Sunday, 30 May 2010
Gold Leaf Restaurant @ Harbour Town, Docklands
Gold Leaf is relatively new to the Boy and I... we've heard many good things about the main branch in Sunshine, but have only recently discovered and decided to give the outlet at Docklands a try.
NOTE: SEE!! I'VE already broken the train of the 1 week home cook and 1 week food review decision.. *sigh*
If you've never been to Harbour Town before, it's really very easy to locate... just head towards the Metal stand of the now defunct Melbourne Southern Wheel/Eye/Thing... look up, and Gold Leaf is there =)
Because of my backlog in postings and reviews... this is a 2 in one hit... (if you were thinking the Boy and I ate that much in 1 seating with no help... you must think very highly of our tummies *wink*)
The decor is quite modern, and the lay-out is nice and spacious
The fare served in this yum cha establishment is quite different from the other Hong Kong type restaurants elsewhere.
With a Vietnamese influence, you'll find quite interesting dishes here which you may not find elsewhere in Melbourne.
This is a trio of prawn, fish and sea cucumber on soft silken Japanese Tofu
Then we have deep fried prawns wrapped in sea weed and rice paper (absolutely delicious, I'm starting to suspect they do good Fried dishes...!)
Pork Spare ribs with black beans (Pai Guat) (this was mediocre)
Pork & Prawn Dumpling (Siu Mai)
We went a bit wild with the seafood here and paid the price for it (literally, *snigger*)
This was steamed prawns (if they're not steamed, their fried, alright?!), fish roe and silken tofu (very very tasty)
Deep Fried prawns wrapped in bean curd skin served with sweet chilli (Fu Pei Har Guen)
Pan fried radish cake
Shark's Fin prawn dumpling with fish roe
Deep Fried yam with mince pork (Wu Kok)
Century Egg and Pork Congee (Pei Tan Sau Yuk Chook)
Rice Noodles with Barbecue pork (I like this, but the Boy didn't... only because it had coriander... I thought it added an extra dimension, but the Boy does not like any form of coriander) (Char Siew Cheong Fun)
Prawn Dumpling (Har Gow)
BBQ Pork Buns (Char Siew Bao)
Mango Pudding! When we had this, it must have been Mango season, because it was chockfilled with mangoes!
Durien Tart (Lou Lien Tart)... I've always wanted to try this, and instead of the usual egg tart, I thought, "Hey, why Not?!"
It was very creamy (hadn't fully set yet, I reckon).. but still was good...
On both visits, we didn't bother making a booking and we showed up at 11am... we were given a table almost immediately.
However, it is recommended to book, as the crowd waiting usually gets quite long.
*Disclaimer: All food ratings are purely based on my own experiences and how I feel about the service, food and quality
Food/ Cuisine: Chinese
Overall Food Rating: 7.5-8/10 (the Boy and I have a deadlock... I like it more than he does!)
Restaurant ambiance: 7.5/10
Service/ Attitude: 7/10 (Their service here is actually better than usual Chinese Restaurants... which had us pretty amazed!)
Value for money: 7/10 (We did order a lot of dishes with seafood, and paid around $25 each for both sessions)
Shop 10-11, Level 1
Docklands VIC 3008
Tel:(03) 9670 1128
I usually don't comment on numbers, but this is so typically CHINESE! If you are Chinese, you'll know what these numbers translate to... *gasp*
Fax: (03) 9642 3868
Gold Leaf is open
7 days a week for
yum cha, lunch and dinner
How to get there:
View Larger Map
I first heard about this wonderful charity drive from Penny at Jeroxie.com , and decided to jump aboard this wonderful sweet wagon of goodne...
On any given lazy day, one should order Pizza!! Now, I've had good Pizza days and bad Pizza days... lately.. We've been having ex...
To all my dear readers, new and old... Thank you for following me for the past 3 years. As part of my new year resolutions for 2011, I...
Good morning Melbourne (and the globe, to whoever is reading this elsewhere!)... Apologies on the lack of postings.. I've been so bogge...
I am going to be lazy today and let the pictures do the talking =P This was when D&Z were in Melbourne galivanting... we cooked this wh...