At Dong Lai Shun, renowned Hong Kong designer Steve Leung has created an elegant space that reflects a contemporary Beijing-style grand mansion. When you walk in, you will notice immediately the dark woods, Chinese antiques and spectacular grand lanterns based on southern Yangtze paper-cut folk art. Dong Lai Shun was founded over 100 years ago in Beijing and is known for its authentic Shuan Yang Rou dishes that consist of eight special ingredients. Dong Lai Shun in Hong Kong was opened in 2004 and has become a major player in the high-end Chinese cuisine scene. It offers a mix of Beijing and Huaiyang recipes (the latter, together with Cantonese, Shandong and Sichuan cuisines, make up the four Chinese gastronomic treasures). This is overseen by Kenny (Kwok Keung) Chan, one of Hong Kong’s leading chefs of Beijing and Shanghainese dishes and a frequent visitor to those regions for new ingredients and ideas. Favourite appetizers with local diners are sautéed duck and smoked duck egg. Dong Lai Shun is particularly famous for its hand-sliced Mongolian mutton and seasonal crab dishes. And the dessert menu requires serious consideration (chilled chrysanthemum and pumpkin pudding is heavenly). If you are seeking a unique Chinese dining experience in Hong Kong, Dong Lai Shun should be on your list.
B2F, The Royal Garden Hotel, 69 Mody Road, Tsim Sha Tsui, Kowloon
Tel: 2733 2020 Website: www.rghk.com
