The chilly months of winter are approaching as Dong Lai Shun at The Royal Garden is launching an array of hot and spicy specialities prepared with the abundance of Sichuan peppercorns, dried red chillies, and chilli bean paste. Guests can indulge in spicy signatures such as poached Hulunbuir deluxe button in ‘Sichuan style’; fried Hulunbuir mutton spare ribs with Dong Lai Shun homemade Sichuan chilli sauce; as well as braised mutton with sour and spicy broth. The Beijing and Huaiyang restaurant’s new hot and spicy specialities are available from now until December 14, 2019.