Taste Paradise 味之楼

One of the best place to have Dim Sum (点心) is at Taste Paradise which is helmed by Paradise's Group top chefs. Do arrive early as they have an infamous queue during lunch. What is most commendable is the Liu Sha Bao (流沙包), the Chinese equivalent of the Western Molten Chocolate Lava Cake. The buns are perfectly steamed with creamy smooth custard oozing out. A word of caution as the custard filling is scalding hot, you may be burnt! So do not be greedy. The Liu Sha Bao is not as oily as the ones found in Victor's kitchen.

Service during lunch is attentive while dinner is "exceptional". Stick to lunch and you will be fine.

Recommended Dishes:
- Liu Sha Bao
- Porridge 

Food Review:
Watch the custard ooze out! MUST TRY
(流沙包) Steamed Custard Bun ($4.50++) 

Innocent looking steamed custard bun! MUST TRY
(流沙包) Steamed Custard Bun ($4.50++)

When you are in need of some carbs, the Century Egg Porridge and Fish Porridge are outstanding. They are extremely creamy and smooth that it glides down your throat! MUST TRY

(鱼片粥) Fish Porridge on top and (皮蛋瘦肉粥) Century Egg Porridge on the bottom. ($4.50++)

The Siew Mais are simple and subtle in taste. Fresh ingredients were used but nothing to shout about.
(香菇鱼子蒸烧卖)  Steamed Pork Siew Mai ($5.80++)

Let us unwrap it!
(摇柱荷香珍珠鸡)  Steamed Glutinous Rice with Chicken wrapped in Lotus Leaf ($4.20++)
Nothing fancy, simple minced mushrooms, minced pork meat and shrimps.It lacked the fragrance of the lotus leaves. Passable.
(摇柱荷香珍珠鸡)  Steamed Glutinous Rice with Chicken wrapped in Lotus Leaf ($4.20++)

XO Carrot cake is ordinary and on par with Royal China. Soft on the inside and crispy on the outside. Portion maybe a little small for the price you are paying.
(经典萝卜糕) Taste Paradise Famous XO Carrot Cake ($7.80++)

These are the usual benchmark for dim sum restaurant. They are definitely fresh but tasted ordinary.
(笋尖虾饺) Steamed Prawn Dumping "Ha Kau" ($4.80++)

Clockwise starting from the top, Ha Kau, Steamed Glutinous Rice with Chicken, XO Carrot Cake,& Steamed Pork Siew Mai

(叉烧包) Steamed BBQ Honey Pork Bun ($3.90++)
Take a closer look at the filling. YUM! Fluffy skin with savoury pork meat inside!
(叉烧包) Steamed BBQ Honey Pork Bun ($3.90++)

The Xiao Long Baos were average, similar to Paradise Dynasty Xiao Long Bao.
(上海小笼包) Steamed Shanghai Pork Dumping ($4.20++)

Flavourful but were overcooked as the tendons were a little tough.
(鼓汁蒸凤爪) Steamed Chicken Claw with Black Bean Sauce ($3.80++)

This version wasn't as good as Tim Ho Wan as the skin was not crispy. (Look at how pale the skins are)
(蜜汁叉烧酥) Baked BBQ Honey Pork Pastry ($3.90++)

Cheong-fun was smooth and soft. Same fillings as the steamed and baked Char Shao Bao.
(叉烧肠粉) Steamed Cheong-fun with Honey BBQ Pork Filling ($4.80++)

 The texture of these buns are soft and fluffy with a crispy bottom. The filling is moist.
(生煎包) Pan-fried Shanghai Pork Dumpling ($3.80++)

Nice Chinaware

The Main Dining Area

Private Room
More private rooms!
Osmosis is involved in the process of making salted eggs. The eggs are either submerged in a brine solution or covered with a thin layer of charcoal mixed with salt. Either way, salt enters the permeable egg shell. Water is also being removed from the egg.

This is a good example of hypertonicity where the concentration of solute outside the cell is higher than inside the cell. There is tendency for water to flow out of the cell in order to balance the concentration of the solutes.

What you need to know:
- Nice Modern Décor as the theme allows you to travel back to a time of affluence and power as they have many displays of old Chinese emperors.
- Stick to Dim Sum.
- The Liu Sha Bao served by Paradise group has a thin layer of skin and a strong salted egg yolk taste.

Taste Paradise 味之楼
2 Orchard Turn
#04-07 ION Orchard
Singapore 238801
Tel: +65 65099660 (Minimum spending for reservations)
Opening Hours: 11.30am -3.00pm(Mon-Fri)
11.00am-4.30pm (Sat, Sun &PH)

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About Unknown

Koo Haoming. Founder of The Fat Chemist. Currently an undergrad at the National University of Singapore with a burning passion for science! Inspired to start a blog after reading the book, "Napoleon's Buttons, How 17 Molecules Changed History". The book fills the gap between Chemistry and History. Adapting the style of the book, posts written by me highlight the chemistry in the food we eat.
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