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Restaurant: Dong Lai Shun
Offer: Dine and earn miles at this Cathay partner restaurant !
Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1 dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
  • Asia Miles earned are based on the total amount spent including service charges, taxes and tips.
  • Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining.
  • Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction.
Other Cathay Terms & Conditions apply.
Restaurant: Dong Lai Shun
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

Exit P2, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station continue reading
Telephone
27332020
Introduction
Dong Lai Shun in Causeway Bay originated from Beijing. The restaurant is famous for their authentic "shuan yang rou" - paper ting slices of Mongolian black-headed mutton. The meat is served with sauces made from passed down recipes. continue reading
Good For
Group Dining
Additional Information
泊車: 惠顧晚市可享3小時免費泊車
Opening Hours
Today
11:30 - 23:00
Mon - Sat
11:30 - 23:00
Sun
11:00 - 23:00
Payment Methods
Visa Master Cash AE UnionPay
Number of Seats
144
Other Info
Alcoholic Drinks
Phone Reservation
Delivery
10% Service Charge
Above information is for reference only. Please check details with the restaurant.
Offers
Restaurant: Dong Lai Shun
Offer: Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1 dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
  • Asia Miles earned are based on the total amount spent including service charges, taxes and tips.
  • Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining.
  • Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction.
Other Cathay Terms & Conditions apply.
Review (273)
Level4 2024-12-10
186 views
東來順始創於北京以純正銅鑄鍋「涮羊肉」而聞名,而且佢仲曾經入選2013年嘅米芝蓮一星級餐廳。今次嚟唔打邊爐,搞搞新意試吓佢哋嘅淮揚菜前菜 - 水晶羊肉,花雕醉雞,無錫脆鱔,涼拌烏筍~以為呢到主打羊肉應該係最好食,但食落羊味唔突出。反而個脆鱔夠香酥,帶甜嘅調味加埋薑絲更加有層次,送白酒一流。花雕醉雞夠滑,酒味香而不澀再嚟就係佢哋就係呢款獲得香港旅發局'美食之最大賞'-金獎名菜 - 鶴湖蟹影以蟹肉、蟹黃、龍蝦加埋鹹蛋黃製成嘅餡料,放在脆卜卜鍋巴上面,啖啖都係蟹嘅鮮甜 (again,最啱啦懶人食完)最得意係佢哋伴碟嘅蟹形啫喱竟然係由薑茶製成,得意又有心思~花膠三絲羹配芝麻薄餅 - 個湯羹正正常常啦,反而個芝麻薄餅有驚喜喎,充滿芝麻香,入口脆身,香氣四溢~松子魚塊 - 一整個茄汁味?同甜酸味都好似過火咗,搶曬魚味同松子香。百頁小棠菜 - 唔錯,上湯鮮美唔口渴,小棠菜夠爽甜~東來順炒飯 - 一碗有齊牛,羊,同蝦,炒得算乾身而且用料豐富但真係無乜記憶點~😂冬瓜涼粉桂花糖水 - 好清新解膩,桂花味夠出,出色 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
