This Menu Keeps EvolvingA La Carte Columns
July 31, 2016
Story By: Christina O Connor | Photos by: Lawrence Tabudlo
Golden Palace manager Gary Lam constantly has an eye on food trends. “I do a lot of research — I look around and see what’s out there, what people are into, what they are eating,” he explains. “And then I will build on that. Sometimes I will make something totally new, or I will try to modify interesting dishes and give a new spin to old dishes.”
That attitude has resulted in a wide, varied menu of Hong Kong-style eats served up at the Chinatown restaurant.
For a new spin on a classic dish, there’s Shrimp with Eggs on Rice ($7.25), which includes peeled shrimp cooked up with soft, scrambled eggs, with peas and steamed rice.
And, as always, Golden Palace has more new items in the works.
“I’m working on a few right now, so just be on the lookout for new things to pop up in the near future,” Lam says. “We are constantly trying to experiment.”
HAVE IT YOUR WAY
Golden Palace’s offerings include a range of noodle dishes, like Assorted Meat Chow Mein ($6.25) with shredded ham, chicken, mushrooms, bean sprouts and chives — all in a light gravy sauce served over crispy chow mein. And if chow mein is not your thing, the restaurant also offers the same fixings over other types of noodles — chow fun, soft chow mein or with soup noodles.
Golden Palace Seafood Restaurant
111 N. King St., Chinatown
Daily, 7 a.m.-10 p.m.