Golden Dragon began its journey in 1973 with the first restaurant at Taj Mahal Palace, Mumbai. The restaurant flew in a team from Hong Kong and is credited with introducing the fiery Sichuan cuisine that, almost instantaneously, curried favour with the spice-loving Indian palate. It also introduced authentic Cantonese delicacies that were quite different from the Indo-Chinese cuisine popularised by the Hakka Chinese settlers of Tangra. Over the decades, Golden Dragon’s repertoire has evolved. Yet a visit to a Golden Dragon still feels like a throwback. The luxuriant Golden Dragon restaurant in Taj Krishna is a far cry from the trendy and youthful Pan-Asian and Oriental restaurants that are in vogue. For anyone who has grown accustomed to dining at new-age fine dines, the generous portion sizes will be a pleasant surprise. While there are whiffs of visual drama here and there, most of the favourites at Golden Dragon are soulful classics that are neither cerebral nor particularly Instagram-worthy. And that is not intended to be a critique, rather an earnest compliment. Just order the '5 Hour Oriental Spiced Pork Belly' and 'Asian Fried Rice' to know what I mean. A dinner at Golden Dragon might pinch your pocket, but the refined ambience, attentive service, and heart-warming food ensure that you will be leaving a smile.
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