Goldleaf Restaurant is now located at 83/85 Geylang Road. Grab driver was asking me which lorong would that be. So closest would be Lorong 3. Go past Sinma G7 Frog Porridge shop (uncle said Geylang has 3 of this frog porridge places...), then go past the traffic light and the restaurant is about 100m after the traffic light. Thereabouts. Can park at nearby HDB block behind the restaurant.
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| Goldleaf Restaurant |
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| table by the window |
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| spacious interior |
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| iconic |
套餐三 （Set Menu Three)
鸿兔大展 $888 (8-10pax)
Yu Sheng
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| Goldleaf Reunion Yu Sheng 金宝仔捞起 |
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| abalone close-up |
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| 甜甜蜜蜜 (sweet loving relationship) |
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| 招财进宝 (attract great wealth and treasure) |
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| let's toss for good health, abundance of wisdom and wealth (and world peace) |
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| let's eat! |
The yusheng is basically a salad of sorts, and it is sweet and refreshing. A good start to the year.
Soup
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| Sea Cucumber, Fish Maw with Ginseng and Cordyceps in Superior Broth |
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| 炖洋参虫草花羹 |
Loved the umami-sweetness of the superior broth, and one could taste the hint of ginseng in the soup. It is a thick soup (羹) with smooth texture. Satisfying and comforting. Didn't need any vinegar or pepper for this.
Fish
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| Steamed Red Snapper with Chye Poh and Garlic |
Goldleaf has always done their steamed fish right, and this plate was no exception. Fish was fresh with firm flesh, and the sauce concoction tasted savoury sweet of good soy sauce, and loved fried crunchy bits of the chye poh garlic. Alvin said, he would love to eat this with rice.
Prawns
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| Wok-Fried Tiger Prawns with Black Pepper Sauce |
Finger-licking dish, and for lovers of stronger flavours. The black pepper sauce was delicious and the prawns were of a good size. This is one dish that you don't mind getting your fingers dirty!
Poultry
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| Housemade Chicken with Specialty Dip |
The roast chicken brought back a bit of nostalgia as Chinese restaurants in the olden days, will definitely have one on the menu (and usually served with prawn crackers!). Chicken was well roasted and mildly seasoned and served with Goldleaf Specialty Dip. Wet or dry, choose your favourite but both were equally addictive! I prefer the dry one as it could be sprinkled to noodles as well! The sauce dip had a bit of peppercorn / mala taste in it, and I had it with the chicken breast parts.
Vegetables
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| Abalone Slices, Mushrooms and Sea Moss with Seasonal Vegetables |
Plenty of vegetables for the table. Sauce was lovely and the vegetables plate could be pretty filling as well. The broccoli was lightly blanched and retained its crunchy-ness.
Noodles
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| Stewed Golden Taiwanese Noodles 金黄台湾面 |
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| closer view of the golden noodles |
Noodles were well stewed and with an amiable texture. Not quite al-dente but just nice. Tasty on its own, or sprinkle some of those dry spice from the Housemade Chicken dish specialty dips.
Dessert
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| Orh Nee 芋泥 |
The set menu consists of dishes that the young and old could enjoy, and its dishes could also be paired up with a bottle of your favourite wine/sake. Corkage fee is $35 for BYO.
Thank you Kris for the invite, Goldleaf Restaurant and Karen for hosting the tasting. This menu is available for dine-in. So, make your reservations today as CNY is just round the corner.
Goldleaf Restaurant 金葉餐廳
Address: 83/85 Geylang Rd, Singapore 389200
Website: https://goldleaf.com.sg/
Contact: 6346 1088
Business Hours:
Daily: 12–10pm
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