Dining

Restaurants

Dong Lai Shun

・東來順

Rating

Date of reviewJun 01, 2016
Reviewed by
Cuisine chinese - Beijing & Huaiyang
LocationTsim Sha Tsui

Basement 2, The Royal Garden 69 Mody Road, Tsim Sha Tsui, Tsim Sha Tsui, Hong Kong
尖沙咀麼地道69號帝苑酒店地B2層

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Overview

Lunch hours

Mon to Sat, 11:30 am - 3:00 pm; Sun, 11:00 am - 3:00 pm

Dinner hours

Mon to Sun, 6:00 pm - 11:00 am

Dress Code

Smart Casual

Reservation

Yes

Buffet

No

Corkage

HK$350/bottle

Private Room

4 rooms for 6 to 60

Accept Credit Card

Yes

Smoking Area

No

Review

Setting

Dong-Lai-Shun-Interior-1.jpg

Photo courtesy of Dong Lai Shun

Located on the second basement level at The Royal Garden in the bustling Tsim Sha Tsui area, the restaurant offers a spacious, inviting and well-lit setting that boasts elegant décor inspired by traditional Chinese aesthetics.

With its welcoming ambience and details such as the marble water fountain, Dong Lai Shun serves as an ideal space for diners to enjoy its signature Beijing and Huaiyang cuisines. The inviting restaurant also serves as a popular spot for businessmen and families.

Food

Wok-fried-crab-and-lobster-on-rice-crackers-鶴湖蟹影.jpg

Photo courtesy of Dong Lai Shun

The restaurant is known for its sizzling inner Mongolian mutton hot pot and dim sum lunches, but there is more to the menu. For starters, we went for the cold vermicelli with shredded chicken. Refreshing and full of flavours, the dish tantalised our taste buds with just the right amount of sesame sauce.

We were also blown away by the wok-fried crabmeat and rock lobster with salted egg yolk, which looks just as good as it tastes. The visually attractive dish is one of the restaurant’s award-winning signatures, offering a heavenly combination of luscious and well-seasoned crabmeat, salted egg yolk and deep-fried taro rolls in two generous portions.

Sauteed-chicken-with-matsutake-mushroom-頂上鳳凰.jpg

Photo courtesy of Dong Lai Shun

Next up was the sautéed chicken in chilli with bamboo shoots and mushrooms. The chicken was tender in texture and well seasoned with spices, and the dish is best paired with a simple bowl of white rice.Inner-Mongolian-mutton-hot-pot-涮羊肉.jpg

Photo courtesy of Dong Lai Shun

The Shanghai bak choi with bean curd sheets in soup was a healthy delight, featuring crunchy vegetables soaked in aromatic soup. For dessert, we wanted a refreshing and light option, in which the chilled sago cream with mango and pomelo did the trick with its fruity aroma and an easy-to-eat texture.

Wine

In addition to champagne, the restaurant features a range of white wine and red wine, filled with options from various origins. A bottle is priced from an affordable HK$290 to a more ostentatious HK$26,800. Diners will be more impressed by their Chinese liquor and tea menu, which offers a comparatively wider array of selections.

Service

Service is friendly and brisk, with staff being well-versed with the menu and are good at recommending their signature dishes or rarer items according to your preferences.

Price   $$$$$

A satisfying meal for two with tea and service will come to around HK$1,000, which is good value for money taking in consideration of the good quality of food and attentive service.

 

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