Dong Lai Shun
26/F, Soundwill Plaza II - Midtown, 1 Tang Lung Street, Causeway Bay, 2763 7038
Run by Kenny Chan Kwok-keung, the head chef of Dong Lai Shun in Tsim Sha Tsui, the restaurant is similar to its Kowloon counterpart, featuring wall panels with red squares, dark wood furniture, and large hanging chandeliers. Located on the 26th floor, it is brighter and with a harbour view and alfresco dining.
Originating from Beijing, the Dong Lai Shun brand specialises in Chinese-Muslim cuisine, particularly hot pot with paper thin slices of Mongolian mutton.
We started with stewed lamb ribs in superstock with radish (HK$238), which is enough for two persons. The lamb has a mild flavour while the ribs were well cut with the fat and membrane removed, and the soup was clear and delicious.
