This Taiwan import is famous for its Xiao Long Bao—and although they’ve gotten smaller, each still brims with ground meat in an addictive umami-laden aromatic broth. Dip one in black vinegar, add a few strips of ginger and swallow whole to unleash those umami flavours in the mouth. A perennial crowd favourite is the yellow fried rice, where pearls of jasmine rice are tossed with seafood, egg and chives and—like the cherry on top—comes with a soft, golden-brown pork chop. The spinach is sautéed with precise skill so that it remains firm, but it could be better with more garlic. The custard bun is exclusive to the Paragon outlet; three plump white buns come in a steaming basket. The skin is slightly thicker, so you have to give it a good bite to let out the molten custard. The restaurant is generally packed; service is brisk but professional.
• The Paragon outlet has exclusive dishes such as the custard buns. Don’t forget to ask your server what they’re offering that month.
• The location at Paragon and the reasonably priced fare make this a go-to spot for weekday lunches in town. Beat the crowd and avoid the queue by arriving at least 30 minutes before noon.