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'Another must-try appetiser is this savoury radish pastry, made by stir-frying cut up radish, then wrapping the cooked mixture in a flaky dough. The filled pastry is deep-fried for eight minutes until the dough turns crisp and flaky. To be precise, the pastry shell is comprised of 54 layers (haven’t got to counting them). These multi-layers of fried dough result in a light and fluffy pastry that inevitably crumbles with every bite. Enjoy this Radish Pastry as you would a flaky messy croissant but with a moist savoury vegetable filling.'
'Shanghai Fried Rice ($10.80). The aroma of this humble dish came wafting to our noses the minute it was plated on our table. Each grain was plump and whole, and fried with egg and meat. Paradise Dynasty’s fried rice was a simple yet delectable wonder, rivaling the likes of Din Tai Fung’s signature egg fried rice.'
Olivia Poh (SethLui)
'An oldie but goodie is their Prawn and Pork Dumpling in Hot Chilli Vinaigrette ($9.80/6pcs) which was my favourite I think, after the Xiao Long Baos. The skin was so thin and the prawns were crunchily fresh, without drowning in too much chilli oil. 5/5'
Alexis Cheong Food Blog