The stalwart of Cantonese cuisine along the East Coast is a popular destination for its dimsum lunch and ala carte buffets. Favourites like double-boiled soups and barbequed pork are crowd pleasers. The barbequed pork is thinly sliced and infused with a smoky aroma, moist and tender to the bite. Dimsum selections are ample, with the presence of traditional staples like har gao and siew mai and other more interesting offerings like vinegared pork. The dumplings are wrapped in smooth, thin skins which enhance the flavour of the minced meats within. Of particular mention is the glutinous rice wrapped in lotus leaves, each parcel of glutinous rice is generously stuffed with Chinese sausage, mushrooms, chicken and a salted egg yolk, before being steamed to perfection. The flavours are delicately balanced without being too oily and the soft glutinous rice provides an ideal texture to bring the dish together. For soups, the double boiled chicken soup with wanton dumplings presents an interesting combination. The soup is thick and fragrant from long hours of gentle simmering, boiled down to concentrate the flavours of the ingredients. Seafood options like the fried sea perch and curry prawns are enjoyable and fresh, displaying the chef’s skilful handling of the delicate meats. For a twist, the fried shark’s fins with egg wrapped in lettuce leaves offers an unusual texture contributed by the chewiness of the fins, paired with the crisp crunchiness of the fresh lettuce leaves. Desserts are excellent, with hot favourites like the Yam paste steamed in a coconut with almonds for added fragrance. 30 East Coast Road, #01-01/02, Paramount Hotel, Tel: 6440-3233

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