Established in Beijing in 1903, Dong Lai Shun serves high-end Beijing and Huaiyang cuisine. They have won multiple awards, including a 1-Michelin Star rating in 2013. They specialize in anything made with lamb, especially the Inner Mongolian mutton hotpot (Shuan Yang Rou) during winter months. Hot pot is essentially Chinese fondue: a huge pot of boiling broth filled with different kind of meat, dumplings, vegetables, noodles, tofu, internal organs (such as liver, chicken testes, intestines, marrow, etc), and other dishes. Other famous dishes include crispy Peking duck, delicious cold appetizers, perfectly smoked eggs, seafood galore, and amazing crab dishes.
Photo from: http://www.midtown.com.hk/files/images/1_20150115152034hyi347HY.jpg?width=356
Located on the high floor of a relatively new skyscraper in bustling Causeway Bay, the restaurant has a classy, elegant, spacious, and well-lit setting with decor inspired by traditional Chinese aesthetics. Huge latern-like lamps adorn the ceilings. The waiters are welcoming, cordial, and well versed with the menu and good at recommending their signature dishes according to your taste. The whole atmosphere is inviting. I couldn't wait to start eating.
Dong Lai Shun offers a variety of very good value set meals ($98/set). It comes with an appetizer platter, a dumpling dish, a noodle or rice main course, and a dessert. The cold fungi appetizer was a delight with a harmonious blend of cold, crunchy, sour, salty, sweet and spicy taste. My family had the cold vermicelli with shredded chicken. The right amount of sesame sauce made the dish refreshing and full of flavors. I chose vegetable dumplings and flat rice cake noodles which were both delicious. The flat rice cake noodle was chewy and tasty, and authentically oily like most northern Chinese dishes. There was a generous portion of well marinated pork, and crispy cabbage and carrots in the noodle.
In our second visit to Dong Lai Shun, we ordered the 4 person set (at a very reasonable price of <$400). We started with an assortment of cold appetizers, followed by mains (noodles and dumplings) and a dessert. I loved the bean curd and chicken glass noodle soup. The soup was light and clear, very soothing to eat.
I give Dong Lai Shun a thumbs up and would definitely recommend it to anyone in the mood for authentic Beijing food or hot pot in a comfortable and tasteful environment at a good price. The restaurant is clean, the food is fresh, the broths are delicious, and the service is friendly.
Address: 26/F Hong Kong, Midtown Soundwill Plaza II, Causeway Bay