After our previous positive experience at Paradise Pavilion, we decided to try out their Dim Sum lunch again on a rainy weekend afternoon.
The restaurant is on the 2nd floor, and from here you can see 2 animal sculptures of bulls, plus a glimpse of the Marina Bay Sands IR building.
As they are situated in the new financial district, they have plenty of VIP rooms to cater to special business lunches.
We browsed through the menu and decided to settle for some dim sums and other dishes for sharing.
Pickled radishes were served before the food came.
As the Claypot Sharks Fins (S$38.80 offer price) was still on offer price during our visit, we just had to order one pot before the offer ends. It was very flavourful and absolutely worth the price.
After the pipping hot soup, comes the Combination of Foie Gras Pate, Chilled Abalone and Crab Meat Salad (S$22). We were pleasantly surprised over the quality of the Foie Gras. The abalone and crab salad were good too. Refreshing is the word to describe the trio.
The first of our dim sum dish arrived! Steamed Seafood Roll in Silken Egg White (S$6), where the light egg white is complimented by sweet and fresh seafood and mushrooms.
One of the best tasting Chee Cheong Fun I have tried in Singapore - Cheong Fun with minced garlic and turnips (S$5). It's basically CCF stuffed with fragrant Chai Por which has been fried in minced garlic. Now, Chai Por is no longer exclusive to Chwee Kueh anymore. The CCF skin is not too thick.
I find their Steamed Pork Dumplings "Siew Mai" (S$5.60) good. Crunchy prawns and pork with every bite.
To "beef" up our lunch, we ordered the Beef Cheek Stew (S$14). The beef cheek, which is a premium cut from the cow, has been braised and stewed and chinese braise soya sauce for a long time, and the end result is a tender chunk of beef.
While browsing the menu earlier, we were intrigued by a photograph of their Braised Supreme Bird's Nest with Fresh Crab Roe (S$68) . So an order was placed for this delicacy.
A small bowl of savoury stock was served together with the bird's nest and fresh crab roe. Add the stock to the bird's nest so that it becomes a soupy dish and mix everything together. It was surprisingly light and sweet. But I don't think we will be ordering this dish again as we didn't find it as good as the other dishes.
Our favourite Steamed Custard Buns (S$5.50 for 3) , and the chef passed the test for creamy thick salted egg yolk paste.
Last but not least, our favourite item for the day - Black Truffle Chicken Pie (S$6) . No doubt truffle oil is used, but the whole combination of crisp pie crust, creamy chicken fillings and a touch of black truffle oil really adds layers of flavours to this luxurious version of the chicken pie. A must order for all who have dim sum here.
No 8A Marina Boulevard
Marina Bay Link Mall