Sunday, March 22, 2015

Dong Lai Shun 東來順 - Michelin Star Experience

This is an awesome Michelin Star Experience from the Chef. At Causeway Bay, Dong Lai Shun has opened a second restaurant at the Mid Town. The menu is simple but none of them are rustically made. From the appetizer plate, I personally favor the smoked egg with amazingly runny yolk, with intense smoky aftertaste. The drunken chicken is made boneless with fragrant Hua Diao wine.
The best of the night is this Gold Distinction Awarded dish, with crab and lobster meat cooked in salted egg yolk, paired with crispy rice cracker, a fried taro chip and alongside a tiny crab-shaped ginger jelly. This is just a heavenly dish. Between the two style cooked prawns, the river shrimps in seaweed have surprisingly won my liking. It is not rubbly at all but very juicy and tender. The double boiled soup is as expected to be made generously with gluey fish maw. Next favourite of the night is this oxtail, braised in flavorful black vinegar sauce. Extremely succulent, tender and serve in a hot claypot per pax. The seasonal veggie is Chinese spinach. The dinner also ends with three fancy petits, a mochi roll, a refreshing rose jelly and this lovely sesame ball filled with custard lava. Gooey, molten and piping HOT!
Thanks parent for this amazing dinner. I know I am once again spoiled to the max :)

Wok-fried Crabmeat & Rock Lobster with Salted Egg Yolk on Rice Crackers
鶴湖蟹影

Salted Peanut, Preserved Veggie, XO Sauce
南乳花生, 榨菜, XO醬

Appetizer Plate
前菜

Drunken Boneless Chicken
花雕醉雞

Salty Duck
南京鹽水鴨

Steamed Pumpkin in Honey Oil
杭州蜜南瓜

Jellyfish tossed with Scallion
舟山海蜇頭

Tea Leaf Smoked Duck Egg
龍井煙燻蛋

Wok-fried Crabmeat & Rock Lobster with Salted Egg Yolk on Rice Crackers
鶴湖蟹影

Crabmeat & Lobster fried with Salted Egg Yolk, Rice Crackers, Fried Taro Chip
鹹蛋黃炒蟹粉龍蝦肉, 窩粑, 炸芋頭圈

Ginger Tea Jelly
薑茶啫喱

Pan-fried Prawn with Soy Sauce & Stir-fried Prawn with Seaweed
煎封海中蝦拼苔蓧蝦仁

Double-boiled Sea Conch Soup with Matsutake & Fish Maw
松茸花膠海螺湯

Baked Oxtail & Deer Sinew in Black Vinegar with Steamed Bun
黑醋牛尾鹿筋配荷葉餅

Baked Oxtail & Deer Sinew in Black Vinegar
黑醋牛尾鹿筋

Steamed Bun
荷葉餅

Poached Vegetable in Broth
上湯時菜

Beijing Petits Fours
京城三式小甜點

Red Bean Glutinous Mochi rolled in Soy Bean Powder
驢打滾

Rose Jelly
玫瑰啫喱

Molten Custard Fried Sesame Ball
流沙金球

Molten Custard Filing
流沙奶皇

Dong Lai Shun 東來順
Address: 26/F, Soundwill Plaza II - Midtown, 1 Tang Lung Street, Causeway Bay, Hong Kong
Telephone: 2763 7038
Opening Hours: Mon-Sun 11:30-15:00, 18:00-23:30

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