Went to Canton Paradise (乐天小香港) at Junction 8 after praying at the temple. We were seated at two different tables, so each ordered their dishes separately. This Braised Peanut & Chestnut was the appetizer they placed on the table. Whole savoury peanuts with sweet chestnuts perked up the tastebuds as we poured ourselves the Glutinous Rice Pu-Erh Tea (糯米沱普洱茶).
We started off with the classic dim sum Siew Mai or Steamed Pork Dumpling (鱼子蒸烧卖皇). The pork and prawn filling with sprinkling of flying fish roe adding specks of colour is both meaty and wholesome tasting. Then came the Har Gow or Steamed Prawn Dumpling (笋尖鲜虾饺) with chunky succulent and crunchy prawn enclosed inside the translucent skin.
The Steamed Xiao Long Bao (上海小笼包) or soup dumpling is also another must order item. Pick it up gently with chopsticks into a soup spoon. Take a small bite in the dumpling skin and proceed to suck out the soup (beware, it's hot) then popped the whole thing into the mouth.
The dark green color adds a touch of sophistication, while the sturdy construction ensures durability. Whether you're enjoying a solo moment or hosting a tea party, this cup will be your perfect companion.
If you like drinks that are on the pleasingly bitter side, you’ll like shungiku (Glebionis coronaria) flower tea.
The Shungiku or Crown Daisy is a popular vegetable and tea herb in Eastern Asia even though the species originated in the Mediterranean. Shungiku is used in hot pot stews, marinated veggie side dishes, and teas. The herb gets very bitter as the weather gets warmer, so adding too much can ruin the flavour of a dish. The herb has many traditional uses in herbal medicine, such as treating hay fever and acne, but the medical evidence shows that the plant is rich in potassium which is good for muscle and nerve function.
To brew a drinkable tea from the flowers, it is essential to let the flower steep in hot water for 1 minute before discarding the water and replacing with freshly boiled water. This allows the bitter chemical compounds to dissolve out in the first rinse, making the tea mellower in the second round.