Golden Lake Pavilion

Diners choose directly from the passing selection in a point-and-eat style that has maintained its quality for two decades. The kitchen turns out fresh cheung fun, chicken feet, ribs, and durian pastries. While the food draws crowds, the experience is a predictably chaotic one. Service is frequently busy or inattentive, and the location presents logistical hurdles with limited parking and tricky transit access from the city.