Randomness Guide to London - Differences between Version 4 and Version 3 of Golden Day, W1D 5EP

Version 4 Version 3
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[[Kake]] and nine friends visited in June 2010. We'd booked in advance, and were seated in a slightly more private booth area at the back of the restaurant. Because of the size of our party, we managed to try a fair selection of the menu &#8212; around 14 dishes &#8212; and it was all good. Smoked pork with white pepper and leeks (&#30333;&#26898;&#33240;&#32905;/b&aacute;i ji&#257;o l&agrave; r&ograve;u; &pound;9.50) <small>[http://www.flickr.com/photos/kake_pugh/4756341126/ photo]</small> was one of the standouts, with an excellent smoky flavour to the meat and a pleasing texture too.
 [[Kake]] and nine friends visited in June 2010 (we'd booked in advance). Because of the size of our party, we managed to try a fair selection of the menu &#8212; around 14 dishes &#8212; and it was all good.
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Hunan-style mashed aubergine (&#25794;&#33976;&#33540;&#23376;/l&eacute;i zh&#275;ng qi&eacute; zi; &pound;6.80) <small>[http://www.flickr.com/photos/kake_pugh/4799994840/ photo]</small> was smoky and soft, and had a good seed-free texture. A dish of hand-torn cabbage (&#25163;&#25749;&#21253;&#33756;/sh&#466;u s&#299; b&#257;o c&agrave;i) <small>[http://www.flickr.com/photos/kake_pugh/4756234696/ photo]</small> was perfectly cooked, neither too crisp nor too soggy.
 Smoked pork with white pepper and leeks (&#30333;&#26898;&#33240;&#32905;/b&aacute;i ji&#257;o l&agrave; r&ograve;u; &pound;9.50) <small>[http://www.flickr.com/photos/kake_pugh/4756341126/ photo]</small> was one of the standouts, with an excellent smoky flavour to the meat and a pleasing texture too.
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Arriving last was the most spectacular of our dishes &#8212; sliced steamed fish with chillies and garlic (&#39321;&#36771;&#29255;&#29255;&#39770;/xi&#257;ng l&agrave; pi&agrave;n pi&agrave;n y&uacute;) <small>[http://www.flickr.com/photos/kake_pugh/4756386130/ photo]</small>. The presentation was great, with head and tail set at either end of the platter and cucumber "scales" running along each side. The fish had a lovely texture too.
 Hunan-style mashed aubergine (&#25794;&#33976;&#33540;&#23376;/l&eacute;i zh&#275;ng qi&eacute; zi; &pound;6.80) was smoky and soft, and had a good seed-free texture. A dish of hand-torn cabbage (&#25163;&#25749;&#21253;&#33756;/sh&#466;u s&#299; b&#257;o c&agrave;), recommended by our server as a "special" rather than coming from the regular menu, was perfectly cooked, neither too crisp nor too soggy.
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On another visit a month later, we tried the sundried green beans with pork (&#26333;&#35910;&#35282;&#28818;&#32905;; &pound;8.50) <small>[http://www.flickr.com/photos/kake_pugh/4799340427/ photo]</small>, Xiangxi-style dry-pot duck with baby ginger (&#20094;&#37707;&#28248;&#35199;&#20180;&#23004;&#40232;/g&#257;n gu&#333; Xi&#257;ngx&#299; z&#464; ji&#257;ng y&#257;; &pound;15.80) <small>[http://www.flickr.com/photos/kake_pugh/4799351871/ photo]</small>, and steamed seabass with home-made chilli paste (&#21057;&#26898;&#33976;&#40056;&#39770;/du&ograve; ji&#257;o zh&#275;ng l&uacute; y&uacute;; &pound;16.80) <small>[http://www.flickr.com/photos/kake_pugh/4800051938/ photo]</small>. The flesh of the fish was softer than that of the steamed fish we had last time, and [[Kake]] didn't enjoy it quite as much, but the rest of our party thought it was fine.
 Arriving last was another "special" &#8212; sliced steamed fish with chillies and garlic (&#39321;&#36771;&#29255;&#29255;&#39770;/xi&#257;ng l&agrave; pi&agrave;n pi&agrave;n y&uacute;) <small>[http://www.flickr.com/photos/kake_pugh/4756386130/ photo]</small>. The presentation was great, with head and tail set at either end of the platter and cucumber "scales" running along each side. The fish had a lovely texture too.
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Accessibility: A largeish step up to get in. Toilets are down a flight of stairs with a couple of bends.
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<div class="last_verified">Last visited by [[Kake]], [[bob]], and friends, July 2010. Opening hours taken from a business card acquired on that visit.</div>
 <div class="last_verified">Last visited by [[Kake]], [[doop]], [[bob]], and many others, June 2010. Opening hours taken from a business card acquired on that visit.</div>

Hunan restaurant on Shaftesbury Avenue in Chinatown. It opened in early 2010 on the site previously occupied by Chinese Experience. Its Chinese name is 好日子 (hǎo rì zi), which literally translates as something like "auspicious day".

Kake and nine friends visited in June 2010 (we'd booked in advance). Because of the size of our party, we managed to try a fair selection of the menu — around 14 dishes — and it was all good.

Smoked pork with white pepper and leeks (白椒臘肉/bái jiāo là ròu; £9.50) photo was one of the standouts, with an excellent smoky flavour to the meat and a pleasing texture too.

Hunan-style mashed aubergine (擂蒸茄子/léi zhēng qié zi; £6.80) was smoky and soft, and had a good seed-free texture. A dish of hand-torn cabbage (手撕包菜/shǒu sī bāo cà), recommended by our server as a "special" rather than coming from the regular menu, was perfectly cooked, neither too crisp nor too soggy.

Arriving last was another "special" — sliced steamed fish with chillies and garlic (香辣片片魚/xiāng là piàn piàn yú) photo. The presentation was great, with head and tail set at either end of the platter and cucumber "scales" running along each side. The fish had a lovely texture too.

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Last visited by Kake, doop, bob, and many others, June 2010. Opening hours taken from a business card acquired on that visit.

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