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2013-05-13
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As our taxi driver was taking us to Megabox, he told us that he eats here every weekend so we decided that we should have some dim sum (yum cha) before a long day of shopping. There are two floors of banquet restaurants on the 13th and 14 floor and Paramount had a biggest queue. They provide seats to wait and there were a dozen people in front of us but we were seated quickly.The restaurant is somewhat typical with wedding style decor in red and white, and cloth tablecloths with lotus patterne
The restaurant is somewhat typical with wedding style decor in red and white, and cloth tablecloths with lotus patterned plates. We appreciated that the server asked us for our tea preference instead of seeing that we were westerners and giving us jasmine tea. We enjoy po lei. There is a small dish of pickles to start off the meal but be advised that they will bill you for it and the price was $19 so it was annoying. This is typical of more and more restaurants and perhaps we could have refused the dish.
Two of us ordered six medium and small sized dishes and it was plenty. The bill was $240 (including dish of pickles) which was average priced.
The first dish that came out was the pork cheung fan. It was good but not different from other restaurants.
We had noticed a lot of plates with deep fried glutinous dumplings and minced beef being run out from the kitchen so we ordered it also. We thought it was okay. The dumplings were a bit cool and soggy like they had not recently been cooked. Strange because they were a very popular item. The filling was good, though.
Next we had the char siu bolaubao (pineapple buns with roast pork filling). These have become very popular recently and paramount listed them as a specialty. They were different from others that we have eaten because they had a very distinct coconut flavor. My boyfriend doesn't really favor coconut so he thought it was okay but I loved it.
My boyfriend became very happy with the pai gwat. There was a lot of garlic in the dish, more than what we would get at other restaurants. We both really liked the difference in Paramount's garlic portions for the pai gwat.
The Chiu Chow dumplings arrived straight from the steamer. The glutinous wrapping was so sticky that it got attached to our chopsticks and the dumplings fell apart. I don't think that it was supposed to be like this but we had fun trying to eat it. Even though the dumplings turned into sticky messes, the flavors of the meat, shrimp, peanuts, etc was delicious.
The beef balls were also very good. They didn't have any unusual flavors from other beef balls we have had but they were tasty.
Overall, it was a wonderful dim sum and we will definitely be back for more.
题外话/补充资料：
The distinctly different dishes were the coconut flavor in the char siu bolaubao and the extra garlic in the pai gwat.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
