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.