Golden Century
It’s a new era for the Chinese institution.
Chinese$$
Lunar New Year marks the start of an exciting new era for Cantonese institution Golden Century. Just don’t stumble down to Chinatown looking for a live mud crab at 2am. Eric and Linda Wong, with son Billy, have resumed their 30-year legacy at a new location—Level 3 of Crown Sydney, in the former Silks restaurant space. Expect a lavish fit-out with live seafood tanks and white clothed tables with napkin-stuffed glassware, low-lit by large, lantern-like shades.
The restaurant has reprised its original menu, bringing back fan favourites like XO pipis with fried noodles, live lobster cooked two ways, Peking duck and salt and pepper squid, with a dumpling-stacked yum cha service from 11am daily.
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Erina Starkey – Erina is the Good Food App Editor for The Sydney Morning Herald and The Age. Previously, Erina held a number of editing roles at delicious.com.au and writing roles at Broadsheet and Concrete Playground.From our partners
Original URL: https://www.theage.com.au/goodfood/nsw-good-food-guide/golden-century-20250120-p5l5pp.html