Sydney’s favourite late-night salt & pepper squid, piping hot Mongolian lamb, classic fried rice, nature’s dessert. Home-friendly dishes from the high temple of Sydney Chinese.
A place of wall-to-wall live tanks, world-beating XO pipis and congee service after 10, Golden Century is known as much for its menu as it is for its clientele, from esteemed international visitors to chefs sating post-service appetites. Their CARTILAGE recipe cards, made with Billy Wong (son of owners Linda and Eric), skew to dishes most loved by the masses. Serve under fluorescent lights with a good vintage.
The Golden Century x CARTILAGE recipe journal includes: