Golden Paramount Seafood Restaurant (I know, the name sounds just like all of the other Chinese restaurants) recently moved from a small strip mall into a brick building next door. The layout and the building itself is a bit confusing as we had a bit of trouble finding the place after parking in the attached parking structure.
[4.5/5]The dim sum here is incredible. The fresh ingredients are treated beautifully and it shows in the flavour. But on fine Cantonese cooking, the texture matters just as much as the flavour, and the dim sum chef has respected such aspect of the craft and created such the textbook-perfect dishes. This is definitely a top 3 dim sum experience for me. I will come back soon to try more dishes, and quite possibly, including the sweet and sour pork that might save us from grieving the closure of Hoitong. I can hardly wait.
It’s Chinese New Year (CNY) a couple of weeks ago, and us Chinese know how to celebrate — eat, feast, and repeat. Of course, there are many regional Chinese New Year traditions throughout China, and being from HK, the HK tradition is what I’m most familiar with. On New Year’s Eve I was invited to a feast with food expert Lee Man, and it just heightened my appreciation for my culture.
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