A large proportion of Golden Palace’s menu is devoted to vegetarian dishes. Chinese menus often limit anything that isn’t meat or fish to just one section, but here every course, from ‘hot starters’ to ‘secondary dishes’ and ‘noodles’ has a vegetarian counterpart. Apart from the high-quality cooking, almost all other aspects of this sparsely decorated restaurant – from the white walls and blue carpet and chairs, to the wood-veneer reception – made little impact. Dim sum is very popular here and the place was pleasantly full during a weekday lunch. Steamed siu mai arrived packed with whole chunks of prawn and rich, fatty pork, while beef cheung fun, despite being quite chunky, was slippery smooth, spiked with water-chestnuts and infused with the sweet taste of dried mandarin peel. Chicken claws were soft and giving in their mild chilli sauce, and spare ribs were chewy and salty as expected, served on a bed of rice soaked with savoury sauce. Braised shiitake mushrooms with chinese broccoli and asparagus, stir-fried with garlic, contained burnt garlic nibs whose smoky flavour overpowered the whole dish; nevertheless, the green vegetables retained a perfect crunchy texture. Harrow has a gem here.
|Venue name:||Golden Palace||Contact:|
146-150 Station Road
|Opening hours:||Meals served noon-11.30pm Mon-Sat; 11am-10.30pm Sun. Dim sum served noon-5pm Mon-Sat; 11am-5pm Sun.|
|Price:||Main courses £5.20-£8.50. Dim sum £2.30-£3.50. Set meal £15-£26.50 per person (minimum 2).|
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Average User Rating
3 / 5
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FYI - this is place is now a Royal China, so TO might want to update - don't know what happened to Mr Ho and his crew. And although it is basically up to Royal China standards, at 1pm on a Sunday they would only offer us 1/4 of a Roast Duck. And the waitress sadly lived up to every single cliche of Chinese restaurant waitressiness - anyone who has read Coren's bile on service in Chinese restaurants will get the drift. Sad in todays day and age. Does anyone know if the Royal China food is made in a central kitchen? If the dough for the dim sum was made elsewhere, they have done a pretty good job of keeping it light and springy - although the cheung fun was claggier than I remember in Queensway. I know they bring the duck in from one of the central kitchens as they admitted to doing so, which is fine, but the duck was over salted, the skin was crisp only in places, but nicely separated from the meat (in the main). Place was packed and as usual for this 'hood, all Chinese and Indian/South Asian customers.