Boss Lady’s birthday is coming up, so I took her for dim sum at what I consider the best spot in the city: Golden Sands. Let’s listen to Mama Said for this post.
I called the day before to make a reservation, and we arrived promptly at 11:00 a.m. We were shown to a small table by the window. Right away, I noticed how friendly the staff were, extending the same warm, polite hospitality to non-regulars like us.
We were asked what tea we wanted. My mother was silent for a couple of moments and then requested bo-lay, a tea, according to my mother, that pairs well with dim sum. Over in the corner, I noticed a chef eating his lunch. I always find it reassuring to see staff eating at their own restaurant. After all, they know what goes on in the kitchen better than anyone.
I encouraged Boss Lady to order whatever she wanted, but she hesitated because I was picking up the tab and she didn’t want to overorder. I sighed, picked up the menu checklist and went through every item with her.
Together, we chose: Steamed Scallop & Shrimp with Black Truffle ($9.88), Prawn Dumplings ($8.25), Steamed Pork Shao Mai with Fish Roe ($8.25), Chicken Feet ($7.50), Salt & Chilli Pepper Squid Tentacle ($14.88), and Beef Flat Rice Noodles ($18.88). She declined my suggestion to order lobster or quail.
The beef rice noodles arrived first. I could see the dark brown sear of the wok on the noodles and the charred, bright green onions. The beef itself was ultra velvety, with a tenderized softness. I was struck by how generous the mound of noodles and beef was, even larger than the one at Emerald Garden.
The meat in the shao mai was so juicy. As I bit into the dumpling, the meat fell apart into tender chunks. The texture here is springier and loosely packed. I found this surprising because at other restaurants, sui mai is more like a finely ground pork ball with a tougher, mealier grind.
Our server came by to check on us and spotted a strand of hair in my mother’s dish. She asked Boss Lady if it was hers. My mother pulled it out, laughed and confirmed it was hers, adding that she wouldn’t complain to the kitchen. They both had a good chuckle.
The har gow was the size of a baby’s fist. The translucent white wrapper was silky, slightly sweet and sticky. When I took a bite, the soft wrapper gave way to a jumble of whole, crunchy pink shrimp. I liked alternating between the Chinese mustard and spicy red sauce, dabbing each onto my dumplings for a blunt hit of heat, much like horseradish with prime rib.
The truffle, scallop, and shrimp dumpling was tricky to eat. The slippery pieces of seafood shifted around inside the wrapper like an overstuffed inari pocket before tumbling onto my plate. The dollop of black truffle was assertive and earthy. Despite the logistics of eating this dumpling, it’s worth ordering.
The fried squid is the best I’ve had for dim sum in Calgary, even edging out Ho Won. The white squid at Golden Sands tasted as if it had never been frozen, each piece toothsome and bouncy. The batter was thin and light, fragile like tempura and not at all oily, with just the right amount of salt. It also arrived piping hot from the fryer. The squid at Ho Won is more uniform, each piece tubular and noticeably chewier, with a gloriously thick, brittle batter. I like both versions, but the natural sweetness of the squid at Golden Sands inches it ahead.
My mother noted that the quality of the food reminded her of Vancouver and Richmond, but at a lower price. If a restaurant can impress Boss Lady, you know it’s a winner. I can’t wait to return and try more of the dinner menu. Hitting the Sauce gives Golden Sands two phat thumbs up.
Looking for more best eats in Calgary? View my 2026 Guide of Best Restaurants in Calgary.
Hitting the Sauce 