It’s not often that non-hotel Chinese restaurants and fine dining are mentioned in the same breath. However, the Golden Fortune is the closest thing to Chinese elbows-off-the-table dining as you can get. The new branch boasts three floors, up to 90 tables, and an ambience that’s consciously Hong Kong chic. Luminous crystal chandeliers hang from its ceilings; Chinese murals and gilded inscriptions decorate its walls. Colors of red and tangerine predominate its rooms, accented by earth tones and dashes of gold, all bathed in a subdued yellow light.

As for cuisine, Executive Chef Chiu Leung turns out dishes with distinctive Cantonese leanings—Braised Whole Dried Scallops with Sea Moss, Black Mushroom with Bamboo Pith Soup, Shrimp Dumplings—and serves them for quite reasonable prices.

The resto offers one of the largest selections of seafood dishes. Choices of seafood, from garoupa to parrot fish, nylon shells to abalone, eels, turtles, and lobster, among others, are delivered live each day. Furthermore, they can be served in a variety of ways, from being steamed with garlic, sautéed with ginger and leeks or tausi and chili, even cooked as congee. Owner Stephen Wong says that one can come to the Golden Fortune every day and have a different dish each time.

One can start a meal with several of the restaurant’s dim sum specialties. Tuck into a platter of deep-fried radish cakes with morsels of ham, or steamed siomai mashed together with bits of shiitake mushrooms and topped with shrimp.

For main courses, relish their Braised Superior Shark’s Fin Soup, a bowl of shredded shark’s fin in an aromatic superior stock. The Shark’s fin, which is relatively on the tasteless side, is well flavored by the balance of Chinese ham, pork, chicken, and light touches of pepper in the superior stock. In addition, the dish is sided with a plate of uncooked bean sprouts to add a crunchy texture to the soup with something tougher than the shark’s fin.

Their Steamed Pampano with Black Mushroom and Shredded Pork is live pampano fish steamed with ginger and leeks, and topped with shiitake and strips of pork. The fish, bathed in the oriental flavors of sesame oil and soy sauce, is soft to the point of being creamy, a point credited to the chef’s experience.

The Golden Fortune’s Peking Duck with its roasted notes is something to rave about. The duck is served on top of a plate swathed with a complementing hoi sin sauce, giving lift to the duck’s strong poultry flavors. The firmness of the duck’s meat soaks up the juicy fat from the crispy skin, giving the strength of the meat a bit more

Their most popular dish is the Crab Rice. Rice sautéed with salty dried shrimps, shiitake mushrooms, and spices is baked in a clay pot with a whole crab. The baking in the clay pot allows the rice to suck up the fresh crab’s juices and flavors, giving the rice a sharp crustacean flavor.

For dessert, try their deep-fried Buchi with black bean filling or a Hong Kong Style Egg Pie. The pie is similar to the popular Macauish egg tarts but with a thinner crust and with less baking time giving it a soft velvety texture and a lightly-cooked custard flavor.

Other Golden Fortune specialty dishes include Pineapple Fried Rice, Hong Kong Oyster Cake, Fried Seafood Roll with Salad Sauce, Mashed Polonchay with Dried Scallops in Thick Soup, Fried Crispy Pigeon, and Spare Ribs with Salt and Chili.

The Golden Fortune also offers shabu-shabu with original sauces, as well as an extensive vegetarian menu.