What’s in a name? What is a Paradise of King? Or perhaps it is King Asia, in which case, what is that?
In the end, though, it doesn’t really matter, as long as the food is good. And at Paradise, we had a hearty, warming meal that showcased some of the restaurant’s delicious seafood – fresh housemade fish balls, stuffed bamboo pith fungus, dumplings, fish paste noodles.
This was a platter of stuffed bamboo pith mushrooms (which has a bunch of aliases, including the long net stinkhorn and veiled lady), a seemingly common fungus on Chinese hot pot menus. It’s great because it largely retains its crunch, while holding onto the soup and flavor with its porous texture.
Fresh, housemade assorted fish balls (although I think some are cuttlefish and shrimp).
These oily fried tofu sheets only required a quick dip into the soup before they were ready to eat, still a bit crispy on the inside. 
We also got a plate of regular dumplings, which had superbly flavorful filling and were a nice addition later in the meal when things in the hot pot kind of start all tasting the same. 
Then came the fish noodles, which are essentially like fish balls but squeezed from a piping bag into long strands.
By that point, we were all pretty stuffed. Strangely, the creamy, funky taste of preserved eggs (dipped in sugar, of course) was a welcome ending note.
Paradise of King Asia Seafood Hot Pot
G/F, 31-35 Tang Lung Street, Causeway Bay
OpenRice
House of Hao's 