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2010-07-06
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Taste Paradise has such a good range of tim sum, unless you are with a huge group of people, try not to order common stuff like har gao and siew mai lest you miss out the interestings. It is not that I do not like the king and queen of tim sum but Taste's chefs are constantly coming up with surprises. Please encourage their creativity by ordering a different something.More like shui jin bao than any form of roll, the steamed cod fish roll ($4.20) is all crunchy and chewy together. The truth i
More like shui jin bao than any form of roll, the steamed cod fish roll ($4.20) is all crunchy and chewy together. The truth is we cannot detect any cod fish but the fresh flavour of seafood and crunchy black fungus will leave one craving for more.
Ok, I know I am having a bit of a double standards here. Taste's char siew sou ($3.90)(although a common tim sum) is highly recommended. The ultra-tender and flavourful char siew together with buttery and melt-in-the-mouth pastry made this a must-order at Taste.
The harmless looking custard buns ($4.20) is THE reason for the title of this post. The molten custard and salted egg yolk interior that burst in the mouth is nothing but sheer bliss. Arteries clogging but I do not mind dying for these irresistible babies. So dangerous yet so addictive.
The usual fried beancurd roll is just so-so but the one with mango ($4.90)was really scrumptious. The mango served as a refreshing foil to the seafood and oily batter.
Do order the deep fried instestine ($10) if you like innards, the intestines were stewed then fried. The taste of top grade soya sauce unfortunately did not manage to mask the unpleasant hint of any internal organs. Texture wise, the tender intestine and crispy exterior is first class.
Double Boiled Fig Soup ($48) is very light and choked full of fig and rhubarb. The goodness of this soup is spoil by the price. At $48 per serving, the soup is almost the price of a bowl of sharkfin at Taste.
Ha ha foie gras xiao long bao ($7.80) is like a happy marriage of French and Chinese. I like the taste of the precious soup inside the XLB and foie gras made this XLB way much tender than pork. Love it! But I have a burning question for regulars of Taste - the first time we order the XLB, it came in threes, second time, it came in fours? So for the regulars of Taste out there: Is it 3 or 4 xlbs per serving?
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