Aside from their very well-known black head mutton dishes, Dong Lai Shun is also renowned for their best awarded dish such as the wok-fried crabmeat and rock lobster with salted egg yolk. It has been a very memorable dinner since then and eventually, I am returning to this Michelin restaurant for the seasonal baby hairy crab! This specially designed menu features big and bold varieties of baby hairy crab dim sum and entrees. They include the mini puffs, stuffed crab shell and glutinous rice dumpling.
The mini puff is made with flaky pastry, filled with flavourful creamy crab roe, which is recommended to eat with a little black vinegar on the side.
While the glutinous rice dumpling, which comes with two pieces per order, has a chewy and soft texture, it is slightly too thick in my opinion. Nonetheless, the crab roe filling is still very enjoyable especially when it pairs with the citrus osmanthus and plum sauce.
Favourite is the delicately baked crab shell. Stuffed with generous pieces of crab meat, pieces of chopped onions and finished off with flower petals. The beautiful presentation is appreciated.
In addition, we also had a pan fried cake with our choice of beef. The cake is however a really disappointing one. Too thick, too dense and not soupy at all. It doesn’t deserve to name after the restaurant and is definitely something to avoid ordering. I am sure there are lots more better versions out there, such as this and this.
Final verdict, Dong Lai Shun serves better dinner, especially their signatures, than afternoon dim sum. Plus the lighting here is really bad.
Baked Stuffed Baby Hairy Crab
Deep Fried Crab Roe Puff
Crab Roe Glutinous Rice Dumplings in Osmanthus & Plum Sauce
Crab Roe Glutinous Rice Dumplings
Pan Fried Meat Cake with Beef
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