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Golden Inn Restaurant


107A 2 Avenue SE
Calgary, AB T2G 0B2

(403) 269-2211
goldeninn.ca

Rating: out of 5 stars (66 reviews) Average Rating Over Time
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Banquet/Private Rooms caterer Caterers chinese Chinese Foods chinese restaurant chinois dining Entertainment & Going Out food Full Bar Late Night nourriture Price: CAN$30 and under repas restaurant Restaurants Wheelchair Access Wine



Hours: Sun 4pm-2am; Mon-Thu 4pm-3am; Fri-Sat 4pm-4am
Status: Open
Payment Methods: Visa, MasterCard, American Express

Description

Golden Inn Restaurant offers these services: chinese, caterer, restaurant, chinese restaurant.
by ourbis on July 21, 2013 from ourbis

Reviews

Good for late-night: If you're out on the town and have a craving for Chinese food, forget Singapore Sams which gets crazy busy, try out Golden Inn. No buffett, but they make really amazing food.
Rated 5 stars by Francy on October 08, 2010
Late night eats at their best: No matter where I am in the city, when a party night is over it's off to Golden Inn. They're open late (4am?) and have wicked good food. Always a busy place, but you can get a seat. Friendly staff that accommodate the rowdies at the end of the night.
Rated 5 stars by scrambly45 on August 30, 2010
One Good Place to enjoy traditional Chinese food: We enjoy go to Golden Inn Restaurant for late night snacks or family gathering. The price you pay and the mount of you get is unbelievable. Beside the amount of food you get, the food is really good, service is well compare to other Chinese restaurant.
Rated 5 stars by Pacific Coast Digital Print and Copy on May 25, 2009

Information from the business

Located in the heart of Chinatown, the Golden Inn Restaurant has been serving up all of your favourite authentic Chinese dishes for over 36 years! Bring your family in and sit down to a nice meal, or grab any number of the tasty treats available for take-out on your way home from work.lden Inn is renowned for its delicious Cantonese-style dishes and super-late hours. Our salt and pepper squid...
by opentable on September 06, 2013 from opentable
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