Golden Flower
京花軒

Review

There is no comparison when it comes to Golden Flower’s 
invaluable efforts to preserve Tan cuisine, the Northern
 Chinese school of gourmet cooking where dried seafood dishes are laboriously crafted. A prime example is the braised sea cucumber 
with Shandong leeks, a masterfully crafted dish where fork-tender sea cucumber is enriched with a sweet soy-based sauce richly packed with caramelised leeks. When it comes to the decor, the restaurant takes a classic but stylish approach, with its opulent display of oversized tassels, the titular golden flowers, and an array of fresh bouquets and blossoms. Chef Liu Guo-Zhu’s regional Chinese offerings are best paired with artisanal teas brewed to order at the table by the establishment’s renowned tea- sommelier. Service is warm and friendly and just right and, combined with the thought-provoking cuisine, create a unique dining experience worthy of many returns.

Tatler Tip

Golden Flower offers a wide range of Guangdong and Northern Chinese dim sum in a set menu available for weekend lunch, including varieties that are not available on the a la carte selections available during the week.