Dong Lai Shun: restaurant review
- Boasting a quintessentially 21st century aesthetic, Dong Lai Shun specialises in northern Chinese cuisine, in particular, dishes from Beijing and Huaiyang
Its origins may be traced back to turn of the 20th century Beijing, but Dong Lai Shun is by now viewed as Hong Kong’s very own. Situated in the basement of The Royal Garden hotel, the restaurant boasts a quintessentially 21st century aesthetic and specialises in northern Chinese cuisine – dishes from Beijing and Huaiyang in particular.
The restaurant is a firm favourite among those with a particular penchant for spice. Specialities include shuan yang rou – which is a slow-braised Mongolian mutton hotpot – pan-fried pancakes filled with beef or mutton and a Sichuan chilli sauce, and a selection of Beijing and Huaiyang dim sum.
Signature dishes
Shuan yang rou (Mongolian mutton hotpot)
Wok-fried crabmeat and rock lobster with salted egg yolk on rice crackers
Vegetable rice with smoked chicken in casserole
Contact details
B2, The Royal Garden,