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Chinese

Chinese

Featuring Swee Choon Dim Sum, Seng Kee Black Chicken Herbal Soup (Kembangan), White Restaurant (Punggol), Tian Wai Tian Fishhead Steamboat (Serangoon), Bao Today (Marina Square), BBQ Box (Bugis), Teochew Cuisine Restaurant (Toa Payoh), Boon Tong Kee (Bukit Timah), Din Tai Fung (The Seletar Mall), Boon Tong Kee (Whampoa West)
Triffany Lim
Triffany Lim

Paradise Dynasty’s most iconic dish that comes in eight colours, each one representing a unique flavour. To ensure the optimum tasting of these 8 distinct flavours, start from the original and in the following sequence ending with the Szechuan XLB. The flavours gets stronger than the previous so that you are able to savour each one without fear of it being diluted by the prior one 》$15.80/8pcs

1. Signature Original (white)
2. Ginseng (green)
3. Foie Gras (brown)
4. Black Truffle (black)
5. Cheese (yellow)
6. Crab Roe (orange)
7. Garlic (grey)
8. Szechuan (red)

Wontons were plump and juicy. The signature stock uses ingredients such as pork bone, pork ribs and whole chicken then simmered over slow fire for 12 hours before being served, giving a thick and flavourful broth 》$11.20/6pcs

1 Like

This chilled silken tofu is delicious and nutritious dish that is so refreshing for the weather 》$6.80

Fresh and crunchy black fungus to get the jaws moving as a appetiser 》$5.50

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Not sure what to order and this was recommended by them as one of their special delicacy. This deep fried fish is extra crispy/crunchy on the outside and tender on the inside. Topped and buried with a generous amount of fragrant and spicy dried sambal which perfect with a bowl of rice 》$35

The chao tar bee hoon was cooked and flatten like a pancake. It has a nice wok hei and crispy exterior while keeping the inside moist and flavourful. There are also fish cake, prawns, squid, vegetables and pork lard hidden in there.

The roasted kampong chicken was their daily special when we called in to order hence we decided to give it a try. It has a crispy skin that’s juicy and moist on the inside. I also like how the overall did not turn out oily.

The deep fried kai lan with pork floss was the second time I had eaten something similar. The kai lan was fried under high heat to give a hard/crispy texture then topped with a generous amount of pork floss that adds some sweetness to the dish. It's like a savoury dish with either a hit or miss among us.

The fried prawn roll (hei zho), made up of mined prawn, pork and vegetables then rolled with beancurd skin was quite nice but sadly they turned slightly sour when we brought them home. Not sure if it has already turned bad before cooking or was it because of the change in temperature. We did call and inform/feedback to them and they were very apologetic about it.

We can never forget about Ban Leong Wah Hoe when it comes chilli crab and tze char cravings. Their har cheong gai is something we would definitely order when we are there and it is still the best prawn paste chicken I have ever had. Chilli crab is still good but not as good as dining in at the restaurant. Not to forget the longevity noodles for the celebrant which comes with pork slices, fish cake, prawns, squid and quail eggs. The vegs however did not turn out well but it's probably because we dabao and it was left there for a period of time.

With circuit breaker still in place, we have to order takeaway meals for a family birthday celebration. It's a different experience though I still prefer dining out to have piping hot and freshly cooked meals. It's more important to stay home and stay safe.

Fresh and firm slices of fish in a comforting and flavourful soup that carries the natural sweetness of fish and vegetables. The sliced fish was smooth and tender while the fried fish was done just right, with the skin not being overly thick 》$8.80

Served with a secret recipe homemade sauce, signature BBQ pork cheek, crab meat and truffle sous vide egg.

Thanks to Beyond, we get to enjoy 1-for-1 main / main & drink ✌ (U.P $11.80)

4 Likes

The perfect dim sum place the opens till 6am in the morning to feed the hungry bellies in the wee hours. Their signature mee suah kueh is a must-order kind of dish over at Swee Choon. It's like carrot cake made of mee suah then fried to give a crispy and soft texture.

XLB was still as good as before with the skin not being too thick/thin enough to break and spill the soup before it goes into my mouth.

Not forgetting to request for their hae bee hiam to pair their dim sum!

Shanghai Xiao Long Bao 上海小笼包 》$4.50
Rice Roll with Prawn 鲜虾肠粉 》$4
Glutinous Rice with Chicken 糯米鸡 》$2.50
Mee Suah Kueh 面线粿 》$2.40

1 Like

This is a award winning signature dish at Gu Ma Jia. Fresh and succulent fish head complemented with Gu Ma Jia’s exclusive spicy and sour assam blend gravy. We all agrees that this is good but it’s on the spicy side and we could not fully enjoy this dish without gulping mouthfuls of water to overcome the spice and heat on our tongues 》$30

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Tender chicken with fragrant ginger and sesame oil. This feels like a very homely and nutritious dish. Not to mention this has a nice fragrant sesame aroma that the diners from the next table came to check what we had ordered 》$15/small

Eating is my workout

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