Golden Century

Golden Century has operated on Sussex Street in Sydney's Chinatown since 1989, built around a wall of live seafood tanks that let diners choose their own mud crab, lobster or fish before it is cooked to order. The Cantonese seafood menu centres on that live-tank selection, with steamed and stir-fried preparations, though the salt and pepper squid and Peking duck have become fixtures on the menu even for diners not ordering from the tanks. The dining room is large, brightly lit and functional rather than atmospheric, with round tables suited to group dining and a fast, no-nonsense service style; it is not a place for a quiet, intimate meal. There is no significant wine programme -- beer, tea and simple spirits are the norm, in keeping with the restaurant's focus on food over ambience. Golden Century's late-night hours, open until 4am on Friday and Saturday, have made it a long-standing after-hours destination for chefs and hospitality workers finishing their own shifts, as well as anyone wanting Cantonese seafood outside normal dinner hours. Bookings are recommended for larger groups, since round tables suited to sharing multiple seafood dishes can be limited on busy nights, though smaller tables can often be seated as walk-ins. Its live-tank selection, longevity and late-night trade have made it one of the defining seafood restaurants in Sydney's Chinatown.