Golden Bay Fresh Seafood Restaurant is the brainchild of a group of friends who wanted to showcase the Chinese culture, tradition and cuisine. During their weekly tea gatherings, they would discuss how much they missed the sumptuous dishes which they enjoyed back home. In late 2006, their talks led the group to come up with a concept for a grand restaurant that would showcase traditional and modern Chinese cuisine. In the beginning, their plan was to establish a typical Chinese restaurant that was comparable to other restaurants in the country. However, encouraged by the strong outlook of the tourism industry in the country, they decided to build a grander and more exquisite restaurant which would offer a dining experience that is unparalleled on this side of the world. They also wanted this convenient and satisfying dining destination to be big enough for a multitude of people to converge in and share fond memories.
Exterior and Interior Design
Chef Ben Hui Chun Yuk is one of the most sought-after Chinese chefs in Asia. His superb cooking skills have landed him positions in top restaurants across the region, from Hong Kong and Singapore to Malaysia and Indonesia. From 1990 to 1994, he served as the executive chef of Tong Po Seafood Restaurant in Hong Kong. He then moved on to Singapore's famed Crystal Jade Restaurant as its Executive Chef. The Indonesian restaurant group Grand City later recruited Chef Ben and he served as their top chef from 2002 to 2003, before moving to Genting Casino-Maxim VIP in 2003. Due to his rising popularity, Chef Ben was then hired by Crown Plaza in Zhou Chow, China. Prior to being employed by Golden Bay, he worked as the Executive Chef of Resort World Casino in Singapore.