Golden Paramount Seafood Restaurant
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"Seattle Times: This remains the well-kept secret for visitors who want to avoid tourists chasing hot spots. At this haunt, almost everything is written in Chinese, and when I visited, everyone spoke Cantonese in the dining room. The décor retains that somewhat-dated elegance of grand Cantonese restaurants of the past. On a recent visit, the backroom was full of older men chatting loudly, sipping Jasmine tea and picking at steamed dumplings. The Golden Paramount lacks all the pomp of the other fancy banquet halls, but the dumplings, noodles and other standbys are better than at any dim sum I’ve had in Seattle’s Chinatown International District. Even fried shrimp wontons, usually a second-tier item — a dish that, as a server once teasingly told me, “is what white people order” — is no joke here. Almost the size of an empanada, the fried but greaseless wrapper is stuffed with copious amounts of whole shrimp and shrimp paste for contrasting textures. Don’t leave without ordering the signature sweet-and-sour pork or chicken. The much-maligned syrupy version associated with U.S. food courts is more nuanced here. It’s tart without puckering, and fruity instead of cloyingly sweet. The server was mum on what gave the dish that juicy tanginess, but we’ve surmised that hawberry, a fruit from Hawthorne trees often found in Beijing cooking, is the secret in the sauce."
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"Chef May Chau Good for: Experiencing meticulous crafted dim sum and a kitchen that excels at breathing magic into the simplest dishes (the beef gai lan should not be overlooked) Not so good for: If restaurant decor is important to you, you’ll likely keep your eyes closed during your meal FYI: Ask for a table in the second room behind the host’s podium. The front lobby dining room is to be avoided if possible"
@nchavotier