Dong Lai Shun Brings Northern Chinese Flavors to Causeway Bay
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. facebook.com/donglaishun