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Most things seem to be located in malls in Singapore, and Paradise Dynasty at ION Orchard is no exception.
The restaurant is ornately decorated in black and gold. Despite its appearance, the restaurant has a fairly relaxed atmosphere.
There is a semi-open kitchen concept where you can see workers making the different kinds of dumplings.
Seemingly famous for their colored Xiao Long Bao, they come in 8 different flavors and colors. They are original, ginseng, foie gras, black truffle, cheesy, crab roe, garlic and Szechaun.
Although they suggest eating the Xaio Long Bao in the above order, we did not.
The original, has a nice semi-thick skin with a bit of chew. There is ample soup with a nice porky filling.
The ginseng has a sharp ginseng flavor that will certainly wake up your taste buds.
The foie gras has an earthy taste, but no discernable foie gras flavor in my opinion.
The black truffle also has an earthy mushroom quality, but again the funk from black truffle is hard to distinguish.
The cheesy is certainly that. Although it doesn’t hit you in the face with cheese flavor, it sort of sneaks up on you and lingers for quite some time.
The crab roe has a nice seafood salinity that dances across your tongue. The roe definitely comes through.
Another in your face dumpling is the garlic. Sharp and to the point, a breath mint is definitely needed if placing a full order of these.
The Szechaun has a sneaky type of heat that lingers in the back of your throat. It’s not overpowering but it’s there.
The Chilled Sliced Pork with Garlic and Soya Sauce is somewhat underwhelming. I think that cold pork or meat of any type loses some of its flavor when served cold. The garlic is pronounced but well balanced with the soy sauce.
The Pork Dumpling with Hot Chili Vinaigrette are nice big dumplings with a flavorful filling. The vinegar kind of overpowers the rest of the dish in my opinion.
The Pan Fried Shanghai Pork Bun was somewhat of a surprise to me since I really had never had these before and was expecting more along the lines of a Char Sui type filling. The bun itself was very “bready” and dense. The filling was somewhat sweet but as I was expecting a different taste this was not my favorite. The bread to meat ratio was also a big disappointment.
I would definitely come back for the Xaio Long Bao as there were some interesting flavors. I actually prefer these to Din Tai Fung.