With roots in Beijing, Dong Lai Shun, a restaurant in The Royal Garden, is renowned for its Beijing and Huaiyang cuisine. Committed to authentic flavours, the restaurant has also expanded its offerings to include Sichuan dishes, making it a sought-after destination in the city for a variety of sumptuous Chinese cuisine.

A world-class restaurant with over a century of history

Founded in 1903 in Beijing by a member of the Hui minority, Dong Lai Shun originally served northern Chinese snacks.  However, it was the introduction of its iconic Shuan Yang Rou, also known as Mongolian mutton hotpot, that brought it widespread acclaim. In 2004, Dong Lai Shun launched its first and only branch in Hong Kong in The Royal Garden. Under the guidance of head chef Sze Chiu-kwan, the restaurant has been taking diners on an exquisite culinary journey with a range of signature Beijing dishes. To cater to customers’ penchant for spicy flavours, the restaurant invited guest chefs from Sichuan to devise a special menu. The head chef also added a spicy twist to its dishes and introduced a new collection of Sichuan dishes, which have received an overwhelming response.

Line-up of classic dishes for the 20th anniversary celebrations

This year marks the 20th anniversary of the opening of Dong Lai Shun in Hong Kong. From now until 31 August, the restaurant is presenting a wide selection of classic Beijing-style dishes, offering customers a unique, quintessential dining experience!