Golden Dragon Palace Seafood Restaurant

It’s been quite some time since I last visited Golden Dragon and in terms of decor, nothing seems to have really changed. The place is traditional and elegant with the Chinese lanterns, the timber dividers and the wallpaper that features Chinese characters. The white table cloths and leather seating give this place a more luxurious feel.

Some people argue that a restaurant’s hygiene is a matter for the health department and shouldn’t be discussed in a food review. While I understand that certain unforeseen events happen from time to time, it’s more about how the staff handle the situation that is important. Even before we sat down, there was a spider in one of the bowls at our table. We alerted the staff and they replaced the bowl with a clean one. I’ll give them the benefit of the doubt on this one as it was something that was out of their control.

Spider in a bowl
Spider in a bowl

Today, we ordered several Yum Cha dishes to share. With about 20 dishes ordered, we asked for them to arrive at separate times as there wasn’t enough room on our table. The staff member happily obliged.

First up was the Steamed Chicken and Mushroom Buns. The chicken tasted a bit odd although I could detect a subtle hint of ginger. I’m not sure whether it was coming from the marinade, but it had a strong pungent scent. The filling was quite conservative which was good because I didn’t like it. The bun itself was a tad sweet.

Steamed Chicken and Mushroom Buns
Steamed Chicken and Mushroom Buns

Next up was the Deep Fried Bean Curd King Prawn Spring Rolls. Say the title of this dish 10 times!  This was really good. The bean curd shell was nice and crispy. The prawn filling was juicy and succulent, and the flavour had great depth. The house made island dipping sauce was nice but the spring rolls were clearly the star of the show.

Deep Fried Bean Curd King Prawn Spring Rolls
Deep Fried Bean Curd King Prawn Spring Rolls

Next up were the BBQ Pork Buns. The barbecue pork was well marinated but fatty. It had good colour and the amount of filling was generous. Again the bun was a bit sweet.

BBQ Pork Buns
BBQ Pork Buns

Next up was the Shanghai Dumplings. When cooked properly, there are juices built up inside the dumpling which are then sucked out when eaten. Even though the filling was soft and moist, the juices were notably absent. The filling tasted quite nice and the dumpling skin was firm.

Shanghai Dumplings
Shanghai Dumplings

Next up was the Scallop Dumplings. The scallop filling was well cooked but the dumpling skin was slightly overcooked. The skin was sticky and fell apart quite easily.

Scallop Dumplings
Scallop Dumplings

Next up were the King Prawn Dumplings. These were well executed and delicious. The king prawns were juicy and well marinated. The dumpling skin was soft and delicate.

King Prawn Dumplings
King Prawn Dumplings

Next up was the Peanut Combination Dumpling. This had an interesting crunchy texture and I was surprised I had never had this before. If you could imagine crunchy satay sauce inside a dumpling, this would be it. I quite liked it.

Peanut Combination Dumpling
Peanut Combination Dumpling

Finally, we had the King Prawn and Chive Dumplings. It tasted very similar to the King Prawn Dumplings but with the addition of chives. The filling was well cooked but the dumpling skin, again, was over cooked.

King Prawn and Chive Dumpling
King Prawn and Chive Dumpling

The staff were friendly and accommodating, however the service was just too relaxed. Everything from ordering drinks, getting dipping sauces, to getting the bill, took way too long. The food came out at different times, as requested, but they took it too literally. At one point, only one dish was coming out at a time and there were long waits in between other dishes. There were too many of some dishes and not enough of others. The atmosphere was relaxed and the pricing was reasonable.

The service here is below average and the yum cha dishes are hit and miss.

WHERE: 242 Hutt St, Adelaide

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2 Comments Add yours

  1. I’d say they used Chinese chives which is not really what we see as “chives”. The taste is quite different. 🙂

  2. That’s right! Garlic chives would have been used instead of the traditional ones.

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