About Shun Sato and CENSU CREW
CENSU CREW, under the innovative leadership of Chef-Founder Shun Sato, is thrilled to announce the grand opening of GOLDEN GIP at its new permanent location on Wellington Street, Central. Bringing a wealth of experience from previous roles at Censu and around the globe, Head Chef Nigel Kim will be spearheading the kitchen at Golden Gip, serving up an electrifying menu of Asian flavours with a Korean twist.. Building on the triumph of its recent four-month pop-up, PRELUDE in Sai Wan Ho, GOLDEN GIP brings an elevated dai pai dong experience that celebrates food, art, and community, showcasing collaborative artworks throughout the vibrant space.
Our Dishes
ASIAN CUISINE WITH A KOREAN TWIST The menu at GOLDEN GIP features a diverse array of contemporary dishes, all designed for sharing and sparking conversations. Starting with Hamachi, guests can expect a delicate balance of roasted sesame seeds, homemade chili oil, and Japanese hamachi. East meets West in the innovative Not Your Normal Burrata, where burrata is served with “Strange Flavour Sauce” and kombu dashi-cured tomatoes. For a delightful blend of French and Chinese influences, the Drool Chicken (Siu Siu Tipsy) offers tender slow-cooked chicken breast infused with Shaoxing wine, Sichuan pepper and a unique blend of goji berries, paired with sliced okra for an umami and texture-packed dish. Those craving a creative twist can enjoy the Kimchi Cheung Fun where Hong Kong-style cheung fun meets homemade XO sauce and kimchi, delivering bold and spicy flavours. The menu further showcases innovative creations like I’m A Crepe, a crispy coconut-battered shell and konbu-marinated Japanese chicken salad with mixed herbs and savoury fish sauce. Indulge in the nostalgic flavours of “HAHA” Toast a modern twist on a classic dai pai dong dish, where prawn mousse and homemade yuzu mayonnaise are sandwiched between sourdough. GOLDEN GIP’s offerings extend to larger plates such as the Fxxcking Peace Out Mapo Tofu, a delectable combination of daily fresh crab, steamed egg, and tteokbokki, beautifully capturing the essence of Cantonese-style mapo tofu with a Korean twist. Another highlight is the Grilled Pork Neck, featuring doenjang-marinated pork neck, pickled radish and shiso leaf with Korean hot sauce, a perfect blend of Southeast Asian and Korean influences. Not to be missed is the Not Censu Cup Udon (Seafood), a playful interpretation of Hong Kong crispy noodles infused with Korean flavors with fresh prawns, calamari, vegetables, a sumptuous doenjang broth and gochujang. Guests are encouraged to crush the crispy noodles and savour them together with the gravy. Accompanying the menu is a variety of wines, sakes, soju, makgeolli, and cocktails, all influenced by Asian flavours.
