Royal Garden opens door to combine Cantonese fare and northern Chinese cuisine
Water garden is all that separates hotel’s northern Chinese restaurant, Dong Lai Shun, from The Royal Garden Chinese Restaurant
FARE Cantonese cuisine. AMBIENCE On one side of the open-plan atrium basement, designed like at formal old-style water garden, diners walk over a bridge to get to the restaurant. COST HK$500 for two. WHO TO BRING Friends, family and colleagues. TURN-ONS All the dim sum is made in house and everything we tried was good. We loved the deep-fried taro dumplings with mushroom, the turnip cake with house-made XO sauce was one of my favourites, and steamed rice rolls with shrimps and leeks did not disappoint. The steamed shrimp dumplings and pork dumplings were also outstanding. I appreciate the fact that you can order a few morsels from the hotel’s northern Chinese restaurant, Dong Lai Shun, which is on the other side of the water garden. They prepare especially good pan-fried buns with mutton, a favourite northern Chinese dim sum. The bun was brown and crisp with tasty marinated minced lamb inside. We also liked the baked prawn in supreme broth served with pan-fried vermicelli. We also tried the poached seasonal vegetables in bouillon, deep-fried glutinous balls. For dessert, I would recommend the new winter melon with agar jelly and osmanthus sweet soup from Dong Lai Shun. It was the perfect way to cool down after something spicy, and a great way to finish lunch. TURN-OFFS It gets chilly like many hotel restaurants, so be sure to bring a jacket. DRINKS Chinese teas and soft drinks go best with dim sum.