Never thought that I would knowingly and willingly walk into another restaurant by Paradise Group, having encountered terrible service at 3-4 of their restaurants a few years, but to prove hubby that I’m not that petty, we actually went to Canton Paradise twice in a row! :p Gotta say that the service here is way, way better!
Here are the items that we have tried so far:
- Steamed Tofu stuffed with Seafood Paste ($4.90++): A typical Yong Tau Foo dish done pretty well.
- Steamed Cheong Fun stuffed with Preserved Turnip ($4.30++): The preserved turnip was rather salty and we weren’t too impressed with this dish.
- Steamed Prawn and Chive Dumpling ($4.90++ for 3 pcs): The prawns and chives were fresh but we had hoped that the skin could be a little thinner.
- Steamed Chicken Claw with Black Bean ($4.30++): This was a very salty dish, probably because of the black beans.
- Steamed Shanghai Pork Dumpling ($4.60++ for 4 pcs): The broth was fragrant and flavourful, but we had hoped that the skin could be a little thinner.
- Sliced Grass Carp Fish Congee ($7.20++): The congee was traditional HK style which was thick and almost grain-less. The grass carp was fresh and nice.
- Handmade Softbone Meatball Congee ($7.60++): The meatball was big, and with softbone inside creating the crunchy texture which was nice.
- BBQ combination of Crackling Pork Belly and Crispy Roasted Duck ($17.80++): The pork belly lived up to its name because the skin was really crackling 🙂 It was more fats than meat though, would have preferred more meat.
- Sautéed Australian Lettuce with Shrimp Paste ($10.80++): Different from the picture, it was quite oily and nothing special. Not worth the price.
And the elusive chilled century egg dumpling with wasabi mayo that was always not available… Oh and the steamed scallop with scrambled egg white dumpling as well!
Warm water and wet tissue are available at $0.30++ each.
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