Nice Dinner @ Paradise Dynasty Ion Orchard on 28Apr2016

xiaolongbao 小笼包

xiaolongbao 小笼包

went with friends to watch captain america – civil war at shaw lido yesterday.

after the movie we adjourned to paradise dynasty at level 4 ion orchard for dinner on 28.4.2016. ^^.

another friend join us after his day seminar, so we had 4pax.

captain america – civil war was very enjoyable movie, the best comics movie for me, better than x-men etc which i like, and 1 of the best movies i have seen…

great story-telling, great dialogue, good humour… friendship…chemistry…so many good actors…super fun…

peanut & chestnuts starters - S$2.50

peanut & chestnuts starters – S$2.50

we asked the price of the peanut & chestnut starter. it was just S$2.50 so we took it. it was really good, there were lots of chestnuts.

paradise dynasty

paradise dynasty

the place was well patronised but not yet full at 8pm.

paradise dynasty

paradise dynasty

paradise dynasty was having 30% discounts on 5 dishes.

the service by the chinese server was very good. it was difficult for us to identify the 5 dishes as they appear in totally different parts of the ordering chit. she took us through, explained the dishes & ordered for us.

xiaolongbao 小笼包

xiaolongbao 小笼包 – S$7.80

we started with 2trays x 6 xiaolongbao 小笼包. so 3 pieces each for 4pax.

xiaolongbao 小笼包 was good. the soup inside was very tasty. however dough skin at top slightly thicker, also the meat filling not as tasty.

overall not as good as crystal jade lamian xiaolongbao.

later we greedy lot added another 2 trays, so in total each of us took 6 pieces. haha! 🙂

drunken chicken醉鸡

drunken chicken醉鸡 – S$9.50

drunken chicken was good too.

drunken chicken醉鸡

drunken chicken醉鸡 – S$9.50

chicken was tender. presentation was good. the 绍兴酒fragrance very good. 🙂

(for comparison see the photo for peach garden miramar, tasted good looked odd).

minced pork soup 狮子头

minced pork soup 狮子头 – S$9.80

the minced pork soup 狮子头 quite a ok soup.

minced pork soup 狮子头

minced pork soup 狮子头 – S$9.80

soup below S$7 after discount so ok.

but really pales in comparison with a good lie tong 例汤say at tunglok signature orchard parade.

omelette 赛螃蟹x

omelette 赛螃蟹 – S$13.80

the omelette 赛螃蟹 quite a meaningless dish for me, forgettable & it’s not cheap for egg whites with supposedly conpoy in it.

romaine lettuce油麦菜

romaine lettuce油麦菜 – S$10.80

the romaine lettuce油麦菜 was quite misleading. it looked like a very tiny serving so i thought it was expensive at S$10 (this dish no discounts).

actually it was quite a decent helping, so not really more ex say c/w kok sen, a zi char stall.

fried rice

fried rice – S$11.80

the fried rice was pretty good too. reasonably tasty & a good helping for 4pax.

fried rice

fried rice – S$11.80

not the best of course.

no comparison with crystal jade lamian xiaolongbao’s spicy seafood fried rice.

fried ramen

fried ramen – S$11.80

we ordered a fried ramen. i guess we could eat a lot if we want too.

fried ramen

fried ramen – S$11.80

it was ok, but really no different from any breakfast fried noodles or the hong kong style street sweet soy sauce noodles.

dinner came to S$108nett for 4pax.

a friend has his birthday next week so we bought him dinner. ^^

very enjoyable movie & a great dinner chat & time together with good friends.

price wise, if we kept to the 5 items with discount which was quite enough for 4pax, price would be S$70nett, so very reasonabe for the food.

we added of course the veg, the noodles & 2 more xiaolongbao. 🙂

c.h.e.f andy


Paradise Dynasty at ION Orchard

Address –

2 Orchard Turn
ION Orchard #04-12A
Singapore 238801


6509 9117

Business Hours

Mon – Fri
11.00am – 10.00pm (Last order at 9.30pm)

Sat, Sun & PH
10.30am – 10.00pm (Last order at 9.30pm)

RI Buddies 11pax Homecooked 11-course Chinese Dinner on 5May2014

wanted to try out some chinese dishes, so got my usual RI gang to be guinea pigs once again for an 11-course dinner for 11pax on 5.5.2014. 🙂


