Their 8 Flavored “Specialty Dynasty Xiao Long Bao” are generally very good to outstanding with their unique flavors (more than a marketing gimmick), with the only miss being the Cheese XLB, or you can stick with their Original Xiao Long Bao (with Kurobuta Pork filling), which has a beautiful rich, savory depth of porcine goodness and enticing broth that is the best thin-skinned version of Xiao Long Bao in the Southland. Their La Mian (Pulled Noodles) Vegetable & Chicken Wontons in Pork Bone Soup is a surprisingly tasty fusion of Chinese & Japanese cultures where the Chicken Wontons shine the most.Īnd definitely don’t miss out on their Xiao Long Bao (Steamed Soup Buns / “Shanghai Soup Dumplings”). Their Sauteed Pea Shoots & Garlic are a great veggie side. Start with a solid Pork Chop Fried Rice, which Paradise Dynasty has executed better than Din Tai Fung in its current state. There are definitely some misses on Paradise’s menu, such as the off-putting “Sweet & Sour” Zha Jiang Mian (La Mian with Minced Pork and Mushroom Sauce), mediocre Pan-Fried Shanghai Pork Buns (Sheng Jian Bao), and greasy, slightly sweet Radish Pastries.īut there are also many solid menu items. Thankfully, it didn’t just end there (as a straight copy), but instead Paradise Dynasty added far more dishes (it’s probably 200% the number of dishes that Din Tai Fung has), and has actually surpassed Din Tai Fung in most areas. From the menu and layout, one glance and it’s obvious that Paradise Dynasty took Din Tai Fung’s menu as its base and then added more dishes to it.
If the old saying, “Imitation is the sincerest form of flattery” holds true, then Paradise Dynasty is heaping mountains of praise upon Din Tai Fung. The Chicken & Vegetable Wontons are rich and flavorful, the Pulled Noodles are similar to previous Noodle dishes we ordered, thin, straight, machine-pulled Noodles but having some bite to them, and the Pork Bone Broth is rich, without being too heavy (nowhere near as heavy as a hardcore Tonkotsu), but having that same cloudy, Pork Bone infusion in every sip. This is quite an interesting dish: A strange amalgam of Chicken & Vegetable Wontons, Chinese La Mian (Pulled Noodles), but in an almost Hakata-style Japanese Tonkotsu (Pork Bone) Ramen Soup Base(!). Pan-Fried Shanghai Kurobuta Pork Bun (Sheng Jian Bao):
Dim sum dumplings south coast plaza full#
Note: You can also just order a full tray of one flavor only (OG, or any of the new ones if you prefer). Tim Ho Wan, the famous and popular Dim Sum Specialists from Hong Kong, a city also known as the gastronomic city, is owned and created by Chef Mak Kwai Pui who was once a chef at Lung King Heen, three-star Michelin award winner, of Four Seasons Hotel Hong Kong, along with his partner Chef Leung Fai Keung. The only other place we’ve had multiple flavors was at Dragon Beaux in San Francisco, and as much as we enjoyed that restaurant, their Multi-Flavored Xiao Long Bao didn’t have the flavor infusion that Paradise Dynasty had. Overall the 8 Flavors Xiao Long Bao presented here at Paradise Dynasty were successful and interesting, offering subtle flavor differences, major visual color differences, and it was more than just a marketing gimmick (although it’s easy to see it that way). It was mildly spicy, lightly numbing (barely), and was really more for the stark red color appearance than actual flavor.
Lastly, the 8th flavor in the dish was their Szechuan Xiao Long Bao (w/ Kurobuta Pork), which basically was a Chili Pepper infused version.
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