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3
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Level1
2
0
2012-04-13 12 views
I love eating fish and can tell the difference between fresh fish and dead fish. The reason why I keep coming every weekend is all fish dish they cook were fresh fish (so far, except one time) my favorite dishes are the 師傅蒸魚 and 辣辣地酸菜魚 and also 川味水煮魚. But the 花雕蒸紅斑 we tried last week was quite disappointed, they gave me a dead fish to steam.I also like their 叉燒 too!To those YamCha food like 排骨鳳爪, it’s appreciated that they can keep the Original Hong Kong taste. My BF love their 奶黃包 the best! Th
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I love eating fish and can tell the difference between fresh fish and dead fish. The reason why I keep coming every weekend is all fish dish they cook were fresh fish (so far, except one time) my favorite dishes are the 師傅蒸魚 and 辣辣地酸菜魚 and also 川味水煮魚.
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But the 花雕蒸紅斑 we tried last week was quite disappointed, they gave me a dead fish to steam.
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I also like their 叉燒 too!
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To those YamCha food like 排骨鳳爪, it’s appreciated that they can keep the Original Hong Kong taste. My BF love their 奶黃包 the best!
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Their staffs used to be friendly, especially the female staffs. But there is one male staff seems don’t like to service us, he gave me black face both for my two visit during the same week.
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Spending Per Head
$40 (Lunch)
Recommended Dishes
  • 師傅蒸魚,酸菜魚,水煮魚片
Level4
2012-02-17 45 views
We had a Chap Goh Mei dinner at the new Canton Paradise Restaurant. It serves a different branch of Cantonese’s Cuisine which is Shunde. As it is the last day of Chinese New Year, we ordered Yu Shang. The medley of colourful shredded vegetables and ingredients gives it a cheerful start to the dinner. We toss the vegetables high with each Auspicious phrases to wish each other for the year. The final result is the right balance of different taste of sweetness and tangy taste.They serve 3 daily so
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We had a Chap Goh Mei dinner at the new Canton Paradise Restaurant. It serves a different branch of Cantonese’s Cuisine which is Shunde.
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As it is the last day of Chinese New Year, we ordered Yu Shang. The medley of colourful shredded vegetables and ingredients gives it a cheerful start to the dinner. We toss the vegetables high with each Auspicious phrases to wish each other for the year. The final result is the right balance of different taste of sweetness and tangy taste.
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They serve 3 daily soups from the soup sections of the menu. We love the double-boiled soup which is clear and its nourishing property.
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We finally get to taste the Steam Lingzhi tofu which was recommended in the previous newspaper review. I find this dish bland compared to all the other sharp taste dishes we order. The grey colour tofu look dull but cannot fault the smooth like silk tofu.
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The Char Sui is a different version which is BBQ Pork with Honey. It is closer to the Malaysian style black char sui except that is uses Belly Pork. Surprisely it is very tasty with the honey coating and does not feel fattening. I highly recommended this dish.

Below is the 2 items we tried when the Restaurant first open. We were there for dinner on the 2nd day of their opening around 8.30pm and most of their recommended dishes were sold out. Luckily this time we managed to try it.
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The wok-fried mustard green with cube of duck. It goes well with rice or porridge as the chopped mustard green has a crunchy texture.
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The custard glutinous rice ball with grated oats was different from the usual rice ball served with grated peanut. It was served warm with the liquid custard oozing out when you bite into it.

I gave a lower score for Service as they make 2 mistakes on my order but corrected it without any fuss. The 1st mistake was that I ordered the big pot of soup to be shared but they brought 2 individual bowls of soup. Another was that we ordered the BBQ Pork but they serve us roast duck. At least the bill was correct.
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
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Date of Visit
2012-02-06
Spending Per Head
$26 (Dinner)
Recommended Dishes
  • Double Boiled Soup
  • BBQ Pork Belly with Honey
  • Wok-fried Mustard Green with Duck Minced
  • Watercress Honey Drink
Level4
685
8
2012-02-05
We tried many of their dim sums but the best of the lot is the har gaw. I like how crunchy and fresh the prawns are. My favourite dish is Egg Tart! It's different from other egg tarts that I've tried before.It's crispy on the outside and soft filling on the inside. It taste just right not too sweet nor too bland. Best to eat while it's hot. It's alright to keep it overnight, as the taste will be the same even if you take it the next day.
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We tried many of their dim sums but the best of the lot is the har gaw.
I like how crunchy and fresh the prawns are.
My favourite dish is Egg Tart!
It's different from other egg tarts that I've tried before.
It's crispy on the outside and soft filling on the inside.
It taste just right not too sweet nor too bland.
Best to eat while it's hot.
It's alright to keep it overnight, as the taste will be the same even if you take it the next day.
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value