We hope Paradise Pavilion’s new dim sum variations will tug at your heartstrings, because we don’t quite know what to think of their newfangled creations yet: cheong fun stuffed with deep-fried vegetable spring roll ($5.80), crystal dumplings with Peking duck (three for $4.80) and pan-fried buns with sliced Peking duck, bacon and pineapple (three for $5.60). Those not ready to delve into a menu that reflects the French-inspired, neo-classical decor of this Marina Bay restaurant can still go for the traditional Beijing-style bird. The ones here are freshly cooked in a specially built brick oven made with materials imported from Beijing. The executive Peking duck chef – nope, he’s not a quack – Zheng Jing Chun, comes from the renowned Quan Ju De, one of China’s foremost crisp-skinned-duck restaurants.
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