Paradise Dynasty 樂天皇朝, the place to experience world-first, never-tried-before flavours Xiao Long Bao has landed in Bangsar Village II, Kuala Lumpur after their successful opening at Paradigm Mall PJ. Their second outlet appears in stylish, cutting edge design, brightly lit in hue yellow lights with dark oak colour wooden furnishing, coupled with pale brown cushion chairs and wooden tables that pairs in harmony colours.
Many customers that patronize Paradise Dynasty Bangsar Village II comprise of families asides from office crowds, hence the restaurant has come up with more variety of ala-carte dishes, seeing that Chinese always has the practice of sharing sumptuous delicacies together over round table. But of course, individual dishes such as their popular Shanghai Fried Rice, La Mian in Hot & Sour Soup, and La Mian in Pork Bone Broth still continue to roar through.
Signature Dynasty Xiao Long Bao 黃朝小籠包 RM25.80/8 pcs
Begin the meal by devouring into Paradise Dynasty Signature Dynasty Xiao Long Bao that comes in colourful eight colours and flavours, where white colour denotes original; green colour ginseng; brown colour foie Gras; black colour black truffle; yellow colour cheesy; orange colour crab roe; grey colour garlic and pink colour for Sze Chuan flavours.
La Mian with Dried Shrimp and Scallion with Soup 開洋蔥油拌拉麵 RM13.90
Simplicity is the best. Hand-pulled ramen lightly tossed with dried shrimp and deep fried shredded scallion, flavours and smoothness elavated with shallot oils. Preferably enjoy with their collagen loaded pork bone soup, boiled for 12 hours long.
Pork Dumpling with Hot Chili Oil 重慶紅油炒手 RM13.90
Juicy, flavourful ground pork filling parceled in delicately smooth dumpling skin, spiced up with a burst of fiery hot, spicy sensation from hot chili oil. Definitely addictive for spicy lover.
Radish Pastry 蘿蔔絲酥餅 RM8.90/3pcs
Three adorable, cocoon-shape pastries lined up in the plate, look simple, but pleasantly brimming with sweetness and juiciness of shredded raddish, texture added with layers of puffiness and crispiness from golden outer shell.
Scrambled Egg White with Fish and Dried Scallop 瑤柱芙蓉賽螃蟹 RM20.90
Fluffy curds of egg white folded with fish and dried scallop, topped over with appealing egg yolk. To eat it, breaks the egg yolk and swirls around the side of the plate, spoon up immediately and serve. Do not stir the yolk with egg white, as it will over-moisten the crumbled egg white, and lower the enjoyment of this special dish.
Deep Fried Diced Chicken in Szechuan Style 四川辣子雞丁 RM20.90
The copious dried chilies and peppercorn give us an impression that this dish is going to be crazily spicy, but it is actually mild, imparted with pungent aroma released by the intact dried chilies and mouth-numbing peppercorn to complement the crispy dry outside, tender delicious inside diced chicken.
Crisp-fried Shrimp Paste Chicken Wings 脆皮蝦醬雞翅 RM28.00
The new ala-carte dish with flavours that hits just at the right note to please the palate of young and old, all favourite soon-to-be. Deeply marinated till the bone, this crispy deep fried shrimp paste chicken wings is well defined with fragrant savouriness of shrimp paste, so finger licking good.
Steamed Minced Pork with Salted Egg and Water Chestnut 鹹蛋馬蹄蒸肉餅
Steamed Minced Pork with Salted Egg and Water Chestnut may be one of the most simple dishes on the menu, but the familiar flavours that reminds us the taste of home is priceless. Saltiness from salted egg, sweetness yielded from juicy steamed pork and faint touch of waterchestnut crisp, each small bite grants plenty of flavours. A bowl of rice, please!
Crisp-fried Crystal Prawns in Fruity Salad Sauce 水果沙律蝦球 RM35.00
Can’t go wrong with this order, as the fruitiness and tangs from fruits, crunchiness of deep fried prawns and drizzles of mayo sauce make good marriage when all combined together.
Crisp-fried Crystal Prawns with Salted Egg Yolk 黃金咸蛋蝦球 RM35.00
Salted egg yolk, curry leaves and chilli deep fried with fresh, bouncy prawns, wafted up heap of yummy aromas while delivering textural contrast between crackly outer shell and juicy body.
Steamed Pomfret Fish with Homemade Garlic Chili 師傅特色蒜茸蒸鯧魚 RM129.00
Patrons can choose between pomfret and cod fish, with preparation method of steamed, deep fried, steamed in Teochew style or Steamed with homemade garlic chilli (spicy). We like how our fish is done, fleshy soft and flavoured up with a bed of spicy, garlicky gravy.
Poached Chinese Spinach with Egg Trio and Minced Pork 上燙金銀蛋莧菜 RM25.00
Nourishing, cloudy soup capturing essence of Chinese spinach, gracefully loaded with minced pork and three types of egg, namely preserved egg, salted and poached chicken egg.
End the meal with refreshing desserts specially crafted by the chefs, such as Chilled Aloe Vera and Osmanthus Jelly in Honey Lemon Juice, Chilled Almond Pudding or Glutinous Rice Dumplings in Fermented Rice Wine.
Write Up: Summergirl