Our Story

Golden Dragon was born from a vision shared by Master Chef Wei Long and his grandmother — to bring the authentic, uncompromising flavors of China to the vibrant island of Sri Lanka. In 1985, a modest shopfront in Colombo opened its doors with just twelve tables and a single wok. The aromas of Sichuan peppercorns and hand-pulled noodles drew visitors from across the city.

Today, nearly four decades later, that same dedication to craft endures. Every dish is prepared using time-honored techniques passed down through three generations. We source the finest ingredients — from aged soy sauces brewed in clay urns to vegetables harvested at dawn from local farms across Sri Lanka.

The Golden Dragon experience is not merely a meal. It is a journey through China's rich culinary landscapes: the fiery boldness of Sichuan, the delicate refinement of Cantonese dim sum, the hearty warmth of Northern wheat noodles, and the subtle artistry of Shanghainese cooking.