Reviews

• 

  五星酒店的中菜飯局

  Gourmet KC | Feb 22 2011

  是Sally主持的大局，帖子一出，最後出席人數是87人，在這間酒店中菜廳開六圍，實在是不簡單。時近八時，各路人馬陸續到齊，場面熱鬧，非常高興。飯局未開始，大家還在把酒言歡之際，Sally先拿來薰蛋凍給大家享用，蛋黃的溏心做得美，煙薰味足，而在旁伴吃的湯凍也味濃甜美，做得有水準又有心思，絕對將是晚菜色比下去了。
  
  坐定定後，菜色也陸續上檯，先來的是前菜八小碟。這個八小碟，店方皆改了美麗的名字，但坦白說，水準卻只一般。海蜇頭調味卻嚴重不足；鹽水鴨肉又是調味不足，淡淡的；烤夫味道也不似樣子，拌干絲則反其道而行，太鹹；黃泥螺肉質脆口，令人懷疑是否來貨。不過好吃就是了，管他這麼多？脆鱔真的很脆，不過就完全吃不到鱔；糖蓮藕真的很夠甜，不爽脆；已經領教過這裡的薰魚，留待其他食友品評了；
  
  吃過主菜，跟著來的就是湯品，燉鰱魚頭湯隱約吃得到腥味，何「燉」之有？清炒河蝦仁肉質有點霉，醬燒肉骨頭味道夠，肉質卻韌；富貴雞軟稔入味，油香滿盈，好吃；東坡肉肥肉的部份當然甘腴味美，廋肉則略嫌粗嚡了一點；蟹粉豆腐腥味濃重，非常的不對頭；單尾先來炒年糕，味不夠；蔥油餅有吃嘉頓芝麻疏打餅的感覺，很奇怪；甜品是簡單的一味麻蓉湯丸，殘缺不全，淺嚐便算
  
  招呼及服務是相當好的，有禮貌又有效率，值得一讚。
  
  埋單二百八，吃了八道小菜，六道主菜，連湯品、單尾及甜品，總共十九道菜，雖然食物水準只一般，但還是開心高興的晚上。
  
  謝謝搞手的悉心安排。

  • How much did you spend?
    280
  • Overall Rating
    OK
  • Food 4
  • Service 8
  • Ambiance 8
  • Price 3

• 

  Give me the authentic Beijing lamb hotpot - sanitised please

  Jeremy Young | Aug 30 2010

  At first, the modern, clean well behaved setting does not go down well with what one might expect from the famous Beijing lamb hotpot joint restaurant. However, for those who hadn't been to the Dong Lai Shun in Beijing in the 1980's this is how it SHOULD be. Clean, organised, well serviced, menu for the illiterate (i.e. point at photos of similar looking rolls of chilled lamb/beef/pork/chicken/whatever). Kids can go wild with their imagination thanks to the help yourself mixing of the dipping sauce (mind the raw garlic paste though). Dong Lai Shun Hong Kong has successfully extracted what made them so famous in Beijing and smartly left behind all those that are better left behind.

  • How much did you spend?
    350 per person for dinner
  • Overall Rating
    Good
  • Food 8
  • Service 8
  • Ambiance 7
  • Price 3

• 

  Not just 涮羊肉

  Princess | Aug 27 2010

  Really excellent Northern Chinese cuisine, albeit a modern interpretation. Service is first-class as well. Smoked egg (燻旦), stir-fried lamb with Chinese leek (蔥爆羊肉) and braised minced pork in clear soup (清燉獅子頭) are all well-executed. Note that this restaurant not only serves Beijing cuisine but a lot of Shandong and Shanghainese dishes as well.

  • How much did you spend?
    400
  • Overall Rating
    Good
  • Food 8
  • Service 8
  • Ambiance 8
  • Price 3

• 

  Nothing beats this venue on a cold winter

  Yvonne | Oct 6 2009

  Famous for its mutton hot pot Beijing style, nothing beats it on a cold winter's night. Well, we still go a lot during the summer months, as we cannot resist the succulent cuts of lamb… oh so good.

  • How much did you spend?
    380
  • Food 8
  • Service 7
  • Ambiance 7
  • Price 3

• 

  Dong Lai Shun 東來順

  jason.bonvivant | Jul 13 2009

  It has been a while since I had some Chinese food so tonight I went to Dong Lai Shun (東來順) at the Royal Garden Hotel with a few friends for some Beijing cuisine. We were expecting to have Peking Duck but it turned out to be sold out. Very disappointing indeed. Then again, we booked two hours in advance but without reserving a the Peking Duck. This place is well know for its lamb hot pot but tonight we didn't feel like having such specialty. I do know that there are many famous dishes here but I rather want to try their normal down-to-earth items. Therefore, we ordered a few starters and light dishes.
  
