Golden Leaf Presents Refined Cantonese Culinary Classics
For more than 2 decades, Conrad Hong Kong’s Golden Leaf withstands the tide of time with its Chinese culinary classic offerings. The Cantonese restaurant earned a stellar reputation throughout the years, gaining peak popularity with its esteemed dim sums and impressive line-up of seasonal dishes, inspired by an homage of traditions and reinvented with a touch of modernity.
Entering Golden Leaf transports guests to a bygone era where vintage interior designs meet Chinese dining. The mildly lit square dining room is embellished with teak and rosewood furniture, delighting the space with essence of chinoiserie style. Heading up the Golden Leaf kitchen team is experienced Cantonese chef Tony Wan, who began his tenure at Conrad Hong Kong in 1995, beginning his Chinese cuisine journey working alongside the restaurant’s opening team chef Dai Long. After a brief stint abroad, Wan returned to Golden Leaf in 2015, as he rose through the ranks and became the establishment’s executive chef after 25 years.
Throughout its golden years Golden Leaf has become a favourite among lovers of Cantonese cuisine, where signature dishes are widely celebrated and kept on it’s a la carte selections over the years. Decades after its birth at the Chinese restaurant, its steamed crab claw with Chinese rice wine and ginger continues to be one of the best selling dishes of all time. Meaty claw of crabs from Vietnam, harvested to steam with aged Shaoxing wine and ginger atop a bed of creamy, soft egg whites. Its simplicity is the essence of its popularity, where guests can enjoy the seafood dish all year round.
Golden Leaf’s sautéed king prawns with pineapple and hawthorne herbs in chilli sauce is a show stopping treat. Fresh butterflied prawns tossed quickly in the hot wok with hearty pineapple chunks and a homemade sweet and sour sauce flavoured with hawthorne, a Chinese fruit known for its tartness. A perfect balance of sweet and tangy sensation whet the appetite and a truly great dish to enjoy at Golden Leaf.
The establishment’s classic meaty main dishes are polished with precision, as Golden Leaf’s crispy chicken is prepared to order, timed throughout its complex procedures of slow-cooking, drying, and deep-frying, ensuring a crisp, golden brown skin layer enrobing juicy flesh, best enjoyed with five spice salt and a touch of freshly squeezed lemon juice. Aside from its a la carte favourites, Golden Leaf is also home to some of the city’s best dim sum. Traditional ‘har gau’ or fresh shrimp dumplings are perfectly wrapped, steamed, and garnished with a touch of gold leaf, while preserved vegetables are added to the filling of steamed barbecued pork buns. A perfect dim sum experience is enhanced with freshly steamed rice rolls and house-baked flaky egg tarts.
Preserving the rich culinary traditions of Cantonese cuisine, Golden Leaf shines with premium execution for its menu offerings, from traditional dim sum to meaty barbecues and esteemed seasonal dishes. Golden Leaf is home to all who love Cantonese cuisine, with a tasty reminder of good food best saved for sharing.