Paradise Dynasty @ Bangsar Village 2

5:25:00 PM

Finally back after weeks of settling stuff with the University. Anyway, I'm sure most of you have heard of the famous "Rainbow Xiao Long Bao" in Paradigm Mall. It comes in a variety of colours which indicates different flavour. However, for this review, I will be focusing on the Bangsar Village 2 branch which is named Paradise Dynasty instead of Paradise Inn (the one at Paradigm Mall).

Lovely logo at the front of the shop. 

Signature Dynasty Xiao Long Bao

Presented in 8 different colours, each representing one flavour. White - Original, Green - Ginseng, Yellow - Cheesy, Pink - Szechuan, Black - Truffle, Brown - Foie Gras, Orange - Crab Roe and Grey - Garlic

My favourite pick is absolutely the truffle flavoured XLB. The flavourful yet subtle taste along with its pretty black colour isn't just delicious, its rather sleek as well. The other flavour which I got to try was the Foie Gras, which was good but wasn't as good as the truffle. The Cheesy flavour was actually pretty unique as well. An interesting play of flavour blending.

La Mian with Dried Shrimp and Scallop with Soup

Although it does look a simpler than usual, the flavours were extravagant. Rich, bold and fragrant pork bone soup with a deep depth of flavour. The La Mian too was handmade by a chef from China. Surprisingly, it is consistent, bouncy and just the right thickness for the addition of soy sauce. 

We were also lucky enough to watch the Chef does his La Mian skills!

Interestingly enough, I understood what he has done, but has no idea how he does it. Looks remarkably simple but I'm pretty sure its impossible to do. Once the noodles has been pulled to fine strands, it was then cooked in hot water and seasoned in a bowl before serving. 

Pork Dumpling with Hot Chilli Oil

Juicy, rich and succulent pork rolled in a fine and consistent wrap served in Hot Chilli Oil and spring onions. Although the chilli wasn't exactly hot, but it was fragrant nonetheless. 

Radish Pastry

Looks like a tiny Chinese curry puff that is served during Dim Sum does it not? Anyway, most importantly, was the crust, or some would say the skin. Its flakey, soft and light. Once through the crust, you'll find a massive radish core - seasoned and cooked. The play of texture was rather interesting. 

Deep Fried Diced Chicken in Szechuan Style

Possibly one of the great chicken dishes that goes amazingly well with rice. I would say it has a similar concept to the Popcorn chicken we had in KFC years back, but far superior. Not to compare the two of them, but just an idea of what it feels like in your mouth. 

The chicken was crisp on its skin and tender & moist inside. It was also well marinated as it was in fact flavourful. The heat from the chillis and the juices from the marinated chicken works in wonder together. 

Scrambled Egg White with Fish and Dried Scallop

Interestingly enough, the main idea behind this dish was to replicate crab meat. It is said that during the "Insert Chinese Dynasty here because my history sucks* Dynasty Era, the king wanted to have some crab. Unfortunately, it wasn't in season so crabs were scarce. The king then appointed his head chef to think of a solution, no matter what, to get him some crab. The chef then thought of this trick.

Steam Minced Pork with Salted Egg and Water Chestnut

A very simple dish that can be found throughout Malaysia. However, something this easy will be even harder to master. Hand chopped and pounded to a smooth and dense consistency, topped with spring onion, salted egg yolk and soy sauce. What I would call a home dish.

Crisp-Fried Shrimp Paste Chicken Wings

Crispy, moist, tender, slightly spicy and salted chicken wings. A great companion for beer!

Crispy-Fried Crystal Prawns with Salted Egg Yolk 

Prawns were succulent and plump. Flavour-wise, it does have a hint of salted egg but the mayonnaise covers most of the taste. Despite that, the batter of the prawns were pretty crispy.

Steamed Pomfret Fish with Homemade Garlic Chili (Spicy)

It isn't the most appealing fish I've seen, I can guarantee you that. However, the homemade garlic chili was amazing. Salty, sweet, garlicky and bold. A great compliment with rice. 

Poached Chinese Spinach with Egg Trio and Minced Pork

One of my favourite dishes would be this. Sweet, soft, salty and full of texture. Even the gravy was broth-like enough to drink directly. A simple dish well executed indeed.

Crisp-Fried Crystal Prawns in Fruit Salad Sauce

Similar to the Crisp-Fried Crystal Prawns with Salted Egg but a slightly different style. Prawns were also succulent and plump with a dash of creaminess from the sauce. 

Last but not least, a selection of desserts/puddings. Most of them weren't really sweet but well balanced. 

In conclusion, most of the dishes were pretty good. In fact, some of them were really good. My favourite pick for the night would be the Black Truffle XLB, Deep Fried Diced Chicken in Szechuan Style, La Mian, Scrambled Eggs and Poached Chinese Spinach. Lots of flavour, layers of texture and an overall, balanced meal. 


Paradise Dynasty,
Lot 2F-15, Level 2,
 Bangsar Village II, 
Jalan Telawi 2.

Tel: 03-2201 7022
Operating Hours: 10am - 10pm daily

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