Known by the locals as a traditional Mom and Pop shop, Golden Dragon has been serving take-out meals since the owner took it over in 1999. The restaurant is located in Northern Philadelphia near a major university. The owner has grown to the neighborhood well, and has successfully made menu adjustments to suit the local clientele.

The humble take-out eatery is very simple in interior décor with just a few Chinese wall ornaments around the counter. The primary focus at Golden Dragon is serving delicious Chinese food to the supportive customers.

Fact Sheet:

• Location: 3212 N. Broad St. Philadelphia, PA 19140


• Cuisine:  American style Chinese cuisine


• Offers: Take-out


• Signature Dish: General Tso’s Chicken, Beef with Mixed Vegetables, Chicken with Broccoli, and Singapore Mei Fun


• Year of establishment: 1997 (took over in 1999)


• Phone: (215) 226-3866

Crowd Pleasing Food

Golden Dragon serves primarily Americanized Chinese food. The most popular dishes are the General Tso’s Chicken, Chicken with Broccoli, Beef with Mixed Vegetables, and last but not least, the Singapore Mei Fun, which is perhaps the most popular dish. The Singapore Mei Fun is made with a combination of cabbage; carrot slices; bamboo shoot strips; roast pork, beef, or shrimp; shredded onion; and scallions. The dish is seasoned with curry powder, oyster sauce, and soy sauce. The secret is to stir fry the mixture of ingredients over a very hot flame.

There are plenty of selections for the health conscious customers as well. Most of the dishes on the menu can be prepared steamed or boiled and with sauce on the side. That being said, all of the dishes on the menu are prepared with little oil and salt. And if a customer has a specific request, the kitchen will be glad to honor it—they’re requirements are the restaurant’s first priority.

And because Golden Dragon’s distributor makes deliveries every day, it is easy for the restaurant to stock the freshest ingredients available. Then, all of the food is stocked according to health bureau standards in the restaurant. The staff keeps a record of daily sales and used produce to they can keep track of when produce needs to be bought and when it needs to be discarded. Only the highest quality food is served.

Efficient Service=Smooth Operation

As a small mom and pop restaurant, a traditional method of managing isn’t used. “If the staff does a good job, the restaurant’s operation will run smoothly,” says the owner. And it’s clear the staff always does their job well. While small in number, they always work efficiently, even during the busiest shifts. The owner supervises the restaurant himself and checks to make sure everything being served is up to par.

According to the owner, he learned in the past that the secret to running a successful take-out restaurant is to provide the customers with what they want, quickly, in adequate portions at a fair price. He guarantees speedy service because the kitchen is always ready to go. They prepare the ingredients before orders start coming in. As a result, most orders can be fulfilled within 5 minutes.

The busiest hours are the peak times during lunch and dinner as there are offices and a residential area nearby. While delivery service is not offered, customers are quite willing to pick up their meals themselves.

Showing Thanks

While Golden Dragon has felt the negative effects of the economic downturn, the regular customer base is still consistent and strong. To show thanks for his customers’ support, the owner offers a 5% discount without sacrificing the quality of the food.

The Owner’s Secrets

According to the owner, food quality and customer service are two important parts in running a successful restaurant. These two things are what people look for when deciding on where to eat out. While Golden Dragon is a humble eatery, the owner and staff are always focus on these two areas. The phones are answered politely and orders are filled as quickly as possible.

However, in the future, the owner plans to continue to make improvements to his restaurant, even in this poor economy. He’ll continue to update the menu, add healthier dishes, and put his customers’ suggestions into action.