  We ordered the following items: (1) Tea Leaf smoked egg (龍井煙薰蛋) / (2) Mixed bean paste with salty egg yolk (黃金豆板酥捲) / (3) Crispy Pancake with onion and Sesame (荵油餅) / (4) Stir-fried Egg White with Crab Meat (賽螃蟹) / (5) Bean Paste Eggplant (豆板茄子) / (6) Smoked Duck (樟茶鴨) / (7) Pan Fried Beef Bun (生煎包) / (8) Sesame Paste Dumpling (擂沙湯圓)
  
  (1) Tea Leaf smoked egg (龍井煙薰蛋)
  It was well prepared, the egg yolk smoked just about right! I think it was a bit over smoked but the yolk remained semi liquid so it passed my test as a good smoked egg. Of course it must contain strong tea leaf / smoke flavor and it did. Although it was not the best smoked egg I had so far, it was a memorable dish because of the way it was served: on individual artistic spoon. A nice touch indeed.
  
  
  (2) Mixed bean paste with salty egg yolk (黃金豆板酥捲)
  An interesting dish indeed. Not what I would call a typical starter but from what I can see, it requires some skills to prepare. The various pastes were mixed and layered before forming into a roll. Those pastes remained soft so it was not easy to prepare it so that it remained intact as a whole. Although it was mixed with salty egg yolk, the overall taste was rather light. An interesting dish but the bean paste + salty egg yolk flavors are not for everyone.
  
  (3) Crispy Pancake with onion and Sesame (荵油餅)
  When we were ordering this dish, the friendly staff asked if we want it done "thin" or "thick." I picked "thick" because I know in many places nowadays, the thin pancakes are the common offering which are likely to be too oily. It was a surprise indeed, it was very well prepared in my opinion. Not too greasy and not too much "bread" or flour in the center. A very crispy outer layer but I do hope there were more green onions because it would taste even better !
  
  
  
  (4) Stir-fried Egg White with Crab Meat (賽螃蟹)
  A fair dish but nothing much special about it. The egg white was a bit overcooked, caused the texture to be a little rough than it should be. Not a dish prepared by senior chef for sure.
  
  
  
  (5) Bean Paste Eggplant (豆板茄子)
  Aside from the fact that it was too oily, I liked this dish. I understand that to make this a good dish, excess oil is usually needed so the oily sensation was acceptable to me. Although it was a dish with bean paste which tends to be rich in flavor, the result was not as rich as I hoped. Nonetheless, it remained a good dish to be served with white rice!
  
  
  (6) Smoked Duck (樟茶鴨)
  This was the alternative to the Peking Duck we wanted initially. The meat was tender and the skin was crispy; but it wasn't smoked long enough to have the rich smoke taste it needed. A disappointing dish. It wasn't terrible at all, but without the rich smoke flavor, it does not seem to be a 樟茶鴨!
  
  
  (7) Pan Fried Beef Bun (生煎包)
  I never tried such a bun made of beef and I liked it. It was well prepared indeed. The bun layer was thin and there were some juice captured within as well. The amount of juice within is a very important factor in determining if this item was skillfully prepared. Next time you try this dish somewhere else, check the amount of juice trapped inside without leaking of course. In my opinion, the more the better, but beware of hot meat juice!
  
  
  (8) Sesame Paste Dumpling (擂沙湯圓)
  A delightful surprise! Sticky-rice layer was very thin and stretchy as well with hot black sesame paste within, yummy! A freshly prepared dessert that ended our meal on a positive note.
  
  
  
  
  Likes:
  
  * Great dessert (擂沙湯圓)
  * Good Services
  * Interesting presentation for the smoked eggs.
  * Better than expected Crispy Pancake with onion and Sesame (荵油餅)
  
  Dislikes:
  
  * Overcooked 賽螃蟹
  * Under smoked 樟茶鴨
  * Greasy 豆板茄子
  
  Visit Date: Monday, June 29, 2009
  
  Original Blog with Pics: http://jason-bonvivant.blogspot.com/2009/06/dong-lai-shun.html
  • Food 6
  • Service 7
  • Ambiance 6
  • Price 1

• 

  Lamb skewers are a must

  codiki | May 30 2009

  I love the lamb skewers here and they even have the mongolians herbs to go on it. The hot pot is good too. The price is of course not as low as those in Beijing, but then it's much much cleaner here.
  • Food 8
  • Service 6
  • Ambiance 7
  • Price 3

• 

  my lamb is good

  Jeremy Young | Apr 8 2009

  What is your lamb? My lamb is good...there is simply so many different type of lamb on offer, that if you tried all their dishes, you would feel like you have tried every part of the sheep! (including private parts). Must try, make sure you are not in a rush though, because the service is just fast enough to take care of the crowded restaurant
  • Food 8
  • Service 5
  • Ambiance 7
  • Price 3