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Item: Dong Lai Shun
Rating: 4
Author: sharla

Dong Lai Shun

270 Reviews

Taste

Decor

Service

Hygiene

Value

9306

Tsim Sha Tsui

$201-400

Beijing Hot Pot Seafood Stir-Fry Hotel Restaurant Salt & Sugar Reduction Restaurant

168

Info:
Restaurant:	Dong Lai Shun

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

sharla

Level4

119

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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.

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)

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.