Taste Paradise

Heard that the dim sum here was good, and it was! Probably just became one of my faves at the moment.

Decor inside was very Chinese-styled including the cups. We were served some pickled radish.

We ordered a XO Carrot Cake. This was mildly spicy, with bean sprouts and some leek. The carrot cake was very soft, and the texture was very slightly powdery, which made it somewhat unique, possibly home-made by the restaurant.

Smoked Duck fried spring rolls. I could taste the smoked duck, but I thought the amount inside was a little lacking. Would have been better if the filling was more generous.

Har Gao. The skin here was very soft, and the prawns very fresh and succulent.

Cod Fish Dumpling in silken egg white. This was a very light but delicious dish. The crystal skin was very soft, and inside contained pieces of cod fish and gourd vegetables.

Roast Pork. The skin was very crispy. Again, am no expert on roast pork, but it did keep me going for a couple more pieces than usual.

Siew Mai. I like this more than what I had at Wah Lok or Asia Grand. Very generous serving of roe on the top. I could taste the individual pieces of pork and prawn inside. Very juicy and hearty.

Beef Balls. The menu stated mandarin peel, but I could taste none of it. Only a slight hint of coriander; not as strong as the ones at Asia Grand.

Steamed honey pork buns. The filling was the usual and they were up to standard. I did think that the skin was very fluffy and soft. Absolute delight.

Pan fried pork dumplings. These were pan fried on the underside.

Inside, the filling was moist and savoury. I like the differences in texture and taste between the steamed portion and the pan fried portion.

Custard buns!

Ooey gooey goodness. Definitely pass the taste test. Not too overly sweet, and you can still taste the buttery goodness and the sandy texture from the yolks.