It has been open for more than 20 years, and it is famous for its exquisite size.

Jin Yeting is best known for celebrity chef Dai Long, who was the prototype for Stephen Chow's movie "God of Food". In 1992, Dai Long became the head chef of the hotel, and Hong Kong celebrities such as Li Ka-shing, Stanley Ho, Andy Lau and Jackie Chan were all guests at the restaurant. Dai Long, along with Yang Guanyi, Chen Dong and Xu Peidong, is known as one of the four famous chefs in Hong Kong, and he is also one of the chefs at the state banquet of Hong Kong's return to China in 1997. Dai Long, the "God of Food", has countless titles, and has been awarded the honorary president of the Guangdong-Hong Kong-Macao Famous Chefs Association, the honorary chairman of the World Chinese Healthy Eating Association, the Cordon Bleu Award of the French Gastronomy Association, and the First-Class Chef Award of the French Gastronomy Association.

A bowl of "Emperor Fried Rice" in the comedy "God of Food" has made countless fans unforgettable, and now the chef of Jin Yeting is no longer Dai Long, but Jin Yeting's fried rice is still online. Dai Long fried rice does not use overnight rice, but uses Thai fragrant rice that has been cooled for three hours; Eggs and rice are fried separately, egg yolks and egg whites are stir-fried in a 10:1 ratio, and then cut into mung bean-sized granules for later use; In addition to light soy sauce, olive oil, fish sauce and Huadiao wine are also added to the soy sauce. Add the soy sauce three times, the first time in the middle, the second time along the edge of the pot, and the last time on the edge of the pot to evenly color...... The restaurant's main "Golden Leaf Kitchen Fried Rice" continues Dai Long's practice, with full and distinct rice grains, fresh shredded crabs, scallops and vegetable grains evenly distributed, and plenty of wok energy, which shows the master's ability to throw pots. The fried rice with scallion and egg white, Yangzhou fried rice with plum cabbage, and beef song fried rice with shrimp sauce are all delicious, and diners can order according to their favorite tastes.

The restaurant after Dai Long's departure is no longer as popular as it used to be, but there are still a few big dishes worth trying. Steamed fresh crab claws with ginger and rice wine are steamed with egg whites and rice wine after the huge single crab claws are removed, the soup is milky white, the mellow rice wine has a rich taste, and the ginger is slightly spicy and refreshing, which highlights the freshness and tenderness of the crab meat. The Sichuan dish of dry braised shrimp balls is also well done, with heavy seasonings such as sweet wine stuffed and bean paste to highlight the flavor type, the shrimp meat bite is slightly spicy and sweet, the wine is fragrant and aftertaste, and the compound taste is progressive. Seafood dishes such as Songzi pineapple, fresh shrimp, prawns with flower and scallops, soy sauce and bamboo shoots, and dragon balls are all excellent, and they are enough to save face.

The restaurant is located on the lower floor of Conrad Hong Kong, and the decoration is a little old, but the popularity is still relatively strong. However, the restaurant only has 3 private rooms, which can accommodate 12-16 guests at the same time, so be sure to book in advance. Although the level of today's Golden Leaf Court is no longer Dai Long's year, it still won a Michelin star by virtue of its strength. In terms of service, it is a little sluggish, and the rhythm of serving is often criticized.

*Tips：

Tips for fried rice to be delicious:

1. Fried rice does not necessarily use overnight rice, and the overnight rice is fried with a large but loose chew. You can use Thai fragrant rice to cook and let it cool for more than 3 hours to dry, and the fried rice will be dry and plump without being stiff.

2. The secret recipe of seasoning in each restaurant is a secret, but adding fish sauce and Huadiao wine to fried rice soy sauce can increase the flavor, and adding soy sauce in 3 times will make the color more even.

3. The fried rice in the restaurant is fried separately from the eggs and rice, and if you want the eggs to be evenly and finely chopped, you can cut them into the size of mung beans after frying.