Golden Valley restaurant review – delicious Sichuan and Guangdong dishes in Wan Chai
A modernised interior that looks light, sleek and attractive is complimented perfectly by succulent regional dishes like sautéed green chillies in vinegar and fish head pan-fried in Shunde style
From the look of the lobby and the Chinese restaurant Golden Valley, the Emperor Hotel, which moved late last year from Happy Valley to Wan Chai, took the opportunity to modernise its appearance.
Gone are the restaurant’s dark, heavy wood accents and low ceiling; it’s now light, sleek and attractive, with sliding doors dividing the main area from several private dining rooms.
The restaurant still specialises in hotpot, although we didn’t see their excellent and extensive ingredients for the mix-your-own sauce. We decided to order cooked dishes, to see what the kitchen was capable of.
The menu lists both Sichuan and Guangdong dishes, and we ordered some from both parts of the menu.
Sautéed green chillies in vinegar (HK$68) were just fantastic. The mild chillies had been blistered in the pan, giving them a light smoky flavour, before being drizzled with chilli oil and black beans. It looked fiery, but was actually mild enough so the chilli-phobe in my group could eat it.