- Opening Hours: M-Th 12:00-14:30, 18:30-22:30, F-Sa 12:00-14:30, 18:30-23:00
- Nearby Parking: Yes
- Valet Parking: No
- Reservations Accepted: Yes
- Delivery: No
- Takeaway: No
- Corkage Fee: 500
- Can accommodate large group: Yes, 90
- Children Friendly: Yes
- Pet Friendly: No
- Private Room Available: Yes, 8
- Dress Code: Smart Casual
- Post 11pm order: Yes
- Al Fresco: Yes
Truffle Pappardelle; Slow-Cooked Colorado Lamb Rib; Beef Cheek Ravioli with Fois Gras and Truffles
Minestone Soup “My Way”; Fettuccine Pesto
Gold by Harlan Goldstein offers a selection of rare wines boasting of the most interesting variety in town. All wines are handpicked by Harlan Goldstein and come from countries such as Italy, France, South Africa, Australia, New Zealand and the US.
With its contemporary European menu, inviting bat scene and sophisticated atmosphere, Gold plays host to guests looking for the perfect dining experience in a bold and sensual setting.
GOLD by Harlan Goldstein
As individuals our identities are important. None of us would like to experience identity fraud, and the associated stress and potential damage to reputation that results. In the culinary world chefs often try to secure their identity by naming a restaurant after themselves, especially if they already have a good reputation before venturing out on their own. Sometimes however, that is not enough, as Harlan Goldstein learnt. Recently opened, Gold by Harlan Goldstein, sees the chef claiming back his identity in a way that is as big and bold as the man himself.
The Gold Collection by Harlan Goldstein
In the world of celebrity chefs and their revenue-generating cookbooks Hong Kong's own 'celebrity' chefs have been slow to join the potential cash-cow bandwagon. There are a handful of known Hong Kong chefs who have published books, although most of these are in Chinese. This year things will change with a number of the city's more infamous chefs releasing cookbooks. The first of these chefs is Harlan Goldstein, whose self-published cookbook, The Gold Collection was released recently.
Lardo di Colonnata
Lardo, a product of pork that was once forgotten and today valued by a lot of people as the most delicious and delicate part of the pig. I know, it's FAT. Many people grimace in horror when they hear that word but those in the know treasure it like hog heaven. Traditional Tuscan food uses up all scraps of food; nothing is wasted. Lardo is a prime example. In fact, it is so good that it deserves its own festival, called Sagra del Lardo (Festival of Lard) in August each year.
Fresh and Dry: Best Pasta in the City
Weekly Food Adventures - Peter Chang