Dong Lai Shun

The original outlet of Dong Lai Shung was started over a 100 years ago in Beijing, and became known principally for its shuan yang rou, Inner Mongolian black-headed mutton hotpot, which retains its tenderness even when boiled for a lengthy period of time.  We actually didn’t care for the mutton as much as some of the other dishes, but the Hulunbeier deluxe mutton and its intensely flavored, thick sauce was nonetheless a worthwhile novel experience.

Since Huaiyang cuisine (and to some extent, even Beijing cuisine) is less well-known to westerners than Cantonese cuisine, ordering will be a bit less straightforward than at some of the other top restaurants in the city.  We would recommend most highly the Mongolian style fried lamb chops, which had superb flavor and seasoning with a faint hum of spice, and the Beijing duck, which had superbly crispy skin and well-cooked meat, albeit wraps that were too small and too cold.

Although the design of the restaurant, with its dark wood and screen partitions, black and white hanging chandeliers, a grand lantern designed in the style of southern Yangtze paper-cutting folk art, and its view of an extensive pond with rock formations jutting out, is attractive and dramatic, it’s hard to forget the fact that you are nevertheless on the ground floor of the Royal Garden Hotel.


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Tsim Sha Tsui
B2F, The Royal Garden Hotel
69 Mody Rd
+852 2733-2020
Mon-Sun, 11:30am-2:30pm, 6pm-10:30pm
    Mo Chung Hing, Chef
    Chan Kwok Keung, Consultant Chef


    • Hong Kong
    • Beijing
    • Chinese
    • Huaiyang
    • BYOB Corkage Fee: $300HKD
    • Private Dining Room