A friend who knows the owners of Grand Century on Tory Street told me about their refresh, with a more contemporary decor (I believe there is a little more art to come for the side wall), and a new smart chef from China.
So we toddled along this week for dinner, and I have to say, it well exceeded my expectations. We shared a range of dishes, all of which were beautifully presented, executed with a light touch (not my experience generally with Chinese restaurants), and clearly had used quality ingredients.
The crispy prawns were lightly battered, and I learnt that you can eat the whole thing, tail and all (in fact I enjoyed the tail more than the head!); the whole blue cod was tender with gentle herby notes (beware the odd bone); the rice-wrapped sesame parcels were sweet, crispy and moreish; the orange beef satisfactorily sticky and tender with touches of crispness; and the deep fried pork had a light batter and almost melted in the mouth.
And then onto dessert. Oh my god.
Caramelised kumara beneath a tree of spun sugar, with the chunks of kumara dipped in iced water to enhance the texture just before eating (and yes this dessert is on their menu as a standard option – done with either apple or kumara).
I would never in a million years have expected this in a Chinese restaurant. And I can’t say enough about the uniqueness, finesse and execution of this dish; Judy has netted herself one smart chef indeed (and nice to have a dessert that isn’t creamy and over-rich).
We washed all this down with a rather nice Mt Difficulty Chardonnay, and finished off with a round of liqueurs (as you do right?).
I’ve also heard a sneaky rumour that the new chef does a mean Peking Duck for groups, but one needs to request it a few days in advance, as its not a standard offering.
I was very impressed with the step up that Grand Century have taken, and intend to take my dinner club back soon.