Dong Lai Shun has stood the test of time at The Royal Garden, this year celebrating its 20th anniversary serving up Beijing and Huaiyang dishes at the five-star hotel in eastern Tsim Sha Tsui. The restaurant originated in Beijing over a century ago.
In honour of the astounding legacy of the brand, both in Beijing and here in Hong Kong, master chef Sze Chiu-Kwan has unveiled a selection of classic Beijing-style dishes that will be on the menu until Sep. 30.
Dish specials like crispy duck slices with walnuts (HKD438), the duo of pan-fried prawn head with sweet-and-sour sauce and deep-fried shrimp mousse with black sesame (HKD238), and braised fish maw with crabmeat and crab roe (HKD488) can either be ordered à la carte or as part of the 20th-anniversary set menu (HKD688 pp). Click here to view the limited-time tasting menu in full.
No matter what, a platter of chef Chiu-Kwan’s signature roasted Beijing duck (HKD650/HKD780) is a must when dining at Dong Lai Shun!
Dong Lai Shun, B2/F, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East, 2733 2020, book here
