Pot Roast Chicken ($30)
Since opening in 2001, family-owned and operated Golden Palace Seafood Restaurant has specialized in offering “good as gold” Chinese cuisine.
Golden Palace’s offerings run the gamut from traditional dim sum (available starting at 7 a.m.) to meat to poultry to seafood and more.
Sizzling Steak with Black Pepper Sauce ($9.95)
The Pot Roast Chicken ($30 for a whole chicken) is first seasoned and marinated with herbs and spices. Then it’s topped with house, made-from-scratch gravy made of black fungus, carrots, snow peas, celery, straw mushrooms, Chinese preserved vegetables and green onions.
Tastes from the sea shine in the Seafood Taro Basket ($11.95). “Each taro basket is hand-made and shaped into a basket,” says manager Gary Lam. Ingredients include shrimp, scallop, squid, sea bass, broccoli, mushrooms and baby corn.
Seafood Taro Basket ($11.95)
“The ingredients are then quickly stir fried with an extremely high heat maintain the texture and fresh taste of the seafood and vegetables,” Lam says. “Then, everything is placed into the crispy fried taro basket where some of the light gravy is absorbed while other parts of the basket stay dry and crispy and double as tasty taro chips.”
Beef lovers will appreciate the Sizzling Steak with Black Pepper Sauce ($9.95). “Our steak is first marinated and tenderized,” Lam explains. “It’s cooked with a mix of diced round onions, bell peppers, minced garlic, and a mixture of black pepper and other spices.”
Golden Palace Seafood Restaurant is offering a special holiday menu for $238 that’s good for 10-12 people for dine-in or take out. They also host parties and events. “Our banquet hall reservations are filling up for Christmas and New Year’s get-togethers and functions, but we still have open dates for events or banquets,” Lam says. “It’s also available to rent out as a party room. It holds up to about 450 people. We have a parking lot in the back.”
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