A Golden OpportunityColumns Veg'n Out
March 16, 2014
Story By: Andy Beth Miller | Photos by: Nathalie Walker
Growing up, my Nana was my very best friend. Every Monday through Friday, the minute the school bell rung for dismissal, bystanders would witness a flash of rainbow tassels and the blurred streak of my ten-speed Schwinn as I peeled out of the parking lot — to Grandmother’s house I’d go!
And without fail, like a sweet breeze on a mountain meadow, my Nana would be there, waiting on her front porch, armed with sweet tea and ready for our daily ritual. Homework first, then tucked in for TV Land, Nana and I would watch as Blanche, Dorothy, Rose and Sophia would tickle us silly with such shenanigans that’d leave even my grumpy grandpa in giggles. Yep, Golden Girls was our favorite show. I always secretly wished they were real — and that I could be one of them — those golden gals of the gilded screen.
Snap back to 2014, and I still am attracted to all things golden. Enter Golden Palace Seafood Restaurant, a local Chinatown eatery whose seafood creations have been catering to tastes (and winning hearts) of Oahu diners for years. But do not be alarmed my fellow garden grubbers, Golden Palace is not just good for great fish — within its gilded walls spreads an ocean of veggie offerings sure to float your boat.
“What many people don’t realize is that we have many vegetarian options here,” assures Golden Palace manager Gary Lam. “Even if it’s not a common dish on the menu, we make every effort to accommodate for exactly what the customer is looking for.”
Encouraged by this awareness for all us animal lovers, I ask Lam just what Golden Palace is serving up — sans seafood. His answer? Boatloads.
“Go green” with vibrant vegetables at Golden Palace, and get your vita-min fix with its Spinach with Garlic Sauce ($6.95), Stir Fried Bok Choy ($6.95) or Stir Fried Chinese Broccoli ($6.95). Also on the menu, Szechuan Eggplant ($6.95) features eggplant, minced garlic, shredded black fungus and bamboo shoots tossed in a sauce tinged with the perfect synthesis of spice and tang. Lam also mentions that, “for those who like their sauce more mild, we can make that work too.” Just let them know.
And as always, the health-conscious reporter in me rises, and I have to ask what options are specifically available to those of us watching our figures, as well as cholesterol and oh-so-many other things. Lam lets me know that here at Golden Palace, health fanatics “have the option of requesting dishes be steamed or served MSG-free, as well as low-salt, etc — as all items are made-to-order.”
Today, as I think on it, my wish from way-back-when kind of came true (or at the very least reconfirmed what deep down I always knew) … I am a “Golden” Girl. Yep, this restaurant has won another heart — so the next time you’re looking for some good vegetarian eats, head to this gilded palace, because golden rules …
Contact Andy Beth Miller at firstname.lastname@example.org
Golden Palace Seafood Restaurant
111 N. King St., Honolulu
7 a.m.-10 p.m. daily, (dim sum service starts at 7 a.m. daily)