I realised that Paradise Pavilion has quite a few special dim sum on their menu that is not found in other chinese restaurants so finally I decided to visit this place to try them out!
Paradise Pavilion is one of the "higher-end" restaurant within the Paradise Group outlets. Located within the CBD area, and helmed by Executive Chef Fung Chi Keung, Paradise Pavilion’s elaborate menu features a wide selection of classic Chinese dishes and the restaurant’s own concocted signature dishes.
Paradise Pavilion is one of the "higher-end" restaurant within the Paradise Group outlets. Located within the CBD area, and helmed by Executive Chef Fung Chi Keung, Paradise Pavilion’s elaborate menu features a wide selection of classic Chinese dishes and the restaurant’s own concocted signature dishes.
Take the lift up from here to Paradise Pavilion
I like the unique deco at the reception upon arrival from the lift!
Their beverages bar counter
Walkway to their private rooms
You will be able to see this fire brick oven upon arrival! Assembled by Executive Peking Duck Chef Zheng Jing Chun, the fire brick oven is built using the traditional method of construction and imported materials. Apple tree wood is used for roasting to further accentuate the flavour and fragrance of the duck.
Carved deftly before diners, the duck’s breast skin (also the fattiest and crispiest part) is first served as thin slices and best enjoyed with a dab of sugar. The rest of the duck is meticulously sliced and served with rice flour crepes, condiments and a homemade sweet sauce that will leave you asking for more.
Very elegant interior but the restaurant was quite cramped with tables near to each other..
We ordered chrysanthemum tea at $7.60++ for 2 persons.
It's nice to have a bag basket to put our handbag here! :)
The shelf behind our table
Fried Carrot Cake in XO Sauce ($8.80++)
The texture of the fried carrot cake was very soft but we were not impressed with the XO sauce, tasted very normal...
Baked Snow Bun with BBQ Pork ($5.60++)
This was one of the better baked-snow bun as it was very crisp with the charred texture at the bottom, complemented well with the nice BBQ Pork!
Peking Duck Meat Dumpling ($5.60++)
Somehow we felt that the peking duck meat wasn't suitable for a fried dumpling, the taste just didn't stand out at all.. they could have used any other meat and it wouldn't have made a difference.
Baked Scallop Pastry in Japanese Style ($6.00++)
I like the charred taste of the baked scallop. It's quite unique to see scallop on the pastry.
Steamed Fillet of Garoupa Egg Roll ($6.00++)
This was a little complex. Too many things wrapped inside the egg roll, like duck meat, garoupa fillet and fish maw. We felt that the taste of these 3 items didn't mix well together . Not to mention, the whole thing was very bulky. We can't possibly eat them all at the same time too, so it defeats the purpose of wrapping them together in the first place.
Steamed Custard Bun ($5.50++)
The custard was smooth and aromatic!!
Before serving your dessert, the staff will use your napkin as a small table cloth by laying half of it on the table.
Sweet Temptation Platter ($14.00++)
The staff told me this dessert was named as "七彩缤纷" (Qi Cai Bin Fen - meaning "Colourful" in English) Indeed this colourful dessert platter really makes me happy even just by looking at it! Assorted Fresh Fruits + Chilled Mango Puree + Chilled Avocado Cream + Lemongrass Jelly. The taste of each dessert was really great! But the shooter glass was so narrow that when we could hardly fit the spoon inside.
Overall, the service here was good before the crowd starts, but as it gets crowded, the service was really slow, including waiting time for the bill. The dim sum here were really very creative, very different from other chinese restaurants, but they were mostly only "decent". Instead, I felt that the desserts here stood out more than the dim sum, and were up to my high expectations!
To give them the benefit of the doubt, perhaps the items i ordered were not the usual dim sum fare. thus it may not have reflected their real standards... the custard bun and baked snow bun were pretty good actually... still worth a visit but maybe don't be too adventurous on their variety.