好期待去呢間出名嘅酒店食午餐。由門口到成個過程嘅服務絕對好好;順便講吓,佢哋有個極速嘅機械人食物跑手 — — 我見過嘅最高速度。「鹹水角」嚟到非常熱,皮脆但係有嚼勁,餡料入面嘅調味料好正。不過,「排骨炒米」係一個混合袋。米線本身都算唔錯,外層脆脆地,芯軟,但係排骨就唔夠啦。好似係解凍過程做得唔正確,因為我可以品嚐到強烈嘅冰同豬腥。繼續去「小籠包」,個皮比我想要嘅厚,但係佢哋係熱辣辣嘅,我好欣賞入面嘅湯。可惜嘅係,餡料感覺有啲鬆散,影響咗整體體驗。「胡椒餡魚蓉」味道唔錯,但魚蓉太濃密,失去咗我希望嘅細緻口感。最後,「 肠粉」嘅皮太厚喇;雖然餡料份量適中,但zucchin配搭帶子餡料味道苦,估唔到又令人失望。總括嚟講,雖然服務同部分菜式都顯示出有前途,但係其他菜式就落唔到預期。我建議你試下幾款出色嘅嘢,但係要小心啲比較複雜嘅嘢。希望佢哋可以改良佢哋嘅菜式,以配合佢哋嘅服務所設定嘅高水準。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2024-05-12
1876 views
今晚去東來順,慶祝母親節,叫咗片皮鴨,炸鱔糊,糟溜魚片,蟹肉扒小唐菜等小菜。但很失望,片皮鴨要早一日預訂,但上菜時時,鴨不是今新鮮烤的,鴨身十分乾而不是熱的,其他菜食材不新鮮而味道一般,真係貼錢買難受 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
碰巧見到網上宣傳東來順的北京、四川風味午市套餐,致電餐廳,竟然當天有位,於是和朋友即興地去試試看。(之後發現餐廳只有2至3成入座,所以即日walk-in也有位)東來順位於尖東的帝苑酒店,和帝苑軒同一層。餐廳的座位排得很闊落,枱與枱之間距離充足,即使是二人吃飯,也會安排4人枱,很適合約朋友來傾計。我們點了菊普,喜歡菊花的清香調和沈穩濃厚的普洱茶香。平日共有兩款午市一人套餐:「川味麻辣水煮套餐」及「京式堂弄三色水餃套餐」,$238一位,我們各點一份試試看。小菜是爽脆的菜脯,微辣而開胃。套餐的涼菜先上,分別是水晶羊肉和蔥油海蜇頭。水晶羊肉就是羊肉凍,切成4條細長的方塊,底層是拆成一絲絲的羊肉,上層是晶瑩淡黃色的高湯凍。吃的是原汁原味,羊肉味香而不羶,高湯凍彈牙爽口,不用點醋也很夠味,很好吃。另外一道是蔥油海蜇頭,海蜇頭切成大塊,爽爽脆脆的,加上蔥油增香,我和朋友都吃不停口。我們另加點了薰蛋,大大隻,蛋黃有些太過流心(未熟到糖心的程度),吃的時候有點狼狽。薰蛋煙薰味濃郁,反而缺少了醬香或滷水香,如果調味能多些層次會更佳。來東來順就是為了試它的招牌羊肉菜式。主菜我們點了麻辣水煮羊肉片和蔥爆羊肉,真是全羊宴。麻辣水煮羊肉一大碗上枱,羊肉片煮得剛熟,嫩滑而羊味濃郁,配料也很豐富,有酸菜、秀珍菇和寬粉,都盡吸了麻辣湯的味道,非常惹味。我們忘了吩咐廚房要小辣,加上它的麻辣是在口腔持久不散的那種,如果不能吃辣記得要預早說明。蔥爆羊肉的羊肉片份量也不少,同樣很嫩滑,京蔥也炒得焦香有鑊氣。這道菜調味不濃,空口也可吃。水煮羊肉套餐配上一小碗手捍麵,手工麵條粗幼不一,下在雞湯中,湯鮮味清,平衡了水煮羊肉的刺激。可惜麵質偏軟,不是期望中的彈牙手捍麵。另外還有蒜子上湯白菜仔,蒜子量多,爆得嘖香,菜也煮得不油,不錯不錯。整個套餐由涼菜到主菜,份量上都比想像中多,相對上主食的手捍麵只是細細一碗,男性可能會覺得不夠。蔥爆羊肉套餐配有三色雞肉水餃6隻,水餃皮分別有原味、菠菜和番茄味,不過主要是配色,吃起來沒什麼分別。雞肉餡調味較清淡,質感結實,不似一般偏鬆軟的肉餡,更像是一粒雞肉丸包在餃子皮中;餃子中也沒有加額外的肉凍,所以不會爆汁。整體味道較清淡,印象不深,可惜是和手捍麵一樣,餃子皮煮得過軟而不煙韌。整餐飯吃的很滿足,比起單點,套餐相對抵吃得多;除了手捍麵和餃子較失色之外,其餘菜式的味道和份量都很到位,調味也比想像中清淡易入口(除了水煮之外);涼菜的水晶羊肉和海蜇頭最好吃,可以為了涼菜而再來。加上服務親切周到,侍應像是阿姨招待親戚般笑容可掬,服務不會冷冰冰的。如果套餐附有甜品,就更完美了。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2023-12-05
2827 views
1.鹤湖蟹影,名字不错。太难吃了,端上来有个萝卜的雕花,展示给你看5秒就收走了,4个蟹黄,不新鲜,太难吃,就是路边卖的蛋黄锅巴上面放点蟹肉。2.三鲜炒饭,马马虎虎。3.水煮羊肉,和鸳鸯火锅里煮的差不多。4.文思豆腐,就是豆腐血丝汤,和扬州的根本没法比。5.菜单上红心推荐的都是宰人的,毫无特色,毫无亮点。6.服务也很差,餐具上肉眼可见的油光。另外住酒店应该是有折扣的,只字未提。7.总之游客还是别去了,坑。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)