PROFILE BY BEST RESTAURANTS
When the head chef hails from Hong Kong you should look forward to a menu reflective of this gastronomic king of cities. Fittingly calling itself a seafood restaurant, the Golden Dragon Palace specialises in the tasty treatment of all things finned, shelled and tentacled. Twin tanks hold gold cards worth of lobster and the weekly specials board provides stiff competition against the crustaceans. Mud-crabbers get to pick over a choice of Hong Kong-, Singapore- or Chinese-style preparations of the beastie. Crabmeat is also combined with spinach in a very relaxed-sounding "Tai-Chi" based soup. The sweet appeal of fresh scallops is furthered with their presentation on steamed egg, with shiitake slivers in a golden-coloured special sauce. Seafood continues into abalone, oysters, coral trout and squid. The standout prawn dish, known for its richness and luxurious feel, offers prawns coated in salted egg yolk and deep fried. Do not, however, ignore the hotpots – especially the intriguing-sounding "Chinese belly and tender beef" casserole. Shanghai meatballs fall into another rib-sticking option. Those hoping for a true Hong Kong style yum cha service may be disappointed, but can view a parade of dumplings, pork buns, sesame rolls, and pancakes with chives and minced pork on the menu.
The dining room is spacious and spans across two levels. Large round tables with lazy Susans abound beg to be filled with plenty of delicious dishes and hungry friends. The linen-dressed tables are set on polished floorboards with comfortable padded chairs extending further invitation to a lengthy feasting session. Kitsch fish cutouts adorn the bar. These remove any hint of formality, freeing the room for a fun, festive feel. Do not let them deter you from seriously good food though – order up some crustaceans and get cracking.