For appetizers, we tried the Fresh Cockles which came accompanied in a special sauce. The cockles were fresh, plump and juicy and the best part of it was probably that it didn't have a bloody after-taste.
My personal favorite were the Goldleaf Braised Pork Belly which literally melted in my mouth, as well as the Cod Fish with Speciality Sauce that was crispy on the outside and very very moist on the inside. These two dishes are a must-order in my opinion.
For desserts, we gave the Red Tea Pudding and Green Tea Pudding a shot. Although they were quite a hit amongst everyone on the table, i preferred the Homemade Yam Paste with Ginko Nut which had a smooth velvety texture. They also serve Hashima if you are game enough to down fallopian tubes of frogs.
Goldleaf Restaurant definitely has a lot of heritage (you will get what i mean when you step into the restaurant). Each dish resembles a home-cooked fare and prices are reasonably priced. Don't expect fancy furnitures or very fine utensils. If there is one reason why you are there, it should be for the food.
110 Amoy Street
+65 6324 8310
This was an invited media tasting.
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