No.68, ZhongXiao E. Road, Sec. 5, 4FL110台北市信義區忠孝東路五段68號4F
MRT: Taipei City Hall (exit #3)
Website: Paradise Dynasty Taipei's FB page
Hours: 11AM - 9:30PM / Thurs- Sat 11AM - 10PM
Visit reviewed: 1/18/2016
I first spotted Paradise Dynasty's colorful dumplings on Instagram before I had even heard of it, when Breeze Xinyi first opened and a flood of people started posting the newest food blogger eye candy. Then I did a walk through Breeze Xinyi's restaurant floor when I went to Crate and Barrel there, and it was pretty busy even mid afternoon. So I was excited to try it last week when a friend wanted to lunch there, and somehow managed to snag the private room they have in the back. (Later on I found out why, because there's a steep NT$8000 minimum for 8 people for the private room reservation, which is actually difficult to do because their menu is affordable).
Paradise Dynasty's signature xiao long baos are different colors because they are different flavors, though you can order individual flavors by the basket too. It is Besides xiao long bao, they also have a full menu of Szechuan and Cantonese dishes from rice, dumplings and noodles, to seafood and vegetables to dim sum and dessert.
I also quite liked the "la mian" or hand pulled noodles -- the dan dan noodles with spicy sesame and peanut sauce (NT$130) and the dry noodles with dried shrimp and scallion oil (which was like a fragrant pork bone broth to spoon into the noodles).
The Dan Dan noodles here were more spicy and less peanut flavored than versions I've had elsewhere, but I really enjoyed the noodles themselves. Other options for the noodles included double boiled chicken soup, minced meat and mushroom, dumpling with chili sauce, Szechuan hot and sour seafood, or spiced beef.
Looks plain, but surprisingly good. The noodles are smooth and not too soft and the broth is so slurpable.
Paradise Dynasty's most instagrammed dish is their photogenic 8 treasures xiao long bao (NT$320). The flavors are distinguished by their colors- from the center- original (white), garlic (gray), Mala (red), ginseng (green), foie gras (brown), truffle (black), cheese (yellow) and crab roe (Orange). I thought the flavors were good, but the skins broke easily, spilling out the precious "soup" and the pork is better at DTF. Between the truffle xlb here and DTF, I might have to give an edge to Din Tai Fung since DTF's is more aromatic and just peppered with truffle bits. You can also order baskets of a single flavor.
If you're not sure what the flavors are and the server doesn't give it you, you can request a little placard that states the flavors, as well as lists the order that they recommend you try the xiao long bao from original flavor counter clockwise to the spiciest red mala dumpling.
Cheese soup dumpling
Truffle xiao long bao
Scramble Egg white with Fish and Conpoy (NT$240)
Stewed bamboo shoots in oyster sauce (NT$90)
Pork dumpling with hot chili oil vinaigrette (NT$120 for 6)
Poached chicken in Szechuan Style (NT$280)
Stir fried la main with pork and black fungus
Crispy garlic pork ribs (NT$280)
Radish pastry (NT$100 for 3)
Pan fried Shanghai Pork Bun (NT$90 for 2) This was one of the few things on the menu that I didn't like. I didn't feel like the bottom was crispy enough- save room for other things and get your pan fried pork buns at the night market for less.
Lotus paste bun with salted egg yolk (NT$80 for 2 pieces)