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Restaurant: Dong Lai Shun
Offer: Earn 1 Asia Mile for every HKD2 spent (present your membership card when paying your bill)
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  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
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Elite Gourmet
Dong Lai Shun was previously a recipient of 1* Michelin, and over the decade or so when it opened from Mongolia to Hong Kong inside Royal Garden Hotel TST, it has provided some of the most authentic Mongolian Hotpot & Pekingese Specialty dishes in Hong Kong. Uniquely enough, many of the past famous Pekingese restaurants have either closed or now offer improvised dishes catering for overseas tourists. In comparison, Dong Lai Shun remained one of the most authentic and classier Pekingese cuisines
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Dong Lai Shun was previously a recipient of 1* Michelin, and over the decade or so when it opened from Mongolia to Hong Kong inside Royal Garden Hotel TST, it has provided some of the most authentic Mongolian Hotpot & Pekingese Specialty dishes in Hong Kong. Uniquely enough, many of the past famous Pekingese restaurants have either closed or now offer improvised dishes catering for overseas tourists. In comparison, Dong Lai Shun remained one of the most authentic and classier Pekingese cuisines in town.

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The Restaurant is well spaced out, with a Modern Design -
Classy and spacious enough, perfect for the business dinner even if you aren't sitting inside their private rooms..

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Dragon Well Tea Leaves Smoked Duck Eggs - 龍井煙燻蛋 $43 Each

Really well smoked, you could smell them from 3 feet away but it's not bitter at all. Nice egg yolk taste too. Well executed, topped with fried Conpoy shreds ~ 10/10

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Sichuan Pepper & Spicy Small Geoduck with Mungbean Noodles - 麻香小象拔 $208
This was interesting as they used the smaller geoduck than normal in Chinese Cuisine, this dish was appetizing and less chili than I envisaged from the looks ~ 7/10

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Chilled Razor Clams Sichuan Style - $218

This was a lovely Razor clams dish. Cleaned then sliced into good biteful sizes properly, the sauce was slightly tangy yet spicy, the clams barely cooked and plump ~ 9/10

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Smoked Yellow Croaker Fishes - $98 Each

Smoky again like the above eggs but in a different way. The fishes were surprisingly smooth and oily, which defers from the usual renditions of this fish which are dryer elsewhere. We commented on how this fish is different from many other fishes, as it is more bony towards the tail - whereas most fresh water fishes have bones further towards the belly side. A must order here, I seriously can't remember a version better than this anywhere else ~ 10/10

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Crane Sculpture with Crab & Lobster Meat, Crab Roe on Salted Duck Egg Coated Rice Puffs 
鶴湖蟹影 - $418 for 4 Pieces
Basically the must order here since for many years, it's been their Multiple Awards Winning Signature dish. Despite not being in season yet, the Shanghai crab meat and roe were fresh tasting with umami and sweetness, the lobster adding more texture, the salted egg rice puffs completed the final touch. *Note: usually this is also served on top of a fried Taro Nest, but its a bit humid in Summer in HK so this reverts back to the Taro recipe when it's in season ~ 9.5/10

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Amazing Crab & Lobster Dish -
One can never get enough of this... One of the best dishes available in Hong Kong

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Mongolian-Pekingese Hot Pots -
Their Specialty here on top of the amazing, award winning appetizer dishes

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Sichuan Pepper and Chili style 'Ma La' Hotpot -
This style of hotpot seems to have taken the world by storm these years, in fact, you can also see this being prevalent within China's provinces everywhere these days... The one here tonight was only mild-spicy, even someone like me could take it easily. It has the sichuan pepper fragrance and also a bit of the numbness factor. If you like spicy, order it extra spicy here !

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Top - Tuned Sesame Sauce with Dried Shrimps, Fish Sauce, others, etc
Below 9 Sauces - Sugar, Chives Puree, Red Fermented Beancurd, Black Vinegar, Hua Diao Wine, Soy Sauce, Sesame Oil, Chili Oil, Fish Sauce

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Green Amaranth, aka Chinese Spinach 莧菜 - $98

Surprisingly these were very young sprouts, meaning unlike the ones you use to boil soup, these were very tender and not old chewy ~ 9/10

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Prawn Balls - $168 for 6 Pieces

With both an 'elastic' well beaten minced prawn texture, filled inside with chunky pieces of diced prawns, this was recommended by the staff and well received. I personally thought this was on the pricier side, but knowing the inflated price of fresh prawns nowadays (it is more expensive than most lobster by the tael) ~ 9/10

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Thick Sliced Mongolian Mutton Shoulder - $195

Thick and full of mutton lamb flavor, this was everyone's favorite for the night.. ~ 9/10

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Hulunbeier Deluxe Mutton cut from just Behind the Neck 杜泊貝爾大草原羊上腦 - $230

A cross breed between Inner Mongolian x South African muttons, this butchered cut and breed is one of the most sought after in the world for its soft marbled meat and balanced sweet lamb flavor! This polarized the table, I guess it is a bit refined and soft... But it is a very rare part.

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Chinese Chives and Mutton Dumplings Beijing Style - $98

This came highly recommended by the staff. We really loved this, the skin is still Beijing like but more evenly pleated, you can actually taste the Chives in the skin, also the lovely mutton meat within. Note that Dong Lai Shun is actually a Halal restaurant... so they don't serve any pork dishes here ~ 9/10

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Honeycomb Frozen Tofu 凍豆腐 - $98

This is one of my favorite tofu dishes in the world, even in Japan they have a similar Koya Tofu 高野豆腐. The one here was more layered than porous, interesting. Lovely and with plenty of fresh soybean flavor, not easy to achieve considering this needs to be frozen and thawed at least twice ~ 10/10

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Sliced Local Yellow Beef Neck Meat - $380
A lot of hotpot aficionados in Hong Kong or Canton region swear by eating locally slaughtered cows or steers for meat flavor, over the USDA or Australian, even Japanese Wagyu options. I think one could argue either way, but when it comes to local beef it has to be hand-sliced by default. I thought this could do with even more beefiness, so I preferred the muttons above ~ 7/10

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Osmanthus Flower and Fermented Rice Lees with Sesame Dumplings -

To me this is a mix between Shanghai and Ningpo recipes, although since decades ago this was always a dessert in a Beijing Hotpot restaurant. Very good dessert soup base, slightly sour from proper fermentation and plenty of Osmanthus floral aroma, something hard to find nowadays... encore ! ~ 9/10

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Black Sesame 'Tang Yuan' Glutinous Rice Balls -
Black sesame was toasted well fragrant, lubricated but not too lardy greasy. Great balance with a thin skin that held its shape and chewiness. Not too sweet either! ~ 9/10

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Longan and Date Dessert Soup -

This is soothing for summer, although we deemed it a bit too sweet tonight ~ 6/10

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'A Rolling Donkey' Rice Roll with Red Bean Paste & Soybean Powder 馿打滾 - $88 for 4 Pieces

One of my favorite Beijing desserts, which used to be served in the Imperial Palace. The Beijing dessert version here has always been famous within Hong Kong, within revisiting this I found it quite chewy with a good non-cloying red bean paste. Apparently Donkeys clean themselves rolling on the floor and this dessert also coats itself with soybean powder, hence the name. On the spot I kept thinking this seems to be like a mixture between a 芸豆卷 and a 豌豆黃 when it comes to ingredients, or looks ~ 9/10

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A Photo showing the New Extension of the Royal Garden Hotel Rooms Upstairs -
Overall Dong Lai Shun has always been exceptional, from Appetizers to Hotpots. The Michelin 1* they occasionally receive depends on each year, but over the last decade or so it has opened in Hong Kong and despite the occasional swap of Chefs, the standard to me has always been consistently dependable and comes highly recommended

