Golden Leaf Focus
The Cantonese restaurant of Conrad Hong Kong enriches traditions that withstand the tide of time
For more than 2 decades, Conrad Hong Kong’s Golden Leaf withstands the tide of time with its Chinese culinary classic offerings. The Cantonese restaurant earned a stellar reputation throughout the years, gaining peak popularity with its esteemed dim sums and impressive line-up of seasonal dishes, inspired by an homage of traditions and reinvented with a touch of modernity.
Entering Golden Leaf transports guests to a bygone era where vintage interior designs meet Chinese dining. The mildly lit square dining room is embellished with teak and rosewood furniture, delighting the space with essence of chinoiserie style. Heading up the Golden Leaf kitchen team is experienced Cantonese chef Tony Wan, who began his tenure at Conrad Hong Kong in 1995, beginning his Chinese cuisine journey working alongside the restaurant’s opening team chef Dai Long. After a brief stint abroad, Wan returned to Golden Leaf in 2015, as he rose through the ranks and became the establishment’s executive chef after 25 years.