Golden Century is a Sydney institution – it’s been dishing out Cantonese-style food since 1989, and has long been the late-night haunt for chefs looking for dinner after a hard night in the kitchen.
There are three levels, walls of fish tanks and an encyclopaedic menu to cover any and all tastes and budgets. The space is all big, round tables, and an army of wait staff ready to bring the feast.
There are more than 170 dishes to choose from. The salt and pepper squid is almost as famous as the pipis with XO sauce on fried vermicelli … almost. The XO sauce is milder than most, but the pipis go from the tank to your plate in less than ten minutes. The dumplings from the dim sum menu are all worth your time, but the steamed prawn and pork dumplings are particularly good. The simple crispy skin chicken is entirely as it sounds, and demonstrates the core consistency across such a massive menu.
PSST! The wine list is enormous, with bottles ranging from $40 to $98,560 (an 1870 Château Lafite Rothschild 1ér Cru).