Golden Seaside in Newry and Mourne

The food is great. Got peeking ribs, chicken fried rice, chip and curry, all perfect, curry can be rather watery sometimes though, I prefer it thicker.

Really good Chinese best in Kilkeel I think prices are steep but it’s the same everywhere you go now

The food here was fairly good but not great. Was it worth £39 - no. It was convenience only, as we were in a static caravan at Cranfield. Would I go back - no. Next time we’ll be better organised, buy M&S ready meals and avoid paying too dollar for the mediocre. The (3) duck springs rolls were 2 star, the salted chilli ribs had little salt and no discernible chilli taste, no fresh chilli at all and it was a poor portion for the £6 cost. The bag of free prawn crackers had good crackers - not the cheapest brand that’s awful and common in Newry. I got salt & chilli king prawns (10) main for just over £8 again no real chilli kick and not a bit of fresh red chilli in any chilli dish and this only saves a few pence. My wife enjoyed her salted chilli chicken (£7.60) but it’s now top dollar pricing as it’s £2 a main dish more expensive just two years ago so it has to be better quality. This place used to be a sit In restaurant but no longer; take out only now. I made the review 3 star overall but this isn’t a place for a discerning diner. If I were comparing this place to the food from Chinese takeaways in Newry then it’s 4 star, but that’s only a reflection of how really poor most Chinese overpriced takeaway food is there. If I compare it to the fabulous Red Panda Belfast it’s one star and the takeaway price difference is insignificant but the difference in quality is huge. It’s important now to know what food bang we are getting for our hard earned, inflation weakened, buck, as prices are rising. The last thing we really want to happen is to be charged far too much for cheap food that’s poor quality and most Chinese take away food is cheap food, long grain white rice/noodles/chemical soy sauce and cheaper cuts of meat. The sauces: sweet & sour is white sugar/vinegar/water. To give it better taste, quarter whole oranges and lemons including peel and boil in the liquid and add pineapple juice. Some of the warming spices could added (cinnamon sticks, star anise, ginger root). Then strain. Curry sauce and gravy are the same base: plain flour fried in used cooking oil that makes a wet cement like mix then add curry powder for curry and liquid caramel colour (Maggi brand). The used cooking oil for gravy has lots of onions fried to deep brown for flavour and strained off. Again the same warning spices to improve it. Black bean is water/stock based. Kung Po is a variation of sweet and sour. So next time you’re in your local Chinese if you we not impressed with the quality/portion on a previous visit then say so. I was taken by surprise too that in one takeaway the estimated wait time Friday teatime was an hour and another it was half an hour. Both are cash only places.

I ordered sizzling cantonese beef,after I was told no steak available. It was really shredded beef but it was very tasty and I was hungry. Seemed very busy with carry outs as the carry out is partitioned off with clear material. Anyway if I am around I would eat again here.

We got honey chilli chicken & f.rice, chicken chow mien, special fried rice with bbq sauce and a curry chip. Everything was Spot on!!! The chips were homemade not frozen! Cooked perfectly! Will defo be back.

Go here often for a takeaway, probably the best chicken in Peking sauce that I've had, good chinese, quick orders. Would recommend it.

A Chinese for a family of four does not come cheap. Our carry out meal here last night was terrible and we won't be back. Sickly sweet chicken curry. The spring rolls were tiny. The chips looked as if they had been cooked 10 times! As hard as the road and they tasted of fish. How hard is it to do nice chips? I think this meal has put me off Chinese for a while.