From Their Family To YoursA La Carte Columns
November 13, 2016
Story By: Caitlin Basilio | Photos by: Anthony Consillio
With its red and gold exterior, Golden Palace Seafood Restaurant is hard to miss in Chinatown. Tourists and kamaaina flock to the traditional Chinese eatery, which opened in 2001 and is owned and operated by father-son duo Howard and Gary Lam.
According to Gary, his father always is in the kitchen perfecting longtime favorites and new dishes alike. Guests in turn love the eatery’s dim sum, siu mai and more.
Recently, the restaurant brought back its favored Deep Fried Oysters ($11.95) served with a special salt spice. Golden Palace also offers a spacious dining room, banquet room and custom catering options for your upcoming holiday parties.
GRAB SOME CHOPSTICKS
Young Ginger and Chicken Casserole ($11.95) makes its debut at Golden Palace Seafood Restaurant. “The chicken is slow-cooked, and we use the young ginger because it’s not as spicy as regular ginger. It has a sweeter taste to it, and goes well with the spices and the marinade,” says Gary Lam.
Golden Palace Seafood Restaurant
111 N. King St., Chinatown
Daily, 7 a.m.-10 p.m.