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THIS RESTAURANT IS CLOSED Grand Palace Restaurant Review: Lunchtime and Sunday mornings are times to partake of the citys finest dim sum. Thirty varieties are served, from crisp fried chicken feet to fluffy pork buns to the fabulous eight-treasure in lotus leaf. The regular menu, too, intrigues, with unusual offerings secreted among the standards. The watercress soup, for instance, is a beaut, vibrant with greens and slices of pork and shiitake mushrooms in a gingery broth. The more adventurous will surely want to order from the special Cantonese menu, on which can be found specialties like stir-fried sea cucumbers and jelly fish. The large dining room may be a little weak on atmosphere, but weekend evenings brings hilarious karoake and Sunday mornings finds the place packed with Chinese families chattering gaily over a traditional dim sum breakfast.