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Price: HKD $300 to $400 + 10% (Remember Crab Dish above is around $108 Per Person)
Food:
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Address: B2, The Royal Garden, 69 Mody Road, Tsim Sha Tsui
尖沙咀麼地道69號帝苑酒店B2層
Ph: +852 27332020

(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
HK$400
Rising Gourmet
35
1
It’s 8 degrees in HK! The Starks are right again, for the coming 6th season. Winter is HERE, finally! Besides snake soup (I like going to She Wong Yee), there is no better time for steamy hot pot and mutton than RIGHT NOW. Dong Lai Shun (a century old Halal restaurant brand brought over from Beijing), one Michelin, guarantees premium ingredients for the hot pot experience. I mean, yeah, what’s the fuss when I have to pay big bucks AND do my own cooking, but I’m also older now so quality fresh me
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It’s 8 degrees in HK! The Starks are right again, for the coming 6th season. Winter is HERE, finally! Besides snake soup (I like going to She Wong Yee), there is no better time for steamy hot pot and mutton than RIGHT NOW. Dong Lai Shun (a century old Halal restaurant brand brought over from Beijing), one Michelin, guarantees premium ingredients for the hot pot experience. I mean, yeah, what’s the fuss when I have to pay big bucks AND do my own cooking, but I’m also older now so quality fresh meat, less MSG and dining comfortably are all essentials. Economical assorted fish balls, luncheon meat and cheese–filled sausages can no longer satisfy.

Tonight’s set menu for 4 had everything we wanted from starters, signature cumin lamb & beef skewers, hot pot to desserts. My family had weak palates so we chose the “plain” broth base (fungus, dried shrimp, ginger & leek) instead of the popular “mala” spicy Sichuan broth. We thought the plain broth is also the best way to savor the original flavors of the ingredients anyways. You can always add chili to the dipping sauce if you prefer spicy.
Cold starters
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Cumin spiced lamb & beef skewers
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Dong Lai Shun offers Mongolian blackheaded mutton and the cuts for hot pots are said to be from the most tender parts of the lamb (about 40% only). The carvings are renowned to be paper-thin, even in fat distribution and take only seconds to cook. Every bite dissolves in the mouth.
Beef (front), mutton rolls (back)
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Small grouper (front), paper-thin mutton (back)
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Ocean shrimp
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Spinach, plain & tomato noodles
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The soul of Northern Chinese hot pot is the “hun jiang” (mixed sauce) – sesame peanut sauce. The not-so-good ones out there would taste one-dimension and instant like runny peanut butter, for your sandwich. Dong Lai Shun makes one killer sauce with gazillion ingredients, mentioning a few like fermented fuyu tofu, Chinese wine, garlic and surprisingly, fish sauce. It was memorable and addictive. I dunked everything in this sauce tonight. I wanted to purchase a bottle but the manager said it would spoil within days (their chefs make it fresh every day).

The desserts were not too sweet and were very pleasing. Lu Da Gun (translating as Rolling Donkey, like a little donkey rolling around in earthy dust) in soft sticky rice (mochi), red bean paste and bean powder is my favorite. It was an imperial dish and now a Beijing street snack. The Jian Dui (sesame ball) was filled with runny egg custard, which deserved also 100 servings instead of just 1.
