Golden Dragon, Taj Samudra’s Chinese fine dining restaurant, specialises in the tantalising cuisine of the Sichuan province. Sichuan food is about flavours; spicy, salty, sour, sweet, bitter, smokey all combined into one dish. You can enjoy authentic specialities here as traditional Chinese music plays in the background. 

With the arrival of the Chinese Master Chef, Chef Chengwei Wang to head the culinary team at Golden Dragon, we were invited to taste some of his dishes.  While specialising in Sichuan cuisine, he is also an expert with Cantonese cuisine. Bringing a wealth of experience to the table, Wang uses only authentic spices and ingredients that are sourced from China to weave his wonders. 

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Ambience 

The interior is in vibrant hues of regal gold and welcoming blue, drawing on inspiration from Chinese history and traditional architecture, the interiors couple a golden money tree to bring prosperity with ancient Chinese ornaments. It is the perfect blend of old and new, contemporary and modern. It gives off a welcoming vibe and sets the tone for an unforgettable dining experience. 

Food 

The Garlic Fried Rice (Rs. 790) which was served to us was yummy and the burnt garlic sprinkled on top really elevated the dish in terms of flavour. 

To go with the rice we were served the Crab in Szechuan Sauce (100 gm at Rs. 620) and this was the winner here. The crab was very fresh and the symphony of flavours that the Szechuan sauce brought out was delicious. 

An ideal dish for a vegetarian, there was the Mushroom with Pak Choi (small portion at Rs. 990) which had three kinds of mushrooms in the oyster sauce. This dish was also very flavoursome. 

Then we thought of trying out a bit of the Steamed Belly Pork in soy sauce which was served to the table (small portion at Rs. 960). This preparation was a delight. It was not too fatty, not too lean, and artfully cooked. 

To balance the heavy rich food intake and help digestion, we had a cup of steaming hot traditional jasmine green tea before starting on the desserts. 

For dessert we were served the Batter Fried Milk Cake (Rs. 880) and Chocolate Spring Roll (Rs. 990). Of the two it was the Milk Cake I liked the most. It was crisp on the outside and juicy on the inside. Thankfully it was not too sweet. 

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Service 

The serious but friendly new Chef greeted us and moved on, as it was a busy day for him I believed. The rest of the staff were also pleasant and obliging to please. To sum it up the food was great. Not too oily, well seasoned and the portions were generous. The service was also super! 

The restaurant offers a full a la carte menu for lunch and dinner and is open daily from 12:30PM to 2:30PM and 6:30PM to 11:30PM.

*All the above prices are subject to government taxes.