Our story
A kitchen that has never stopped cooking.
What began as a single wok and a family recipe book in 1998 has become one of the city's most-loved East Asian tables — still run by the same hands, still cooked over open flame.
The founder
Chef Alex Lim
Alex learned to cook at his grandmother's shoulder, in a kitchen where nothing was written down and everything was tasted twice. He opened Golden Lotus in 1998 with a simple promise: cook with fire, buy the best, and never cut a corner a guest could taste.
Nearly three decades on, that promise still sets the rhythm of the kitchen — broths started before dawn, dumplings folded through the morning, the wok roaring by noon.
What we believe
Three things we won't compromise
Live fire
Every stir-fry carries wok hei — the smoky char that only comes from a screaming-hot wok and a cook who knows when to toss. No induction shortcuts, ever.
By hand
Dumplings pleated, noodles pulled, broths skimmed by hand. It's slower and it's harder — and you can taste every minute of it.
In season
We buy what's best that morning and build the specials around it. The menu is a foundation; the market has the final word.
The room
Warm light, worn wood, a little smoke in the air.
Golden Lotus was built to feel like a family table that happens to seat a hundred. Lantern light, dark timber and the open kitchen at its heart — so the fire is always part of the meal.
Come for a quiet dinner for two or fill the long table with everyone you love. Either way, you'll leave full.
Plan your visit