and so forth, I’ve always been a fan of their BKT with its concentrated herbal soup that carries a hint of peppery taste.

Yeap, the BKT XLB definitely has that characteristic carried over, though perhaps in a slightly milder form. Quite interesting and definitely a welcoming new taste in the world of XLB.

Dynasty 8-Flavours Xiao Long Bao, Bak Kut Teh Xiao Long Bao
Dynasty 8-Flavours Xiao Long Bao, Bak Kut Teh Xiao Long Bao

The BKT XLB is currently only available at the 163 Retail Park Paradise Dynasty, and you can’t actually buy it with money – instead, it is free of charge for you by doing the following three things:

do these and you’ll get the BKT XLB for free!

Drunken Chicken, Scrambled Egg White with Fish & Dried Scallop
Drunken Chicken, Scrambled Egg White with Fish & Dried Scallop

Well, apart from the BKT XLB, we also sampled the famous Dynasty 8-Flavours Xiao Long Bao that comes with multiple flavors with the instruction to eat in the following order – Original (white), Ginseng (green), Garlic (grey), Black Truffle (black), Cheese (yellow), Crab Roe (Orange), Foie Gras (brown), and Szechuan (red).

Quite a fancy way to consume xiao long bao, but one that is also kinda fun and interesting especially for someone who’s never experienced it. Does fill your stomach pretty good though if you have them all by yourself.

After all the XLB, we moved on to Drunken Chicken, a cold dish of steamed chicken prepared with shaoxing wine that carries a hint of herbal taste from goji berry, I loved it.

The Scrambled Egg White with Fish & Dried Scallop turned out to be a dish with a bit of a history – apparently it was created by a chef to cater to the empress’ request to have a crab dish during “off season”, so the chef used egg as the main ingredient to somehow mimic the taste of crab. I guess you gotta give it to the ancient Chinese palace kitchen when it comes to food creativity.

Prawn & Pork Dumpling with Hot Chilli Vinaigrette, Stir-fried Shredded Pork in Black Bean Sauce served with Chinese Crepes
Prawn & Pork Dumpling with Hot Chilli Vinaigrette,
Stir-fried Shredded Pork in Black Bean Sauce served with Chinese Crepes

Next up we hadPrawn & Pork Dumpling with Hot Chilli Vinaigrette, a pretty standard dumpling dish that also delivers a kick, perfect for those who likes their food spicy.

Stir-fried Shredded Pork in Black Bean Sauce served with Chinese Crepes is a dish that reminds me of peking duck with its way of eating (with Chinese crepe), but should suit those who does not like the more pungent taste of duck meat. I thought the black bean sauce gave it a rather distinctive taste profile as well.

La Mian with 'Dan Dan' Sauce, Stir-fried La Mian with Shredded Pork & Black Fungus
La Mian with ‘Dan Dan’ Sauce,
Stir-fried La Mian with Shredded Pork & Black Fungus

Japanese ramen and Italian pastas are both originated from China, so if you’re someone who loves thing to be original, then perhaps proper Chinese La Mian should be something to check out.

We sampled La Mian with ‘Dan Dan’ Sauce as well as Stir-fried La Mian with Shredded Pork & Black Fungu, depending on your preference in having it soupy or fried, neither would disappoint. These dishes are quite strong tasting and full of flavor. I’ll probably recommend sharing due to the portion tho, and save some space for XLB and other dishes.

Stir-fried French Bean with Minced Pork, Dynasty Crispy Chicken, Pan-fried Pumpkin Pastry
Stir-fried French Bean with Minced Pork,
Dynasty Crispy Chicken, Pan-fried Pumpkin Pastry

Dynasty Crispy Chicken is a simple, straight forward Chinese style fried chicken dish that is usually popular with kids, and if you want some greens, the Stir-fried French Bean with Minced Pork would not be a bad option, I do quite enjoy a proper vege dish that has a bit of “wok hei”.

For dessert, we sampled Pan-fried Pumpkin Pastry, which tasted a little bit like lotus paste pancake but less sweet, and perhaps a little bit healthier?

Our Spread at Paradise Dynasty, 163 Retail Park Mont Kiara
Our Spread at Paradise Dynasty, 163 Retail Park Mont Kiara

Overall it was a pretty enjoyable session, and I am happy to see the group doing well since the first time I had a food review at their then Paradise Inn outlet at Pyramid (with a different concept).

