New look, new tastes, same great time at Grand Century

ALWAYS one of Wellington’s top, tastiest restaurants, the Grand Century has marked its 15th year in Wellington with a major revamp of its decor and a number of new dishes to go with its old favourites.

The secret ingredient for the cuisine is new chef Eddie Zhang who has come to the Grand Century with a huge range of traditional Chinese dishes and an innovative eye for making some fantastic new fusion meals.

Owner Judy Tai, who started the Grand Century in 2003, says she is also proud of the major redesign of the restaurant which was done in August. It created a more subtle environment for a relaxing dining experience, and she replaced the chairs with comfy, fully upholstered chairs, and beautiful crockery to add a touch of class to every meal.

“It’s upmarket in style, but it’s great food at a really reasonably price,” she says.

The Grand Century is fully licensed with a huge a la carte menu, great set menus for groups, and they do a fabulous yum char every day of the week.

It’s also a large place, with more than 200 seats and tables ranging from two people up to large ones for 14 to look after all sorts of groups and family outings. There are also two function rooms on the mezzanine level for private events, one which can seat 40 people and 10-20 can go in the smaller one.

The Grand Century features the many varied cuisines of China which appeal to the many Chinese migrants that now make Wellington home, as well as the traditional Kiwi diners who have loved dining at the Grand Century for many years.

Judy says the head chef is a particular expert with his Peking Duck, while the dim sum chef, who looks after the yum char, has worked in some of the top Hong Kong restaurants.

Some of the delicious taste sensations are the prawn and coriander rolls wrapped in rice paper, or for a surprising spicy kick, try the salmon shashimi with special salad. The sauce has a bit of wasabi, and a few other bonus secret ingredients.

Judy says a particular treat is the toffee kumara that comes surrounded by a web of spun sugar. Dipping the kumara in the accompanying bowl of iced water seals it in a sweet shell while the centre is still hot, making for a delicious contrast. (The kids love the sugar web as well, which tastes a lot like candy floss!)

Seafood fans will love the large, battered prawns, which are deep fried in the shell with the meat expertly separated from the shell. You can eat just the meat, but the frying turns the shell into a crunchy, tasty treat as well.

A particular speciality is the steamed whole blue cod, which is filleted and topped with spring onions and chopped capsicums. “Blue cod is excellent when steamed,” Judy says, “It is moist and soft and just has a beautiful texture.”

“And like all our meals the food is prepared fresh, and all with quality ingredients.”

But the great thing is that while the food is beautifully prepared, the price is always reasonable, she says. That applies to the yum char, which is particularly popular on the weekends, but is also available seven days from 11am-2.30pm.

The restaurant is open from 5pm-late seven days.

The Grand Century is at 84 Tory St, Wellington.

For bookings, phone 801 8682.

Photos: JOHN NICHOLSON/STUFF Chef Eddie Zhang has introduced interesting fusion dishes to the Grand Century’s menu.

The interior of the Grand Century on Wellington’s Tory St has had a major revamp.

The toffee kumara and the delicate, and tasty, web of spun sugar.

The battered, deep-fried prawns.

The salmon shashimi and shredded salad is a treat for seafood lovers.

Both Grand Century function rooms cater for business meetings, family functions and special events.