Renowned for its high-quality Cantonese dishes, Canton Paradise has launched its sixth outlet at Marina Bay Sands, doling out all-day dimsum and Cantonese wok dishes that will attract diners of all ages. We begun with the excellently baked BBQ Pork Pastry ($6.80/3pcs) which had the ideal ratio of flaky, crumbly pastry skin to sweet pork filling. Just as tasty as those pork pastres were the Crispy BBQ Honey Pork Bun ($2.40 each for min. 2pcs). They are similar to Tim Ho Wan's version but the outer crust is less sweet and overall less greasy. The Baked Cheese Tarts ($6.80/3pcs) had a delicious molten core though some might find the cheese flavor to be slightly weak. I felt that the price was steep for the size.
From the Steamed Molten Salted Egg Yolk Custard Piggy Buns ($6.80/3 pcs) to the Steamed White Chocolate with Walnut Charcoal bun ($2.90/pc), Canton Paradise constantly reinvents itself to not only catch up with the era of instagrammable food but also ensure that they taste good.
For the latter, the buns were too thick and they could also pump up on the white chocolate filling. As a red bean lover, I was impressed by how a classic Chinese Red Bean Pastry($6.80/3 pcs) was elevated into an elegant handbag! The exterior is thin, crispy and flaky while the red bean paste was soft, sweet and not too dry.
This is an MBS-exclusive dish just like the Dried Sakura Shrimps with Scallion Oil Tofu ($13.80) that is made with mineral water. So silky soft was the texture that it could almost rival the tofus in Kyoto. I thought the aromatic dried Sakura shrimps were truly a clever way of enjoying tofu.
Made with Japanese Pearl and Thailand fragrant jasmine rice, the Handmade Meatball Congee ($9.80) is cooked to a thick creamy density that you can no longer taste any grain-a testimony of vigilant watch over the temperature to ensure uniform consistency. What made this a standout from the usual Cantonese congees are the huge springy meatballs that are prepared fresh daily. I've never tasted meatballs as fresh and light as these.
Other highlights include the Crisp Fried Fish Skin With Salted Egg Yolk ($9.80), Steamed Rice Roll with Preserved Turnips Filling ($5.20) drizzled with Canton Paradise's secret blend of soy sauce as well as the Dried Shrimps Noodles. Imported exclusively from HK, the noodles are finer than usual and boasts a springy bite. Nonetheless, I wish the umami flavors of the dried shrimps were stronger.
Other highly popular dishes that have been on the menu since Day 1 includes the rich and fatty BBQ Pork Belly with Honey Sauce ($22.80), roasted four to five times over charcoal for a dark Caramelized exterior. Those who love fatty cuts will like this one as it is almost 95% fat with barely any meat (probably around the rims). The Double-boiled Superior Chicken Soup ($14.80) features the premium penny bun mushroom and kampong chicken thigh boiled for 7-8 hours.
The restaurant also serves typical Chinese desserts but Durian Pudding ($5.60), which is smooth and neither overly sweet nor jelat. Despite the premium location, the prices are truly a steal for the above average quality of the food. There's even a 50% discount for all congee, noodles and dimsum (excluding noodles with roast items) from 3pm-5pm on weekdays (except PH). I can't think of anywhere in MBS with a better deal than this.
This is an MBS-exclusive dish just like the Dried Sakura Shrimps with Scallion Oil Tofu ($13.80) that is made with mineral water. So silky soft was the texture that it could almost rival the tofus in Kyoto. I thought the aromatic dried Sakura shrimps were truly a clever way of enjoying tofu.
Made with Japanese Pearl and Thailand fragrant jasmine rice, the Handmade Meatball Congee ($9.80) is cooked to a thick creamy density that you can no longer taste any grain-a testimony of vigilant watch over the temperature to ensure uniform consistency. What made this a standout from the usual Cantonese congees are the huge springy meatballs that are prepared fresh daily. I've never tasted meatballs as fresh and light as these.
Other highlights include the Crisp Fried Fish Skin With Salted Egg Yolk ($9.80), Steamed Rice Roll with Preserved Turnips Filling ($5.20) drizzled with Canton Paradise's secret blend of soy sauce as well as the Dried Shrimps Noodles. Imported exclusively from HK, the noodles are finer than usual and boasts a springy bite. Nonetheless, I wish the umami flavors of the dried shrimps were stronger.
Other highly popular dishes that have been on the menu since Day 1 includes the rich and fatty BBQ Pork Belly with Honey Sauce ($22.80), roasted four to five times over charcoal for a dark Caramelized exterior. Those who love fatty cuts will like this one as it is almost 95% fat with barely any meat (probably around the rims). The Double-boiled Superior Chicken Soup ($14.80) features the premium penny bun mushroom and kampong chicken thigh boiled for 7-8 hours.
The restaurant also serves typical Chinese desserts but Durian Pudding ($5.60), which is smooth and neither overly sweet nor jelat. Despite the premium location, the prices are truly a steal for the above average quality of the food. There's even a 50% discount for all congee, noodles and dimsum (excluding noodles with roast items) from 3pm-5pm on weekdays (except PH). I can't think of anywhere in MBS with a better deal than this.
2 Bayfront Ave Unit 01-02
Mon-Thur 10.30am-10.30pm
Fri-Sun, Eve of PH and PH: 10.30am-11pm
Tel: 6688 7052
Note: This is a media tasting
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