The Golden Sands Chinese Seafood Restaurant in north Calgary is well set up for families and groups. This advertisement has not loaded yet, but your article continues below. While Golden Sands has found a number of good suppliers to deliver fresh seafood and other items, it’s not unheard of for staff to drive to Vancouver to source some specialty ingredients that aren’t readily available in Calgary. The room is comfortable but also has a sense of white-tablecloth formality to match Ho’s dedication to the best-of-the-best when it comes to ingredients. In the back, tanks are filled with giant crabs, one of the restaurant’s luxurious specialties. The renovated room is light and bright, with 160 seats, many at large round tables designed to bring together groups of people to celebrate birthdays and other special occasions. “We felt like there was a void we could fill when it came to the quality of the ingredients.” “One of the reasons I moved here from Vancouver was because there is so much opportunity, but I also found that Calgary was missing some of the food options of Vancouver where everything is just fresher,” Ho says. Darren Makowichuk/Postmedia Photo by Darren Makowichuk / DARREN MAKOWICHUK/Postmedia Owners Jason Lu and Anna Ho of the Golden Sands Chinese Seafood Restaurant in Calgary. The next issue of Calgary Herald Headline News will soon be in your inbox. If you don't see it, please check your junk folder. Manage Print Subscription / Tax ReceiptĪ welcome email is on its way.Do give them a try and share with me if you feel the same too.įor weekdays afternoon, one can find new entries such as Steamed Dace Fish Balls, bling-ed Abalone Dumpling (Siew Mai) with Gold Flakes, Deep-fried Filo Pastry with Sea Perch and Fresh Mango as well as Spring Rolls filled with Shredded Salt Baked Chicken.įor weekend dim sum menu, those lovely animal-shaped dim sum would definitely bring more joy to the table while you enjoy the company of your loved ones. Overall the revamped dim sum menu is a good effort from Chef Ku to appeal to the modern social media savvy crowd without compromising on the taste. The matcha filling which is wrapped with a mochi like skin and desiccated coconut took after the form of a delicate rabbit. If your tummy space allows, Snow White with Green Tea Paste rabbits ($4.80) is definitely an adorable dessert to have. Oh yes, without the shells of cos! Only chunks of crab meat with the sweet and mildly spicy sauce. The Chilli Crab Meat Taro Pastry ($6.80 for 3) is Golden Peony’s latest rendition of the taro pastry that is served with a twist together with our national fav dish, chilli crab. Just like the Spinach Seafood Dumpling ($6 for 3), the dumplings are packed with the natural sweetness from the fresh seafood within the dainty packages. Indeed, with a change in the presentation, the new menu for the little ones which are available during the weekend dim sum brunch does help to arouse our curosity and increase our appetite.Ĭrystal Shrimp Dumpling ($6.80 for 3) are presented like the corals in the sea with a beautiful crispy fan. Shrimp Toast ($4.80) in the shape of a turtle got us all excited with the adorable appearance. The cute porcupine looking Chicken Bun ($4.80) are actually deep fried buns with savoury fillings won our heart as well. While the piggy like Egg Custard Bun ($4.80 for 3) are rich, sweet and filled with the aroma of salted egg yolk, the Mushroom, Bamboo Pith Bun ($4.80 for 3) which resemble the cat are soft and fluffy with a juicy and crunchy filling. To appeal to the younger ones, Chef Ku has created a variety of Dim Sum which are available during the weekend that are not only instagram-worthy, but also to its original meaning of “touching the heart”. Golden Peony is actually located at Conrad Centennial Singapore Level 3 and the nearest MRT station, The Promenade MRT station, is about 3 minutes walk away. Hence, I was really excited to try the revamped dim sum menu at Golden Peony restaurant where Chef Ku has created using classic Cantonese techniques and fusing them with local flavours and lovely appearances. Although I am not a Cantonese (Cantonese are known for their love for dim sum and soup), I have enjoyed Dim Sum since young.
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