500g paradiso cake from swissbake at 5th avenue

got a paradiso cake too from swissbake at 5th avenue to celebrate 1 of our friend’s birthday. 🙂


#1 蒜泥白肉

i always find chinese cooking to be much more challenging than western (re my “worthwhile to do?” philosophy). i do a good steak, Nobu miso cod, teriyaki cod, and good pasta & paella, risotto etc, and sometimes comparable to a good restaurant even, sans the artisan garnishes, sides & plating etc. 🙂

many good chinese dishes are equally hard to do but not associated with fine dining (e.g. serving up a very good whole steamed fish does not usually evoke fine dining but serving a steamed cod fillet chinese or fusion style is somehow fine dining? or i guess there is a reason in that fine dining is about the entire experience & not just the food). much of it though i suspect is market forces & cultural programming about what fine dining is.

#1 蒜泥白肉. this a new dish for me. tried once with belly pork, and this evening with lean pork. i realised that the key was getting the right sauce recipe. the sauce this evening was excellent as everyone commented, mildly sweet, spicy, tasty sauce (we all used it for the 白斩鸡 which meant the 白斩鸡 was not tasty 🙂 need to improve on the dish & plating though. may try loin or neck, not sure, or go back to belly pork. 🙂


#2 drunken chicken 醉鸡

#2 drunken chicken 醉鸡. this was done the same way as 白斩鸡 but 1 day ahead for the shao xing wine marinade (绍兴酒) to infuse. the new recipe i used produced a more tender juicy chicken with nice yellow colour. for this i cut chicken in 1/2, placed in boiling water (with spring onions, red onion, garlic, salt & some tumeric) & turned down to just more than a simmer for 10 minutes, left in the hot water for 15mins to 20mins, then transfer to a ice water bath. then marinade in 1 cup 绍兴酒 1/2cup chicken stock, 1 tablespoon sugar. 🙂


#3 sous vide char siew (1 of 2 best dishes)

#3 sous vide char siew. this was 1 of 2 best dishes for the evening, i think everyone’s favourites. (the other was poor man’s buddha-jump-over-the-wall). 🙂 again the char siew marinade was key. i had the char siew marinated in a ziploc bag for 3days, then cooked in a marinade bath in oven at 90degC for 5hrs.


#3 sous vide char siew (1 of 2 best dishes)

hmmm…ok i am still ogling this now. it had such wonderful flavours & melt-in-the-mouth texture. 🙂


#4 白斩鸡


#4 白斩鸡


#4 白斩鸡

#4 白斩鸡. same method as drunken chicken, but i brined the chicken in water with salt & sugar first for 2 days. water molecules would infuse the chicken by diffusion & sugar & salt molecules by reverse osmosis, so the chicken would be moist (as in above photos) & tender & also tasty. 1 friend commented the texture was very good, better than the drunken chicken. however in managing so many dishes i forgot to add a touch of fish sauce to bring out the taste further. i did this the next day on some leftovers for a portion i kept for my daughter & it was excellent. 🙂


#5 盐水鸭

#5 盐水鸭. this dish was my very first attempt & it turned out superbly well, a wonderfully flavoured dish, which everyone commented. 🙂 again the marinade was the key. i googled a recipe & marinated the duck for 24hrs. was initially supposed to do a tea smoked duck using the 5hr liquid bath sous vide method (like the char siew) but it worked better with breast & i always had leftover duck legs so decided to experiment the new 盐水鸭 dish with leftover duck legs. 🙂


#6 poor man’s buddha-jump-over-the-wall (bjotw)

#6 poor man’s buddha-jump-over-the-wall (bjotw). this was my best attempt so far, excellent, very flavourful & intense, as all my friends commented. 🙂 just pig trotters, mushrooms, belly pork, and limpets masquerading as 🙂 the soup was running low for 11 bowls but i did not want to add chicken stock which would dilute the intense flavours.


#7 HK steamed garoupa

#7 HK steamed garoupa. this had been like a reliable, “always good”, “staple” dish & the garnishing & sauce were still good but unfortunately the fish was somehow not the best. i had gotten it from chinatown 2 days before & they had always been good & but let down on this occasion. sigh. 😦


#8 romaine lettuce with fermented bean curd 腐乳油麦菜

#8 romaine lettuce with fermented bean curd 腐乳油麦菜. this was what was served in almost all zi char restaurants & a really excellent one i had was at kok sen at kiong siak street. 🙂 this evening my version was quite ok with some wok hae, not too salty & still with the nice taste of the fermented bean curd.


