Dong Lai Shun Brings North­ern Chi­nese Fla­vors to Cause­way Bay

HK Magazine - - SPOTLIGHT -

Sure, you know your chow mien from your beef brisket noo­dles, but do you know much about the dis­tinc­tive cui­sine of the north­ern re­gions of China? Dong Lai Shun, founded in Bei­jing in 1903 and renowned for its au­then­tic “Shuan Yang Rou” (lamb hot pot), is here to bring those fla­vors from the north to Hong Kong.

Its Cause­way Bay branch is sit­u­ated on the 26th floor of the Mid­town Sound­will Plaza II, greet­ing din­ers with sweep­ing views of the city’s mag­nif­i­cent sky­line. The con­tem­porar­ily ap­pointed restau­rant is no dingy lo­cal joint, and is great both for large fam­ily gath­er­ings or in­ti­mate din­ners.

The food at Dong Lai Shun is the star of the en­tire din­ing ex­pe­ri­ence. Sig­na­ture dishes in­clude a se­ries of Longjing “dragon well” tea leaf-smoked de­lights, such as duck eggs and river eel, im­bued with a dis­tinct and aro­matic scent.

A range of Bei­jing and Huaiyang dishes are also high­lighted at the restau­rant. The bean curd soup with shred­ded fun­gus and dried duck brisket may sound sim­ple, but the painstak­ingly shred­ded tofu is the per­fect show­case of the chefs’ culi­nary skills.

Equally im­pres­sive is the award-win­ning wok­fried crab­meat rock lob­ster with salted egg yolk on rice crack­ers. The dish took the Gold with Distinc­tion Award in the Hong Kong Tourism Board’s Best of the Best Culi­nary Awards, and it’s an ex­trav­a­gant and beau­ti­ful dish. Fea­tur­ing a sculpted crane made of radish sit­ting on a field of blue, the dish looks amaz­ing and tastes just as good. The creamy and umami fla­vors of the crab­meat and rock lob­ster are el­e­vated by the salted egg yolk, and the rice crack­ers gave the dish an ex­tra crunch. Crab-shaped ginger jelly gives the palate a re­fresh­ing cleanse.

End the meal with some au­then­tic Bei­jing and Huaiyang desserts, such as glutinous cake stuffed with red bean paste, deep fried se­same dumplings filled with salted egg yolk cream, and chilled ly­chee with rose pud­ding. face­

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