Popped by Canton Paradise @ I12 Katong one weekday afternoon for some dim sum to chase away the weekday blues. I honestly would have preferred Wah Lok but didn't quite fancy jostling with the CBD crowd and it definitely helped that the porridge at Canton Paradise had a certain allure. Just for the record, as at time of writing, I've been to Canton Paradise a total of 9 times in 3 months, but this is probably going to be my only post on Canton Paradise (I am usually too famished during lunch to bother taking photos). And yes, I'm that crazy about dim sum.
The place is huge and sports a rather "ancient Chinese" decor with its uneven brick walls and wooden decorative panels. If you can stand the cold air conditioning, ask for a booth seat (2-4 pax) because the other tables are spaced a tad too close for comfortable conversation.
BBQ Combination - We had the combination platter of BBQ pork belly with honey sauce and roasted pork, of which the former was sinfully better with a high fat to meat ratio and smothered in gooey honey marinade. I personally like to eat the BBQ pork belly with the salted peanuts that are served alongside. Makes for a nice contrast in both areas of taste and texture. Unfortunately, the BBQ pork's skin wasn't crisp enough and I think they need to add in a wee bit more salt for flavouring.
Steamed Cheong Fun with BBQ Pork - The cheong fun featured translucent but rather limp skin with a reasonable amount of BBQ pork filling. Decent but no great shakes. And remember to eat immediately when served, lest it turns cold and clammy.
Steamed Prawn Dumplings - Fresh, crunchy prawns coupled with translucent but mildly elastic skin. Pretty decent.
Steamed Pork Dumplings - The "porkyness" of the siew mai wasn't too overwhelming and the fat to lean meat ratio was reasonable. As with most dim sum items, eat them while they are hot.
Century Egg Porridge with Lean Meat - I personally think the porridge, especially the 皮蛋瘦肉粥, at Canton Paradise is quite good and this is one of the main reasons why I keep coming back. Consistently sticky with visible rice grains and a subtle, savoury aftertaste. And that's coming from someone who doesn't take century egg. The meatball porridge is nice as well but a little on the bland side.
Baked BBQ Honey Pork Bun - This is reminiscent of the one I had at Tim Ho Wan in HK. Unfortunately, the standards did not quite match up. For starters, the base was overly oily and the BBQ pork wasn't gooey enough. Decent but try the real thing from Tim Ho Wan when it opens in Singapore!
If my memory serves me correct, the bill for this lunch came up to around $50, which is pretty much the range you pay for decent quality dim sum these days. However the staff did seem a little overwhelmed with the place running at almost full capacity, which naturally led to slower service and forgotten requests.
See all my pictures here.
We were looking for a light meal and happened to pass by this place. Although there was a short queue, the staff told us that we need not wait more than 10mins after handing us our queue number. As we browse through the menu, we got excited and hungry at the same time.
This Cantonese restaurant is part of the Paradise Group. As we have tried the food served by Paradise Inn, we were confident that this outlet will not fail us. Unfortunately, the place is not brightly lighted and with the dark wall panels, dimmed lights and staff wearing black uniform, it can be quite a challenge to walk to your table.
Fried Yam Puffs – The exterior part looked a bit over-fried but when we bite a portion of it, we could taste the yam paste and realised that the fillings consist of generous bits of succulent prawns.
Congee – This was our favourite item as the peanuts were roasted unlike most places where braised peanuts were used. The crunchy peanuts were excellent and the congee was very smooth with bits of cuttlefish and crispy toasted dough fritters ( you tiao )
Fried Carrot Cake – Looked very simple but when a piece goes into your mouth, it just melt. We preferred this texture as it is not only crispy on the exterior but also allow us to taste the dried prawns and bits of ham that were embedded in each piece.
Custard Puff – When the staff served this item, she warned us that it is piping hot as it was freshly baked. We were a bit doubtful as most custard puffs are cold and hard. But true enough, when we hold one piece with our hand, both the soft crust and jelly custard just crumbled lightly on the plate.
Stir Fried Vegetables – This plate of mixed vegetables was a welcome refreshing taste. Not only was it stir fried with garlic only, it also look appetising with the colourful variety of vegetables like celery, lotus root, carrots, fungus and lily bulbs.
All in all, we were very satisfied with our selections. Service was good as staff were attentive by changing plates and refilling our teas.
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