Paradise Pavilion has always been one of our favourite place for Dim Sum on weekends. It's not too crowded, is accessible quite easily, and the food and services are good.
About 75% filled on a Sunday morning.
It was quite warm in the past few weeks, so ordered a refeshing Chestnut with Sugar Cane (S$4.20 per glass)
This is one of our favourite items from the Dim Sum menu: Black Truffle Chicken Pie 黑松露鸡派 (S$6.00 for 3). Pastry shell is buttery. Nice hint of truffle taste in the chicken fillings.
Double Boiled Fish and Apple Soup 苹果炖生鱼汤 (S$10.00 per person). Very well done.
Braised Stone Pot Sharks Fin Soup 石锅鱼翅 (S$48 per person). Full of collagen goodness. Steaming hot and yummy
Steamed Scallop and Mushroom Dumplings 带子鲜菇球 (S$5.60). Crunchy bits of mushrooms and juicy scallops.
Siew mai with row 鱼子香菇烧卖 (S$5.60). Their version here is quite big, with big chunks of prawns.
Steamed Cheong Fun with minced preserved turnips 金蒜菜脯肠粉 (S$5.00). Another of our favourite. We love how the "chai por" is fried with garlic before added.
Chilled Pig's Ear with vinegar 爽脆千层峰 (S$9.80) Crunchy. Maybe some may not dare to try this, but the ears of the pig has been diced and cooked, presented in the form of these beautiful stripes of layered "cake".
Sautéed diced beef in supreme soya sauce 一口牛仔粒 (S$12.80). Tender and juicy.
Mini egg tarts 酥皮蛋挞 (S$4.80)
Deep fried taro puffs with prawn 蜂巢炸芋角 (S$4.60). Well fried and full of ingredients inside.
No 8A Marina Boulevard
Marina Bay Link Mall