The mixed vegetable Ramen, give us a bit turn off than the previous Ramen. The Ramen is equally good, but the vegetable does not taste good, it is too soft i literally taste nothing at all from the vegetable. The minced pork that is used, have some pink color on it, make me wonder is it safe to be consume or otherwise.
Upon seated down we are greeted with an organized spoon, plate and cups all of which had the logo of the restaurant, the Paradise Dynasty. A restaurant operated by a Singaporean company, a taste of modern Chinese dining, look no further than this restaurant to witness the great decoration and presentation it offers.
Waiter service is great, upon seated down we are asked on whether we want tea or not, which we gladly accept and here we go, a hot cup of Chinese tea is for us to drink. Friendly and timely service, very welcoming indeed. Few pieces of ginger is placed on a sauce plate for us to use when we want to consume it together with the Ramen which we are about to order.
The bowl that is used, further enhances the feeling of modern Chinese dining experience. With all the Chinese word around the bowl, the selection of coloring on the bowl, reminds me of the antique bowl that is used during the Chinese dynasties. 
A soft york egg, is hidden inside the Ramen. A very well done one, with the hot temperature it still does not melt away into the soup, Kudos!
I like the Ramian here very much. beside that, i still love the 8 flavor xiao long bao very very much. it looks so owesome, 8 different colors and taste. every xiao long bao got the special taste. but the original one is the most nicer. the price is reasonable. i just went there with my boyfriend, we order one Ramian, one fried rice ,xiao long bao and one desert just cost us RM76++ but if present CIMB Bank credit card got 10% discount. i love to c the chef cook the ramian as well. its look so pro !!
Singapore-born Paradise Dynasty is our top pick for now at Kelana Jaya's Paradigm Mall, thanks to its intriguing interior and innovative food selection.
Stroll past the open kitchen of surgical-mask-wearing cooks, take a table by the Buddha statue and order the Legend of Xiao Long Bao signature sampler of eight steamed dumplings, each with different-colored skin and different-flavored soup stuffed within.
Original, foie gras, black truffle, crab roe, cheese, ginger, garlic and spicy Szechuan (RM24+). The hot broth in each of these is distinctive and delicious _ bite into the truffle one and let its earthiness wash over your tongue; the foie gras and crab roe varieties, on the other hand, bathed our taste buds in uncompromising richness.
Somewhat less successful: la mian in pork bone broth with pork belly and boiled egg (RM18+). Essentially a ramen recipe, but with Japanese noodles swapped for Chinese ones. The soup tastes cleaner but less satisfyingly complex compared to, say, Menya Musashi's.
Finish with a flourish: scrambled egg white with scallops, fish, raw egg yolk and vinegar (RM20+). Mix it up for a luxurious softness that bears the flavor of shark's fin soup, minus the guilt.
No wine is available; customers can presumably bring their own and pay a corkage fee.
Paradise Dynasty is part of the Paradise Group that also runs the popular Paradise Inn at Sunway Pyramid and Kungfu Paradise (also here at Paradigm Mall), which is a little less lovable, but that's likely a tale for another time.
Came across this restaurant in the shopping mall and saw many people taking numbers for seats. Since we weren't too hungry, we don't mind to wait. So, we took the number and patiently waited. We were finally seated after 20 minutes. During the wait, we enjoyed watching the chefs performing their Ramen skills at their see through kitchen.
The restaurant was decorated tastefully with oriental influence. As you can see, there is a Buddha statue in the middle of the restaurant.
Mom ordered double boiled chicken soup with ramen. This dish is excellent. The chicken soup is so flavourful. The soup is non oily and the chicken essence is boiled into the soup, making the soup absolutely sweet and refreshing. The ramen itself was very good too. The ramen was springy and cooked nicely. The soup in the ramen is also slightly flavored.
Signature pork ramen was also very good. The pork slices were soft and succulent, with tiny layer of fats. Once you put the pork into your mouth, it will starts to melt. The soup was also very flavourful, and i finished the whole bowl of soup. That's how good it is. Other condiments in the ramen are siew bak choy, seaweeds, egg and scallions. I feel that the chefs did a good job in making the ramen. The noodle is not too thick and cooked perfectly, you won't feel the noodle being too soft for overcooking or too hard for undercooking.
