Golden Leaf

9

9

7

9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor

Setting:

A palatial restaurant where every detail – from the muted gold wallpaper, glistening wood panelling and furniture to the exquisite paintings and ceramics, black and gilt table settings and deep-pile carpet – exudes opulence.

Food:

The restaurant’s voluminous menu reads like an encyclopaedia of Chinese fine dining, featuring dishes prepared by Chef So and his team from the best quality ingredients. During lunch hours perfectly prepared dim sum, such as shrimp, pork and seafood dumplings and spring rolls, are all dainty and delicious. The braised shark’s fin with assorted seafood is an amazingly hearty potage of succulent seafood. The crispy fried chicken is tender and fragrant but a little overcooked. However, the sauteed spotted garoupa fillet with pumpkin is heavenly in its subtle ginger-infused sauce. To round things off, the poached seasonal green with bamboo pith in essence is delightful and the Golden Leaf fried rice elevates an everyday Cantonese staple to wonderful heights.

Wine:

The Conrad’s five-star cellar offers diners with deep pockets the chance to explore a vast array of vintages from the finest domains around the world.

Service:

Elegant in their gold-trimmed black uniforms, the staff glide around proffering prompt and thoughtful service, including helpful suggestions about substitutes for any set-meal courses that fail to inspire the appetite.

Price:

A set lunch for two, excluding drinks, costs $1,100, which is amply justified by the quality of the food and environment.

Signature dishes:

Email to a friend

Recipient email address:


From:


Your email address:


Message:

Send to another friend