If your have been postponing your Chinese lunch/dinner, then make the most of the ongoing Autumn Moon Festival at Golden Dragon. Master Chef Hung Fong Ng and his team are ready to present the traditional cuisine of the Zhou dynasty.
If you over stuffed yourself with non-veg, then the chef has vegetarian options as well. Beijing onion pancake, cheesy chausi celery gulin chilli sea salt, Crispy konjee shitake, pakchoy greens and silver sprout noodle soup, crunchy water chestnuts, mushrooms and winter melon in devil sauce, zucchini with Chinese greens in spicy sweet bean sauce and a variety of vegetarian stir fries.
Besides the vegetarian fare, the menu also offers an array of authentic Chinese delicacies like wok-fried rock lobster with sweet pickled ginger in hot bean sauce, crispy squids tossed with crushed pepper corns and rock salt, XO flavoured sea food broth, sauted sea squids with shitake and spicy yellow beans.
What makes the food different is the scanty use of corn flour or arrowroot powder to coat the meat and fish. The fresh dips at times make for a good lick by themselves and complement the flavours of soups and stir fries.
Each of the stir fries has a crunchy freshness; the hot and sour fish and the prawns are a must at Golden Dragon on any visit. So are there rice noodles with the veg and non-veg variation.
The highlight of the fest, however are the desserts, the mooncakes. They are a sweet, Chinese pastry made with a mildly sweet red bean paste with a crust usually made from egg yolks.
For the fest the chef is offering two varieties: the traditional baked mooncake and the iced mooncake. There is an assorted platter with more variety too. . The sweetness of the mooncake is solely from the bean used in the filling, the chef reveals. The chef throws in a final surprise in the form of a mandarin rind ice cream, served with fruits.