Golden Century

15 Feb

Many people absorb themselves in a land of Chinese food made of fried rice and sweet and sour pork. I think we have all been there; immersed in glazed rounds of westernized meat, when suddenly an epiphany strikes: maybe there is more to oriental cuisine coated in sugar. I know that not many people would look to Golden Century as the holy grail of restaurants, but the seafood they offer is incredibly fresh, and presented traditionally, regardless of what side of the plate you sit on.

Peking Duck 1st Course

Peking Duck 2nd Course - altogether $36 for 4 pieces

The Peking Duck (2 courses) was quite a show; both courses are brought out and assembled in front of you. It’s incredibly exciting to see the 1st course come out, the duck skin was glistening and the pancake perfectly round. The 2nd course was San Choy Bow, it was fiddly to eat but the duck was so tender, and the chestnuts always add that fulfilling nutty taste and texture. Personally, I was pretty content after the Peking Duck, but we still had 3 courses coming.

Mud Crab with Ginger & Shallot - Market Price

Golden Century brought out the crab for us to see the size, and to see that it was alive. It is quite a strange notion that at one minute you are looking at it alive and kicking (literally), and the next it is in front of you ready to be consumed. But alas, it was really good. Crab has always been a bit hard for me to eat, but I persevered with the meaty claw. The sauce in this dish was so delightful; it complemented the sweetness of the crab meat but didn’t over power it.

Live Barramundi - Market Price

Heavenly Braised 4 Vegetables $18.80

The Barramundi was steamed, and served within a light soy sauce. The fish was so fresh, it tasted pure without hint of fishiness. When it comes out it appears quite large, but it was such a nice dish, it was completely finished and the sauce was tossed over any left over rice. Sometimes the simple things are the best.

Scallops Stir-Fired with Vegetables $33

Our last course was scallops; but they should be named freaking huge scallops. The serving alone was incredibly large, but the scallops themselves were the largest I have ever eaten. They had a lovely buttery taste, and they came with a lightly sweet dipping sauce that pushed the dish into the next level.

Complimentary after dinner sweets

If you are going to go to Golden Century, fight the urge to get fried rice, and sweet and sour pork. They are there to offer fish that was caught on the day, so that you can experience fresh ingredients, that are cooked with tremendous skill. My mum has always said to me that Chinese chefs are some of the best in the world, and after this meal, I am definitely inclined to agree.

Golden Century – Cnr Errol Flynn Blvd and Lang RD, Moore Park NSW 2021


7 Responses to “Golden Century”

  1. Paul February 15, 2012 at 11:09 am #

    Golden Century makes the most sense at 3am

  2. Hotly Spiced February 16, 2012 at 1:18 am #

    If I’m going to a Chinese restaurant I always order the Peking Duck. It’s so wonderful.

  3. Hannah February 16, 2012 at 3:18 am #

    Oh, I want to try those scallops! And yay free sweets! šŸ˜€

    • cherrypix February 17, 2012 at 9:23 am #

      Definitely recommend the scallops! They were so fresh and tender šŸ™‚

  4. Lorraine @ Not Quite Nigella February 16, 2012 at 8:24 am #

    I love the seafood at Golden Century! And I like what you ordered too-it’s similar to what we usually order šŸ™‚

    • cherrypix February 17, 2012 at 9:25 am #

      haha! To me, that is what Chinese food is about šŸ™‚

  5. Maureen February 20, 2012 at 6:58 am #

    I love Peking Duck and can never resist it. No matter what your mother says but I will do my best to listen next time. I think she’s right about Chinese chefs.

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