Salt & Pepper Shrimp ($8.95)
Walk into Golden Palace Seafood Restaurant on North King Street, and you’ll be presented with an array of dining options like delectable dim sum.
According to manager Gary Lam, the popular restaurant opened in 2001 and is family-owned and operated. Lam adds that his father, Howard, has more than 50 years of cooking experience under his belt.
Although Howard now leaves most of the cooking to the restaurant’s other capable chefs, he still oversees everything going on inside the kitchen.
In fact, Howard will often experiment with different cooking methods and ingredients to come up with new tasty dishes for customers.
Sea Bass with Cream Corn ($8.95)
With many classic and new dishes rolling out of Golden Palace’s kitchen, the eatery draws in crowds of hungry locals on an every day basis — the restaurant can seat nearly 190 guests at a time.
Many customers fill the hot spot during dim sum hours, as there are about 40 bitesize items available from 7 a.m. to 2:30 p.m. Lam notes some of the more popular dim sum items are Baked Char Siu Manapua, Baked Custard Manapua, Pork Hash with Shrimp, Rice Cake and Steamed Chicken Feet — all of the dim sum items are reasonably priced at $2.69 per order.
“We don’t sacrifice quality or portions due to the low cost,” says Lam.
Steamed Stuffed Tofu with Shrimp Paste ($7.95)
In addition to its dim sum offerings, Golden Palace also cooks up a bounty of scrumptious seafood dishes.
Among the restaurant’s offerings is Steamed Stuffed Tofu with Shrimp Paste ($7.95). The dish features silky soft tofu stuffed with shrimp paste, which according to Lam is hand-beaten to create a paste that is firm, yet slightly chewy in texture. Flavoring the tofu creation is a house-made light soy sauce.
Another prized item at Golden Palace Seafood Restaurant is Salt and Pepper Shrimp ($8.95). The shrimp are deep-fried and then stir-fried with other ingredients including chili peppers, minced garlic, green onions and a tasty salt-spice mixture.
Lastly, Sea Bass with Cream Corn ($8.95) is a meal worth diving into. For this dish, the chef deep-fries the bass in a light batter and covers it with a luscious sauce consisting of eggs and corn.
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