It took me by surprise that Paradise Dynasty which serves Chinese food was from Singapore but then some Chinese foods such as dimsum taste better in the UK compared to local crap.
At Paradise Dynasty, I appreciate the spaciousness of the tables which are well spaced out and you won't feel claustrophobic staring and listening to people who are on the other table that seem right next to you.
Most of the tables are normal sized (but by Hong Kong standards HUGE!!).
At the entrance, there is a lovely open kitchen protected by glass where you can see the Xiao Long Baos being made.
Here was what we tried:
Steamed Original Xiao Long Bao:
It was the first time I learnt how to pick up a XLB properly with chopsticks because you have to pick it up at the strongest point which is near the top.
The broth was extremely clear and almost oiless which was pleasing to see because they don't use pigs skin.
I liked their recipe because you won't feel bloated after having one.
Assorted Xiao Long Baos:
There are eight flavours and you eat them in order of lightest taste.
It was really thoughtful of them to arrange more than one basket so that we could taste more than one flavour.
I tried the ginseng, cheese and crab.
The ginseng was not strong enough but the cheese was likeable because it had soft mozzarella in it that did not over power the XLB.
The crab was really nice too with lots of crabmeat in it.
At the moment there is a buy one get one free promotion on the weekends.
The chicken was tender infused with fragrant wine.
Chilled Jellyfish and Seafood in Vinaigrette:
This was my favourite because their fruit vinaigrette was really appetizing.
As well as jellyfish, there were squid and prawns too.
Lettuce rolls with homemade Sesame sauce:
This is just simple rolled lettuce held together by a piece of cucumber to be dipped in their homemade sesame sauce.
I loved this because it was just like eating sesame salad in a convenient way packed with so much lettuce in one bite covered in delicious sweet sesame sauce.
Pork Dumpling with Hot Chilli Sauce:
This was nice but I found it too spicy.
The radish pastry was nice but after having so much tasty dishes I needed chili oil on it to spice it up.
tri coloured egg:
The tri coloured egg was delicious with tones of salted egg yolk contrasted by the century egg's akaline taste.
The buns were on the small side but quality is better than quantity because the vegetables in the buns were fresh and green in colour wrapped in a delicious fluffy bun.
Spicy Szechuan Crispy Chicken:
When this dish was brought over, you could smell the fragrant chilis and Sichuan peppercorns but again the spicy dishes at this place are guaranteed spicy!!
Stir-fried Marbled Beef with Scallion:
This was juicy slices of beef in delicious oyster sauce with onions tasting similar to the beef and onions that you get at British Chinese takeaways.
Scrambled Egg White with Fish and Dried Scallop:
Another simple dish eaten with the egg yolk smeared on top of the egg white.
Great and simple with rice.
Stewed Sliced Fish with Chinese Wine Sauce:
The fish was chunky infused with strong wine flavour.
Steamed chive and pork dumplings:
These were my favourite because the dumpling skin was soft and not too thick filled with delicious minced pork and fragrant chives.
Doubled-boiled Chicken Soup:
The soup was lovely and clear with strong chicken taste.
Chilled Aloe Vera and Osmanthus Jelly in Honey Lemon Juice:
Refreshing dessert with honey lemon juice loaded with aloe vera pieces, osmanthus jelly that was not too sweet.
Durian Xiao Long Bao:
Exclusive Durian XLB's only in Hong Kong.
This was amazingly delicious served HOT!!! I assumed that Durian was going to taste weird hot but the durian taste was not altered by the steaming process.
The best sweet version of XLB I have tasted but for Durian lovers only because it has real and fresh durian flesh in it from Malaysia.
6F Lee Theatre Gardens