Skip to main content

Happy 3rd Year Anniversay Paradise Dynasty!!

Was it just three years ago?  Yes, but it seems longer to me!  It was truly love at first taste.  I can't believe that its been three years since my love affair with Paradise Dynasty started!  HAPPY ANNIVERSARY!

I can still remember it as if it were yesterday, I first tried Paradise Dynasty with (mom) blogger friends and we had a wonderful time chatting.  It was like a catch up of sorts with a wonderful spread of dishes from Paradise Dynasty.  It was such a memorable dining experience.  I was the best first impression of a restaurant really.  The quality of food and the service, impeccable!


One thing I really liked about this S Maison branch (incidentally, their first branch in the PH!) is the stunning view of Manila Bay:


And of course, the world famous XIAO LONG BAO!!



PARADISE DYNASTY
“Feast on International Flavored Xiao Long Bao and Chef’s Chinese Specialties” 
With its long and deep history, Chinese cuisine is truly an integral part of the Chinese culture. Unbeknownst to many, it is not just one distinct cuisine, but comprised of different regional styles of cooking. In Paradise Dynasty, diners will get a glimpse of the Imperial culture through its featured specialty dishes from the northern and southern parts of China.
A casual dining concept that originated from Singapore, it was first brought to the Philippines by the Paradise Group on November 9, 2016, and currently has three locations around the metro, apart from its regional branches in Malaysia, Indonesia, Japan, Hong Kong, China, and Taiwan.
The inspiration behind putting a local outpost came from the travels of bon vivant and CEO of the Paradise Group, Mr. Eldwin Chua, who took his palate to a gastronomic adventure across this East Asian country.
More than Dim Sum and Dumplings
Paradise Dynasty has practically become synonymous with xiao long bao or soup dumpling, as one of its famous innovations is the world’s first eight international flavored xiao long bao: signature original, ginseng, crab roe, foie gras, black truffle, cheese, garlic, and Szechuan. 
Each piece in this basket of eight treasures has its distinct color, which is extracted from natural ingredients. Traditionally, xiao long bao is dipped in a mixture of soy sauce, rice vinegar, and sliced ginger, but this particular version does not require anything more. Each is infused with its individual essence and all its takes is a small nip at the dumpling wrapper to release the flavorful juices before savoring the rest.
Chef’s Creations in the Spotlight
Please your palate with these chef’s creations that would steal the spotlight in any dining occasion. Savor seafood specialties such as the Grouper with Pine Nuts and Fruitswhere the perfectly deep-fried fish is doused in sweet and sour sauce that is punctuated with crunchy pine nuts and chewy bits of fruit. Another notable bounty from the sea is the Grilled Grouper with Tofu in Ma Po Tofu Style, which features flaky white fish plated with pan-fried tofu cubes that have a hint of peppery spice.
Yet another mouthwatering choice is the Shanghai Style Braised Pork Belly where the fork-tender chunks of pork are swathed in thick caramelized sauce and simply plated with carefully arranged bok choy on the side. Though a must-not miss comforting staple is the Deep-fried Duck with Steamed Bun, which the staff can happily assemble into individual buns of fried duck strips with fresh strips of greens and an adequate serving of hoisin sauce. All of which are definite crowd pleasers that would keep diners coming back for more.  Available at The Podium Branch.
Paradise Group Holdings Pte Ltd
Paradise Group Holdings Pte Ltd is a Singapore-based restaurant group that was incorporated in 2008 by two directors, Mr. Eldwin Chua who is the Chief Executive Officer and his brother, Mr. Edlan Chua, the Chief Operating Officer. Since its first Seafood Paradise outlet in 2002, Paradise Group has built a food and beverage empire of 12 brands in Singapore and Asia. To date, the brands include Taste Paradise, Paradise Teochew Restaurant, Seafood Paradise, Canton Paradise, Beauty in the Pot, Paradise Dynasty, ParaThai, Paradise Inn, LeNu, LeTen, Hao Chii and One Paradise, a non-halal catering concept by Paradise Group. The group currently runs over 30 restaurants in Singapore and over 20 restaurants overseas in Malaysia, Indonesia, China, Japan, Hong Kong, Taiwan, Dubai, Philippines, Australia and London. For more info, visit https://www.paradisegp.com/about-us/.
Store Location / Tel Paradise Dynasty at The Podium
2/L, The Podium
ADB Avenue, Ortigas, Mandaluyong City
Seating Capacity: 135 
VIP Room A: 16 | VIP Room B: 14 
Tel: 8 682 8333
Opening Hours Monday to Sunday – 10:00am to 10:00pm
Store Location / Tel Paradise Dynasty at SM Aura
2/L, SM Aura
26th Street corner McKinley Parkway, Taguig City
Seating Capacity: 116
VIP Room A: 10 | VIP Room B: 10
Tel: 8 478 3333
Opening Hours Monday to Sunday – 10:00am to 10:00pm
Store Location / Tel Paradise Dynasty at S Maison
2/L, S Maison at the Conrad,
Mall of Asia Complex, Pasay City
Seating Capacity: 120 
VIP Room: 12
Tel: 8 828 8333
Opening Hours Monday to Sunday – 11:00am to 11:00pm

