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SCMP Reporter

Dong Lai Shun

B2, The Royal Garden Hotel, 69 Mody Road, Tsim Sha Tsui

2733 2020

The fare

Hong Kong foodies' understanding of regional Chinese cuisine generally does not go much further than Cantonese food, so when Beijing?s Dong Lai Shun opened here, it decided to flesh out its menu to include the Huaiyang cuisine of the southern Yangtze region in addition to its signature shuan yang rou (do-it-yourself Mongolian mutton hotpot).

The ambience

The spacious, open design is a plus for hotpot dining because it allows for better air circulation and reduces fumes, a common problem with Chinese restaurants serving hotpot. The VIP rooms, soon to be opened, are tastefully decorated.

The cost

$300 to $400 per head.

Who to bring

Women who love hotpot but hate having to rush home afterwards to get the smell out of their clothes. They will love the clean, clear air of this place. Instead of the charcoal grills used in Beijing, Dong Lai Shun in Hong Kong uses a fireless magnetic cooker.

Turn-ons

The five-star hotel environment and service has upgraded the shuan yang rou culinary experience. The best quality mutton from Inner Mongolia is served in a comfortable, aesthetically pleasing setting. The mutton is sliced paper-thin and requires only a quick dip in a boiling broth. The sauce, which you can concoct yourself from a wide range of condiments, is characteristic of the restaurant. If you feel uneasy about doing your own mixing, you can always always ask the waiter to make a sauce for you.

Turn-offs

For centuries, Dong Lai Shun in Beijing has based its success and popularity on serving just one thing. The Hong Kong branch has broken the hallowed rule by including Huaiyang cuisine in its offerings. It seems a pity the restaurant owners lacked the confidence to let the restaurant?s tradition speak for itself with purely shuan yang rou fare. It really did not have to piggyback on southern cuisine to be a crowd pleaser.



Classic - Dong Lai Shun