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SYDNEY, July 31-- As one of the most popular and recognizable venues in Sydney's Chinatown, Golden Century has been serving up traditional Cantonese dishes and fresh seafood for over 30 years. Before COVID-19, the three-storey establishment could hold over 600 diners at once, offering a range of dishes from the luxurious to more standard fare, and attracting customers from all walks of Sydney-life. Now, with record COVID-19 cases in the city of Melbourne and Sydney being potentially on the brink of a second wave, restaurants and bars are preparing to be hit with a return to lockdown as they struggle to survive. The man responsible for turning Golden Century into a Sydney icon, Eric Wong, told Xinhua that the pandemic is the biggest challenge he has faced in 30 years. He explained that businesses in Chinatown, and across Sydney, have had to adapt fast to the constantly changing situation and government advices. "At this time it is always up and down. For example two weeks ago, we felt very confident and so we extended from three days to being open five days a week," Wong said. "That was two weeks ago, but now business has slowed down again because of Melbourne's problem." Before the outbreak of the COVID-19 pandemic, Golden Century had witnessed many nights when the restaurant was filled wall-to-wall with happy customers enjoying one of Sydney's great hubs. Families would celebrate birthdays and other milestones, alongside visiting Chinese businessmen spending thousands of dollars on premium dishes like king crab. | 