Comments

Post a Comment

Popular posts from this blog

ANSON SUPERMARKET - Grocery delivery!!

Sharing is caring, so we can't keep it a secret any longer.  THIS is where we get out groceries!  Well, Anson Supermarket has been where we have been purchasing all of our kids' diapers!  From Kailee to Connor to Shobe!  Yes, yes, yes! A week into the lockdown, it just occurred to us that we can get our groceries from them - but then we thought, we didn't want to force them to do it - after all it's a different time now.  But when we asked and they said yes, it was like we won the lottery.  We sent out our list - a very VERY SPECIFIC list and voila after a day or two (we weren't in a rush) they told us to schedule a pick up.  Please remember that I am sharing this with you guys because I believe so much in the saying 'sharing is caring'.  Please be mindful of your language and respect those who will call or message you about your orders.  Also note that some items might NOT be available - so manage your expectations.   They're a full functioning
11 comments
Read more

#CookingQuest: Winter Melon Soup ala Didi #EnhancedCommunity

One of the things that gets ooohs and aaaahs in a chinese restaurant is the #WinterMelonSoup.   You may ask why?  Well because with this soup, restaurants use the winter melon itself as a huge bowl to serve the soup!  It's a sight to see as you'll be amazed how they were able to pull it off.  You'll see the whole winter melon, and then suddenly they're take out the top part and when you peek in, the soup is inside together with meat bits and other veggies!  My mom has tried it at home, and I remember her being nervous that the winter melon doesn't break apart, kunde sira ang presentation! So during this #EnhancedCommunityQuarantine, I chanced upon Theo's Farm that they have winter melon, so I ordered.  When I saw it - I knew I wouldn't be able to pull off the carving and serving the winter melon.  It actually made the preparation easier.  I had to ask my mom, and she told me to steam the winter melon to soften it.  Honestly, I don't think I can w
4 comments
Read more

#CookingQuest: Chicken Stir Fry

When I was little, I used to see my mom, guama and aunt cook in the kitchen.  I found it amazing, that they have this idea in their heads on what to cook for us.  I remember my guama had small bits of plastic that when opened contained shirmp and cooked pork fat.  I asked her what it was for, and she told me that it was to add 'flavor' to the dish whatever it was.  I don't remember seeing her look at any cook book or a paper with recipe.  She just whipped them all up! When I got older, I became interested in baking - baking because I was afraid of splattering oil.  So I stuck to baking for a while.  It was only when I got married that I had to dive in and cook.  When my Panget and I were newly married, we didn't have a helper during the weekend, so I had to step up.  There were times that we didn't have a helper at all (we borrowed my mom's helper to clean), so I had to do all the cooking.  It was there that I learned to whip something up with just ing
Post a Comment
Read more