#9 my version of pineapple prawns

pineapple prawns

the real thing – shin yeh’s pineapple prawns

#9 pineapple prawns. was trying to rehash shin yeh’s dish…lol. both prawns & pineapples tasted ok i guessed. plating was million miles behind…haha. 🙂 satisfaction as a dish i guess was quite behind my dry wok prawns, but good to have variation and not same dish everytime.


#10 miso lamb chops

#10 miso lamb chops.  this my very first attempt. i do a good pistachio crusted rack of lamb but no other variations, so decided to do a 3day miso marinade on a cheap frozen lamb cut & coincide the 5hr sous vide bath in 90degC oven with the char siew (to save electricity). 90degC is also the optimum temperature (fastest) for conversion of collagen the tough connective tissues to gelatine with excellent texture & flavours. 🙂

the result was a very tasty flavourful lamb. the miso was not enough to cover or remove the very strong gamey taste (or we say “hiang” or “bah woo” in teochew=not a good thing) but it was tasty nonetheless though many who did not take lamb for that reason would likely not like this. 🙂


#11 HK steamed chicken, mushrooms, chinese sausage rice


#11 HK steamed chicken, mushrooms, chinese sausage rice


#11 HK steamed chicken, mushrooms, chinese sausage rice

#11 HK steamed chicken, mushrooms, chinese sausage rice. this was a very easy dish to make. the key again was the marinade for the chicken & the drizzling sauce, & i took my wife’s feedback & bought some xo chinese sausages (cost 2x the red wine sausages but nothing c/w – like 25% the cost of – spanish chicken was marinated 1 day before, and once rice cooker starts to steam just add in sausage, chicken & mushrooms. and voila! the chicken was extremely tender & tasty & the sausage super nice…could see how 1 friend was walloping them…haha. 🙂

can improve further. anyway a very fun evening with very good friends & very shiok ie satisfying for me. 🙂

c.h.e.f andy

Drunken Chicken (醉鸡)


drunken chicken (醉鸡)

made drunken chicken for first time yesterday, and quite successful. 🙂

bought a sheng shiong 1.4kg chicken cost S$7.15, cut into 1/2 using kitchen shears & cooked 1/2 chicken.


drunken chicken (醉鸡)


drunken chicken (醉鸡)

i added sliced ginger, garlic & shallot & spring onions & 1 teaspoon salt & boiled about 1.5l water in a dutch oven. then i added the washed & cleaned 1/2 chicken to the pot & once the water boiled again, i lowered fire & simmered for 10 minutes. then i turned off the fire & let the chicken cooled for 2 hrs. i then took out the chicken & placed in a ice water bath. i deboned & cut the chicken into serving sizes & placed in a glassware large enough for cut chicken to be laid out in single layer.

i then mixed 2 cups of shoaxing wine (绍兴酒), 1 cup of chicken stock, 2 tablespoon of fish sauce (or to taste), and cover the chicken with the wine marinade.  i then placed the covered glass container in the fridge overnight. the flavour was excellent when i tried it next day about 24hrs later. 🙂

the current preparation is quite good really, like most restaurants’, but i will try a bit more to see if i can improve further.

c.h.e.f. andy


  • 1/2 chicken (i use 1.4kg whole chicken size)
  • 1 teaspoon salt
  • 2 to 3 shallots (I cut in 1/2)
  • 2 stalks spring onions
  • 5 garlic cloves
  • 1 in ginger (sliced)

marinade –

  • 2 cups shoaxing wine (绍兴酒)
  • 1 to 1.5 cups chicken stock
  • 2 tbsp fish sauce


  1. add slice ginger, garlic & shallot & spring onions & 1 teaspoon salt & boil about 1.5l water in a dutch oven. add a washed & cleaned 1/2 chicken to the pot & once the water boils again, lower fire & simmer for 10 minutes. then turn off the fire & let the chicken cools for 2 hrs. take out the chicken & place in a ice water bath. debone & cut the chicken into serving sizes & place in a glassware large enough for cut chicken to be laid out in single layer.
  2. mix 2 cups of shoaxing wine (绍兴酒), 1 cup of chicken stock, 2 tablespoon of fish sauce to taste, and cover the chicken with the wine marinade.  place the covered glass container in the fridge overnight. ready to serve next day about 24hrs later.