On the a la carte menu, most entrees, served with steamed rice, are in the $7.75 to $8.95 range. "Some other restaurants have buffets, but we give generous servings, and most people box up the leftovers and take them home, something you can't do at a buffet." "We treat our customers right, and keep our prices competitive," Mar said. Toy remains one of the many regular customers.
The new owners made very few changes to the menu, keeping the Cantonese focus and adding a few Szechuan and sesame-flavored entrees. The restaurant's original owner, Howard Toy, sold the restaurant to Mar and three other partners, some of whom are relatives, in 1992. Since 1975, Golden Star has served up plates and to-go boxes of Americanized Chinese food - fried rice, chow mein, chop suey, sweet and sour, egg rolls and other dishes. "There's no way we could sell that kind of authentic Chinese food here," she adds. "When the children wanted to invite a friend over to play, I remember them saying 'Open the windows!' They tried to get those smells out of the house." Staff photo by Chris GoodenowĮlizabeth Mar, co-owner and manager of Golden Star Restaurant, recalls years ago when the sharp smells of Chinese salt fish, shrimp paste and bean curd permeated the family home. Golden Star waitress Lynn Dickman sets a table. For no-frills, Far East comfort food served crazy fast, it’s really hard to ask for more than ing rolls a pint of combination wonton/egg drop soup ($1.85) was packed with not one, but three beef wontons, and a small, a small order of chicken lo mein ($4.25) was packed to the brim, and easily able to feed two.Golden Star serves Chinese, American dishes to suit local taste Ringing in at under $15, this monstrous feast was quite the bargain with flavor and quality to match. Dried chilis threw some heat into the mix and the extra sauce worked well mixed with the leftover fried rice.Īll in all, Golden Star was a pleasurable, gut-busting experience. Packed with fried chunks of chicken, actual chicken as opposed to big balls of breading, and drenched in Tso sauce, the combo with fried rice ($7.20) is more than an ample entrée. Nothing bad, but nothing great dipped in sweet duck sauce, they work well as contrast between slurps of soup.Ĭhicken lo mein was an aromatic, grease-fied delight packed with salty strips of grilled chicken, noodles, scallions and more. Forkfuls upon forkfuls in, I realized I’d hardly made a dent in this thing and saved it for leftovers. With three of them in a small portion, it’s a task holding back so you don’t stuff yourself before the real meal. Each bite was a burst of tenderness and with a flavor hard to forget. It was seasoned and marinating in salty egg drop broth for who knows how long. Wontons were silky smooth and the beef inside was quite divine.
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