Brave The Season’s Chill With Dong Lai Shun’s Warming Hot Pot Offerings
This winter, Dong Lai Shun is launching a brand new hot pot menu featuring a collection of warming soup bases and hearty hot pot items, from new meatballs to dumplings creations designed and crafted by the restaurant’s head chef Sze Chiu-Kwan.
Braving the descending windy season, Sze welcomes an array of new hot pot soup bases, featuring nutritious broths such as lion’s mane mushroom, walnuts, dried yam and dried date soup base; hot and sour soup with Chinese chives and bamboo shoot; silkie chicken with fresh coconut soup; and a winter exclusive of hairy crabs, clams, and fish soup, a umami-rich seasonal twist on seafood soup. Gathering around the simmering broths prior to the arrival of other hot pot items is the best time to enjoy the broths as is, before the sumptuous meal ahead.
Aside from hearty new soup bases, The Royal Garden’s Northern Chinese restaurant is also home to a new collection of organic meatballs, prepared with USA organic beef and hormone-free chicken, together with morsels of seafood such as mashed shrimp meatballs and spicy squid and crab roe meatballs.
Sze also added a twist to traditional wonton and shuigau in his colorful array of dumplings, each featuring interesting combination of fillings from watercress and garoupa to pumpkin soup with sea cucumber and chicken, as well as a vegetarian pea sprout and pumpkin dumplings.
Other new items including minced mutton with Sichuan chilli sauce, stuffed in deep fried tofu puff; and organic beef and tofu sheets.
Dong Lai Shun’s brand new hot pot menu is available now at the Tsim Sha Tsui restaurant, together with the restaurant’s esteemed a la carte offerings.