Restaurants

Your table may not be ready when you arrive at Gold Mine – the latest addition to Queensway’s clutch of reliable workaday Chinese restaurants – but you won’t have long to wait, as the mainly Chinese crowd tend to eat and run, and tables turn over at high speed. The food is mainly Cantonese, with a scattering of Malaysian dishes (fish head curry, char kway teow), but the main attraction is Queensway’s finest cantonese roast duck: with its crisp, glazed skin and lush, livery flesh served atop soy-braised cabbage. Young Chinese groups tuck into barbecued pork on rice, while older patrons stick to hearty hotpots such as lamb brisket with beancurd. Our chicken, chinese sausage and pig’s liver hotpot was honest, big-hearted and homely. sautéed dau miu (mangetout) is a mossy delight, and scallops served in the shell with ginger and spring onion have an appealing sea-sweetness. Waiters are fast but fair, prices are reasonable, and you’ll come away feeling better than when you arrived.

Time Out Eating & Drinking Guide 2009