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Local design guru Steve Leung signature dishes weaves his signature flourish upon Dong Lai Shun, with oversized pendant lanterns and subtle art for a casually elegant dining experience.
If hotpot is what you hanker for on a chilly evening, you really cannot do better than Dong Lai Shun. Although the menu features a mindboggling assortment of Beijing and Huaiyang choices, the thing to go for here is the mutton hotpot with its gorgeous peanut dipping sauce. The classic chicken soup base - traditional Dong Lai Shun - provides the ying, while lip-smacking homemade satay makes up the yang. Cooktops discreetly set within tables allow pots to bubble away at comfortable heights for diners without any danger of burning fingers on the flame. Inner Mongolian mutton is well marbled, tender and finely sliced for perfect bite- size morsels. By contrast, mutton and chive dumplings burst in the mouth with a riot of flavours. The king vegetable is leafy with a pleasantly bitter bite, and the homemade noodles Beijing style stay firm even after many minutes of furious boiling. End the meal with deep-fried mini pineapple pastry and chilled custard cream dumplings to cool and sweeten the palette after the warmth of a rich meal.
It is all here: thoughtfully selected international wines, fragrant teas and earthy Chinese liquors such as nu-er hong, with the last being an ideal companion to the mutton.
Super-friendly service is guaranteed. Waiters are efficient and polite.
Dinner for two costs just over $1,000, which is really good value.