Stuffed but still polishing off three big bowls—Taichung’s Golden Joy Court Cantonese Restaurant is a foodie favorite

▲ Clay Pot Rice with Cured Meats, available in small and large sizes. This one’s the large size, and it caused quite a stir when served!Look at those generous portions of cured meats neatly arranged on top of the pot—the aroma of the crispy rice crust wafted up as we took photos, and the smell after drizzling the special sweet soy sauce was simply irresistible. As a result, some people, despite being full, couldn’t help but eat three big bowls!

Text & Photos byMi’er

Many people love Cantonese-style yum cha, so in Taipei, you can find dim sum ranging from affordable teahouses to high-end Cantonese seafood restaurants.

But strangely enough, the Taichung area has long lacked a decent restaurant where you can enjoy yum cha dim sum, let alone one that’s tasty. Until recently, I heard that a “Golden Joy Court” had opened in Taichung. Hmm, I wonder if it’s related to Macau’s Golden Joy Court? Because the Golden Joy Court Seafood Restaurant in Galaxy Resort is also a quite famous eatery there.

Later, I learned through the grapevine that the investors behind Taichung Golden Joy Court had dined at Macau’s Golden Joy Court and loved the dishes and flavors there. So they generously poached the head chef from Macau to Taichung, and unusually, they even hired six Hong Kong chefs at once, including the young head chef, Master Long.

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Just looking at the glossy color and tempting hues of these roast meats is enough to make your mouth water. The roast meats are made fresh by the roast meat chef before each service period because they sell out immediately upon being put out, leaving no time to keep them for the next round. Naturally, they’re fresh and delicious.

It’s said that the current location of Golden Joy Court was originally a shark fin shop. Though it occupied a sizable space and was quite noticeable on Gongyi Road, its business never took off, just like with previous owners. But with the arrival of Golden Joy Court’s celebrity chefs, focusing on Cantonese cuisine, dim sum, and Cantonese hot pot, the spot became a popular hotspot that foodies from all over flock to, thanks to its authentic flavors and quality ingredients. Just like Mi’er, I’ve made the trip to Taichung twice already without hesitation. Not to mention the friends who live in Taichung—they’ve probably been there countless times, planning to try every dish on the menu!

From dim sum, roasted meats, braised dishes to Cantonese cuisine... every detail is overseen by experienced Hong Kong chefs, plus the use of high-quality ingredients (the owner is a foodie himself, so he doesn’t skimp on materials). No wonder the dishes match the taste levels of Hong Kong and Macau, attracting so many diners. Every mealtime, the place is packed, and you might not even get a seat without a reservation!

The young head chef, Master Long, who’s not yet 40, may be young and handsome, but his skills and leadership are top-notch. Add to that his dedication and attention to detail—he’s barely taken a vacation in the few months since coming to Taiwan. His commitment is evident.

So every time we dine here, we pretty much let Master Long handle the menu. Aside from a few must-order items, he takes care of everything else, like soups and seafood preparations. Every time, we leave completely satisfied, and even when we can’t eat another bite, we still can’t help but pop more into our mouths. But so far, I haven’t tried the hot pot here—it looks like that’ll be my next goal!

Oh, and on weekends, they offer morning tea starting at 8 AM. It’s fantastic—bringing Hong Kong and Macau’s morning tea culture to Taiwan. People in Taichung are so lucky to be able to enjoy the yum cha experience right here on weekend mornings. Awesome!

There are too many food reviews to write, so the photos below are a combined overview of the dishes from two visits!


Crispy suckling pig skin, with a perfect balance of fat and skin. It crackles when you bite into it, and then the tender fat melts in your mouth.

This is my go-to cold dish—I could eat another plate every time. The wood ear mushrooms are crisp and tender, not mushy, and the chef’s seasoning makes them salty, fragrant, smooth, and slightly spicy—so refreshing.


The pickled chicken feet are also amazing. The elastic chicken feet are incredibly flavorful, with a rich aroma that makes you forget about table manners and just keep chewing.

 Chaoshan-style Braised Meats Platter, 880 RMB. Includes intestines, goose wings, goose feet, and more. My favorites are the intestines and goose feet—Q-textured and elastic. Sucking on the flavors leaves you wanting more.


The goose wings have the ligaments removed, making them easier to gnaw. They’re gelatinous and flavorful.

Dip the goose feet in the special vinegar sauce—it’s even more refreshing.


Crispy Roast Pork Brick(Top-left photo)Made exceptionally well—the skin is thin and crispy, and the meat is tender and juicy. As soon as two servings were brought out, they were gone in seconds. Pan-fried prawns are coated in a sweet soy-based sauce, and the dish is so good you can eat the shells too. The sauce is salty with a hint of sweetness, bringing out the flavor of the prawns.(Top-right photo).


