This contemporary fine dining Chinese restaurant is a much lauded establishment, having won several awards and accolades over the years for its superb cuisine and service.

Unlike its sister restaurants under the Crystal Jade Group which mostly specialise in Cantonese cuisine, Golden Palace’s forte lies in Teochew cuisine. Little surprise, then, that the restaurant calls its Teochew marinated appetiser combination one of its signature dishes. Diners can choose from braised duck meat, duck web, octopus, pork belly and bean curd, etc.

That is not to say that the Cantonese-style dishes cannot hold their own here. Indeed, Golden Palace is very popular for its dim sum, so much so that reservations are highly advisable at lunch and on weekends as the restaurant tends to get quite full. Golden Palace’s bill of fare includes some unique contemporary Chinese creations, such as pan-fried foie gras and apple with caramel for those after a little something different for an appetiser.

There is also the pan-fried Kurobuta pork chop with minced garlic, which is, perhaps, more modern in terms of its plating, rather than in its execution. The angel hair pasta with seafood and black truffle is certainly one dish you would not likely find in another Chinese restaurant.

The expansive restaurant boasts a six-metre-wide wine cellar that stocks a formidable collection of wines, ranging from affordable, easy-drinking wines to highly coveted Grand Crus that are the envy of wine collectors.