Lu da gun (back), Rose & lychee jelly (middle), Jian dui (front)
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(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-01-17
Dining Method
Dine In
Spending Per Head
HK$600 (Dinner)
Recommended Dishes
  • Beef (front)
  • mutton rolls (back)
  • Small grouper (front)
  • paper-thin mutton (back)
  • Ocean shrimp
  • Spinach
  • plain & tomato noodles
  • Lu da gun (back)
  • Rose & lychee jelly (middle)
  • Jian dui (front)
Veteran Gourmet
295
6
較早前開始轉涼時,經過尖東這店門前,見有涮羊肉,就想起多年前在北京吃過的羊肉涮涮鍋,有點懷念,就約了太座這晚來這店,希望可以回味一下;我們去到店的時間尚早,人不多,稍後就差不多坐滿了,坐位佈局尚算不太擠迫,始終是酒店食肆,原本心想會有個銅制煱,在圍邊清湯涮羊肉,但看完餐牌後已發現完全不是那回事,只是平常火鍋店的湯煱,還設有不同的火鍋湯底,基本上只是廣東式"打邊爐",一場來到就試了這裏出名的羊肉拼盤和太座想要的海鮮拼盤,小不了的是一份菜,就要了皇帝菜,而為求食回食物原味就用了芫茜皮蛋湯底,餐後就點了北方出名的甜品,驢打滾;整體來說,打火鍋的食品是由自己控制火喉和調味,口感和味道都不是店方的責任,店方要負責的只是材料的質素和招呼,這裏終歸是酒店食肆所以材料質素和招呼都做得不差,但結賬時那價格是否值得,就真的有大家各人的看法了。芫茜皮蛋湯底,芫茜香,皮蛋靚,皮蛋入口彈牙。羊肉拼盤內一共有四款不同部位的羊肉,經向店員了解及得其耐心解說得悉包括有羊腰窩肉,肉質嫩滑,油脂較重,羊味香濃,灼得得法,鮮嫩美味;羊後腿肉,肉質較有咬口,但要灼得合適火喉,否則會有點韌;羊肉卷,標準的羊肉片,羊味適中,肉質
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較早前開始轉涼時,經過尖東這店門前,見有涮羊肉,就想起多年前在北京吃過的羊肉涮涮鍋,有點懷念,就約了太座這晚來這店,希望可以回味一下;我們去到店的時間尚早,人不多,稍後就差不多坐滿了,坐位佈局尚算不太擠迫,始終是酒店食肆,原本心想會有個銅制煱,在圍邊清湯涮羊肉,但看完餐牌後已發現完全不是那回事,只是平常火鍋店的湯煱,還設有不同的火鍋湯底,基本上只是廣東式"打邊爐",一場來到就試了這裏出名的羊肉拼盤和太座想要的海鮮拼盤,小不了的是一份菜,就要了皇帝菜,而為求食回食物原味就用了芫茜皮蛋湯底,餐後就點了北方出名的甜品,驢打滾;整體來說,打火鍋的食品是由自己控制火喉和調味,口感和味道都不是店方的責任,店方要負責的只是材料的質素和招呼,這裏終歸是酒店食肆所以材料質素和招呼都做得不差,但結賬時那價格是否值得,就真的有大家各人的看法了。
芫茜皮蛋湯底,芫茜香,皮蛋靚,皮蛋入口彈牙。
羊肉拼盤內一共有四款不同部位的羊肉,經向店員了解及得其耐心解說得悉包括有羊腰窩肉,肉質嫩滑,油脂較重,羊味香濃,灼得得法,鮮嫩美味;羊後腿肉,肉質較有咬口,但要灼得合適火喉,否則會有點韌;羊肉卷,標準的羊肉片,羊味適中,肉質也軟;而最後一款的羊肩肉,,肉質較幼嫩,不用灼太久已可進食,但羊味就略嫌較弱。
海鮮拼盤內一共有六款不同的海鮮,包括帶子,鮮蝦,星斑魚片,生蠔,貴妃蚌和珊瑚蚌,當中帶子算是比較弱小,但入口也鮮甜;鮮蝦就真是十分生猛,上檯時雖然已穿上竹簽,但蝦頭仍然在動,灼至全熟入口肉質也非常彈牙;星斑魚片,新鮮嫩滑,肉質不削,絕對新鮮;生蠔,勁大隻,雖然上檯已是一開二,但灼熟後也不覺得會收縮得太細,十分嫩滑;貴妃蚌略嫌小一點,一隻開四片,入口非常清甜爽口,而珊瑚蚌就十分爽脆可口,味道也清甜。
皇帝菜,份量不少,質素高,絕對有精心揀選過才上檯,所以條條新鮮清甜又可口。
驢打滾,這是一個做得還不錯的甜品,清甜而不膩,清香而味美,口感煙韌而有噬頭。
總括來說,如果以一餐普通火鍋來說,實在是超水準,只是這晚我期望的是正宗涮羊肉,所以就有點落差,也嫌價錢略為偏高一點。
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驢打滾
HK$88
100 views
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醬料
67 views
0 likes
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海鮮拼盤
HK$780
55 views
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皮蛋
38 views
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芫茜皮蛋湯底
HK$198
57 views
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羊肉拼盤
HK$480
83 views
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皇帝菜
HK$108
48 views
0 likes
0 comments
42 views
0 likes
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(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-12-11
Dining Method
Dine In
Spending Per Head
HK$960 (Dinner)
Recommended Dishes
  • 驢打滾
  • 海鮮拼盤
  • 芫茜皮蛋湯底
  • 羊肉拼盤
  • 皇帝菜
Rising Gourmet
78
0
我有一段日子沒有幫襯東來順。事源,大半年左右,我同朋友這裡吃了個蒸蟹鉗,懷疑是冰鮮或雪藏。我們即場問服務員,又寫過電郵問酒店管理層。其實我們只是想知道究竟他們是否用新鮮蟹,但多番追問,他們都迴避,只說會跟廚房硏究跟進,沒有給明確回應。其實我只是想知道答案,這是消費者基本權利,堂堂星級酒店customer services 咁差。 我有d嬲,blacklist了這食肆。今日午市重臨吃點心。我們最欣賞的是千層糕,一般酒樓因工夫多已經好少做,鬆糕部分夠鬆軟,一層層奶黃、咸蛋及椰絲蓉,確實唔錯。梅菜肥牛包,配搭新穎味道唔错,饀料切得幼細精巧,仍有肉汁。雲吞皮滑餡鮮,湯底製作認真。最唔掂係燒賣,見到己經唔開胃,可能是overcook, 肉都縮埋一'舊',點心面仲有水蒸氣,表面發水,完全唔合格。小籠包皮薄饀都ok,但不夠飽滿,比起鼎泰豐尚差兩皮。 炒拉麵算0k,麵條彈牙味濃而不膩,有上海的濃油赤醬的風味,我自己口味則嫌炒得不夠鑊氣,椰菜𢇃太少。
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我有一段日子沒有幫襯東來順。事源,大半年左右,我同朋友這裡吃了個蒸蟹鉗,懷疑是冰鮮或雪藏。我們即場問服務員,又寫過電郵問酒店管理層。其實我們只是想知道究竟他們是否用新鮮蟹,但多番追問,他們都迴避,只說會跟廚房硏究跟進,沒有給明確回應。其實我只是想知道答案,這是消費者基本權利,堂堂星級酒店customer services 咁差。 我有d嬲,blacklist了這食肆。

