The bolder, the better at Golden Palace

Located in the heart of Chinatown on North King Street, Golden Palace Seafood Restaurant boasts bold and traditional Chinese flavors that leave locals and tourists alike yearning for more.

This week, manager Gary Lam shares three customer favorites with Dining Out: Peking Duck ($13 for half, $25 for whole), Seafood and Tofu Casserole ($9.95) and Szechuan Style Eggplant with Pork ($6.95).

“They’re kind of like Chinese sliders,” Lam says of this popular specialty. “It’s a nice appetizer, but also doubles as an entree, especially if you’re eating alone or if you’re just craving that roast duck,” he adds.

The Seafood and Tofu Casserole overflows with flavor. Prepared with fried tofu, shrimp, scallops, squid and sea bass filet — and mixed with green onions, carrots, straw mushrooms and ginger — this slow-cooked meal definitely will have your mouth watering.

“The way we cook it, all the juices get caught up in the gravy,” explains Lam.

Perhaps the most popular offering is Szechuan Style Eggplant with Pork, which is known to pack robust flavors.

“It’s a slightly tangy dish,” describes Lam. “It’s a very bold flavored dish that challenges your taste buds. The tanginess goes very well with the spiciness, but it’s great even as a mild dish also.”

Szechuan Style Eggplant with Pork sings with bright ingredients, from eggplant, shredded pork and shredded mushrooms to black fungus, chili peppers and shredded bamboo shoots. The pork is cooked first, and then the black mushrooms and eggplant are added, followed by the remaining flavor boosters. Then, the mix is stir-fried and combined with gravy.

With the Moon Festival coming up Sept. 25-26, Lam says customers can expect a savory party menu. Additionally, it’s never too early to start preparing for the holidays. With the restaurant already taking reservations, Lam encourages customers to call and book as soon as possible.

Golden Palace Seafood Restaurant

111 N. King St., Chinatown
521-8268
Daily, 7 a.m.-10 p.m.