Restaurants

This is the new home of barbecue chef Zhi Man Wong, who helped build the reputation of Four Seasons just down the road. Large Cantonese roast ducks hang in the window gloriously attractive, with the same shiny golden-brown colour throughout. Served cold, the duck tastes wonderful: slightly crisp, sweet skin gives way to a layer of fat that ensures moist flesh and intensely rich flavour. Wongs roast meat is similarly flawless. Char siu (honey-roast) pork was appropriately lean, with a caramelised crust. Gorgeously crisp siu yuk (roast pork belly) had the correct proportion of fat to flesh, pleasing roast connoisseurs if not dieters. The rest of the menu isnt as thrilling, but with such great barbecued meat, were not sure we care. From the chefs specialities at the back of the menu, we selected braised aubergine and fish hotpot. It was good, with large pieces of battered fish, whole chinese dried mushrooms and large wedges of aubergine in oyster sauce. And Cantonese-style fillet steak was marvellous: tender medallions of beef sizzling in a sweet but spicy, deep-red sauce. Service was efficient rather than friendly. Tables in the brightly lit dining room can be somewhat cramped, but Gold Mine is no lame duck.

Time Out Eating & Drinking Guide 2008