今日午市重臨吃點心。

我們最欣賞的是千層糕,一般酒樓因工夫多已經好少做,鬆糕部分夠鬆軟,一層層奶黃、咸蛋及椰絲蓉,確實唔錯。
梅菜肥牛包,配搭新穎味道唔错,饀料切得幼細精巧,仍有肉汁。雲吞皮滑餡鮮,湯底製作認真。

最唔掂係燒賣,見到己經唔開胃,可能是overcook, 肉都縮埋一'舊',點心面仲有水蒸氣,表面發水,完全唔合格。小籠包皮薄饀都ok,但不夠飽滿,比起鼎泰豐尚差兩皮。 炒拉麵算0k,麵條彈牙味濃而不膩,有上海的濃油赤醬的風味,我自己口味則嫌炒得不夠鑊氣,椰菜𢇃太少。
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1 likes
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(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-10-23
Dining Method
Dine In
Spending Per Head
HK$150
Trainee Gourmet
2
0
2015-09-15
Went there w/ family and relatives this past Sat for dinner. The quality was very poor. The wrap for peking duck was dry and tough by the time it was brought out. I ordered the hand drawn noodles, which is a staple of beijing cuisine. The noodles had no chew whatsoever. It was very expensive and the food did not reflect the price tag. I will definitely never visit again. I don't mind paying if the food is good but it was not even mediocre.  Service was poor as one guy claimed he was only part-ti
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Went there w/ family and relatives this past Sat for dinner. The quality was very poor. The wrap for peking duck was dry and tough by the time it was brought out. I ordered the hand drawn noodles, which is a staple of beijing cuisine. The noodles had no chew whatsoever. It was very expensive and the food did not reflect the price tag. I will definitely never visit again. I don't mind paying if the food is good but it was not even mediocre.  Service was poor as one guy claimed he was only part-time.  I understand he might be new but he shouldn't have used that as an excuse.  For 10 adults and 1 kid, the bill came out to be close to HKD 7000.  I felt I got ripped off because the food was just extremely poor.
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-09-12
Dining Method
Dine In
Trainee Gourmet
2
0
Went there w/ family and relatives this past Sat for dinner. The quality was very poor. The wrap for peking duck was dry and tough by the time it was brought out. I ordered the hand drawn noodles, which is a staple of beijing cuisine. The noodles had no chew whatsoever. It was very expensive and the food did not reflect the price tag. I will definitely never visit again. I don't mind paying if the food is good but it was not even mediocre.  It was close to HKD 7000 for 10 adults and 1 kid.  You
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Went there w/ family and relatives this past Sat for dinner. The quality was very poor. The wrap for peking duck was dry and tough by the time it was brought out. I ordered the hand drawn noodles, which is a staple of beijing cuisine. The noodles had no chew whatsoever. It was very expensive and the food did not reflect the price tag. I will definitely never visit again. I don't mind paying if the food is good but it was not even mediocre.  It was close to HKD 7000 for 10 adults and 1 kid.  You be the judge.  
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-09-12
Dining Method
Dine In
Spending Per Head
HK$700 (Dinner)
Trainee Gourmet
1
0
與朋友來試大名鼎鼎的東來順,誰知「見面不如聞名」由於早一晚已來電訂座,所以不用等位。一坐下,好吵,街市一般!可能是因為客人的質素——左邊一大桌顯然是國內旅客,大人扯著嗓子說話,小朋友用餐完畢,把椅子當鼓,用筷子當鼓棍玩起「敲擊樂」來...不過更可能因為桌椅的擺位,高級中菜廳來說,桌與桌之間的距離確是密...反正環境與氣氛先是令人印象不佳服務方面,鮮見侍應有笑容,點菜時有疑問,問一年輕的侍應小姐,竟答「我唔知」,「幸而」她補多句:幫你問下。等候答案期間,旁邊一桌人入座,侍應先生竟不由分說、一言不發,拉走我們桌的一張吉椅,我呆了。食物方面,兩人點了四個菜。前菜麻香小象拔(涼菜),口感古怪︰「林」的,想招人來問,舉了手一陣,附近四五個侍應都「時運高」,見不到我們的手,終於有人來應,又突然四五人一湧而上。問得答案,這個小象拔確應是「林」的,因為拖過水,不是刺身。原來如此,又突然想起,在附近另一所酒店中菜X閣,每上一道菜都有人講解,是不會有此誤會的。還有,幾乎全晚都要自己斟茶,服務費該自己袋!然後來的是蔬菜︰竹笙燴素(名字不太記得,差不多),由賣相到味道,好一般,這道菜平日在一間普通中菜酒樓約值
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與朋友來試大名鼎鼎的東來順,誰知「見面不如聞名」
由於早一晚已來電訂座,所以不用等位。
一坐下,好吵,街市一般!可能是因為客人的質素——左邊一大桌顯然是國內旅客,大人扯著嗓子說話,小朋友用餐完畢,把椅子當鼓,用筷子當鼓棍玩起「敲擊樂」來...不過更可能因為桌椅的擺位,高級中菜廳來說,桌與桌之間的距離確是密...反正環境與氣氛先是令人印象不佳
服務方面,鮮見侍應有笑容,點菜時有疑問,問一年輕的侍應小姐,竟答「我唔知」,「幸而」她補多句:幫你問下。等候答案期間,旁邊一桌人入座,侍應先生竟不由分說、一言不發,拉走我們桌的一張吉椅,我呆了。
食物方面,兩人點了四個菜。
麻香小象拔
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竹笙燴素
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東來順煨麵
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頂上鳳凰(銀獎菜)
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前菜麻香小象拔(涼菜),口感古怪︰「林」的,想招人來問,舉了手一陣,附近四五個侍應都「時運高」,見不到我們的手,終於有人來應,又突然四五人一湧而上。問得答案,這個小象拔確應是「林」的,因為拖過水,不是刺身。原來如此,又突然想起,在附近另一所酒店中菜X閣,每上一道菜都有人講解,是不會有此誤會的。
還有,幾乎全晚都要自己斟茶,服務費該自己袋!
然後來的是蔬菜︰竹笙燴素(名字不太記得,差不多),由賣相到味道,好一般,這道菜平日在一間普通中菜酒樓約值五六十元吧,反正我不會再叫。
接著是主食東來順煨麵,上菜後,侍應姐姐問︰要不要多隻碗?答要,她便拿碗來,放下,走了。真的只是「多隻碗」而已,自己分吧啦。麵的味道,拍得住黃X沙,與想像中這個價錢的水準有距離,可能...價錢只是反映了用料有海參和花膠吧,與味道無關....
最後,是得獎菜「頂上鳳凰」,一個雞煲,千呼萬喚始出來。侍應端上桌,打開蓋,煙隨香味向我們的臉衝出來(蒸面嗎?)是好香,但也好嗆,薰得我們咳咳咳! 試一下味道,起初算是OK,幾惹味,但愈吃愈鹹(後記︰回家再灌了一兩杯水),可能配煨麵吃會較好,但它起這個煲的時間又太遲,而且,雞肉,由第二箸開始,「鞋」的,火喉控制是怎麼了?得獎時不是這樣子的吧?
吃這道菜時,驚見對面一台....搭台!(下!) 起初我以為自己眼花,那兩對客人是等桌子的吧?但隔一陣回頭再看,見侍應分別上菜,兩家人分明是「同台食飯,各自修行」。
這頓飯真是開眼界了,是不是以往去過附近朗X酒店的X閣、X閣和喜X登酒店的的天X閣寵壞了我,令我覺得如此失望。
我相信我是不會再來的了。
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-08-06
Dining Method
Dine In
Spending Per Head
HK$450 (Dinner)
Dining Offer
Credit Card Offers
Veteran Gourmet
487
4
一家之煮的生日晚飯,選址當然不能隨便啦~~記得初出茅廬的時候,曾跟家人說,「若然加了人工,小妹就請大家到東來順食飯啦」為什麼是東來順?? 因為那些年小妹一家很喜歡帝苑酒店呀~ 喜歡它的餅房,也喜歡它的自助餐,但中菜廳則令小妹很卻步,始終是酒店的中菜廳,價錢一定不親民呀! 而且當年小妹對其他中菜廳一點研究也沒有,但行經尖東的話,又總會見到東來順的名字~ 所以就把這名字深深印在腦海中啦~~事隔多年,人工當然是加了,外出晚飯的機會也有很多,但總是沒有選到東來順呀~~所以這次就乘著一家之煮生日的機會,讓我們一嚐東來順的滋味,也讓小妹好好兌現當年的承諾吧~早在兩星期前訂位,所以當日可以輕鬆入座~餐廳在酒店的底層,在室內有一座小橋流水,很賞心悅目呀~~ 不過我們的位置在餐廳的一個小角落,只能遠距離欣賞這園景~ 餐廳的裝潢頗有中國風,上至燈罩掛畫,小至椅套的小繩結,雖沒有用到大紅的色調,但處處流露出中國味,頗有格調的~壽星女有選擇困難症,所以就把厚厚的餐牌掉給小妹,讓小妹發板~ 她,就食著花生,un un 腳等食啦~以酒店中菜廳來說,東來順的前菜都頗為馬虎~ 只是一碟很普通的花生炸菜,換著是普通的酒
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一家之煮的生日晚飯,選址當然不能隨便啦~~
記得初出茅廬的時候,曾跟家人說,「若然加了人工,小妹就請大家到東來順食飯啦」
為什麼是東來順?? 因為那些年小妹一家很喜歡帝苑酒店呀~ 喜歡它的餅房,也喜歡它的自助餐,但中菜廳則令小妹很卻步,始終是酒店的中菜廳,價錢一定不親民呀! 而且當年小妹對其他中菜廳一點研究也沒有,但行經尖東的話,又總會見到東來順的名字~ 所以就把這名字深深印在腦海中啦~~
事隔多年,人工當然是加了,外出晚飯的機會也有很多,但總是沒有選到東來順呀~~
所以這次就乘著一家之煮生日的機會,讓我們一嚐東來順的滋味,也讓小妹好好兌現當年的承諾吧~

