Dong Lai Shun・東來順
chineseBeijing & Huaiyang・
Tsim Sha Tsui
Lunch HoursMon to Sat, 11:30 am - 3:00 pm; Sun, 11:00 am - 3:00 pm
Dinner HoursMon to Sun, 6:00 pm - 11:00 am
Dress CodeSmart Casual
Accept Credit CardYes
Date of review: October 3, 2016 | Reviewed by: Gloria Chung Wing Han
The restaurant is located in the second basement of Royal Garden Hotel, Tsim Sha Tsui . The setting is much more modern than the hotel itself with red and black as the main colours. We were seated at the middle of the restaurant overlooking the marble water fountain between Dong Lai Shun and the other Chinese restaurant of the hotel. The sound of the water reminded us of an alfresco dining space and forgot the fact that we were in basement.
We had some Huaiyang dishes before we had the hotpot.
For appetizer, we ordered the signature dish wok-fried crabmeat rock lobster with salted egg yolk on rice crackers. The dish was served with a crane made with turnip with an outstanding presentation. The dish itself was outstanding too. The hairy crab meat was rich and intense. The saltiness from the salted egg yolk uplifted the crab meat. We were surprised that even when we ate slowly, the cracker was still crispy after 10 minutes. Perhaps it has to do with the crab meat on top that did not have too much oil.
Other small dishes came at the same time. The yolk of the smoked egg was creamy and runny. It was served on a spoon that made it easy for us to eat. The crispy eel was excellent. The sweet sauce wrapped tightly on the crunchy eel. We could not stop munching on them.
Hot pot was served with a few condiments: sesame sauce, scallion, coriander, chili with soy sauce, soy sauce and vinegar. A great combination for us to mix our own sauce. We tried the Hulunbeier deluxe mutton recommended by the waiter. The thinly slice pieces of mutton is the cut behind the neck that is particularly tender and tasted not as intense as other cut. American deluxe marble beef was fatty but slightly lack of beefiness. The homemade shrimp meatballs were huge and bouncy yet lack of sweetness from shrimp. What we enjoyed most was the mutton dumplings that were juicy and the skin was properly made in a Northern Chinese style.
The restaurant offers red and white wine from various regions and prices. Chinese liquor and sake were available as well in different sizes and portion. Even when we were just two, we could easily ordered wine by glass or small bottles.
Fantastic service. The waiters know their products very well. They know how to serve the food and let us take picture before they divide the big dish for us. When they served the Yuan Yang hot pot, they asked who preferred which side of the hotpot and turned that side to that specific person, which is very considerate.
A sumptuous meal for two comes to around HK$2,700, which is slightly expensive for a hotpot dinner yet the quality of the food was excellent and worth the money.