Tatler Dining+ Dong Lai Shun
Steaming casseroles and spicy stir-fries are highlights at the regional Chinese restaurant
Famed for their exquisite interpretations of Beijing and Huaiyang cuisine, from the iconic steamboat hot pot with sliced mutton to their seasonal hairy crab dishes, Dong Lai Shun has long been known as the place to enjoy these regional specialties. The regional Chinese restaurant has diversified its offerings to include more Sichuan offerings—going beyond the expected hot pot, to also include casseroles and stir-fries that celebrate the variety of spices and chillies found in the cuisine.
At the forefront of Dong Lai Shun’s culinary innovation is executive chef Sze Chiu-Kwan, who joined Dong Lai Shun in 2004, bringing his rich experience in crafting Shanghainese and Huaiyang cuisine. Over the years, Sze has demonstrated the extent of his expertise in regional Chinese cuisines, having created the restaurant’s now famous signatures, such as the wok-fried crabmeat and rock lobster with salted egg yolk on rice crackers.
Sze steers Dong Lai Shun in a new direction to include Sichuan dishes, with a series of wok-fried dishes with fiery chillies and numbing Sichuan peppercorns. The new collection of Sichuan dishes include chilled baby geoduck with chilli oil. The zingy dressing combines garlic, ginger, parsley, fresh chillies, vinegar, and the chilli bean sauce, dressing the sliced baby geoduck to create a refreshing cold starter, an excellent prelude to a Sichuan feast.