The yum cha menu cover is quite interesting.(Top-left photo)~~The menu from my first visit here—every dish was amazing.(Top right image)~~


Braised Turtle with Yam and Dried Scallop Soup. It’s rare to find turtle soup this clear yet completely free of fishiness, and yet it’s so rich, nourishing, and full of umami. The dried scallop added an incredible depth of flavor too!


Rich Abalone Shark’s Fin Soup with Fish Maw. The milky-white broth speaks to its intense richness. Packed with luxurious ingredients like fish maw, shark’s fin, and dried scallops, all the flavors meld beautifully—it’s truly an unforgettable taste.(Top left image)!BB Abalone Shumai. Each shumai contains a whole baby abalone, and the dumpling itself is generously filled—with just the right ratio of shrimp paste to pork, and a delightful springy texture.(Top right image)!

Their signature dim sum: Gold Foil Shark’s Fin Shrimp Dumplings. Just looking at their stunning presentation is enough to win you over, not to mention how delicious they are once you take a bite. Especially the wrapper—it’s springy, soft, and durable without breaking, cradling a whole, juicy shrimp. A truly elegant and irresistible dim sum.(Top left image)!Bird’s Nest Egg Tart. See how carefully I’m holding it? That’s because the tart shell is so flaky it could break if you’re not careful. But the filling is silky smooth and delicate, paired perfectly with the bird’s nest in every bite.(Top right image)Wow~~~


Radish Shred Pastry(Top left image)and Garlic Sliced Beef Cubes(Top right image). The Radish Shred Pastry has a crust so delicate it crumbles at the slightest touch, but inside it’s simply shredded white radish—yet somehow it strikes a perfect savory-sweet balance with a lovely natural sweetness. One bite and you’re satisfied. The Garlic Sliced Beef Cubes are prepared in the classic Cantonese style, already very flavorful, and you can really taste the tenderness of the beef. The chef’s seasoning skills are top-notch, making it so good you’ll polish it off without realizing it.


Char Siu Pastry(Top left image)and Char Siu Bao(Top right image). As expected, their flaky pastry dim sum is excellent—even the Char Siu Pastry is outstanding. The pastry is incredibly light and crisp, and the Char Siu sauce isn’t overly sweet or artificial-tasting. Open up the Char Siu Bao and you can see the generous chunks of Char Siu inside—the same filling as the pastry version, with actual meat cubes rather than just sticky sauce.

The Salted Water Pastry also impressed, with a crispy crust—though slightly on the harder side—but it balances well with the filling.


I forgot what kind of stir-fried Blue Grouper it was, but despite the light, fresh cooking style, it was infused with the umami of premium stock. Refreshing and bursting with flavor.

The second preparation of the same fish was steamed using a traditional method. The steaming sauce had just the right amount of saltiness, highlighting the oceanic taste of the fish without overpowering it, while preserving the fish’s unique firmness and the rich, gelatinous texture of the skin.


A great meal that day included both Abalone Simmered with Fish Maw—my absolute favorite combination. Just looking at it shows how well-seasoned it is. The abalone is made with live ones, so you get that fresh, tender texture I love, paired with the soft, flavorful fish maw. Wow—by the end I felt like my cheeks were full of collagen.


Rich Broth Vegetables. Thanks to the delicious broth, even the vegetables become incredibly tasty after soaking in it. The variety of mushrooms adds even more umami, making even someone who doesn’t usually like Chinese broccoli find this dish absolutely irresistible.


The gem-like Red Rice Fried Rice arrived, and it really did sparkle brilliantly. Each grain was distinct and fluffy. This red rice has a slightly nutty aroma, a rich mouthfeel, and isn’t dry at all. Even though it looks rich, it’s not heavy.

The signature custard tarts that we always order here have an especially high ratio of salted egg yolk to flowing filling, which makes them incredibly flavorful. And the super "molten" texture really has everyone raving about how delicious they are!


The mango layered jelly dessert delivers a delightful mix of sweet and tangy flavors from the mango and coconut milk, with a bouncy texture that’s refreshingly cool when served chilled.


The mango pomelo sago is one of the better versions you’ll find in Taiwan, as it uses generous, high-quality ingredients, resulting in a rich and aromatic taste!



Written by: Mi’erA graduate in Chinese literature from National Chengchi University, she dove into food journalism and, having grown up under the guidance of her chef mother, developed a keen sensitivity to food. Not only does she love eating, but she also enjoys cooking. Due to her work, she frequently travels around Taiwan in search of great food, sharing her culinary experiences on her blog and often organizing group dining events. She is the author of the book “Group Food Tasting Reports.”

Blog:Mi’er’s Stories Facebook:Mi’er’s Stories


[Golden Yuexuan Restaurant]

Address:No. 213, Section 2, Gongyi Road, Nantun District, Taichung City

Contact number:04-2255-7942