Time Out says
Verdict Colourful dumplings add to an otherwise ordinary menu
With Shanghainese being Hong Kong’s most popular regional Chinese cuisine, the influx of xiao long bao (pork and soup dumplings) chains have been jockeying for market share.
The latest contender is Paradise Dynasty, whose spin on the popular dish sees them produced in eight different colours and flavours. With branches already in Thailand, Singapore and Malaysia, we were curious to see if the dumplings had the substance to match the hype.
The decor is more upscale with mahogany furniture, soft lighting and a water feature, though the rest is in line with a chain eatery – tick sheet ordering, staff who are more efficient than personable and waiting for your number to be called for a table.
We start with the signature xiao long bao in eight flavours – original, cheesy, Szechuan, garlic, ginseng, crab roe, black truffle and foie gras ($88). While the colours provide some novelty factor, the skin is paper thin and the broth light. We recommend the black truffle, foie gras, and surprisingly, the cheesy versions, while the ginseng and garlic has too faint a flavour.
La mian (hand pulled noodles) are also popular here and we opt for the double boiled chicken soup version ($58). While the noodles are al dente with a nice aroma, the accompanying pork bone broth
lacked flavour. The chicken soup is served on the side with pieces of boiled chicken. It is like ordering two separate dishes and we aren't sure how to eat them together.
With everything costing between $40 and $100, Paradise Dynasty offers a solid dining option with nothing more or less than what you pay for. Leslie Chan
Paradise Dynasty 6/F, Lee Theatre, 99 Percival St, Causeway Bay; 2177 0903. Dinner for two: $400.