早在兩星期前訂位,所以當日可以輕鬆入座~
餐廳在酒店的底層,在室內有一座小橋流水,很賞心悅目呀~~ 不過我們的位置在餐廳的一個小角落,只能遠距離欣賞這園景~ 餐廳的裝潢頗有中國風,上至燈罩掛畫,小至椅套的小繩結,雖沒有用到大紅的色調,但處處流露出中國味,頗有格調的~
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壽星女有選擇困難症,所以就把厚厚的餐牌掉給小妹,讓小妹發板~ 她,就食著花生,un un 腳等食啦~
以酒店中菜廳來說,東來順的前菜都頗為馬虎~ 只是一碟很普通的花生炸菜,換著是普通的酒樓的話,其實已收貨了....
前菜
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才剛點完菜,龍井煙燻蛋已經很快上桌啦~
以小銀匙盛著燻蛋,蛋面放上瑤柱絲,倍添貴氣~ 入口有微微的煙燻味,帶點鹹香,蛋王部分較多,蛋味香濃,而且流心效果不俗~ 面層的瑤柱絲也沒有搶去蛋的香味,反而提升了蛋的味道~ 配搭很好呀!!
龍井煙燻蛋
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到東來順,怎能不點它的名物 -- 鶴湖蟹影??
上桌的時候,一家之煮跟米飯班主都很驚喜呢~ 造型真的很吸晴~ 湖上有一隻仙鶴,以小蟹仔及蟹粉圍著,色彩繽紛豔麗~
蟹肉跟龍蝦肉同炒,同混以蟹黃,色澤金黃,入口甘香,底層配以蘸了咸蛋黃的鍋巴,口感豐富又美味!! 圓筒形的炸芋片,原以為是脆身的,誰知口感欠奉,味道亦只是一般,扣分呀!
小蟹子其實是以黑糖薑茶加上魚膠片煮成的黑糖薑茶凍,甜甜辛辣又煙韌,美味可愛之餘,又可以起驅寒的作用,很細心呀!!
鶴湖蟹影
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鶴湖蟹影
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作為前菜的桂花糖脆鱔,這時才出現~
堆成小山丘的糖脆鱔,切得幼幼的,炸得鬆脆鬆脆的,沾上了桂花糖,甜蜜中帶點桂花香~不過脆鱔實在太幼啦!!! 一點鱔肉也食不到... 所以這個桂花糖脆鱔食著食著,小妹覺得它比較像沾了桂花糖的蝦條呢~
桂花糖脆鱔
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米飯班主愛食脆脆的,所以點了一份錦鹵鍋粑~~ 想不到,是這麼大窩的!! 更想不到的是,蘸料的用料是這麼用心的~ 除了有紅蘿蔔洋蔥蕃茄外,加入了海參蝦仁,令蘸料頓時高貴了起來~ 鍋粑鬆脆的,蘸一點點蘸料,甜甜酸酸又開胃,輕易的就把整碟鍋粑吃清光,只是蘸料太大窩,剩下了不少呀!
錦鹵鍋粑
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一頓飯又怎能少了纖維呢? 所以點了百頁小棠菜~
小棠菜翠綠清甜,百頁的黃豆味濃郁,不錯吃呀!!
百頁小棠菜
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米飯班主愛食牛,這道清湯牛腩就合他胃口啦~~清湯牛腩原煲上桌,份量超出我們的想像...
先試湯頭,果然是清清的,牛肉的精華全都滲在湯中,最令我們驚喜的,是這湯一點也不油膩,清甜濃郁!最喜歡是它墊底的白蘿蔔,吸滿了湯的味道,清甜無渣,美味極了~~ 湯中亦有不少菜心芹菜,增添香氣又補充纖維~ 可惜呀,作為主角的牛腩則略遜一籌,肉質比較粗糙多渣,還是配角比較吸引呀!!
清湯牛腩
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來到京菜館,怎能不點羊肉呢?? 就點一份烤羊肉吧~ 上桌時,又令我們嚇了一跳呀!! 足足有十多條羊肋骨... 怎樣食得完呀??
微羶的羊肉灑上孜然粉同烤,外層香脆的,羊肉粉嫩,但頗黏骨的,吃起來也不容易呀!
烤羊肉
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烤羊肉
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其實已點了很多餸菜,不應再點了! 但中國人就是要講意頭,點菜不能點七道,又不捨得捨棄以上任何一道,所以最後決定,多點一碟澱粉質~ 在炒麵跟炒飯中,一家之煮就選了牛肉炒麵啦~
老實說,賣相跟茶餐廳的,真的沒有什麼分別... 麵條略為炸過,所以很香脆,伴以牛肉大蔥,牛肉頗嫩滑的,只是醬汁太鹹了,扣分扣分...
百多大洋的炒麵,可能是我們沒有選對招牌菜,好吃也罷了,但不好吃,就真的很不化算呀!!
牛肉炒麵
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到最後的甜點環節,有好幾道甜點都很想試呀! 幾經辛苦,終於選了桂花紅棗糕、玫瑰荔枝糕及栗子酥~
三款甜點的的size 就是petit four 的size,小小的一顆~桂花紅棗糕跟玫瑰荔枝糕都是花花的造型,很可愛~
桂花紅棗糕、玫瑰荔枝糕及栗子酥
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桂花紅棗糕以上層清香的桂花糕配以下層暗紅色甜美的紅棗凍,這個配搭頗特別的,不過下層的紅棗味不太足夠,而且甜度略高,吸引力大減~
桂花紅棗糕
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玫瑰荔枝糕則是上層是鮮紅色的玫瑰糕,配以下層清甜的荔枝凍,二者的配搭很不錯,輕盈清新~ 若果可以加添一點點果肉,增添口感,想必會更為吸引~
玫瑰荔枝糕
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四顆栗子酥放得歪歪斜斜的,未免有點兒馬虎... 栗子酥很酥脆鬆化,但油膩感很重,可幸栗子蓉做得不錯,栗子味濃郁而幼滑~
栗子酥
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這頓飯,八道菜三道甜點,因為有Royal Garden VIP card,有八五折,但都索價$1800大洋~平均來說,每道菜的水準都很平均,除了鶴湖蟹影,其他未見突出,可能是因為小妹不懂點菜,沒有點它的名菜吧~~~ 又或者,是我們一開始的期望太高,才會有這感覺呢~~

p.s. 鶴湖蟹影真的很值得一影呀!! 不過,這鶴湖是要回收的!!! 所以才上桌一會兒,手慢的小妹只拍了兩張照片,手快的店員已急不及待的想幫我們分蟹影,好讓他們可以回收鶴湖,好不容易才制止了店員!!還沒有拍到了什麼,店員又再來想幫我們分蟹影,分不了又繼續在我們身後徘徊.... 小妹明白,這鶴湖蟹影真的很受歡迎,這個費工夫的鶴湖要回收也是無可避免的,只不過,店員這個催趕客人的行為,真的很令人不安又反感呀.... 就不能把這鶴湖多待在桌上多五分鐘嗎??

p.s. 要有心理準備,這兒的上菜速度,是光速呀!! 第一道菜還沒有食完,第六道菜已上,主菜才剛上齊,店員已在我們身後徘徊徘徊,看看什麼時候可以收碟,什麼時候可以上甜點.... 這樣子,真的令人吃得有點壓力呀...
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-02-01
Dining Method
Dine In
Spending Per Head
HK$450 (Dinner)
Celebration
Birthday
Dining Offer
Coupon
Recommended Dishes
  • 龍井煙燻蛋
  • 鶴湖蟹影
  • 錦鹵鍋粑
  • 百頁小棠菜
Rising Gourmet
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才剛 2015 年,各個工作計劃和死線已排滿我的月曆。不過生活越忙碌,人就越不敢懶散。讓我痛快地工作,更痛快地放輕鬆吧!這天與兩位嘴叼的舊朋友吃飯,素來少吃中菜的我被迫到訪此米芝蓮餐廳,打邊爐?普通晚飯小菜?心中疑問很快被此古色園林與小橋流水熄滅。能坐在此景傍邊吃飯,已是一大賞心樂事!♫溏心鴨蛋由於我姍姍來遲,前菜早已準備就緒。一碟四隻溏心蛋均放在手柄蜿蜒的鐵匙上。不知是否放涼了,溏心雖口感稠密,但欠缺了蛋黃的濃郁陳醋蜇皮口感厚大爽脆,少許酸味配合即使在冬天也不是太寒涼。炸素鴨有層過厚的腐竹,即使沒有泛油光但我個人都不太喜歡脂肪含量那麼重的炸物。雖然前菜略嫌失望,但之後的主菜卻令我刮目相看!♫ 花生眉豆鹿筋湯這碗價值$148的老火湯是對我而言是人間美食啊!知道我多久沒喝湯嗎?入口第一啖就感覺到無比鮮甜,比家中久違的老火湯味道更濃郁,現在也不能忘懷呢!猜不透究竟湯底有什麼香料,這湯不肥膩,沒有大油塊浮起。。應該不會是豬蹍吧。。平日最中意食花生(非睇戲) 的我見碗裡有至少十數粒花生,一塊大鹿筋,兩塊bite-size魚肚。給我一碗飯我也滿足了。♫ 蒸蛋白蟹鉗光滑而無半點瑕疵的表面,一度令我
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才剛 2015 年,各個工作計劃和死線已排滿我的月曆。不過生活越忙碌,人就越不敢懶散。

讓我痛快地工作,更痛快地放輕鬆吧!

這天與兩位嘴叼的舊朋友吃飯,素來少吃中菜的我被迫到訪此米芝蓮餐廳,打邊爐?普通晚飯小菜?
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心中疑問很快被此古色園林與小橋流水熄滅。能坐在此景傍邊吃飯,已是一大賞心樂事!

♫溏心鴨蛋

由於我姍姍來遲,前菜早已準備就緒。一碟四隻溏心蛋均放在手柄蜿蜒的鐵匙上。不知是否放涼了,溏心雖口感稠密,但欠缺了蛋黃的濃郁
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陳醋蜇皮口感厚大爽脆,少許酸味配合即使在冬天也不是太寒涼。炸素鴨有層過厚的腐竹,即使沒有泛油光但我個人都不太喜歡脂肪含量那麼重的炸物。雖然前菜略嫌失望,但之後的主菜卻令我刮目相看!
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♫ 花生眉豆鹿筋湯

這碗價值$148的老火湯是對我而言是人間美食啊!知道我多久沒喝湯嗎?

