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.
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
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
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
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
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
Lot 2F-17, Level 2
Bangsar Village 2
Bangsar, Kuala Lumpur
GPS: 3.13071, 101.67146
Tel: 03-2201 7022