Diner’s Diary | Beijing chefs’ dishes at Dong Lai Shun will get your taste buds tingling, and your nose too

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.

Another winner was the beef tripe in a light mustard sauce (HK$78), which had a subtle kick. Other appetisers include thinly sliced braised ox tongue (HK$88), and sliced Hulunbeier deluxe mutton accompanied by bean jelly (HK$128) in a slightly spicy soy sauce.

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.

Sauteed prawns in fresh tomato with tomato sauce (HK$198) was also delicious; the tomatoes from northern China taste meatier. Braised lamb chops with sea cucumber (HK$288) is an interesting combination and ideal for lamb lovers - the sauce has a strong lamb flavour.

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.