This morning I had a gathering with some of my NUS school mates at Paradise Pavilion. This place was not easy to find if you are walking from Marina Bay MRT. The key is to look of the pair of Bulls, and take the lift nearest to it. And here are the top 8 dim sum from the 10+ dim sum that we had.
Har Gao. Every dim sum restaurant should do this well, and I expected no less from Paradise Pavilion. They used fresh prawns which are full of flavour and a slight crunch to it. The skin was of the right thickness, and did not annoyingly stick to the paper at the bottom.
Siew Mai. Har Gao's best friend. This version has mushrooms in it that provided more texture. Caviar was used in place of the traditional salt egg yolk as the garnish on top. The same salty kick was there with a more "sea flavour" that went will with the prawns. It would have been perfect if they were placed properly in the steamer so that they do not stick to each other.
Pork ribs in bean sauce. I love my pork ribs with the bones intact because I simply love to chew on that thin film of skin/flesh on the rib bone. There was no bone here, and I though the meat better impress me. And it did. Well seasoned meat that is very tender went well with my palate.
Char Siew Bao. I always feel that Char Siew Bao is a staple of any good chinese dim sum restaurant. The bao part here does not stick to the teeth. It was fluffy and helps balance the savoury char siew meat inside.
Liu Sha Bao. Nowadays, dim sum restaurants are judge by this particular bun, and here is the money shot of it to show how it can flow. This is easily one the best I ever had. The saltiness and sweetness of the salted egg custard inside was very balanced, and the "flowy-ness" was right.
Prawn Chee Cheong Fun. Fresh prawns + Fresh skin = Good.
This was ok. I still like them portugese style and bigger.
I have no idea what this is called. The waitress recommended it, and I quite clearly remember that she said "Chicken Pie with Black truffle". This was AWESOME. I never expect to find truffles inside a dim sum, much less inside a chicken pie. The pastry was very well layered, and goes well with the fillings. It gave me lots of feelings.
Black Truffle Chicken Pie,Custard bun,Siew Mai
Date of Visit: 2013-02-03