Dong Lai Shun 東來順 (Hong Kong, CHINA) ★★★☆☆

For the first time, there's a new address for famed Bejing cuisine restaurant Dong Lai Shun (東來順) in Hong Kong. The hotpot and mutton specialist in Tsim Sha Tsui East's Royal Garden Hotel has just opened across the harbour in Causeway Bay and they are bringing their key man - Executive Chef Chan Kwok Keung (陳國強) along with them. 



Dong Lai Shun's new branch at Soundwill Plaza II (Midtown) doesn’t stray far from its flagship restaurant in Tsim Sha Tsui. The interior looks more or less the same and the food menu is virtually identical. 



The only difference is probably the stunning view of the harbour.



As always, we started our dinner at Dong Lai Shun with their signature "Long-jing" tea leaf smoked duck egg ($40). Very nice smoky flavors from the duck eggs as we all expected (7/10).



This was my first time having their smoked Mandarin fish ($148) and it was ohhh so good. I admitted they looked a bit like the famous sliced cuttlefish from the chao zhou cuisine at my first glance but after just one single bite.....that soft and silky texture with the strong smoky fragrance, that's unbeatable (7.5/10). 



I was really looking forward to this braised duck with leeks Beijing style ($288). The portion was absolutely huge and it could very easily accommodate 4-6 people. For one thing, I did love that flavorful Beijing-style sauce but unfortunately the duck meat was a little chewy (5/10).



Braised lamb ribs with dates in brown sauce, Zhejiang style ($188) was another house specialty here and I could definitely see why.

The Zhejiang-style "brown" sauce was very tangy and spicy and it worked so well together with the lamb ribs. The lamb ribs were also braised to perfection and it felt as if we were having delicious braised beef brisket (8/10).


 
After such a spicy dish, bean curd with assorted mushrooms in casserole ($118) was exactly what the doctor ordered (4.5/10).



We could never leave this place without trying the restaurant's crispy rice cakes and decided to give this crispy rice cake with shrimp, chicken and sea cucumber ($160) a go. Not bad (5.5/10).


 
There was a full list of desserts available but none looked more special than the deep fried sesame dumplings infused with salted egg yolk ($78). The texture was excellent with the salted egg yolk in its perfectly runny (and creamy) form (6/10).




There was nothing special from the meal other than an extra $188 in the bill just for tea and amuse. A little steep unless it's perhaps a hotel restaurant.

Food Rating: 6/10
Price: $$$$
Address: 26/F, Soundwill Plaza II Midtown, 1 Tang Lung Street, Causeway Bay, Hong Kong
Closest Metro Station: Causeway Bay
Tel: +852 2763-7038