Restaurateur Eldwin Chua from Singapore has launched a second culinary brand in China, which features Chinese cuisine that intriguingly originated outside of China.

Looking ahead, however, Chua harbors an ambition to feed more Chinese than his own folks－one xiaolongbao at a time.

Paradise Dynasty's signature colorful xiaolongbao feature flavors like cheese (yellow), foie gras (gray) and spicy (pink).

"People are tempted to see and try what a foreign brand has done with a century-old snack," says Chua. "It's interesting that I can always tell regulars from newcomers－by (who has) the basket of rainbow dumplings on the table." He says regulars would rarely order his proud signature－they tried it on their first visit, and now other options on the menu lure them back.

The new brand, with its first outlet located in Shanghai Tower, among the world's tallest buildings, is arguably the first in China that offers Nanyang-style Chinese cuisine. It originated in 1920s Southeast Asia, when an influx of Chinese fled their hometowns to avoid war and turmoil. The cuisine is known for combining locally available ingredients and cooking styles to re-create their respective Chinese cuisine.

Meaning southern ocean in Chinese, Nanyang cuisine is rich in flavors thanks to the abundant tropical spices and plants available for use in the region.

On the menu of Paradise Classic, for example, the Expresso Chicken is an adaptation of braised pork ribs, but replacing ribs with tender chicken thighs, and soy sauce with coffee powder. The bitterness, finished with an aftertaste of sweetness, manages to balance the greasiness of the deep-fried chicken with a crispy layer.