Also happy to report that these XLB were as good as when I first tasted it all the way back in in Jan 2014 as well, it does mean that they’ve kept the standard and level of service all these years, something not every restaurant group can claim.

163-retail-park-map

Address:
Paradise Dynasty at 163 Retail Park
1F-19 163 Retail Park,
Mont Kiara, Kuala Lumpur
GPS: 3.166784, 101.652151
Tel: 03-6411 9811

Paradise Group, originally started in Singapore, has been making inroads to the local Chinese restaurant scene as a worthy competitor to the likes of Dragon-i and Din Tai Fung. Definitely a good thing if you ask me.

Last week, I had the chance to sample their Hakka Poon Choi (盆菜), a limited-time CNY special at Paradise Dynasty, Bangsar Village II. The session was organized by HungryGoWhere Malaysia.

Paradise Dynasty at Bangsar Village 2
Paradise Dynasty at Bangsar Village 2

My previous experience with Paradise group was at Paradise Inn, Sunway Pyramid. While Paradise Inn serves some of the best double boiled soup, classic tea, and desserts along side Chinese dishes, Paradise Dynasty concentrates on northern and southern Chinese cuisine with an innovative touch. There are dishes you find in one but not the other, though there are certainly many that overlaps.

The kitchen is only separated by a few pane of glasses from the public, where you can observe the crafty chefs preparing xiao long bao (小龙包).

modern interpretation of xiao long bao, hot and sour soup
modern interpretation of xiao long bao, hot and sour soup

We started the night with their signature 8-flavor xiao long bao (RM 24++). They come in multitude of colors with each consisting different ingredients in them.

  • original (translucent white)
  • foie gras (orange)
  • black truffle (black)
  • crab roe (light orange)
  • cheese (yellow)
  • ginseng (green)
  • minced garlic (grey)
  • Szechuan (pink)

I tried the black truffle, foie gras, and ginseng variety and found them to be pretty unique and rather well made. While the foie gras/truffle tastes weren’t particularly strong, you can still tell what they are even if eating with your eyes closed. A little gimmicky, yes, but one that works for me.

The hot and soup soup was thick and quite flavorful, though I’d prefer it to be slightly more spicy. I’m glad that this soup that was impossible to find just a few years ago is now quite common in Malaysia, it was one of the dishes I missed from US.

Hakka poon choi, this is what we're here for
Hakka poon choi, this is what we’re here for

Then came the poon choi, (RM 388++ for 4-6 pax, RM 688++ for 8-10 pax) and what a handsome dish it was. The dish is served in a clay pot to retain heat, and we were explained that since the dish comes with thick abalone broth, having a heat source underneath the pot would burn the dish, which isn’t going to be a good thing.

how many ingredients can you spot here? there are 16 in total
how many ingredients can you spot here? there are 16 in total

There were 16 different ingredients in all, including abalone, goose feet, fish maw, sea cucumber, fresh scallop, prawns, dried oysters, mushroom, brocolli, and more.

We really enjoyed the dish, and my only minor complain was that the goose feet could perhaps be made just a bit softer, but I finished it nonetheless, it was positively wholesome.

By the way, they are also available for take-away.

crab meat with egg white, crystal prawn with salted egg, spicy chicken with dried chili
crab meat with egg white, crystal prawn with salted egg, spicy chicken with dried chili

We also tried their crab meat with egg white and yolk, a pretty unique dish that is made from egg white, yolk, and some seafood but without any crab. However, it ends up tasting a bit like crab meat, which is rather interesting. As explained by the PR person, this dish was invented because the empress wanted to have crab but it was not in season, hence the chefs came up with this to avoid a head/neck separation incident. I don’t know how true is this but it does make a good story.

The other two dishes we sampled were crystal prawn with salted egg that was good enough to eat with shells and all, and a spicy chicken with dried chili dish (辣子鸡) that I can’t seem to stop putting in my mouth (only I wish there was beer).

KY & May Ying, with HungryGoWhere users and more
KY & May Ying, with HungryGoWhere users and more

map to Bangsar Village 2

Address:
Paradise Dynasty
Lot 2F-17, Level 2
Bangsar Village 2
Bangsar, Kuala Lumpur
GPS: 3.13071, 101.67146
Tel03-2201 7022