東來順—精選喜氣菜

前菜「紫氣東來八小碟」非常有氣派，八小碟包括水晶羊肉、麻香小象拔、白切羊肉、龍井煙燻蛋、川味蟶子皇、花雕醉雞、涼拌香烏筍和脆皮素鵝。特別欣賞麻香小象拔，爽口彈牙，麻油味亦香，粉皮亦吸收了其鮮甜。川味蟶子皇亦非常鮮甜，醬汁只帶少許香辣。花雕醉雞亦值得推介，雞肉嫩滑，花雕香味四溢。

The 8-dishes appetizer, which included Crystal Lamb, sliced Geoduck with sesame oil, sliced lamb with chilli oil, Green tea smoked eggs, razor with Sichuan sauce, cool chicken with rice wine, bamboo shoots salad and veggie bean curd rolls. The sliced geoduck with sesame oil was my favorite, since it was so tasty with the fragrant sesame oil and has a slightly crunchy texture. Razor with Sichuan sauce was quite spicy but the sweetness of the razor was well preserved. Cool chicken with rice wine was worth to try as well, since the chicken was smooth and the rice wine smelled so tempting.

湯品「富貴全家福」集各鮮味之大成，海參、魚肚、火腿、蛋餃，味道濃郁，卻一點油也沒有，出色。

The soup, which contains the rich flavour of nice dried seafood, such as sea cucumber, fish maw, and egg dumplings, has a very tradition name about good fortune and wealth for the family. It was an excellent soup without a single drop of oil.

「花開富貴」喜氣甚濃，上菜呈花形，而菜式實則是黃金蝦球配雙蚌，黃金蝦球鹹香，雙蚌爽滑。

With a flower-shaped presentation, “Blossoming” was the most festive dish of the night. It was actually stir-fried golden shrimp with dual mussels. Golden shrimp with salted egg was very delicious, salty and

年夜飯請得主廚陳師傅獻技，即席炒一道「麥片蒜香阿拉斯加長腳蟹蟹腳」。陳師傅一邊示範先炒香蟹腳，一邊揮灑下蒜粒，更口裡說著吉祥語句，殊不簡單。蟹肉鮮甜，而且炒得惹味。

In a reunion dinner before CNY, so lucky to have Chef Chan to show off his nice skill and cook the stir-fried Alaska crab legs with cereal and garlic. Chef Chan demonstrated the procedures, stri-frying and saying some lucky auspicious sentences to us. 🙂 The crab meat was so juicy and sweet.

幾道惹味菜式後，兩道菇菌菜「富貴菌皇燒雞」、「珍菌浸菜苗」讓味蕾平靜一下。菇菌釀在雞內，完全吸收了雞的肉汁，味道香而鮮。

After a few dishes with strong taste, 2 dishes with mushroom were followed to recover the taste. Roasted chicken with mushroom fillings was one of my favourite of the night, as the mushrooms absorbed the juice of the chicken. Even without meat in the chicken, the mushrooms still gave us a fresh and meaty feeling.

來到東來順，當然要品嚐其羊肉菜式。「練市醬羊排」燘得入味，肉煮到快與骨分離的程度，非常鬆化，而配菜亦盡吸醬汁精華，讓人愛不釋口。

If you visit Dong Lai Shun, you would never miss their lamb dishes. Braised lamb chops with Lianshi sauce was booked to the level that bone and meat separated. It was so loose but the meat and the vegetables on the side have absorbed the best of the sauce.

「羊肉手擀麵」非常值得期待，羊肉微羶，炒得滑嫩，湯底清香，食完一碗，仍意猶未盡。

We all were so looking forward to the handmade noodles with lamb. Lamb was so rich while it was perfect to pair with the noodles with light soup. Felt not enough to only have one bowl of noodles.

這夜安排了豐富的甜品環節作結，蘿蔔絲酥餅、荔枝糕、奶黃流沙煎堆、驢打滾，味味出色，尤愛驢打滾的鬆軟，和奶黃流沙煎堆的甜香。

The night finished with  a spectacular selection of dessert, including deep-fried sliced turnip, lychee pudding, molten egg fried dumplings, steamed pea and bean rolls with bean paste stuffing. Everyone has its characteristics but the softness of the steamed pea and bean roll and the sweetness and crispiness of the fried dumplings made them them the best two.

水準一直保持，絕對是值得再來的好地方。

 Dong Lai Shun is always the restaurant that is worth to return with its good standard.