入口第一啖就感覺到無比鮮甜,比家中久違的老火湯味道更濃郁,現在也不能忘懷呢!

猜不透究竟湯底有什麼香料,這湯不肥膩,沒有大油塊浮起。。應該不會是豬蹍吧。。

平日最中意食花生(非睇戲) 的我見碗裡有至少十數粒花生,一塊大鹿筋,兩塊bite-size魚肚。給我一碗飯我也滿足了。
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♫ 蒸蛋白蟹鉗

光滑而無半點瑕疵的表面,一度令我以為這是一碗濃稠的南瓜湯。。

但湯匙才剛落碗,才發現這是蒸蛋白!
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看上去如此嫩滑無瑕的蛋白,配上上層充滿鮮味的海鮮羹,

你能想像的就是鬆軟的蒸蛋和魚翅羹混在一起吃的滋味。。

而那隻新鮮彈牙的蟹鉗咬下去傳出陣陣鮮香,一點都不腥,肉質無半點軟爛,

看來這裡的選料倒童叟無欺。
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♫ 招牌內蒙古黑頭山羊羊肉片

聽常常來這裡捧場的朋友說,這道看似平平無奇的燉羊肉,原來是很多食客必點的菜式。

每口羊肉都伴以肥美甘香的脂肪。才剛放進口裡就融化了,只剩下骨頭裡多汁味美的羊肉精華。唯一可以改善的地方是希望它上菜時更滾熱,畢竟冬天嘛,得讓這道菜溫暖食客的心!
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♫ 松子桂魚

朋友毫不吝嗇地給我魚腩位置,哇,啖啖魚肉,外層只有薄薄一層炸粉。

外層酥脆,沾上熱辣辣的甜酸汁後不但沒有整層軟掉,反而造就了那回味無窮的半脆半軟口感。看來這家餐廳的上菜速度挺有效率呢!

由於無點白飯,這個美味的汁又浪費掉了。很想打包走呢~
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♫ 年糕毛豆醬炒大閘蟹

澱粉質最後上場了。之前幾道已經夠豐富了,朋友還是堅持點另一個招牌菜。

這道菜的靈魂在於那毛豆醬,那難以形容的味道很濃烈,將平平無奇的年糕變得非常可口,

但醬汁始終蓋不住蟹的鮮美。這兩只蟹鉗的都有一個湯匙那麼大,看來我還未過農曆新年就要膽固醇超標了(╯﹏╰)
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♫ 桂圓紅棗糕

一碟四件的甜點為這頓難忘的晚餐作結。花花的造型很特別,上層是清香的桂花糕,

下層則是朋友所說的紅棗層。雖然此配合和做法好像挺創新,但我個人卻覺得下層過甜了。
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2015 年的開端,有兩位朋友跟我一起碰杯,他們除了帶來可口的白酒之外,還再次

拿來90年的Lafite 弟弟,Latour慶祝新年。20% 梅鹿葡萄,使淡淡甘香一直持續,

紅酒與肉類在口腔裏共冶一爐,像是預告了 我在 2015年豐盈的成長。

就讓這年向東看朝陽升起,讓我在跨過一個又一個挑戰後,來點令人欣喜的順境吧!

(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-01-03
Dining Method
Dine In
Spending Per Head
HK$1300 (Dinner)
Veteran Gourmet
110
5
2014-10-02
親友的生日飯,選這家餐廳的部分原因,竟爾是為了吃帝苑 fine foods 的生日蛋糕,哈哈。訂了七時的座,不過工作太忙遲了好多才出現,也真有點不好意思。來的時候他們點的前菜剛好送來,這道燻蛋煙燻味不錯,入口帶些微鹹香,面頭的瑤柱絲沒搶味,反而提起了蛋的味道。用的是鴨蛋,蛋黃的部分較多,蛋味也更香濃,first impression 很不錯!另一個前菜是素鵝,腐竹的香味甚濃,入面的餡料有紅蘿蔔絲、冬菇絲等,入口香脆,相比起燻蛋更喜歡這個。松子桂魚,魚的個子不算大,不過沒炸得過火,魚肉仍算嫩滑,只是炸衣和茄汁有點厚,有點搶去了味道。葱油大餅,餅身偏薄,餅面也鋪滿了芝麻,吃起來更香脆可口,入口塞了大量葱碎,足料好吃!宮保蝦球,蝦的體積相當大,而且也是新鮮爽口的好貨色,宮保醬汁帶微辣,偏甜,跟蝦球的味道很配,而且一碟足有差不多十隻,是個性價比很高的一道菜!雜菌扒美國菠菜,雜菌先燴過,入口滑身好吃,菠菜也細嫩,簡單卻看得出下過心機來煮的一道。龍井茶燻雞,比其他菜遲了差不多半小時才來,催了好多次,侍應都只說是「準備中」,該是一開始下單時漏了單,後來催單是才匆匆補單吧?還好這雞的味道又真的不錯,入
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親友的生日飯,選這家餐廳的部分原因,竟爾是為了吃帝苑 fine foods 的生日蛋糕,哈哈。訂了七時的座,不過工作太忙遲了好多才出現,也真有點不好意思。
燻蛋
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來的時候他們點的前菜剛好送來,這道燻蛋煙燻味不錯,入口帶些微鹹香,面頭的瑤柱絲沒搶味,反而提起了蛋的味道。用的是鴨蛋,蛋黃的部分較多,蛋味也更香濃,first impression 很不錯!
素鵝
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另一個前菜是素鵝,腐竹的香味甚濃,入面的餡料有紅蘿蔔絲、冬菇絲等,入口香脆,相比起燻蛋更喜歡這個。
松子桂魚
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松子桂魚,魚的個子不算大,不過沒炸得過火,魚肉仍算嫩滑,只是炸衣和茄汁有點厚,有點搶去了味道。
黃金大餅
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葱油大餅,餅身偏薄,餅面也鋪滿了芝麻,吃起來更香脆可口,入口塞了大量葱碎,足料好吃!
宮保蝦球
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宮保蝦球,蝦的體積相當大,而且也是新鮮爽口的好貨色,宮保醬汁帶微辣,偏甜,跟蝦球的味道很配,而且一碟足有差不多十隻,是個性價比很高的一道菜!
雜茵扒美國菠菜
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雜菌扒美國菠菜,雜菌先燴過,入口滑身好吃,菠菜也細嫩,簡單卻看得出下過心機來煮的一道。
龍井煙燻雞
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龍井茶燻雞,比其他菜遲了差不多半小時才來,催了好多次,侍應都只說是「準備中」,該是一開始下單時漏了單,後來催單是才匆匆補單吧?還好這雞的味道又真的不錯,入口雞皮微脆,雞味相當濃,肉質嫩滑,茶燻味不過濃,加起來好好吃!

