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| - Today was pretty busy with a line at 6:30pm. FYI - My folks tell me it's because Gold Coast gives more comps away on Tuesdays and Wednesdays. Not long after we were seated, our drink order was taken and then moments later our order. The food is served family style and comes out when it's ready (which typically doesn't take long.)
Today we ordered lobster ($70), Cantonese Princess Chicken ($14.95), XO green string beans add cod fish ($16.95 - they charge $3 for XO and $5 for the fish), spinach with fermented bean curd ($8.95), and live scallops ($8).
The lobster was delicious and fresh cooked hong kong style which is sauteed in a ginger scallion sauce chopped in pieces you can easily remove it's shell. (Pic added) They don't charge by the pound which is weird. They just charge one flat rate cost. This lobster was a good two pounds. Delicious. Traditional Chinese restaurants will serve their food whole - meaning everything from the head to the tail. It's considered bad luck to not serve it whole.
This whole chicken is served cold which throws people off. My friends have told me they'd like it more if it was served hot. It comes with dried scallops and a ginger and oil dipping sauce which I find myself dunking my chicken in and mixing it with rice. Yum.
The green string beans is alone $8.25, but I love XO sauce and to add some fresh cod to it was a no-brainer. This was cooked to perfection with the green beans crisp and the fish was fresh and delicate texture. (Pic added)
The spinach was low in flavor for me. My folks liked it but they would eat spinach simply steamed. The spinach itself was fresh, they just didn't add enough "foo yee" and when I asked for extra (pic added) and when I tried to mix it with the spinach something wasn't right. It's unfortunate as you can't reheat spinach very well so the left overs were wasted.
The live scallop comes on a shell with rice noodles. It's a small portion of two pieces for $8. My mom likes it but I've had better. They also have razor clams for $10 for 4 pieces cooked in black bean sauce. I was first introduced this gem in Hong Kong and the flavor is close here but I shouldn't really compare it when they literally just pulled it out of the water hours ago in HK.
Other items I would recommend is their ma po tofu, gobo beef, lamb with scallions, walnut prawns, and their singapore noodle but add extra curry.
They usually have a house soup they provide complimentary but they didn't today - or maybe we just didn't ask for it.
Sadly, if it wasn't that we come here so often and they know my parents, I think we wouldn't have such great service. I feel for the people that have to keep flagging down their server or constantly have to ask for more tea or napkins. I do believe the servers and busboys are trying - I think it's just engrained in our old school culture that this is the way it's suppose to be. sigh.
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