Restaurants

Much used by local Chinese (and others from further afield), Golden Palace is widely known for the quality of its dim sum. On our last visit, however, we were disappointed by the evening menu. This makes claim to having strengths in Sichuanese and Malaysian cuisine, in addition to Cantonese food. To start, fried chilli meats and fish promised chicken, duck, squid and prawn, but the thickness of the batter made it remarkably difficult to distinguish prawn from chicken from duck. Wun tun soup was bland; the stuffing of the wun tuns was uniform and lacked the depth of flavour of either pork or prawn. Taking the servers advice, we tried a Sichuanese dish: fish-fragrant aubergine, which was a lacklustre Anglo-Canto attempt at the fiery Sichuanese original. Charcoal-roast honey pork had good flavour, but was unpleasantly tough. The hakka stuffed beancurd (a platter of tofu, green pepper and aubergine stuffed with a prawn mixture) lacked flavour. The large, ordinary-looking dining room is no reflection on the exceptional quality of the dim sum, but we suggest you skip the evening fare.

Time Out Eating & Drinking Guide 2008