Beijing chefs’ dishes at Dong Lai Shun will get your taste buds tingling, and your nose too
Guest chefs at Causeway Bay northern Chinese restaurant cook up some Beijing specialities, and we got to try some
For some authentic northern Chinese fare, Dong Lai Shun in Causeway Bay has brought over chefs from its sister restaurant in Beijing to present some traditional dishes. Guest chefs Xue Yuhang and Chang Lei gave us a sneak peek - and a taste.
The appetisers are appealing, such as mashed mountain yam with blueberry sauce (HK$78). Dong Lai Shun head chef Tony Lam explained that, unlike mountain yam found locally that turn yellow quickly, the ones in northern China are thinner and keep their white colour.
There were several stand-out main course options. The stir-fried mutton and scrambled egg with chives and cumin seeds (HK$138) looked like a delicately prepared dish, and had a wonderful aroma thanks to the cumin. The ingredients are meant to be wrapped in lettuce cups for a refreshing crunch.
For a nose-tingling experience, look no further than the sautéed prawns in mustard sauce (HK$198). Much like wasabi, the mustard sauce may bring tears to some diners’ eyes. Another impressive presentation is the braised beef slices with bean curd, pickled vegetables and chilli (HK$228). The top ingredient here is the tofu, which soaks up the sauce.
But wait – there’s dessert. Don’t miss the yam rolls with red date and walnut in osmanthus honey sauce (HK$72). The outside is slightly crispy, while inside is chock full of dates and walnuts that aren’t too sweet.
While the guest chefs are at Dong Lai Shun until April 18, the restaurant in Hong Kong will keep the dishes on its menu after they depart.
Dong Lai Shun, 26/F, Soundwill Plaza II – Midtown, 1-29 Tang Lung Street, Causeway Bay. Tel: 2763 7038