還要了一個紅燒元蹄和炒飯,沒拍照,質素中上。買單約 $2,000,食物叫做 ok 之上,不過環境有點吵,而且那晚負責我們檯的侍應有點甩漏 (e.g. 叫他替我們跟茶燻雞,他該有向廚房問但沒有跟我們說一聲,我們問另一位才知道發生何事;換碟的速度也可改善一點;吃炒飯時也沒另外的小碗,又是要問⋯作為一家酒店入面的餐廳,我是對服務有好些要求),所以印象不算太好呀。
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-09-18
Dining Method
Dine In
Spending Per Head
HK$320 (Dinner)
Recommended Dishes
  • 燻蛋
Elite Gourmet
2014-08-31
曾經在雜誌看到東來順推出一系列以茶伙饌的新菜式,像茉莉花海鮮泡飯、龍井八寶杯等,一直都想來嚐試,可惜有機會來的時候,店員說該系列菜式已經轉換,似乎欠了點緣份。這兒出名的是京菜,好奇問這兒有沒有點心,侍者說有,於是就大膽一試。還沒細看點心紙,先來一籠蝦餃。晶瑩鮮蝦餃$55四件,形態飽滿,但算不上透薄,而且摺口模糊,無摺工可言。另外,餃皮欠彈性,內裡蝦肉質感無爽口感,除了一種類似的甘澀,嚐不出其他味道。端來時點心籠內還黏著長長一條白色毛布碎,印象中,點心籠沒有用蓋蓋着,很好奇店員傳菜時都沒有發現及幫忙檢走。細看點心紙,發現有底面兩邊,一邊印着帝苑軒,就位於東來順旁邊,以小槁流水分開,另一邊寫的才是東來順。蝦餃是帝苑軒的點心,好吧,那再點東來順的吧。黑松露帶子燒賣$45三件,最震撼是賣相,端來時完全貼在蒸籠邊。黃皮的燒賣皮濕到透,口感不太理想。矜貴的黑松露零香味,一堆黑色碎碎到處散落,談不上好看,只像一堆無味的咖啡渣。內餡用了帶子粒、芫茜、蝦仁,整體混了黑色一點點的黑松露碎,不說光看還以為是黑椒粒,蝦仁質感霉霉的,帶子同樣零鮮味,靠的全是芫茜的香氣吊味。不信邪,再點一個東來順雲吞,$68六粒
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459 views
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曾經在雜誌看到東來順推出一系列以茶伙饌的新菜式,像茉莉花海鮮泡飯、龍井八寶杯等,一直都想來嚐試,可惜有機會來的時候,店員說該系列菜式已經轉換,似乎欠了點緣份。這兒出名的是京菜,好奇問這兒有沒有點心,侍者說有,於是就大膽一試。
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696 views
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還沒細看點心紙,先來一籠蝦餃。晶瑩鮮蝦餃$55四件,形態飽滿,但算不上透薄,而且摺口模糊,無摺工可言。另外,餃皮欠彈性,內裡蝦肉質感無爽口感,除了一種類似的甘澀,嚐不出其他味道。端來時點心籠內還黏著長長一條白色毛布碎,印象中,點心籠沒有用蓋蓋着,很好奇店員傳菜時都沒有發現及幫忙檢走。細看點心紙,發現有底面兩邊,一邊印着帝苑軒,就位於東來順旁邊,以小槁流水分開,另一邊寫的才是東來順。蝦餃是帝苑軒的點心,好吧,那再點東來順的吧。
晶瑩鮮蝦餃 ($55/四件)
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晶瑩鮮蝦餃 ($55/四件)
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晶瑩鮮蝦餃 ($55/四件)
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黑松露帶子燒賣$45三件,最震撼是賣相,端來時完全貼在蒸籠邊。黃皮的燒賣皮濕到透,口感不太理想。矜貴的黑松露零香味,一堆黑色碎碎到處散落,談不上好看,只像一堆無味的咖啡渣。內餡用了帶子粒、芫茜、蝦仁,整體混了黑色一點點的黑松露碎,不說光看還以為是黑椒粒,蝦仁質感霉霉的,帶子同樣零鮮味,靠的全是芫茜的香氣吊味。
黑松露帶子燒賣 ($45/三件)
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黑松露帶子燒賣 ($45/三件)
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黑松露帶子燒賣 ($45/三件)
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不信邪,再點一個東來順雲吞,$68六粒。湯底清清的,有陣鮮雞混合茶茗的甘澀,內餡主有白菜葉、冬菇粒和原隻蝦仁,當中的蝦肉非常鞋口。雲吞皮醸入內餡後對角疊起,外形像卷起身子的穿山甲,皮薄,但摺囗部分沒有熟透。
東來順雲吞 ($68/六粒)
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東來順雲吞 ($68/六粒)
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東來順雲吞 ($68/六粒)
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打開主餐牌,找來一道店方招牌菜雞絲手擀麵,$68碗,小小的,一個人份量。這種北方的麵,應該有着北方人豪爽的民族性,揉麵時牶牶到肉,麵身非常有咬勁。夾起來細看,是白色的直身麵條,感覺比擔擔麵闊身一點點。來一口,麵身腍得可以,完全沒有那股勁。整個麵只有幾許韮黃絲、金菇絲和雞絲,雞絲口感像魚肉,腍而無味。
雞絲手擀麵 ($68/碗)
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雞絲手擀麵 ($68/碗)
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吃到這兒,有種不如歸去的感覺,但又有點不死心,覺得甜品應該會好的,結果又點了驢打滾。它是北京有名的小吃甜點,聽說本來叫豆面年糕,後來人人都叫驢打滾,就一直流傳下去。對於這個名字的由來,坊間流傳有多種說法,純粹從名字想像,應該是驢子在沙堆中打滾所揚起的沙塵跟糕點在黃豆粉堆中沾粉的過程神似的緣故吧。店方用糯米粉製作,看似香軟的口感,入口卻是厚實硬身,不確定店方是失手還是刻意營造這種粗獷的口感,但這樣比較煙韌有咬勁,而且能嚐出陣陣糯米香,加上紅豆蓉不太甜,黃豆粉很綿密,算是今日唯一欣賞的一道菜。
驢打滾 ($33/四件)
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驢打滾 ($33/四件)
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栗子窩餅 ($48/六件)
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栗子窩餅 ($48/六件)
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尾聲是栗子窩餅,$48六件。從賣相看來,並沒有想像中薄身,餅底厚厚的,大部份栗子餡溢出來,上層餅皮脆脆的,焦焦的鼓起來有點像鹹梳打餅。入口有淡淡栗子香,不太甜,但有輕微油膉味。

開業廿多年的帝苑酒店,是一家五星級酒店,有小橋流水的庭園景緻,店內裝潢也算舒服,不過從酒店入口處一直走來,店員都笑容欠奉,餐廳內的員工大多是聚在一起談天居多。來這兒品嚐點心明顯不是太適合,還是點鶴湖蟹影、文思豆腐羹那類著名小菜比較穩陣。2014年,東來順失去米芝蓮一星的光環,似乎酒店要翻新的不單是客房,更應該包括食物水準和最前線的服務質素哦。
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(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-08-30
Dining Method
Dine In
Spending Per Head
HK$196 (Lunch)
Recommended Dishes
  • 驢打滾 ($33/四件)
Trainee Gourmet
2
0
2014-08-02
第一次來香港的東來順,今晚來這裡是吃涮羊肉,點了羊肉拼盤和很多蔬菜,總體來說是不錯的餐廳。餐廳提供的調味都是高素質,特別是麻醬,真心很好吃,甜中帶濃濃的香味。點的蔬菜quality也很好。唯一美中不足的是麻辣湯底不夠辣,但之後waitress有幫我們再加點辣椒、味道就變得不錯啦^_^ 這家餐廳讓平時不喜歡吃羊肉的我,也愛上吃羊肉了!
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第一次來香港的東來順,今晚來這裡是吃涮羊肉,點了羊肉拼盤和很多蔬菜,總體來說是不錯的餐廳。
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餐廳提供的調味都是高素質,特別是麻醬,真心很好吃,甜中帶濃濃的香味。點的蔬菜quality也很好。唯一美中不足的是麻辣湯底不夠辣,但之後waitress有幫我們再加點辣椒、味道就變得不錯啦^_^ 這家餐廳讓平時不喜歡吃羊肉的我,也愛上吃羊肉了!
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
HK$1500 (Dinner)
Recommended Dishes
  • 涮羊肉
Rising Gourmet
33
1
2014-06-08
和家人來吃父母親節飯,本來是要吃填鴨的,但看著菜單卻被火鍋吸引。最後選了二人火鍋餐加鶴湖蟹影及其他火鍋料,夠三人吃。聞名已久的鶴湖蟹影,「鶴湖」一放下讓客人拍完照就要收走的,時間緊拙拍得不好。脆口又啖啖蟹肉,不錯。魚湯火鍋湯底鮮甜,未下料已很夠味可以直接喝。海(河?)鮮亦很新鮮,有蠔、斑、小象拔、蝦、帶子等,斑很甜很嫩,蝦亦很大很鮮。不喜歡珊瑚蚌,聽聞是海蔘的內臟,朋友之後告訴我,不喜歡其實可以換別的海鮮。套餐還有很多不同的食物,份量很足,餃子、羊肉等等也很不錯。也許因為近節日,餐廳內多一家大細比較嘈吵,是比較不好的地方。
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和家人來吃父母親節飯,本來是要吃填鴨的,但看著菜單卻被火鍋吸引。最後選了二人火鍋餐加鶴湖蟹影及其他火鍋料,夠三人吃。