Lastly, is the famous xiao long bao. They serve many types of xiao long bao, but we like to taste the original one before trying other new xiao long bao. It came in steamy hot bamboo container. There are 6 bite size xiao long bao. The skin of the xiao long bao is just nice in thickness. The way to eat it is to make a hole and let the juices of the meat flow out into the spoon. Next, you drink the juices and eat the remaining xiao long bao. The juices were indeed flavourful, full of sweetness from the meat. However, i would prefer more juices from the xiao long bao. Perhaps it was just too good and i wanted more. The minced pork meats were well marinated and when bitten, you can still taste the juice splashing out from the minced meats. I would definitely order this dish again.
Note : even though they have different flavours but the meat is the same which is pork the only different is they use different flavour type of oil to make the dumplings. 
Besides that we also ordered a bowl of noodles. They have the milky pork soup base!
Eight flavoured Siu Long Bao: Original (white), foie gras (orange), black truffle (black), minced garlic (grey), Szechuan (pink), ginseng (green), cheese (yellow) and crab roe (light orange). Personally, I prefer the minced garlic, original, black truffle and ginseng. The grey dumpling was garlicky, the green dumpling has tint of ginseng flavour, slightly bitter, the yellow dumpling tasted cheesy, slightly salty. The other dumplings tasted pretty weird to me. The pink dumpling was spicy, the orange dumpling tasted fishy, black dumpling tasted like mushroom. The dumpling skin was translucent and thin. The minced meat in it was tender and flavourful. The soup was good according to each flavour.
Chilled Assorted Eggs Loaf in Yang Zhou Style(三色玛瑙) is one of the delights which is being served. One of the highlights in on the egg varietals in the Chinese cuisine where the cold delights is served with 3 different of eggs which includes normal egg, salted egg and century eggs. The taste is really good and I am indeed loving it the chilling taste of Eggs Loaf in Yang Zhou Style. I am falling in love with the taste of the egg especially the salted egg which is not too salty and the delights is having a slight cold texture which really match well with a rice. It is indeed a lovely delights which is not to b missed.
The texture of la mian was very good; smooth and chewy, exactly how I think la mian should be like. This dish was very oily, mainly because la mian was soaked in a pool of sichuan chili oil. Eating the noodle itself was an exciting task as I could still taste the chili oil it was soaked in. Eating with the soup was totally adventurous as it numbed my tongue the moment I tried. Hot and numbed, I finished my hot tea in a jiffy. The vegetables were unnecessary as it did not help in the combination and almost muted by it. The poached marbled beef was heavenly; it was so tender that the texture was close to tender chicken. Chewing was effortlessly and the flavor of the beef was a sign of great marination. It went very well with the la mian as well. Challenging but I liked it that way!
Most of us would know how does the conventional xiao long bao taste like but when Paradise Dynasty does it, it is way beyond your imagination. There are 8 types of xiao long bao packaged into one for the conservative ones to try. In the middle was the normal xiao long bao, the dark grey one was black truffle xiao long bao, the lighter grey was garlic xiao long bao, the yellow one was cheese xiao long bao, the pink one was sichuan xiao long bao, the green one was ginseng xiao long bao, while the brown and orange are either crab roe or foie gras xiao long bao.
(瑶柱芙蓉赛螃蟹). This is where the delights is well made and the taste is simply delicioius. The egg is being steamed with the fish and the dried scallops. With this, the dish indeed creates a nice taste aroma and the taste is alike having crab in my mouth. I am truly in love with it and want more as well.
We also had the La Mian in Signature Pork Bone Soup served with Pan-fried Chicken Chop (香煎鸡扒拉面) which is where the chicken chop is well deep fried till crispiness. The chicken meat is indeed tender and it is indeed a flavourful meal as well. I love the chicken chop as it's taste is good which the chicken chop is crispy from the outside and tender in the inside.
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