Reviews

• 

  Real Chinese Fine Dining

  Beurrebeurre | Aug 26 2011

  Of all the Chinese restaurants inside hotels, this is the best one. Elegant décor, flawless service, excellent dim sum. You can really order Ha Gau with gold leaf! Classy restaurant.

  • How much did you spend?
    250
  • Overall Rating
    Good
  • Food 9
  • Service 9
  • Ambiance 9
  • Price 2

• 

  Highly recommended

  to-the-point-reviewer | Sep 22 2010

  Dinner here last night was great.
  Delicious food, especially, steamed crab claws in wine, chinese-styled steak fillet, sweet and sour pork.
  Quiet surroundings, and dark interior.
  Highly recommended

  • How much did you spend?
    1100 for 4 people for dinner
  • Overall Rating
    Good
  • Food 9
  • Service 9
  • Ambiance 9
  • Price 4

• 

  Good Chinese food in nice hotel setting

  Charlie Brown | Aug 27 2010

  It is always a joy dining at Golden Leaf. Impeccable service and exquisite surrounding. The type of diners who come here are not the noisy or unreasonable type, making it a quiet dining experience.
  
  The dim sum menu is not very extensive, but I come here for quality, not choices. All the dim sum are served hot and the taste is superb.
  
  Although Golden Leaf is only two minutes away from Summer Palace next door, I much prefer the food here.

  • How much did you spend?
    600
  • Overall Rating
    Good
  • Food 9
  • Service 9
  • Ambiance 9
  • Price 5

• 

  Impeccable

  jon333 | Oct 6 2009

  It took me 3 times before I managed to get a reservation for this place. Totally understood why when I did manage to go. Terrific food, impeccable!

  • How much did you spend?
    450
  • Food 10
  • Service 8
  • Ambiance 8
  • Price 4

• 

  good food in a nice setting

  Peech | Mar 17 2009

  We started with a few appetizers, including a deliciously tender char siu (叉燒) with nicely caramelized fat; sautéed diced beef with spicy salt (椒鹽牛柳粒); pan-fried mixed vegetables rolled in dried bean curd skin (上素腐皮卷); sliced pork rolls with cucumber and garlic sauce (蒜泥白肉卷); nice, refreshingly crunchy jelly fish tossed with spring onions and sesame oil (浙江海蜇頭); and deep-fried diced bean curd with garlic salt (蒜香椒鹽豆腐粒).
  
  What came next was the roast Peking duck (北京填鴨). This was very, very delicious and looked absolutely beautiful when the waiter brought it in. A mis-communication saw us each try to down a bowl of braised supreme shark's fin with crab roe (蟹皇海虎翅), which was simply too rich. We were pretty much done after this bowl...
  
  We each got an individual serving of baked sea whelk stuffed with diced seafood, abalone, chicken and onion (鮮鮑焗釀響螺). Nice presentation, and tasted good, too, with curry powder and black pepper spicing it up.
  
  I was too full to take in some of the dishes, but did manage to get a taste of the spicy eggplant with minced pork (魚香茄子), which was interesting because it was made with strips of fish cake. The shallow-fried crispy chicken (金牌吊炸雞) had paper-thin crispy skin while the meat was very juicy and tender, but what does "shallow-fried" mean?
  
  I finished with some veggie (上湯芥膽) and the signature fried rice (金葉庭炒飯), with crab meat and pine nuts.
  
  original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2009/03/excursion-down-rhone.html
  • Food 8
  • Service 8
  • Ambiance 8
  • Price 5