This is a casual restaurant in Chinatown with a large menu of Chinese and HK-style cuisine. Although quite spacious, the restaurant does get very busy: I had to wait 5-10 minutes to be seated during lunch time. I decided to get their "special" versions of their Baked Pork Chop Spaghetti and Baked Portuguese Chicken with Rice, which are currently priced at $9.75 and comes with your choice of either coffee or tea. While their food does certainly have room for improvement, it is still quite tasty. Portion-wise, their "special" versions are considerably smaller (probably 1/2 to 2/3 the size) compared to the regular versions, but still reasonably sized: while I could have done with a bit more food, it's probably more than enough to satisfy an average appetite. The service is what you'd expect from a lower-end Asian restaurant: the staff is reasonably friendly, but not the most attentive and the food can take a while to arrive. They are currently cash only, so be sure to have some on you if you wish to visit.

Baked Pork Chop Spaghetti (Special Version, $9.75):
4/5
This consisted of a generous piece of pork chop served over a bed of spaghetti and covered in tomato sauce. The pork chop was essentially like a schnitzel or Japanese katsu, and was pounded thin and breaded. It was very crispy and reasonably tender, although I would have liked there to be a bit more meat present. The spaghetti was cooked to my liking: tender without being too mushy. Although I'm not the biggest fan of tomato sauce, I did like theirs, which was not too watery and coated the noodles and pork chop pretty well.

Baked Portuguese Chicken with Rice (Special Version, $9.75):
3/5
The dish consisted of chicken and taro baked in a yellow sauce. I thought that it was going to be served with rice baked together with the chicken (similar to the pork chop); instead, the chicken came in a dish that's separate from the rice. Now I've never had Portuguese chicken before; I thought that the yellow sauce was curry but it did not have any heat or spice, although it did have a nice fragrance of ginger (and I think there might be some coconut as well). There were several large pieces of bone-in chicken, which was extremely moist and tender, as well as a few large pieces of taro. Unfortunately, I did find the dish to be overall pretty bland and under-seasoned.

I have been going to Goldstone since they first opened.  I love the place.  The bakery products are excellent.  My favourite is the cocktail buns and egg tarts.  The black pepper steak noodle is the best in town and probably the best this side of Hong Kong.  Crispy fried noodles smothered in a generous portion of beef and delicious black pepper sauce. The hor fun noodles with black bean, green pepper and beef is also a winner.  I have not tried the Hong Kong style western dishes (unique cuisine found only in Hong Kong).  It is popular with the Hong Kong customers.  I just have not got around to it because the regular Chinese selections are irresistible.  The owner is from Macao.  He is a down to earth hard working immigrant success story.  He is reaching retirement age so this wonderful food may not be available in a couple of years.  The decor is simple and clean. The service is fast and efficient.  The atmosphere is friendly with a lot of local regulars enjoying consistently good food at a reasonable price.  This is the Chinatown I love and treasure.