聞名已久的鶴湖蟹影,「鶴湖」一放下讓客人拍完照就要收走的,時間緊拙拍得不好。脆口又啖啖蟹肉,不錯。

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魚湯火鍋湯底鮮甜,未下料已很夠味可以直接喝。海(河?)鮮亦很新鮮,有蠔、斑、小象拔、蝦、帶子等,斑很甜很嫩,蝦亦很大很鮮。不喜歡珊瑚蚌,聽聞是海蔘的內臟,朋友之後告訴我,不喜歡其實可以換別的海鮮。

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套餐還有很多不同的食物,份量很足,餃子、羊肉等等也很不錯。也許因為近節日,餐廳內多一家大細比較嘈吵,是比較不好的地方。
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-05-31
Dining Method
Dine In
Spending Per Head
HK$600 (Dinner)
Recommended Dishes
  • 鶴湖蟹影
  • 火鍋海鮮拼盤
Elite Gourmet
2014-05-11
還記得上次到東來順食飯時,是我第一次參加Openrice的殿堂飯局,事隔兩年多了,大廚亦換上了施師父來主廚,唯一不變的就是這裡依然是一間回教餐廳,並不提供豬肉類菜式。先送上精美的四小碟,分別是茶香雞、龍井煙燻蛋、麻香小象拔及水晶羊肉。茶香雞是施師父特別炮製的茶之菜式,雞件用上金駿眉配合花雕來浸,雞肉嫩滑之餘,亦滲著茶香及酒香。燻蛋令人那垂涎欲滴的流心蛋黃及香濃燻香,實在誘人。水晶羊肉味道雖然有點羶,但那份羶香與牛肉差不多,而且以羊肉取代豬肉,我也是第一次接觸到。最後是最為香濃的象拔蚌,爽口惹味,而且帶點麻辣的美味。整體份量剛好,味道又點到即止,能引起對食慾。清新的文思豆腐羹送到,盛著的器皿很別緻。起裡聞到一股金華火腿的味道,但這兒沒有豬肉,又何來金華火腿呢?細嚐之下,火腿香中多了一份羶香,原來是出自臘鴨絲的味道,烹調後幾何亂真,味道層次變得豐富。同時,亦是考驗師傅的刀功,材料大小長短一致,連最考技巧的豆腐亦是如絲般幼細,實在令人歡喜。當然少不了得獎菜式的鶴湖蟹影,看見造型便已叫人拍案叫絕。一隻仙鶴停在湖中,旁邊有無數蟹仔及蟹粉圍著,顏色對比突出又豔麗。細嚐之下,蟹肉中混著龍蝦肉,質感更
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還記得上次到東來順食飯時,是我第一次參加Openrice的殿堂飯局,事隔兩年多了,大廚亦換上了施師父來主廚,唯一不變的就是這裡依然是一間回教餐廳,並不提供豬肉類菜式。
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先送上精美的四小碟,分別是茶香雞、龍井煙燻蛋、麻香小象拔及水晶羊肉。茶香雞是施師父特別炮製的茶之菜式,雞件用上金駿眉配合花雕來浸,雞肉嫩滑之餘,亦滲著茶香及酒香。燻蛋令人那垂涎欲滴的流心蛋黃及香濃燻香,實在誘人。水晶羊肉味道雖然有點羶,但那份羶香與牛肉差不多,而且以羊肉取代豬肉,我也是第一次接觸到。最後是最為香濃的象拔蚌,爽口惹味,而且帶點麻辣的美味。整體份量剛好,味道又點到即止,能引起對食慾。
茶香雞、龍井煙燻蛋、麻香小象拔及水晶羊肉
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清新的文思豆腐羹送到,盛著的器皿很別緻。起裡聞到一股金華火腿的味道,但這兒沒有豬肉,又何來金華火腿呢?細嚐之下,火腿香中多了一份羶香,原來是出自臘鴨絲的味道,烹調後幾何亂真,味道層次變得豐富。同時,亦是考驗師傅的刀功,材料大小長短一致,連最考技巧的豆腐亦是如絲般幼細,實在令人歡喜。
文思豆腐羹
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當然少不了得獎菜式的鶴湖蟹影,看見造型便已叫人拍案叫絕。一隻仙鶴停在湖中,旁邊有無數蟹仔及蟹粉圍著,顏色對比突出又豔麗。細嚐之下,蟹肉中混著龍蝦肉,質感更為爽口鮮甜,伴以咸蛋黃來炒,滋味無窮。旁邊的蟹仔以黑糖薑茶來做,目的正是仿傚吃蟹後,以薑茶驅寒的作用,真的既細心又貼切。
鶴湖蟹影
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鶴湖蟹影
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2 likes
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鶴湖蟹影
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1 likes
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體型巨大的乾燒大明蝦如手掌般大,醬汁香濃,集合蒜、蔥、辣於一身的惹味,再配合爽口彈牙的蝦肉,非常吸引,以刀叉來吃,更顯氣派。
乾燒大明蝦
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孜然羊肉串於我而言有點難度,因其羶味非常突出,可是對於身旁的食友大說其好,我亦深感同意,因其外面香脆鬆化,內裡則鮮嫩多汁,總會令好羊者滿意。
孜然羊肉串
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突然一道醋香飄來,原來正是糟溜魚片,不理賣相,那份香氣已令人深深陶醉。魚片滑嫩細緻,糟香更能帶出鮮味,而且薄薄的掛在魚肉上,晶瑩剔透,亦不忘當中的菇菌,增加了爽脆的口感。
糟溜魚片
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雞絲手幹麵份量豐富,大廚打製的麵條滑溜富彈性,雞絲則非常嫩滑,而且湯底清香味濃,實屬佳品。
雞絲手幹麵
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雞絲手幹麵
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此時,大家皆意猶未盡,便點上了小籠包、鍋貼及蔥油餅,各款包點都十分好味。可是最突出的莫過於兩款蔥油餅,薄身的香脆可口,如餅乾般,厚身的外脆內軟,蔥油的味道突出,實在美味。
小籠包
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三鮮鍋貼
92 views
2 likes
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牛肉鍋貼
100 views
2 likes
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薄蔥油餅
79 views
4 likes
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厚蔥油餅
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3 likes
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最後以玫瑰糕、流沙金球及驢打滾作結,玫瑰清香遇上荔枝的清甜,很好的組合,既輕盈又清怡。刺破流沙金球,流沙餡湧出,甜而不膩。驢打滾一向是招牌甜點,煙煙靱靱的糯米皮包著軟滑的豆蓉,再沾上黃豆粉,甜度適中,只是今次的米皮有點硬身,未夠軟糯。
玫瑰糕、流沙金球及驢打滾
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流沙金球
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是日晚宴味道不錯,期間施師父能炮製更多更出色的菜式,實在是食客之福。
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Type of Meal
Dinner
Dining Offer
Tasting Event
Recommended Dishes
  • 文思豆腐羹
  • 鶴湖蟹影
  • 糟溜魚片
  • 小籠包
  • 玫瑰糕、流沙金球及驢打滾
  • 流沙金球