The Paramount Restaurant
high-end version of dimsum


Located in the basement of the quiet Paramount Hotel is actually a Chinese Resturant managed under the Tung Lok Group. If it wasn't for my dad who introduced this place to us, we would never knew that a restaurant existed inside!


After entering the unnoticable door, we were lead down a stairway into a pretty crowded restaurant. The furnishing is so typical of Tung Lok as it seemed like an exact replica of their Noble House outlet at Shenton Way. Brought my grandmother there for their special hong kong dimsum menu only offered during lunch hours.

Steamed Royal Shrimps Dumpling ($4)


The classic hargow came fresh and stuffed with solely prawns as its filling. Skin was a little dry but of the right thickness.

Steamed Pork and Shrimps Dumpling with Mushroom ($3.50)


In simple terms, this is actually siewmai but with the addition of shrimps and chopped mushrooms. Using a mixture of meat and shrimp paste as its filling was a good choice to make these dumplings more succulent when bitten.

Steamed Rice Flour Roll with Prawns Filling ($5)


This dish was forgettable; the riceflour rolls were too thick and the layers clumped together. Being unable to absorb the sauce well, the middle portions were dry and tasteless.

Baked Flaky BBQ Pork Pie ($3.50)


Neat rectangles with a chopped charsiew centre. The pastry was baked long into distinct flakes and gladly not too buttery. But, it didn't achieve the melt-in-the-mouth factor.

Baked Mini Egg Tarts ($5)


I probably enjoyed eating this the most; Flaky layered crust paired with a smooth warm custard center. There was a milky taste and its blissfully lovely. Once again, their pastry wasn't buttery at all.

Fried Beancurd Skin Roll with Shrimps and Chives ($3.50)


The beancurd skin here didn't resemble the ones we eat elsewhere. Instead, these fried rolls seemed to be battered and turned out to be just mediocre.

Pan Fried Carrot Cake with Chinese Sausage ($3)


Made slightly to the firm side, their carrot cakes weren't too fragile to be cut up. However, the chunky ingredients were too tiny and little. more of those, please.

Steamed BBQ Pork Bun (Char Siu Bao) ($3.50)


Reasonable in size, the baos came with some thick fluffy skin with areas revealing the filling.


The charsiew pieces were decently sized and seasoned to offer a sweet flavour.

Century Egg Congee ($5)


I didn't actually try this but my sister commented that it was too watery.

Sliced Fish Congee ($6)


Bland porridge which came a little fishy. Its final, their congees aren't up to mark.

Red Bean Pancake ($8)


One of the better ones i've tried. The outer skin was thick yet crispy with skilful layers of flakes. Well-fried to a non-greasy result.

Rice Dumpling with Sesame Filling ($4)


Another desirable dessert item- robust glutinous balls which managed to maintain its firm round shapes.


Biting in gave a gooey burst of semi-liquid black sesame paste wrapped under the delicately chewy skin. doubly delightful with the crushed peanut coating.

Herbal Jelly with Honey ($5)


my grandmother had for dessert instead.

Overall: The bill totalled up to $80++ for the 5 of us. It seems to be pretty expensive actually, but this is the thing with Tung Lok restaurants.

The Paramount Restaurant
30 East Coast Road
Paramount Hotel & Shopping Centre